1.1 Introduction to Halal Certification 1.2 Malaysian halal certification bodies and functional 1.2.1 Federal (JAKIM) 1.2.2 State (JAIN) 1.3 Process flow of Malaysian Halal certification 1.4 Components and criteria of Malaysian Halal certification 1.4.1 Online Application 1.4.2 Documentation review 1.4.3 Site Audit 1.4.4 Report writing 1.4.5 Enforcement 1.4.6 Training 1.5 Halal Logo 1.6 Scope and categories of Malaysian Halal certification 1.6.1 Food 1.6.2 Non-food (services) 1.7 Malaysian halal certification bodies recognition

2.1 Intro to Halal Audit 2.2 Scope of Halal Audit and Procedure 2.3 Components of Halal Audit 2.3.1 Auditor 2.3.2 Auditee 2.3.3 Reference document for auditing 2.3.4 MPPHM 2.3.5 Malaysian Standards 2.4 Implementation of Halal audit 2.4.1 Opening meeting 2.4.2 Documentation review 2.4.3 Site visit 2.4.4 Report writing 2.5 Ethics of Halal Auditor and auditee 2.6 Implementation of Halal file, internal of halal committee and halal internal audit 2.7 Halal audit checklist 2.8 Preparation report 2.9 Mock audit

3.1 Introduction 3.2 Categories of Non-Compliance 3.2.1 Minor 3.2.2 Major 3.2.3 Serious

5.1 Introduction 5.2 Understanding of 6 Principles of HAS 5.3 Application of HAS in Halal Industry