F&B Operations Courses

Halal Certification Training

8 hours
In-Person Classes
Training Locations Bukit Batok33 Hillview Terrace Woodlands2 Woodlands Sector 1 #01-19 MacPherson1 Harrison Road
$204.92 (Incl. GST)
Languages and Schedules Available (Click Below!)

For enquiries, please reach out to enquiry@sg-akc.com, or contact us at 6690 5555.

Subsidized Course Fee Details
Full Course Fee (Incl. GST) (For Non-Singaporeans and Singaporeans Below 21)	NA
Subsidized Course Fee for Singaporeans & PR Aged 21 to 39 (50% Subsidies)	NA
Subsidized Course Fee for Singaporeans Aged 40 & Above (70% Subsidies)	NA

Course Details

Halal Certification Training

Course Overview

This 1-day course provides food handlers, kitchen staff, supervisors, and Halal team members with essential knowledge to support Halal compliance in food and beverage operations.

Participants will understand MUIS Halal certification conditions, manage risks associated with ingredients, implement Halal Quality Management Systems, and identify Halal-related breaches in the food chain.

This course is for:

Food handlers and kitchen staff
Quality assurance and compliance personnel
Food safety supervisors
Halal Team members and Muslim Representatives (MRs)
Food manufacturing and central kitchen operators
New employees involved in Halal- related operations
Business owners and managers seeking MUIS Halal certification

Course Outcomes

Learning Objectives

Explain the fundamental concepts of Halal, Islamic Food Law, and the importance of Halal certification and its definitions.
Understand and describe the application procedures for MUIS Halal Certification, comply with certification conditions and requirements, and explain the purpose of MUIS-recognized foreign Halal certification bodies.
Apply procedures to source, verify, and handle Halal ingredients according to certification requirements, ensuring integrity and preventing contamination throughout the food preparation process.
Identify different types of Najis (ritual impurities) and demonstrate the correct methods for purification (cleaning) in a food preparation context.
Follow the organisation’s policies and procedures based on the Singapore Halal Quality Management System (HalMQ).
Recognize the legal requirements of MUIS Halal Certification, identify common Halal-related breaches, and apply lessons from past cases to prevent non-compliance in food operations.