Wanting to Become a Halal Supervisor Dozens of People Take Competency Test at the IPB University Halal Science Study Center
The Center for Halal Science Study (PKSH), Institute for Research and Community Service (LPPM) IPB University held Training and Competency Test for Halal Batch VI Supervisors in the Postgraduate Room, IPB Campus in Baranangsiang, (4-6 / 11). This activity was held in collaboration with the Indonesian Food and Drug Administration and the Indonesian Ulema Council (LPPOM MUI) and the LPPOM MUI Professional Certification Institute.
Present at the training were 21 participants from various stakeholders including industry practitioners, students, lecturers, community activists and mentors of Small and Medium Enterprises (SMEs) from various regions in Indonesia.
The Head of PKSH and Professor of Agricultural Industrial Technology of IPB University, Prof. Khaswar Syamsu in his speech said that by having the competence of halal supervisors, a lecturer from the Halal Study Center could understand the Halal Assurance System so that it would be easier to pass the competency test as an auditor lawful.
"For students who take part in this training, after graduating they will have a competitive advantage to get a job at a company that will or has implemented a Halal Guarantee System. And for company staff, training certificates or competency certificates can be used as evidence to fulfill the requirements in implementing Halal Assurance System in the company, "he said.
Prof. Khaswar added the importance of Halal Certification and Halal Assurance System (SJH), where halal certification actually makes it easy to ensure that a product has indeed been tested for quality and that Islamic law is guaranteed halal.
The reason is that modern food is not only easy to serve, but is also demanded to stay fresh with colors, aromas, flavors and textures that are appetizing. The combination raises the critical point of food products that must be examined from various aspects. Food products of animal origin, for example, must be processed by the slaughter process in accordance with Islamic law. Similarly, other halal additives, to halal processes and manufacturing facilities.
He explained that SJH is an integrated management system developed, implemented and maintained to manage materials, production processes, products, human resources. SJH, among others, is useful to guarantee the halal status of products, including procedures in order to maintain the continuity of the halal production process in accordance with the requirements of the Food, Drug and Cosmetic Assessment Institute (LPPOM). As such, the company has sustainable guidelines for halal production processes and provides guarantees and peace for the consumer community. It is hoped that this Halal Competency Test and Test can be useful to increase knowledge, provide updates on regulations, as an effort to fulfill company obligations in implementing the Law on Halal Product Guarantee and Implementation of Halal Assurance System Standards.
Present as a guest speaker from the Chairman of the Halal Authentication Research Group, the Center for Halal Science Kaibai IPB University as well as a Lecturer in IPB University's Food Science and Technology, Dr. Nancy Dewi Yuliana. On this occasion Dr. Nancy conveyed supporting procedures in implementing Halal Assurance System (SJH), traceability of halal products, handling materials and products that did not meet the halal criteria, evaluating the implementation of SJH in the form of internal audits, and making halal manuals in the company. (WD / awl / Zul)
Keyword: Halal Assurance System (SJH), Training and Competency Test for 6th batch Halal Supervisor, Halal Science Study Center (PKSH), Research Institute and Community Service (LPPM), IPB University
Published Date : 09-Nov-2019
Resource Person : Prof. Khaswar
Keyword : Halal Assurance System (SJH), Training and Competency Test for 6th batch Halal Supervisor, Halal Science Study Center (PKSH), Research Institute and Community Service (LPPM), IPB University
SDG : SDG 12 - RESPONSIBLE CONSUMTION AND PRODUCTION