Anda sedang menonton: Susunan acara halal bihalal keluarga
Halal bi Halal 1438 Hijriyah Keluarga geram RT 5 RW 29 Perum. Graha Mulia Asri (GMA) III Kelurahan Meteseh Kecamatan Tembalang kota SemarangDeskripsi lengkap
Kevesen tudják, hogy a második világháború végnapjaiban a nácik egy csapat fanatikus hadiárva fiút csempésztek Svájcba. Az volt a feladatuk, hogy folytassák a háborút, ne aludjon el a terror lángja...
Hilal Meat handling PVT LTD is a HACCP and also Halal Certified export-based meat handling unit approved by the federal government of Pakistan.We room Halal Meat Exporters native Pakistan and currently exporting come Dubai, Kuwait and also Qatar.
Lihat lainnya: Mengapa Keberadaan Satwa Endemik Di Indonesia Terancam Punah
HDC training PROGRAMME usul for INDO IN done NESI SIA A – MA MALA LAYS YSIA IA – THAI THAILA soil ND expansion TRIANGLE TRIANGLE (IMT-GT) (IMT-GT)HDC – mendidik Services Developing manusia resource capacity in the Halal ar (competency)Maintaining Halal verity from farm yard to tableAims to leg the gap between current tingkat of awareness & understanding and also the kind of expertise essential to support the growing Halal industryThrough proficient trainers & standardized pendidikan modulesHDC mendidik MODULES HALAL AWARENESS program (HAP)HAP01 ‐ expertise Halal (1 day)HAP02 ‐ understanding the Halal industri (2 days) HAP03 ‐ MS1500:2004 ‐ The Malaysian Halal Food standard (1 day)HALAL industri PROGRAMME (HIP)HIP01 ‐ best Halal techniques in the Food industry (2 days)HALAL PROFESSIONAL programme (HPP)HPP01‐ professional Halal Trainers Workshop (5 days)HIP02 ‐ effective Halal operations in the Food IndustryHPP02‐ expert Halal Auditors Workshop (5 days)(2 days) HIP03 ‐ internal Halal Auditing Workshop (3 days)HPP03‐ Refresher Course for Halal Consultants (1 day)Training contents HALAL AWARENESS programme (HAP)• Basics in Halal & haram in Islam • Halal Slaughtering • Halal Certification & Halal logo design • Legal control • role of Various agencies in Implementing Halal program • Halal industri & Halal pasar • Halal Consumerism • Biotechnology, gene Modified Food • multiple sclerosis 1500: 2004 HALAL industri PROGRAMME (HIP)• knowledge MS 1500:2004 • Procedure of Halal Certification • ingredients & additives • processing & Logistics • great Practices in Food production • demands for Halal Certification HALAL PROFESSIONAL program (HPP)• Trainer"s workshop • Auditor"s workshop • teknis components (Food, Food Services, Cosmetics etc) • ethics of Halal • All related halal requirements (MS1500:2004, HACCP, ISO 22000)HDC – training Fees INDONESIA NO that DAYSPUBLIC FEE/PERSONIN-HOUSE training PROGRAMME FEEHAP 02 – ideal Halal Practise in The Food Industry2IDR 2, 970, 000IDR 21, 892, 000HIP 01 – best Halal Practise in the Food Industry2IDR 3, 440, 000IDR 21, 892, 000HIP 02 – efficient Halal operasi in the Food Industry2IDR 2, 970, 000IDR 21, 892, 000HIP 03 – interior Halal Auditing Workshop3IDR 5, 785, 500IDR 32, 840, 000NO of DAYSPUBLIC FEE/PERSONIN-HOUSE pelatihan PROGRAMME FEEHAP 02 – finest Halal Practise in The Food Industry2THB 9, 990THB 73, 600HIP 01 – best Halal Practise in the Food Industry2THB 11, 600THB 73, 600HIP 02 – reliable Halal operations in the Food Industry2THB 9, 990THB 73, 600HIP 03 – internal Halal Auditing Workshop3THB 19, 500THB 110, 500HDC training PROGRAMMESTHAILAND HDC pendidikan PROGRAMMES* The whole price declared above melakukan not incorporate the fee because that logistics and accommodations.Course overview UNDERSTANDING THE HALAL INDUSTRYUnderstanding the Halal industri is crucial to every interested parties who would favor to understand around halal and its industry. The industri recognizes the halal food commodities should it is in Halal Certified come in order to gain access in the worldwide food market. Industri players in both food and also non-food sectors need to ensure that milik mereka products space halal and thoyibban (wholesome) and also should incorporate the halal principles in their manufacturing processes.Learning result At the end of the course, participants will be maybe to: Understand and also increase the kadarnya of awareness top top the Principles and Concepts the halal. Understand the importance of suitable sourcing of life materials and production that halal food and also consumer products. Bagikan and use the pengetahuan gained in today’s halal Industry. Who need to attend? Food Manufacturer local Authority Food basic owner, handler, management and manager. Hotels Caterers Course outline Chapter 1 – Basics in Halal & haram in Islam hal 2 – what is Halal Food halaman 3 – Halal Slaughtering halaman 4 – Halal Food & legit Control chapter 5 – functions of berbeda Agencies in the Implementation the Halal Programme bab 6 – Halal industri & International pasar Chapter 7 – Halal Certification & Halal LogoCourse outline BEST HALAL practices IN THE FOOD INDUSTRY This food covers the finest halal methods for manufacturers in the food industry. Modules cover the importance of MS1500:2004, the demands for halal certification and processing and logistics in the halal food production. This module juga provides a thorough knowledge on the overall best halal techniques for the manufacturers to develop high quality halal commodities for the ever before demanding halal food marketLearning outcome At the end of the course, participants will be able to: manage the best halal techniques in the food premise. Know the halal processing and logistics that the food products. Who have to attend? CEO general Managers / an elderly Managers Halal Executives / interior Halal Auditors internal Halal Committee Members Course outline hal 1 – Basics in Halal & itu haram in Islam halaman 2 – maafkan saya is Halal Food halaman 3 – Halal Slaughtering halaman 4 – Halal Certification & Halal Logo chapter 5 – expertise MS 1500:2004 halaman 6 – Halal ingredient & Additives hal 7 – Halal processing & Logistics chapter 8 – Halal pasar & that is Prospects hal 9 – Halal worldwide Food quality Assurance bab 10 – Halal Food & legit Control bab 11 – global Laws & Regulations concerned HalalCourse synopsis EFECTIVE HALAL operations IN THE FOOD industri The efficient halal kerja module covers the pentingnya of MS1500:2004, the needs for halal certification and also the dos and donts in halal certification. The module offers the participants an introduction and thorough pengetahuan that are crucial for the manufacturers to develop high top quality products. Finding out outcome in ~ the end of the course, participants will be able to: •Implement the reliable halal operations in accordance to MS1500:2004. •Understand the halal logistics and processing in food production. Who should attend? •Supervisors •Production operator •Internal Halal Committee Members •Food Handler (Chefs/ packer/ food server) course outline chapter 1 – Halal Certification Procedure bab 2 – needs for Halal Certification bab 3 – Shariah & secara teknis Evaluation chapter 4 – Halal and International Food quality Assurance chapter 5 – Laws and also Regulations related to Halal chapter 6 – knowledge MS 1500:2004 bab 7 – Halal ingredients & Additives chapter 8 – Halal processing & LogisticsCourse rundown HALAL internal AUDITING WORKSHOP This module is catered for interior halal auditors for the halal industry. The covers the keahlian components of halal food, non-food and also services. Participants will learn about the basics the shariah, as well as the halal certification procedures. This course will definitely benefit itu who will be preparing because that the rejuvenation of the halal certification and for carriers that would favor to establish milik mereka own internal halal auditing teams. Learning outcome At the finish of the course, participants will be may be to: command halal inner auditing program within the organization. Control the whole internal auditing program from the planning phase to report writing. Know the teknis components the halal assets Who must attend? Halal Executives interior Halal Auditors inner Halal Committee Members basic Managers Course outline hal 1 – Shariah Principles and also Requirements hal 2 – Halal Slaughtering chapter 3 – Halal Certification Procedure hal 4 – recommendation document: ms 1500:2004 halaman 5 – keahlian Components (Food) chapter 6 – teknis Components (Food Services) halaman 5 – secara teknis Components (Cosmetics) chapter 6 – Halal interior AuditingTHANK friend & WASSALAM