HALAL PRODUCT ANALYSIS: BRAHIM'S KURMA DAGING LEMBU DENGAN UBI KENTANG
A Case Study on Ingredient Categorization and Halal Control Point Evaluation Using the Verify Halal App
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INTRODUCTION
For this project, our group selected Brahim’s Kurma Daging Lembu Dengan Ubi Kentang, a ready-to-eat Malaysian product. This dish is widely consumed and manufactured by a known brand, making it an ideal case for analyzing halal compliance across ingredients and processing steps. Our goal was to verify the halal status of all components using the Verify Halal app by JAKIM and identify critical Halal Control Points (HCPs) throughout the product's manufacturing process.
INGREDIENT LIST & HALAL STATUS
We reviewed each ingredient listed on the product label and verified their halal status using the Verify Halal app. The results are summarized below:
🔗 View all halal verification documents here:
📁 Google Drive Folder: Halal Certification Evidence
HALAL CONTROL POINTS (HCPs)
We identified seven Halal Control Points (HCPs) in the production process. These are critical steps where halal compliance must be ensured:
PRODUCTION FLOW CHART
Here is the simplified production flow highlighting the Halal Control Points:
📌 Each stage was evaluated based on its potential to impact halal integrity.
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