{"product_id":"halal-critical-ingredients-product-evaluation-training-package","title":"Halal Critical Ingredients \u0026 Product Evaluation Training Package","description":"\u003cp\u003e\u003cem\u003eAn editable one-day course that teaches product development, QA and halal staff to evaluate ingredients, additives, processing aids and carriers for halal status.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eMost halal problems enter a factory through the ingredient list. A flavour carried in ethanol or a processing aid that never appears on the label each needs a decision someone can defend. This course teaches a seven-step, source-based evaluation logic and the evidence behind each decision.\u003c\/p\u003e\n\u003cp\u003eThe package holds a slide deck with notes and a workshop on three formulations (a yoghurt, a chicken seasoning and vitamin gummies) with planted faults. The trainee workbook has a critical-ingredient reference table, an ingredient evaluation decision record and a method for calculating ethanol contribution. The reference table is indicative and is used with your certification body's own evaluation procedure. An exam pack with keys and a certificate template that records training given by your organisation complete the package.\u003c\/p\u003e\n\u003cp\u003eThe course sets OIC\/SMIIC positions beside the GSO 2055-1:2015 position for GCC markets, and explains that export products need the stricter position. It draws on OIC\/SMIIC 24:2020 for ethanol as a solvent, the status of carmine and shellac, and processing-aid labelling, with OIC\/SMIIC 1:2019 and Codex CXS 192 alongside. Standards are referenced by number and title only, and no standard text is included. AGS is independent and is not affiliated with any halal certification body or standards organisation.\u003c\/p\u003e\n\u003ch2\u003eWhat this course covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRules of permissibility:\u003c\/strong\u003e the principles behind halal decisions and the grades of najs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSource-based evaluation:\u003c\/strong\u003e a seven-step logic from an ingredient to its source, carrier and processing aids.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol, ethanol and flavourings:\u003c\/strong\u003e how to judge ethanol used as a solvent and how to calculate its contribution to the finished product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCritical ingredients:\u003c\/strong\u003e a reference to E-numbers, carriers and other high-risk materials.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvidence:\u003c\/strong\u003e what supplier documents and halal certificates need to show.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecision and workshop:\u003c\/strong\u003e recording the outcome on the decision record, then the three formulation cases.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eProduct development, QA, halal, procurement and regulatory staff at manufacturers supplying GCC and other OIC markets. Trainees new to halal may take the Halal Awareness Training Package first.\u003c\/p\u003e\n\u003cp\u003eIt overlaps with the Halal Food Additives Compliance Workbench (OIC\/SMIIC 24:2020), which assesses additives by source. This course trains the people who carry out that assessment.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395097076052,"sku":"AGS-14-012","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-14-012.png?v=1790973415","url":"https:\/\/agskits.com\/products\/halal-critical-ingredients-product-evaluation-training-package","provider":"Apex Global Solutions","version":"1.0","type":"link"}