This Level 2 course equips learners with foundational knowledge and practical skills to support Halal compliance in food-related operations. It covers key concepts of Islamic Food Law, MUIS Halal certification requirements, and the Singapore Halal Management Quality System (HalMQ). Learners will apply certification requirements in sourcing, handling, storage, and traceability of raw materials. Designed as an intermediate-level course, it is suitable for individuals with basic experience in food handling or regulatory work. The course supports job entry or advancement in Halal-certified environments, particularly in food production, service, or compliance support roles. This course prepares the learner to take the Halal Competency Assessment (HCA). HCA is an assessment to recognise individuals’ Halal competency, and it is part of the requirement for MUIS Halal Certification for Food & Beverages establishments.

What you will learn

This course builds both foundational knowledge and practical competencies to support Halal compliance in food-related operations. Aligned with the Technical Skills and Competencies (TSCs) under the Skills Framework for Food Services and Halal Certification, it prepares learners for operational roles in Halal food production, processing, handling, and compliance support across the F&B and food services sectors. The course is structured across three main areas: Halal Food Law, MUIS Halal Certification Requirements, and the Halal Management Quality System (HalMQ). By the end of the course, learners will be able to:

• Describe the core concepts of Islamic Food Law, including the definitions of Halal and non- Halal, types of najis (impurities), and the appropriate purification methods based on Islamic guidelines.
• Explain the MUIS Halal Certification Requirements, including terms and conditions for Halal food production, preparation, and handling, as well as key documentation and compliance obligations.
• Apply Halal certification requirements to real-world scenarios involving sourcing, purchasing, handling, and storing raw materials—through activities such as categorising ingredients by Halal risk, checking supplier documents, and ensuring proper storage practices.
• Support traceability and verification efforts by identifying key steps in Halal food verification processes and assisting in validating Halal status using acceptable certificates and records.
• Apply principles of the Halal Management Quality System (HalMQ), complete basic Halal documentation, and suggest improvements to strengthen the organisation’s Halal assurance practices.

Course Details

Why train with SSA Academy

• One of the appointed training providers by SkillsFuture Singapore (SSG) for Critical Core Skills (CCS) framework
• Over 35 years of experience in workplace skills training
• Over 15 years of working closely with SSG
• Extensive pool of trainers with wealth of experience
• Customisation of course content to suit organisational needs*
• Won numerous awards for Operational Excellence and Overall Business Performance

Course Fee

Fees for course starting 1 Jan 2024 onwards

Course Schedule

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