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Halal Training Unit Standards 25924 and 29088

Halal Training for Coordinators, team leaders, supervisors, managers, and QA staff interested in further developing their skills.

Course Cost: POA

About our Halal Training Course

Food Safe offers Halal Training including the following NZQA unit standards:

  • 25924: Demonstrate knowledge of audit requirements in the certification of Halal food and food products
  • 29088: Produce Halal dairy products

Other unit standards include: 25926 & 26025 and 21623

  • Course duration: 1-day
  • Delivery options: LIVE Online via Zoom or in-person at company site
  • Training by: Qualified ISO 22000 & 9001 Lead Food Safety Auditor
  • Provider Quality Assurance: NZQA-registered PTE
  • Our Practical, Inclusive Approach:
    ✅ Easy-to-follow for both Muslim and non-Muslim learners
    ✅ Job-focused skills you can apply immediately

Learners gain:
✅ 
NZQA Unit Standard Certificate of Achievement ( as applicable)

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Halal Awareness & Audit Training

Level 4, NZQA Unit Standard 25924

This course is for learners:

  • Involved in the processing or production of food or packaging who are already halal certified or working towards achieving halal certification.
  • Who are already familiar with, or need to become familiar with, the halal audit processes for certification.

Course Duration: 1 day
Unit & Credits: NZQA Unit 25924. Credits = 5, Level 4

Course topics:

  • MPI Halal notices and requirements
  • Overseas market access requirements – OMAR
  • Global Halal market overview
  • Halal food overview:
    • Introduction to Islamic Shariah & Islamic concept of hygiene
    • Islamic Shariah law and halal food requirements
    • What is Haram and non-permissible food
    • Halal food process, including people, products and process requirements
  • Understand the purpose and scope of a halal audit, which includes:
    • Features
    • Reasons
    • Scope
  • Understand the halal audit process following Shariah, which includes:
    • Entry meeting
    • Techniques
    • Exit meeting
  • Understand halal food management, including:
    • Quality assurance system
    • Segregation of halal and non-halal products
    • Traceability
    • Management of non-halal ingredients and products

Halal Awareness & Dairy Audit Training

Level 4, NZQA Unit Standards 25924 & 29088

This course is for learners:

  • Involved in the processing or production of dairy products who are already halal certified or working towards achieving halal certification.
  • From the dairy sector who are already familiar with, or need to become familiar with, the halal dairy audit processes for certification.

Course Duration: 1 day
Units & Credits:
• NZQA Unit 25924. Credits = 5, Level 4
• NZQA Unit 29088. Credits =5, Level 4

Course topics:

  • MPI Halal notices and requirements
  • Overseas market access requirements – OMAR related to
  • Global Halal market overview
  • Halal food overview:
    • Introduction to Islamic Shariah & Islamic concept of hygiene
    • Islamic Shariah law and halal food requirements
    • What is Haram and non-permissible food
    • Halal food process, including people, products and process requirements
  • Understand the purpose and scope of a halal audit, which includes:
    • Features
    • Reasons
    • Scope
  • Understand the halal audit process following Shariah, which includes:
    • Entry meeting
    • Techniques
    • Exit meeting
  • Understand halal food management, including:
    • Quality assurance system
    • Segregation of halal and non-halal products
    • Traceability
    • Management of non-halal ingredients and products
  • Understand the preparation requirements to produce Halal dairy products, including:
    • Dairy premises requirement in line with Animal Products Notice, General Export Requirements for Halal Dairy
    • Halal quality assurance process
    • Haram foods and Najasah substances
    • Shariah Law requirements
  • Handling, processing methods and product reclassification of Halal dairy products, including:
    • Product handling in terms of Shariah Law
    • Methods of preparing and processing raw materials for consumption by Muslim consumers
    • Process to reclassify Halal dairy products as Haram

Pre-requisites & essential information: 

Learners must:

  • Be employed in the industry to complete this course.
  • Be 18 years or older to enrol.
  • Be proficient in English – have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible.
    • Language proficiency is exempt from enrolment, which has been organised and paid for by a New Zealand-based food company.
  • Have a basic knowledge of Shariah requirements in the production and certification of Halal food and food products or packaging as part of their NP, Food Safety or Risk Management Programme, if booking unit standard 25924 or 29088
  • Be involved in the processing or production of dairy products that are already halal certified or working towards achieving halal certification, if booking dairy unit standard 29088

Post-course workplace learning:

  • Learners will be required to complete tasks in their workplace to achieve unit standard 29088.
    • Learners will be provided with an observation checklist.
  • Learners will be required to be observed completing these tasks on two separate occasions to ensure they meet the standard.
  • An on-job verification by a workplace observer will be required to be submitted.
    • The workplace observer can be:
      • A QA, compliance or technical manager familiar with the company’s Halal system,
      • A competent quality assurance officer accredited to this unit or
      • A Halal assessor (Auditor) from the AHO who is responsible for the Halal certification of the company.

Two observations and attestations are to be submitted within 10 weeks from the start date (Practical component for Dairy unit standard 29088).

Time-frame for completion

10 weeks from the course start date.

Overview

What is Halal?

This video explains what the term Halal means:

Halal Terminology

Some Technical Halal Terminology

The slides below explain some Halal terms:

Halal Awareness Training

What is Halal Training –  Halal & Sharia Definitions – Source: MPI

Abadia is one of the madhahib (Islamic schools of thought, singular=madhab).

Ainiah means visible.

Hadith is a record of the traditions, sayings, and actions of the Prophet Muhammad, messenger of Islam.

Halal allowable, permissible. In this context, this term refers to food and food products that are prepared in accordance with Shariah. Halal also refers to permissible actions in accordance with Shariah.

Hanafi is the oldest school of thought (madhab) within Sunni Islam after its founder Abu Hannifa an-Nu’man.

Hanbali a school of thought (madhab) within Sunni Islam, was started by students of Imam Ahmad bin Hanbal.

Haram prohibited food from any animal not prepared according to Shariah, as well as food and drinks that are not permissible in Islam, such as port and alcohol. Haram also refers to impermissible actions in accordance with Shariah.

Ijmaa consensus opinion of scholars.

Jaafari is a school of thought (madhab) within Shia Islam.

Maliki is a school of thought (madhab) in Sunni Islam, the third-largest, from the work of Imam Malik.

Madhab (plural-madhahib) – Islamic school of thought.

Naiis Hukmiah is invisible filth (refers to the level of hygiene)

Naiis Mughallazah is severe filth (refers to the level of hygiene)

Naiis Mukhaffafah light filth (refers to the level of hygiene)

Naiis Mutawassitah medium filth (refers to the level of hygiene)

People of the Book are Muslims, Christians, and Jews.

Quran holy book of Islam.

Shafi’i is a school of thought (madhab) in Sunni Islam, started by Imam ash-Shafi’i. Shariah – Islamic law.

Shia the second largest denomination of Islam.

Sunnah traditions, sayings, and actions of the Prophet Mohammed, messenger of Islam.

Sunni the largest denomination of Islam, also called Ahlus-Sunnah Wal Jama’aah.

Act means the Animal Products Act 1999

The accreditation body means the Joint Accreditation System of Australia and New Zealand (JAS-ANZ);

AP E-cert means the Animal Products Electronic Certification System specified for the raising and issuing of export declarations, halal certificates, official assurances, halal premises registration certificates, and transfer documents

Approved halal organization (AHO) means an Islamic organisation approved and listed by the Director-General under Part 6 of the Notice

Carrion means animal material or animal products derived from halal species that died before halal slaughter and have not undergone ante mortem and post mortem examination or haram species that died before slaughter

Certification services mean the activities undertaken by an approved halal organisation as part of their roles under the Notice

A competent halal slaughter person means a person who has met the halal competency criteria for a halal slaughter person under clause 8.2 of the Notice

Consignment means an identified lot or lots of animal material or animal products required to be described in a transfer document or export certificate

Eligible for export as halal means:

a) prior to export, that a consignment meets or is capable of meeting all applicable requirements in this Notice to be exported to its intended destination; or
b) at export, that a consignment meets all applicable requirements in this Notice to be exported to its intended destination

Food additive(s) has the same meaning as in Standard 1.3.1 of the Australia New Zealand Food Standards Code

Gelatine means a protein product prepared from animal skin, bone or other collagenous material, or any combination thereof

Halal animal material means animal material that is intended to be eligible for export as halal

Halal animal products means animal products that are intended to be eligible for export as halal

Halal certificate means a certificate issued by an issuing officer in accordance with Part 11 of the Notice

Halal identification means any label affixed to halal meat or meat products wrapping or packaging material which claims to be halal in any language

Halal export assurance system means the requirements in this Notice that specifically relates to the processing, storage and transport of halal meat, and includes any country-specific OMAR

Halal mark means:
a) the letter “H”; or
b) the logo specified in Annex 6, where a country-specific OMAR requires a logo

Halal official assurance means an official assurance with a halal attestation issued by the Director- General or an authorised person (the issuing of which replaces the need for a halal certificate to be given directly to the market to which this Notice applies)

Halal premises means premises that is listed by the Director-General under Part 4 of this Notice for the purposes of processing halal animal material and products

Halal premises of final control means the halal premises where a consignment of halal animal material or halal animal products is physically located before it is transferred for export

Halal premises registration certificate means the premises registration certificate with a 3 year period of validity, which is issued to the premises operator by the approved halal organisation immediately after his/her halal programme has been approved

Halal quality assurance officer means a person referred to in clause 4.8.2

Halal species means animals of the following species, other than in a wild state:
a) bovine; and
b) ovine; and
c) caprine; and
d) cervine; and
e) poultry;
and halal animal has a corresponding meaning

Haram material means anything that is derived from a haram species, and includes any substance containing material from haram species, alcohol beverages and other intoxicants, food containing alcohol, carrion. Haram product has a corresponding meaning

Haram species means:
a) porcine;
b) canine;
c) equusasinus (donkey);
d) wild animals;
e) animal which lives both on land and water; and
f) amphibians that are used as ingredients, additives or processing aids; and
g) where notified in a country-specific OMAR, insects and their extracts

Non-conforming halal animal material means any animal material derived from a halal species, which were intended to be or were processed as halal but were subsequently declared by an operator, an approved halal organisation, or an animal product officer to be non-compliant with the requirements of the Notice

Non-conforming halal animal product means any animal products derived from a halal species, which were intended to be or were processed as halal but were subsequently declared by an operator, an approved halal organisation, or an animal product officer to be non-compliant with the requirements of the Notice

Non-halal animal material means any animal material derived from a halal species that has been intentionally processed by the operator outside the scope of the Notice

Non-halal animal products means any animal products derived from a halal species that have been intentionally processed by the operator outside the scope of the Notice

OMAR means market access requirements issued under section 60 of the Act

Poultry means chicken, duck and turkey

Processing aid has the same meaning as in Standard 1.3.3 of the Australia New Zealand Food Standards Code

What is Halal Training

Reference Resources

Latest Report On The State Of The Global Islamic & Halal Economy

 

The Halal Food Handbook

 

How we go about recognizing a trainee’s current competency:

 

A sample of the unit standards offered to the meat sector:

 

Halal Training Courses

Halal Training Program – NZQA Unit Standards

Unit Standard 21623: Describe halal slaughter requirements in a meat processing operation

Unit Standard 25926: Describe Shariah in the production and certification of halal food and food products

Unit Standard 25926: Describe Shariah in the production and certification of halal food and food products

Unit Standard 29088: Describe preparation requirements, handling, processing methods and product reclassification of Halal dairy products

Halal Auditor Training

Unit Standard 25924: Describe audit requirements in the certification of Halal food and food products

Unit Standard 26025: Audit the production of Halal food and food products for certification

Export Requirements for Halal Food Products

General Export Requirements for Halal Animal Material and Halal Animal Products – Reference: MPI

General Export Requirements for Halal Dairy Material and Halal Dairy Products – Reference: MPI

Suitable for

Coordinators, team leaders, supervisors, managers, and QA staff interested in further developing their skills

About your trainer

These Halal Training Courses are delivered by Food Safe’s Managing Director, Lead-trainer & Food Safety Expert, Keith Michael who holds:

Keith has presented papers at the Food Safety Conferences in 2019, 2020, and 2021 and bring this cross-sector learning into training.

Keith has many years of experience as a company director where he has assisted companies with Food Safety Compliance, Risk Audit, and closing of gaps identified with smart purpose-built competency training.

View Keith’s profile on LinkedIn.

Keith Michael Food Safe

About Food Safe

Food Safe Ltd is Accredited by the New Zealand Government + is a Category 1 NZQA-Registered PTE. Training complies with the Food Safety Bylaws and Verifier Audits right across New Zealand.

Our food safety training is trusted by both well known New Zealand and Global food companies and heaps of small teams too!

Food Safe’s advisory committee includes leading university microbiology experts, operations, quality and compliance managers, and governance experts. For even more information about Food Safe and the companies we work with, click here

Why Choose us for your Training?

Food Safe’s Halal Training:

  • Complements compliance requirements
  • Is simplified and visual, and supportive of implementing learning back on-job
  • Is delivered by a trained ISO 9001 & 22000 lead auditor
  • Is delivered by a trainer with first-hand knowledge and experience in high compliance operations where Food Safe also operates, such as the dairy sector
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How we work with companies

HOW IT WORKS: Steps to book your course

1

Book your NZQA Unit Standard Course

Click the 'Book Course' button. Choose your preferred date and training type (Online or Onsite) and place your booking.
Payment options: Bank Transfer and Credit Card.
– Preferred time-frame
– Training location
2

Process your payment

You will receive a 'Booking Received' email after you have placed your booking which will include the payment details for your training.
Please process the invoice so we can confirm and reserve your place in the class and email you the link to join the training if you have selected online training.

If you have already paid your course fees by credit card as part of our booking check-out, your booking is automatically confirmed and you will receive a 'Booking Confirmed' email. See point 4 below for next steps.

3

Booking Confirmed

Upon receipt of your payment, your booking will be confirmed.
4

Pre-Training

If you have booked Online Training, we will email you the link to join your training the day before.
If you have booked Onsite Training (face-to-face), there is nothing further to do. Simply come to class on the day of your training. We will send you an email reminder with information the day before your training.
When you receive a course confirmation from us this means we exclusively reserve a place for you in our class which has limited space. If a trainee cannot attend on their booked day, we will do our best to slot you into another class but we cannot guarantee a space as our classes do get booked out in advance. Requesting a new training date or postponement is not deemed to be a new booking. It is simply a postponement and done in good faith. Any cancellations/refund requests relating to this will be based on the original booking date, and apply as per our terms and conditions.
5

Training Day

If you have booked Online Training, please be online 15 minutes before your class start time to say hello to the trainer.
If you have booked Onsite Training (face-to-face), please arrive 15 minutes before your class starts. Double-check your training venue address which is different to the Food Safe Corporate Office address.

Companies we work with

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