Sound knowledge, a practical work plan.
In its Halal Food Technical Expert Training, AKREKAL addresses “TS OIC SMIIC 1 General Requirements for Halal Food” and “TS OIC SMIIC 6 Particular Requirements for the Application of TS OIC SMIIC 1 to Places Where Halal Food and Beverages Are Present, Prepared, Stored and Served” through practical examples. Participants are encouraged to relate these topics to their own responsibilities, working records and processes.
Halal conformity, quality assurance and technical assessment teams.
Details that affect the outcome of the work
Input sources
A formulation name alone does not explain the source of its contents. Supplier information for compound ingredients, additives and processing aids is assessed.
Segregation throughout the process
Storage, shared production lines and reprocessing can affect conformity assessment. Material flow, cleaning and segregation records are examined together.
Technical ingredient review
The source and use of additives, enzymes and compound inputs are tracked in the product file. A sample formulation is used to explore which technical questions will resolve missing information.
Halal Food Technical Expert Training
We help your team interpret the topic, ask the right questions and apply it in their own work.
Skills you will gain in training
- Match source information for compound ingredients, enzymes and additives to the formulation.
- Identify where a processing aid is used in the production flow and what evidence it requires.
- Report the technical review outcome with missing information, the assessment basis and follow-up steps.
Training content
Content is developed in greater depth according to participants’ roles and practical needs.
- TS OIC SMIIC 1 General Requirements for Halal Food
- TS OIC SMIIC 6 Particular Requirements for the Application of TS OIC SMIIC 1 to Places Where Halal Food and Beverages Are Present, Prepared, Stored and Served
- TS EN ISO 22000 Food Safety Management Systems — Requirements for Any Organisation in the Food Chain
- TS OIC SMIIC 24 General Requirements for Food Additives and Other Added Chemicals to Halal Food
- Legislation containing legal requirements relevant to food fields, sectors and product groups
- Turkish Food Codex
- Practical Exercises
Preparation for halal food technical work goes beyond an ingredient name to understand connections between source, manufacturing route and auxiliary materials. Two ingredients with the same function may require different technical information. Training shows which evidence questions arise from food-process knowledge.
A supplier file is reviewed for consistency between formulation, product description and declaration scope. Participants practise asking about missing or conflicting information; formal competence and acceptance conditions remain for the relevant body to assess.
In a fictional product, the enzyme's function is known but information about its production medium and carrier is missing. Participants organise the technical inquiry and discuss the error of completing a file through assumptions.
Has functional information been substituted for source information? Does the document relate to a different product version?
Consultancy can prepare a review format linking ingredients and subingredients while keeping unresolved evidence visible.
Let’s turn knowledge into practice in your organisation.
We review your current situation, identify your priorities and provide organisation-specific support for the following work.
Ingredient and supplier evidence matrix.
Process segregation and traceability plan.
Programme requirements gap analysis file.
Deliverables, responsibilities and assessment criteria are agreed together when defining the service scope.
Tell us about your consultancy needsLet’s prepare documents that demonstrate implementation.
One focus of the documentation review is “Input sources”. The records are checked for scope, owner, revision and supporting basis so that they accurately reflect the work performed.
The work addresses topic-specific outputs such as “Ingredient and supplier evidence matrix”. Gaps are identified using records actually used by your organisation. Ready-made documents that do not reflect the way you operate are not adopted without adaptation.
Certification and assessment conditions
Training participation, practical competence and product or organisational certification involve different assessments. For Halal Food Technical Expert, we clarify which activity, person or product the requested certificate covers and the assessment on which it is based. Requirements of the scheme owner or relevant body are reviewed for the agreed scope. AKREKAL provides training and preparation consultancy; it does not guarantee an authorised third party’s certification decision or outcome.
Discuss your training, consultancy and preparation needs →A processing aid of unclear origin
- The situation
- An auxiliary substance not shown in the formulation is used in production.
- Training and consultancy work
- Supplier information and process steps are examined together.
- Intended output
- Missing evidence and segregation controls are identified.
Let’s clarify your needs more quickly.
Sharing the following information helps us define scope and priorities accurately.
- Formulation and ingredient list
- Supplier documents
- Production flow
AKREKAL provides training and implementation consultancy in this area. Training does not replace independent certification or professional authorisation. Technical activities are planned with suitable equipment and working conditions.
Before you decide
Why are enzymes and additives assessed separately in a halal food technical review?
A trade name may not fully explain subcomponents or their source. Production and supplier information are used to identify evidence gaps; the review is conducted within the relevant programme’s scope.
How does consultancy support proceed after training?
Work can begin with the ingredient and supplier evidence matrix. Jointly prepared records are tried out in a sample application; gaps, responsibilities and follow-up actions are identified. The scope of work is clarified together with your company.
Related training and consultancy services
Explore all topics →Let’s assess your needs together.
Share your company’s activities, target scope and priorities; let’s develop your training and consultancy plan together.
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