Abstract: The major challenge faced by the Halal industry is the shortage of knowledgeable work force thatunderstands syariah requirements and implementing this theoretical knowledge into actual industrial practice.This paper highlights a multi-disciplinary approach towards Halal education, scientific training and services.As a multi-racial country, in Malaysia, one needs not necessarily become a Muslim, in order to be activelyinvolved in the Halal services and production line. Ignorance, confusion or deliberate fraudulent practiceswill consequently result in the presence of adulterants or contaminants in the product, making it Haram orSyubhah with negative consequence on Halal branding. The Halal integrity and values are thus compromised.The Malaysian Standard MS 1500:2009 and the Trade Description Act 2011 are legal guidelines, mandatory forthe acquiring of the Malaysian Halal logo. Understanding the principles and practices ofHalalan andthoyyiban, with hands-on knowledge that meets industrial needs and demand, is necessary to cater for the rapidexpansion of the Halal industry and to achieve compliance. As a niche-comprehensive university, UniversitiSains Islam Malaysia have collaborated with the Halal industry and government agencies in the developmentand implementation of training modules for meat slaughterers, laboratory analysts and those involved in theareas of food, pharmaceutical, cosmetics and consumer goods. The Halal Executive Program with HDC wasdone, to fulfill the needs for trained human resources for the monitoring and surveillance agencies. This holisticinitiative of combining syariah knowledge with technology has benefited the Halal industry, the NGOs,education system and the Muslim communities and consumers. Key words: Multi-disciplinary Halal Assurance Education Capacity building

Abstract: The purpose of this research is to assess the formation and determination of cholesterol oxidationproducts (COPs) in meat and poultry products and its effects on human health. Cholesterol is a molecule withan unsaturated or double bond which is prone towards oxidation and formation of COPs. The impact of COPstowards human health depend on the type of COPs formed. Extraction, purification and detection methods inquantifying COPs play an important role in the analysis as COPs occur mostly at low levels. Direct coldsaponification was the most suggested method due to high efficiency, good method precision, minimal artifactformation and ease of handling to recover COPs. High performance liquid chromatography (HPLC) and gaschromatography (GC) couple with mass spectrometry (MS) detector have become more important in providingbetter quantitative information in COPs analysis. Determination of cholesterol using gas chromatographyusually need to go through derivatisation process to improve volatility and thermo stability, to optimize peakshape, to decrease retention time and to increase sensitivity. However, it makes no difference between GCanalysis of free cholesterol and those of trimethylsilyl (TMS) or acetate derivatives. The gas chromatographymass spectrometry (GCMS) is the most commonly used method to determine COPs for many food samplesincluding meats and poultry. Key words: Cholesterol Oxidation Products Cholesterol Gas Chromatography Meat Poultry

Abstract: Cholesterol Oxidation Products (COPS) are well known for their negative biological effects. Till now,there is no study reported on solvent extraction used for COPs. In this study, two solvent extractiontechniques, namely chloroform/methanol (2:1, v/v) or Folch method and n-hexane/2-propanol (3:2, v/v) orHara-Radin method of cholesterol and COPs in beef tallow and lard were compared. Cholesterol and COPs(5-cholestane, 7-ketocholesterol and 25-hydroxycholesterol) contents in both fats also analyzed. The analysispassed through four major steps; extraction of lipids, saponification, enrichment of COPs and quantificationby gas chromatography mass spectrometry triple quadrupole. All standards showed good linearity withcorrelation coefficient (r ) of 0.9998 (5-cholestane), 0.9999 (cholesterol), 0.9873 (25-hydroxycholesterol) and20.9693 (7-ketocholesterol). Data obtained by this method was analyzed based on precision and recovery criteria.Precision measured as standard deviation (SD) was between 0.0040 and 2.2460; and no significant different(P>0.05) for the recovery testing using 5 -cholestane in both method. Recovery by Hara Radin method in lard(27.23%) and beef tallow (8.73%) was higher than the Folch method, 14.25% and 2.97% respectively. This studyimplies that Hara-Radin method can be an alternative method to avoid the use of harmful solvent such aschloroform in Folch method. Key words:Cholesterol Oxidation Products Gas Chromatography Mass Spectrometer Triple Quadrupole Fat Solvent Extraction

Abstract:Food recall is the process of removing the contaminated product which can cause harm to theconsumer. The aim is to protect the public health and interest prior to traceability. This research wasconducted to identify the perceptions of food industries towards the importance of food recall. A qualitativeapproach is employed using an interview method on three respondents selected from food industries whowere responsible in various departments namely the Quality Assurance (QA) and Research and Development(R and D). The efficiency of the procedure included documentation, communication and the deadline. Thefood recall activity has significant impact on tracking the product batch that was contaminated. Not onlywill it reduce the cost and regain the trust from consumers, at the same time it will protect public health.Therefore, this process is essential to be constantly evaluated for continuous systematic improvement.The strengths of food recall activity practiced in Malaysia are found to be the communication among foodindustries, authorities, media and consumers as well as the strictness of the competent authority such as theMinistry of Health (MOH). This study suggests the use of global networking system in the food recall activitywhile communication and documentation are to be implemented effectively by the particular food industry andother products in general. Key words: Food recall Traceability Crisis Communication Management

Abstract: The usage of non-halal plasma transglutaminase to improve the gelling properties of surimi isprohibited for Muslim consumers. The objective of this study is to detect non-halal plasma transglutaminasein surimi products. A total of 12 samples were tested using DEAE, Unosphere Q and BioScale Macroprep HighQ columns and further confirmed by Sandwich ELISA method. Three different monoclonal antibody (MAbs)species which were bovine, chicken and porcine were used to observe the reaction against the samples. Thereactivity of the antibody against the antigen was defined in a certain range of cutoff value that is very strong,strong, moderate, weak and negative. By using the MAbs of the different species, the result showed S1, S2 andS3 did not contain transglutaminase from bovine while the other samples did. Six samples which were S1, S2,S3, S8, S11 and S12 selected in the ELISA procedure had a very strong reaction with transglutaminase fromporcine species. For MAbs of chicken species, S12 has a weak reactivity while other samples showed verystrong and strong reaction of transglutaminase. The sandwich ELISA can be a useful method to detect thepresence of transglutaminase in surimi-based products, which is derived from blood of different species ofmammalian animals. Further study should be done to optimize the specificity of antibody used in theconfirmation of TGase in surimi. Key words: Surimi Monoclonal antibody Textural Sandwich ELISA

Abstract: Opportunities for Halal careers offer brighter prospect for blue collar workers, to become competentslaughterers towards fulfilling the mandatory Halal specifications. In Sarawak, Malaysia, competent meatslaughterers is seen as crucial to cater industrial demands for Halal meat. To what extent does the training fulfillthe needs of the blue collar workers? What is their perception towards the Halal slaughter training? This paperaims at understanding the expectations of trainees towards the training; the effectiveness of module contentand duration that took place in the training. This study employs both qualitative and quantitative approaches.Interviews are conducted to identify the expectation of trainees towards the training, Surveys conducted tomeasures the effectiveness level of content and duration of the programme among the 27 trainees. 95.5% ofthem agreed that the content of the module was effective and much needed in the context of meeting theindustrial Halal needs. The duration of the programme was perceived as moderate (50%) while another 50% isat satisfactory level. The findings shows that Halal slaughter training is required to overcome issues of workersshortage Halal meat products. As education level influences the understanding level, the duration of thetraining is profoundly significant to ensure effectiveness among the blue collar workers. In conclusion, thismodule is effective towards bridging the theoretical and hands on skills of Halal Slaughterers for Malaysia HalalMeat Industry. Key words: Halal Policy Certification Employability Blue Collar