Building on the core principles covered in Level 1, this advanced course offers a deeper, practice-oriented exploration of Halal requirements specific to the restaurant, catering, and wider food service industries. Participants will examine real-world compliance challenges, operational procedures, and risk areas unique to high-volume food environments. The course addresses the nuances of ingredient sourcing, contamination control, staff protocols, and supply chain documentation in Halal-certified settings. Designed for those already familiar with basic Halal concepts, this training empowers food professionals to implement rigorous standards, support audit readiness, and maintain consumer trust through consistent Halal assurance.

Key elements of the training include:

• Detailed analysis of Halal product sources
• Processing aids and handling procedures
• Halal Critical Control Points (HCCPs) for ingredients and production
• Halal slaughtering techniques and ethical considerations
• Implementation of Halal Standard Operating Procedures (SOPs)

Who should attend?

• Technical managers at production sites
• Kitchen supervisors and head chefs working in Halal-certified environments
• Compliance managers /internal auditors
• Procurement and supply chain leads handling Halal production
• Food manufacturers
• Staff responsible for cross-contamination control and operational standards