HIDAC - Haenmar International Development and Consultancy

HIDAC - Haenmar International Development and Consultancy Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from HIDAC - Haenmar International Development and Consultancy, Business consultant, Kampong Kuala Setiu.

Empowering global partners to achieve halal and food safety excellence through expert consulting, comprehensive training, building trust, promoting sustainability, and facilitating access to international markets Haenmar International Development and Consultancy (HIDAC) is focusing on consultancy, advisory, human capital development and trading to promotes participation and facilitates growth of M

alaysian companies in the Global Halal market. We offer consulting services to government agencies, industry players, industry stakeholders and other entities seeking to increase their competitive advantage and rapidly market demand in Global Halal market. We are of the firm opinion that the Halal industry is in the process of becoming one of the most influential market demand forces in Global Halal market, representing a paradigm shift that defines a new market based on religious belief and practice. Participating in an international environment, mainly characterized by market Globalization and intensive competitiveness, HIDAC is paving its own path with a clear strategy for the future. OUR VISION

HIDAC will be a leading company in Global Halal industry with innovative and excellence services to government agencies, entrepreneurs, manufacturers, investors, researchers, distributors and retailers about boosting Global Halal market. OUR MISSION

To provide a high level of professional consultation and advisory and create value for businesses participating to Halal industry players for further development of Global Halal industry.

07/06/2026

Successfully conducted a training titled Halal Awareness on June 4th, 2026 (Thu), through the Zoom platform.

Embrace your opportunity and register now for our upcoming training sessions.
Secure your spot today to embark on this journey of achievement❗️

E.coli & Food SafetySource: HACCP -Food Safety & Hygiene #ハラール #할랄
06/06/2026

E.coli & Food Safety

Source: HACCP -Food Safety & Hygiene

#ハラール #할랄

𝗡𝗮𝗺𝗽𝗮𝗸 𝘀𝗮𝗺𝗮, 𝘁𝗮𝗽𝗶 𝘁𝗶𝗱𝗮𝗸 𝘀𝗲𝗿𝘂𝗽𝗮! 🍄⚠️Tengah belek-belek media sosial tengok isu semasa, nampak ada orang post gambar tunju...
04/06/2026

𝗡𝗮𝗺𝗽𝗮𝗸 𝘀𝗮𝗺𝗮, 𝘁𝗮𝗽𝗶 𝘁𝗶𝗱𝗮𝗸 𝘀𝗲𝗿𝘂𝗽𝗮! 🍄⚠️

Tengah belek-belek media sosial tengok isu semasa, nampak ada orang post gambar tunjuk hasil tuaian cendawan busut. Banyak amat. Min pun geram tengok...teringin jugak sebenarnya nak pegi mencari jugak.

Dekat ruangan komen pun meriah, ramai juga yang teruja cakap: "Eh, dekat belakang rumah saya pun ada banyak ni. Boleh makan ke? Nak petik juga lah buat lauk!"

Risau p**a admin baca. Yela, minggu ni kes keracunan cendawan tengah naik. Takut ada yang tersilap petik 𝗖𝗲𝗻𝗱𝗮𝘄𝗮𝗻 𝗣𝗮𝘆𝘂𝗻𝗴 𝗣𝗮𝗹𝘀𝘂 (Chlorophyllum molybdites) sebab tertukar dengan cendawan busut yang boleh memudaratkan kesihatan.

Kalau nak petik juga, pastikan PERHATI & PILIH betul-betul ye….

Kenal pasti ciri-ciri 𝗖𝗲𝗻𝗱𝗮𝘄𝗮𝗻 𝗕𝘂𝘀𝘂𝘁 yang sebenar:👇

1️⃣ 𝗧𝗼𝗽𝗶/𝗣𝗮𝘆𝘂𝗻𝗴: Berbentuk payung, berwarna putih, kelabu, atau keperangan dengan permukaan yang licin.

2️⃣ 𝗧𝗮𝗻𝗴𝗸𝗮𝗶: Mempunyai tangkai yang tegap dan panjang.

3️⃣ 𝗔𝗸𝗮𝗿: Keunikan utamanya mempunyai akar yang panjang menjalar ke dalam tanah

4️⃣ 𝗦𝗮𝗶𝘇: Boleh tumbuh dalam saiz yang agak besar

Kalau betul yakin morfologinya tepat, baru boleh petik. Tapi kalau ragu-ragu...elok janganla dipetik dan dimasak...

Jangan risikokan kesihatan diri anda dan keluarga❕

⚠️ Ingat, kalau ragu-ragu, JANGAN PETIK! 🚫

"Keselamatan Makanan Tanggungjawab Bersama"

Source: Program Keselamatan dan Kualiti Makanan, KKM

#ハラール #할랄

ONLINE PUBLIC TRAINING: JUNE2026Assalammualaikum dan Selamat Sejahtera,Latihan halal dan keselamatan makanan adalah satu...
04/06/2026

ONLINE PUBLIC TRAINING: JUNE2026
Assalammualaikum dan Selamat Sejahtera,
Latihan halal dan keselamatan makanan adalah satu elemen penting dalam memastikan industri makanan yang selamat, bersih, dan mematuhi prinsip halal. Latihan ini memberi manfaat bukan sahaja kepada usahawan, tetapi juga kepada orang awam yang mengutamakan aspek keselamatan dan kepatuhan halal dalam pengurusan harian.
✅ Gain Knowledge
✅ Improve Skills
✅ Certified & Experienced Trainers
✅ Receive e-Certificate and Notes
Penyertaan terbuka kepada usahawan, pekerja, pelajar atau orang awam❗️
REGISTER NOW❗️
Click link for registration & payment 👇
https://forms.gle/331kkvuDsfUJMDx6A
For further inquiries, feel free to contact us at
📲 wasap.my/601140292556/OnlinePublicTraining
📧 [email protected]
Follow our other social media platforms at:
FB: https://www.facebook.com/hidacofficial
IG: https://www.instagram.com/haenmarofficial/
X: https://twitter.com/haenmar?s=08
Telegram: https://t.me/joinchat/AAAAAFFBl0_oKNoxItRC6A

⭐ WHAT IS CANNING?Canning is the process of preserving food in airtight containers by heat treatment to destroy microorg...
02/06/2026

⭐ WHAT IS CANNING?

Canning is the process of preserving food in airtight containers by heat treatment to destroy microorganisms and prevent spoilage.

🎯 Objectives of Canning
* Prevent food spoilage
* Ensure food safety
* Maintain quality of food
* Extend shelf life
* Facilitate storage and transport
---
📜 HISTORICAL BACKGROUND
Canning developed during the late **18th century** under war conditions, especially during the **Napoleonic Wars**.

The French Government announced a reward of **12,000 francs** for discovering a reliable method of preserving food for soldiers during long-distance transportation.

👨‍🔬 Nicolas Appert (1810)
* A Paris confectioner and distiller
* Invented a method of preserving food in glass containers
* Won the French Government prize
* Published the book:
**“The Art of Preserving Animal and Vegetable Substances for Many Years”**
* Canning is also called **“Appertizing”** in his honor
---
# 🧪 APPERT’S METHOD (1810)

Appert’s preservation process included:

1. Packing food in glass containers
2. Adding enough water to cover the food
3. Placing corks loosely on the containers
4. Heating containers in a water bath at **190°–212°F**
5. Sealing containers airtight after heating

# # # ✅ Result

* Heat destroyed microorganisms such as:
* Bacteria
* Yeasts
* Moulds
* Airtight sealing prevented re-entry of air and microbes
---
# 🔬 SCIENTIFIC EXPLANATION

# # 👨‍🔬 Gay-Lussac

Suggested that food spoilage was caused by oxidation and could be prevented by excluding air.

# # 👨‍🔬 Louis Pasteur

Proved that microorganisms are the real cause of food spoilage and that heat treatment destroys them.
---
# 📈 DEVELOPMENT AND GROWTH OF CANNING

| Year | Development |
| -------- | ------------------------------------------------------------- |
| **1807** | First description of canning method by Bitting |
| **1810** | Peter Durand obtained first British patent for tin containers |
| **1817** | Canning introduced in the USA by William Underwood |
| **1935** | Total canned food production reached 14,442 million pounds |
| **1952** | USA production reached about 7 million tons |
---
# 🌟 IMPORTANCE OF CANNING

* Prevents spoilage and food poisoning
* Extends shelf life of food
* Ensures food safety and quality
* Facilitates long-distance transport and storage
* Retains nutritional value, flavor, and texture
* Supports food security and food availability
---
# ✅ SUMMARY

Canning is one of the most important food preservation methods. It uses heat treatment and airtight sealing to destroy microorganisms and prevent spoilage. Developed during wartime, the process was pioneered by Nicolas Appert and later scientifically explained by Louis Pasteur. Today, canning plays a major role in food safety, storage, transportation, and global food security.

Source: Food Technologist

#ハラール #할랄

GLUTEN WASHING TESTS WITH IODINE SOLUTION washing tests are specialized laboratory analyses designed to determine the q...
30/05/2026

GLUTEN WASHING TESTS WITH IODINE SOLUTION

washing tests are specialized laboratory analyses designed to determine the quantity and quality of gluten in wheat flour, providing valuable information for evaluating the baking quality of hard and soft wheat flours in commercial baking applications.

Source: Food Technologist

#ハラール #할랄

TEMPERATURE SAFETYSource: HACCP -Food Safety & Hygiene #ハラール #할랄
28/05/2026

TEMPERATURE SAFETY

Source: HACCP -Food Safety & Hygiene

#ハラール #할랄

26/05/2026

𝐉𝐀𝐍𝐆𝐀𝐍 𝐁𝐈𝐀𝐑 𝐌𝐀𝐊𝐀𝐍𝐀𝐍 𝐓𝐄𝐑𝐃𝐄𝐃𝐀𝐇 𝐋𝐄𝐁𝐈𝐇 𝟒 𝐉𝐀𝐌! ⏱️🥘⚠️

Dalam keadaan cuaca panas sekarang, kita perlu lebih peka dengan tempoh masa makanan dibiarkan di atas meja sebelum dimakan.

Fenomena El Nino menuntut kita untuk jadi lebih "rajin" di dapur. 😬
Kenapa? 🤔

Kerana adalah lebih baik untuk kita masak dalam jumlah yang kecil untuk sekali makan. Langkah ini penting bagi mengelakkan adanya lebihan makanan dan seterusnya, tidak berlaku pembaziran dan keracunan makanan disebabkan makanan rosak akibat terdedah pada suhu bilik dalam tempoh yang lama.

Sebaiknya, rancang waktu memasak anda supaya makanan dapat dihidangkan dan habis dimakan dalam tempoh yang singkat. Elakkan masak terlalu awal jika hanya ingin dimakan beberapa jam kemudian, kerana suhu panas sekarang akan menyebabkan makanan lebih cepat rosak. 🥵💨

Apabila suhu rumah meningkat, makanan akan berada dalam Zon Bahaya (5°C - 60°C). Lauk yang telah dimasak tidak boleh dibiarkan pada suhu bilik melebihi tempoh 4 jam. Selepas tempoh itu, bakteria membiak dengan sangat pantas dan boleh menyebabkan risiko keracunan makanan. 🦠💥

𝐏𝐚𝐬𝐭𝐢𝐤𝐚𝐧 𝐚𝐧𝐝𝐚 𝐮𝐫𝐮𝐬𝐤𝐚𝐧 𝐡𝐢𝐝𝐚𝐧𝐠𝐚𝐧 𝐦𝐚𝐤𝐚𝐧𝐚𝐧 𝐝𝐞𝐧𝐠𝐚𝐧 𝐛𝐞𝐭𝐮𝐥: 🛡️✅

✨ 𝐑𝐚𝐧𝐜𝐚𝐧𝐠 𝐖𝐚𝐤𝐭𝐮 𝐌𝐚𝐬𝐚𝐤 – Pastikan makanan dihidangkan tidak melebihi tempoh 4 jam dari waktu ia siap dimasak. Rancangan yang betul dapat menjamin kesegaran dan keselamatan makanan.

🫧 𝐌𝐚𝐬𝐚𝐤 𝐒𝐞𝐜𝐮𝐤𝐮𝐩𝐧𝐲𝐚 – Amalkan masak dalam portion yang kecil untuk sekali makan sahaja. Makanan yang baru dimasak adalah yang paling selamat untuk dinikmati.

🛡️ 𝐒𝐢𝐦𝐩𝐚𝐧 𝐉𝐢𝐤𝐚 𝐁𝐞𝐫𝐥𝐞𝐛𝐢𝐡 – Jika ada baki, segera simpan di dalam peti sejuk. Jangan biarkan ia terdedah lama di bawah tudung saji dalam keadaan rumah yang bahang.

𝐏𝐄𝐒𝐀𝐍𝐀𝐍 𝐏𝐊𝐊𝐌: 🚨
Pelihara kesihatan anda dengan mengamalkan penyediaan dan penyimpanan makanan yang betul. Perancangan memasak yang baik dapat mengelakkan risiko keracunan makanan kepada keluarga anda. Ingat, keselamatan makanan bermula dari dapur anda sendiri! 🛡️🥘

Siapa di sini yang jenis masak untuk sekali makan je? ✋🏻

Source: Program Keselamatan dan Kualiti Makanan, KKM

#ハラール #할랄

PICK PERFECT BY SKIN COLOURSource: Food Technologist #ハラール #할랄
24/05/2026

PICK PERFECT BY SKIN COLOUR

Source: Food Technologist

#ハラール #할랄

Address

Kampong Kuala Setiu

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Saturday 09:00 - 13:00
Sunday 09:00 - 17:00

Telephone

+601140292556

Website

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