General guideline for applying Islamic dietary requirement in HACCP programme

This paper highlights the potential benefits of applying Islamic dietary laws to food production standards using the hazard analysis and critical control points (HACCP) concept. Currently, Islamic dietary specifications and obligations are being coordinated with standard guidelines in some countries...

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Published inQuality assurance and safety of crops & food Vol. 7; no. 2; pp. 159 - 164
Main Authors Kohilavani, Zzaman, W, Idrus, N.F.M, Wan Abdullah, W.N, Yang, T.A
Format Journal Article
LanguageEnglish
Published Brisbane Wageningen Academic Publishers 01.01.2015
Codon Publications
Subjects
Review-Article
food safety
halal
HCCP
Islamic dietary law
HACCP
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Summary:This paper highlights the potential benefits of applying Islamic dietary laws to food production standards using the hazard analysis and critical control points (HACCP) concept. Currently, Islamic dietary specifications and obligations are being coordinated with standard guidelines in some countries without enforcing the use of safety standards. The HACCP concept approach with the identification of halal critical control points are discussed, ideally allowing the harmonisation and integration of common principles towards safe halal wholesome food. Eventually this approach leads to the easy and effective application of religious prescriptions by the food chain from farm to table systematically without compromising the law.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 23
ISSN:1757-8361
1757-837X
DOI:10.3920/QAS2012.0239