General guideline for applying Islamic dietary requirement in HACCP programme

Abstract

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.