Author(s):
1. Shanza Anwar:
Department of Human Nutrition and Dietetics, University College of Montgomery,Sahiwal,Pakistan
2. Shakeel Hussain:
Department of Human Nutrition and Dietetics, University College of Montgomery,Sahiwal,Pakistan
Abstract:
The term halal is used for label food Recognized as allowable according to Islamic law. The global demand for halal food products increased with the increase of Muslim population globally. It has been projected that the global Muslim population will be 2.2 million in 2030. The national advisory committee on microbiological criteria for foods remit a Hazard Analysis Critical control point (HACCP) working group in 1995. The committee again enclosure HACCP as an effective and rational means of assuring food safety from harvest to consumption. Preventing problems from occurring is the paramount goal underlying any HACCP system. The concern for halal is not only limited to meat and poultry, but also incorporate dairy products, food ingredients and even life style requirements. The market for halal products is growing rapidly and has great influence on consumer worldwide. The halal safety management system is based on the principles of company vision and responsibilities, sanitary system, hazard analysis and marketing. The general parameters of a conformity assessment required by Islam are similar to those of management system like standards, inspection, certification and accreditation.
Page(s):
29-29
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
HACCP
,
halal products
,
halal management system
,
Halal food safety
References:
References are not available for this document.
Citations
Citations are not available for this document.