Embedding Islamic dietary requirements into HACCP approach

作者：Kohilavani; Zzaman Wahidu; Febrianto Noor Ariefandie; Zakariya Nor Syafarah; Abdullah Wan Nadiah Wan; Yang Tajul Aris^*

来源：Food Control, 2013, 34(2): 607-612.

DOI：10.1016/j.foodcont.2013.06.008

• HACCP
• Haram
• Halal critical control point (HCCP)
• Hazard control point, (HCP)
• Islamic dietary law

Many researches into food safety systems have focused on the private standards created by private firms including companies and NGOs. They mirror the increasing importance of food safety, regulation and also apply HACCP in regulating matters related to food hygiene. This paper discusses on the applicability and embedment of Islamic dietary requirements along with HACCP approach. Coalition of Islamic dietary law and HACCP principles in relating to matters such hygienic, wholesome and halal food have become increasingly important in global food value chain. It gives the advantages for many organizations to adopt and create a dynamic interchange environment to implement, conform and enforce standard-setting for haram substance free products.

• 出版日期2013-12