Food Hygenic Process

Halal Certification for Food Hygenic Process

A food safety management system, Halal, is an Arabic term means ‘lawful or permissible’. It is the consent with the Islamic law applicable for foods, drinks and many other consumable and non-consumable products of daily life. There is a significant influence of halal products on consumers worldwide having rapid growth in the market. The global economy takes a new high due to the growing demand for halal products not only among Muslim people but also a large number of non-Muslims have inclined towards halal products. 

The requirements of Halal Food Management System is based on ISO 22000:2005 Standard and on the principles of HACCP set by the Standards Halal Quality Control Standard 1001, Halal Products - General Requirements for Halal Food 1002 and the Guideline HAS 23103. There are certain principles for the Halal Food Management System and these are also applicable to all international standards related to food safety.

Company vision and responsibility
Sanitary System
The product detectability from the first processing stage to the consumer
Hazard assessment
Continuous supervision and improvement

The general parameters like standards, Inspection, Certification and Accreditation of Halal Food Safety Management is very much similar to the other conformity assessment certified management systems. The parameter to follow Muslim Holy Law (Sharia) and the reliability attached with this certification offers to the worldwide Muslims gives the added value to this system.

Halal certified food is mandatory for all Muslims to consume. The holy book Quran says, irrespective of any religion for health benefit, every human being must consume halal foods. According to the book, every individual should consider halal food from the hygiene perspective as it is clean, free from contamination, and prepared after meeting the international food safety standards. Thus halal food process must undergo some rigorous guidelines, like 

1. Sources of foods and drinks
2. Slaughtering of animals
3. Alcohol usage
4. Presentation and storage
5. Processing and cooking of food
6. Hygiene
7. Utilized Goods
8. The Label Halal (Permissible)

Presentation and storage is an essential stage of the halal food process. All halal foods must be kept, presented, and served separately from the non-halal foods as a prevention measure from mixing or contaminating. Any food is considered as non-consumable in case it gets in contact with non-halal foods or products. 

All processed food must contain only halal ingredients, and the processing must be done in a manner so that it is highly clean and free from any filth. Particular conditions are required to maintain during processing. Like:

1. It should not contain or derived from any animal parts or products that are non-permissible for Muslims and also that should be slaughtered according to Islamic law.  

2. It should not consist of alcohol and any product that is referred to as filth as per Islamic law.

3. The different equipment such as cutting devices, premises, containers that are used for preparation, processing, and manufacturing must be free from filth according to Islamic law.

4. The food must not come into contact with any product that does not meet the conditions as per Islamic law during the phases of preparation, processing, and storage.  
The fundamental principle of halal is health and hygiene. Islamic law also emphasizes hygiene and cleanliness in every aspect of food processing, including clothes, all sorts of equipment and utensils to be used, the premises for preparation, and storage. The primary purpose of halal is to keep food products absolutely clean and safe for human health. As stated by Islamic law, foods that are free from any filth, dirt and does not contain any forbidden ingredient considered as the hygiene food. 

1. The premise used for manufacturing, preparation, and even for sale of foods and drinks must be clean and free from any infectious elements such as flies, and other insects.

2. The workers at the factories must wear clean clothes and also adhere to all sorts of preventive measures for food protection from contamination.

3. Different equipment used for food processing must be washed in infrequent intervals and rinsed with clean water.

4. Extra caution is required to maintain clean sanitation, and repeated cleaning of washrooms is a must as these places are a prime source of harmful germs.    

There is an escalating inclination of Global consumers towards halal foods for more transparency in the food production process. In recent years, European and North American food chains and Supermarkets show a higher preference for Halal certified foods as they meet international food safety standards.