A Research Study of Food Safety Standards HACCP and Comparative Compatibility with Ḥalal
Abstract
Healthy food is required for healthy life. When industrialization of food began, issues related to food safety and security raised. To overcome these issues, different standards were developed for assuring the food security on individual, national and international level. One of these is HACCP (Hazard Analysis Critical Control Point], internationally established standard, which is made to avoid the hazard by applying a control system while preparation of food. In this way, the consumer gets safe and healthy food. HACCP is considered to be the most reliable food safety standard. As the demand of ḥalal is intensively increasing day by day not only by Muslim population only but by non-Muslims too considering ḥalal more hygienic and safer, it is the dire need of time to establish a ḥalal HACCP. A Model of ḥalal HACCP has also been introduced. This article, based on qualitative research methodology, implying critical and comparative styles, explores a brief introduction of both types of HACCP at first and their critical comparison at second. Authors have struggled to present the extract of their efforts after attending workshops, seminars meeting with professionals and studying the relevant literature. This study concludes that inclusion of ḥalal points in HACCP will surely upgrade its safety level for making food more hygienic and safer. This writing brings its fruit by providing recommendations to uplift the food safety level in our society.
Aqeel Ahmad, Hafiz Abdul Basit Khan. (2020) اور حلال سے تقابل و تطابق-ایک تحقیقی مطالعہ HACCP کا معیار(Food Safety) حفاظت خوراک, AFKĀR (Journal of Islamic & Religious Studies) , Volume 4, Issue 2.
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