- Food Safety
Halal food are processed, packaged and distributed under severely hygiene practices in compliance to Good Manufacturing Practices.
Food safety measures shall be suited with using in halal food manufacturing. (Haram ingredients are prohibited such as alcohol added to food and the ingredients shall be well cleansed according to Islamic law.)
- Verification Methods
Verification and testing made for source evaluation and haram products, contamination of haram ingredients may be found in halal products and food groups which are sensitive. It includes profile, physical analysis, chemical and microbiology, blood test, blood products, Genetically Modified products, preservatives, additives and inspecting of packaging, packaging materials which those are implemented the verification methods decreed by the competent authority for Halal Standard who is nationally and globally accepted.
- Identification and Traceability
Halal food shall be able to identified by proper method thoroughly its production process so halal food status shall be identified by Monitoring and Evaluation Requirements.
If necessity for traceability, the product shall be controlled and recorded its features.
Traceability System for halal food which is able to be applied to all organizations and whole manufacturing process.
