The word Halal is not confined to meat and food only. It applies to the lawfulness of any food, clothing, material, action, pronouncement, relationship, etc. that do not come within the prohibited or disallowed category of the Islamic law.
It is a fundamental edict of this law that everything is permitted or lawful except that which is excluded or disallowed and therefore unlawful (Haram).Summary:
These Standards will be compatible with the BRC (British Retail Consortium) Global Standard for Food Safety criteria.
Currently the standards are enshrined in 4 Modules:
Auditing farms for cattle, sheep, goat, and poultry and covers feed, additives, medication, bio security, fertilizers, hormones, enzymes, environment, housing, handling, transport, emergencies, traceability, record keeping etc.
Deals with slaughter house procedures covering transport, handling, lairaging, preparation for slaughter, stunning mechanism and calibration, slaughtering and follow-up procedures, temperature controls, segregation in case of mixed facilities, emergency slaughter, storage, labelling, food safety and hygiene, HACCP, cleaning and cleansing, meat dispatch, pest control, traceability, transparency, , record keeping, equipment fitness, slaughter men training, management training, induction training, customer complaints, post audit warranties.
Site and product auditing, dedicated and mixed sites and, raw supplies, schedules, warranties, specification and assurances, scrutinising external halal certificates ingredients and additives, DNA tests, taking samples of suspected foods for variety of checks , production methods, separation, cross-contamination , mixed production controls, segregation, staff rota or designated staff allocation, contamination and cross-contamination. HACCP to control halal integrity, batch testing of finished products, sampling and tests of imported food, packaging material and methods, labelling, storage, transport, pest control, traceability, training including management and induction, site policy , record keeping, customer complaints, post audit warranties.
Cutting plants and ancillary processes; included as above.
A variety of outlets including take always hotels, restaurants, facility industries, public and private sector food preparation sites. Audit raw food supplies, warranties, scrutiny of halal certificates, transport, DNA tests, storage, preparation, cooking methods, temperature controls, specie separation, HACCP, segregation, staff rota or designated staff allocation, contamination and cross-contamination.
Pest control, complaint procedures and disposal, traceability, training, records, emergency food safety procedures including recalls, post audit warranties.
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