Pregledni rad
Halal Quality Management And Monitoring Practices For Better Food Accessibility
Umar Murad Khan
; Department of Food Hygieneand Technology Faculty of Veterinary Medicine Selcuk University Konya 42250, Turkiye
*
Hatice Sadiye Gezgin
; Department of Food Hygieneand Technology Faculty of Veterinary Medicine Selcuk University Konya 42250, Turkiye
Ahmet Güner
; Department of Food Hygieneand Technology Faculty of Veterinary Medicine Selcuk University Konya 42250, Turkiye
Ali Murad Khan
; Department of Anatomy & Histology, University of Veterinary & Animal Sciences, Lahore, 54000, Pakistan
Usman Mir Khan
; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
* Dopisni autor.
Sažetak
Muslims are devoted of the Islamic religion, and the food they consume must
be Halal, Arabic for "judicial" or "suitable." Muslims are permitted to
consume nutritious, halal food which has been prepared for muslims. Fizzy
drinks, swine meat, blood, dead animals, and animals not butchered in
accordance with Islamic law are some of the major taboos. The recent rise in
deceptive Halal certificates and physical taint of Halal food products has
harmed the industry's legacy. Clients of halal food began to doubt the
legitimacy and halal stability of the halal food products they delivered who
are living in countries that have less percentage of Muslims rather than other
religions. Halal certification is currently in a confusing situation, with
different Halal standards that do not agree upon one another. Muslims give
much more importance on halalness in regards to their diet and nutritional
choices, which has resulted in a dramatic surge in halal research. Throughout
most words, the food industry is becoming more sensitive and concerned
about the manufacture and origin of halal goods. The basic structure of the
study on elements affecting the reliability of the Halal food supply chain,
such as monitoring, market structure, quality standards, and customer
satisfaction and trust. Onother aim of this review is the possibilities for
applying the HACCP method for halal assurance while also examining, if
present halal standards share any characteristics with widely recognized food
hygiene standards. To reach the highest standards, the halal distribution
system can be streamlined and integrated, especially with another Halal
Assurance Critical Control Point (HACCP). HACCP is systematized process
for evaluating the high difficulties in a food industry, finding the key strategic
points whereby a risks may worsen, and figuring out what is necessary to
keep the quality of edible halal products. This review mostly consist of food
safety and Halal assurance. However, halal food customers have recently
been more conscious with the standard of the meals they consume. The
purpose was to learn about and describe how Halal certification systems
include the methodology to guidelines for food availability. By incorporating
halal monitoring results and permit techniques into management
collaboration protocols, endurance is increased. By assigning governance in
basic distribution, substantiality can be guaranteed along the cycle of Halal
food distribution. The provided halal insurance structure is a crucial idea for
controlling and running the global halal food industry.
Ključne riječi
Halal Quality; Halal Food Management; Halal Certification; Food Safety Management System
Hrčak ID:
330942
URI
Datum izdavanja:
31.5.2023.
Posjeta: 234 *