Stručni rad
https://doi.org/10.31727/m.19.3.1
Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk
Natalija Uršulin-Trstenjak
orcid.org/0000-0003-2704-8090
; Sveučilište sjever, Sveučilišni centar Varaždin
Aldin Dugonjić
; Centar za certificiranje halal kvalitete, Zagreb
Davor Levanić
orcid.org/0000-0003-1940-848X
; Sveučilište sjever, Sveučilišni centar Varaždin
Saša Šušnić
; ŠUŠNIĆ d.o.o. za poslovno savjetovanje
Vesna Šušnjić
; Nastavni zavod za javno zdravstvo PGŽ
Sažetak
The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.
Ključne riječi
halal; HRN BAS 1049: 2010; Sujuk
Hrčak ID:
183110
URI
Datum izdavanja:
7.6.2017.
hrvatski njemački talijanski španjolski
Posjeta: 3.477 *