Review article

IDENTIFICATION AND DIFFERENCES BETWEEN HACCP AND HRACCP IN THE EXAMPLE OF THE DAIRY INDUSTRY

Kemal Sejranić orcid.org/0009-0004-9313-4127 ; Agency for Halal Quaility Certification, Turalibegova 73, 75000 Tuzla, Bosnia and Herzegovina *
Damir Alihodžić orcid.org/0009-0001-4962-8128 ; Agency for Halal Quaility Certification, Turalibegova 73, 75000 Tuzla, Bosnia and Herzegovina
Benjamin Muhamedbegović ; Faculty of Technology, University of Tuzla, Univerzitetska br. 8, 75000 Tuzla, Bosnia and Herzegovina
Muamer Mandra orcid.org/0009-0001-1826-7817 ; Perutnnina Ptuj BH, Potkrajska BB, Breza 71370, Bosnia and Herzegovina
Arnela Smajić ; FINRA University, Mitra Trifunovića Uče br.9, 75000 Tuzla, Bosnia and Herzegovina

* Corresponding author.

Abstract

The paper analyzes the implementation and application of the HACCP (Hazard Analysis Critical Control Points) and HrACCP (Haram Analysis Critical Control Points) systems in the dairy industry, with special reference to ensuring food safety and product compliance with the halal food standard. The HACCP system is globally recognized as a key tool for the identification, assessment and control of biological, chemical and physical hazards in the food industry. In the dairy industry, the application of HACCP includes the identification of hazards, the determination of critical control points (CCPs), the establishment of critical limits, the monitoring of these points, the implementation of corrective measures in case of deviations, and the verification and recording of the entire process.
The HrACCP system, on the other hand, represents a specific approach adapted to halal standards, with a focus on identifying and controlling points in the production process that could make the product non-halal (haram). This includes sourcing raw materials from halal sources, ensuring the cleanliness of equipment, and controlling storage and transportation to prevent contamination with haram substances.
The paper emphasizes the importance of combining both systems in the dairy industry in order to produce safe and halal products, thus meeting the requirements of both safety standards and Islamic regulations. Through examples from practice, the paper shows how HACCP and HrACCP are integrated in different stages of dairy production, thus ensuring their quality and compliance with standards.

Keywords

HACCP; HrACCP; health safety; halal; haram

Hrčak ID:

321354

URI

https://hrcak.srce.hr/321354

Publication date:

11.10.2024.

Article data in other languages: croatian

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