In Arabic, the word halal means permitted or lawful. Halal foods are foods that are allowed under Islamic dietary guidelines.
HACCP Hazard Analysis and Critical Control Poin
HACCP was conceived by National Aeronautics and Space Administration (NASA), and formally was used to design and manufacture food for astronaut. It focused on prevention rather than finished product inspection in order to achieve zero-contamination of space food. This method allowed the related authorities to allocate their resources efficiently in establishing and auditing safe food production practices, which involving raw ingredient, manufacturing, semi-manufactured good, container, finished product, storage, transportation, distribution, and consumption method. It is being used to analyze and to identify potential food safety hazards so that the key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards from occurs.
Meeting international standard, combining food safety management systems ISO 9001 and HACCP plan to ensure shared responsibility of food safety matters along the food production chain and its related organizations such as manufacturer for equipment, packaging material, cleaning agent, additive, raw ingrediant, and etc.