IIUM Repository (IREP)

General guidelines for halal food preparation: unified standard of halal certification is important to globalize halal products

Jaswir, Irwandi (2009) General guidelines for halal food preparation: unified standard of halal certification is important to globalize halal products. Halal Pages 2009/2010. pp. 38-42. ISSN 1675-2465

[img]
Preview
PDF (General guideline) - Published Version
Download (2MB) | Preview

Abstract

Generally. all things created by God (Allah) are permitted, with a few exceptions thaf are prohibrted (haram) by clear and definite injunctions in the authentic sources according to Muslims: fhe Qur'an and Prophet Mohammad traditions (sunnah). In term of meat, these exceptions include pork, blood and meats of animals that died of causes other than proper slaughtering. The basic reasons for the prohibition of things are due to impurity and harmfulness. Basically, halal requirements are in accordance with the conventional quality standards (ISO, HAACP, Codex, GHP, GMP, etc). Therefore, halal products are typically also viable for non-Muslim consumers.

Item Type: Article (other)
Additional Information: 5784/6144
Uncontrolled Keywords: halal food, halal certification, guidelines
Subjects: T Technology > TX Home economics
Kulliyyahs/Centres/Divisions/Institutes: Kulliyyah of Engineering
Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User: Ms Zati Atiqah Mohamad Tanuri
Date Deposited: 18 Oct 2011 14:29
Last Modified: 22 Nov 2011 04:46
URI: http://irep.iium.edu.my/id/eprint/6144

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year