Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis

Sustainable food production: Insights of Malaysian halal small and medium sized enterprises

“…The interviewees highlighted that the most important consideration here is the proper segregation of halal and non-halal products throughout the supply chain, to prevent any contamination that could jeopardize the halal integrity of their products. The separation of halal from non-halal foods in the supply chain has often been achieved through the establishment of a halal hub and halal logistics, and this is claimed to provide long-term benefit for the wider economy (Lever and Miele, 2012;Van der Spiegel et al, 2012;Tieman and Ghazali, 2014). A boom in halal industries has created many jobs, and has also been reported to underpin sustainable consumption and production (Dubey et al, 2016;United Nation Environment Programme, 2010).…”

Application method of Fourier Transform Infrared (FTIR) combined with chemometrics for analysis of rat meat (Rattus Diardi) in meatballs beef

“…Topik terkait makanan halal merupakan salah satu topik yang menarik untuk dibahas dan diteliti, karena makanan merupakan kebutuhan dasar untuk kesejahteraan manusia. Dengan kemajuan ilmu pengetahuan dan teknologi modern, mulai ada produk makanan yang dicampur dengan bahan non-halal (Van der Spiegel et al, 2012;Schieber, 2008). Sebagian besar komponen non-halal yang ditemukan di pasar adalah daging babi, lemak babi, gelatin babi, dan produk-produk berbasis babi (Maryam et al, 2016;Rahmawati et al, 2016;Sudjadi et al, 2016).…”

Quality assurance and halal control points for the food industry

“…This includes inspecting the implementation of halal practices in the premises, quality of the raw materials and halal certification. Today, many Muslims countries require food products imported to their countries be certified halal (van der Spiegel et al, 2012). In order to get halal certification, inspection of the facility, review of sanitation, ingredients and labels and training the company personnel are important (Riaz and Chaudry, 2004b).…”

“…The HACCP system is a recommended approach to enhance food safety from farm to fork. There are suggestions that it could be used to assure halal compliance (Bonne and Verbeke, 2008;Kohilavani et al, 2012;Kohilavani et al, 2013;Riaz and Chaudry, 2004a;van der Spiegel et al, 2012). With the help of HACCP, Halal Control Points (HCPs) can be identified to eliminate potential presence of haram (unlawful) components in the manufacturing of halal food products.…”