HACCP approach for application to the poultry slaughtering and processing industry

1. Application to processing and storage of halal food

1.1. a) CAC / GL 24-1997, General Guidelines for Use of the Term “Halal” - General guidelines for use of the word “halal” (Codex Alimentarius

1.1.1. b) The principles of Shariah - the Quran and Hadith The HACCP plan clearly distinguishes among food safety, quality and Islamic dietary law.

2. Suggested HACCP system

2.1. (The halal team) It is essential to form a halal team consisting of individuals with sufficient knowledge of Islamic dietary law and food safety.

2.1.1. (Halal product description) A detailed description of operations, including handling of raw materials and additives, equipment, procedures, design, training etc.

3. (Identify intended use) The normal expected usage of the food or ingredients must be briefly described.

4. (Construct the process flow diagram) Figure 1 defines the processing stages from the slaughter house through storage in detail.

5. (On-site process flow confirmation and verification) All potential hazards are identified. Any required changes are to be made immediately and documented.