HALALAN TOYYIBAN CRITICAL CONTROL POINT (HTCP)por Nur Nabila
1. PRINCIPLE 5
1.1. Establish corrective corrective measures to be taken when there is a deviation from an establish critical limits to demonstrate that HTCPs has been brought under control
2. PRINCIPLE 6
2.1. Establish procedures for verification that the HTCP plan is working correctly
3. PRINCIPLE 7
3.1. Establish effective records keeping procedures that document the HTCP plan
4. EXAMPLE OF ACTIVITIES WITHIN CROSS CONTAMINATION
4.1. Preparation and processing of halal food (eg. use of non-halal ingredients)
4.2. Slaughtering of halal animals (eg. use of contaminated knives)
5. HTCP IN ORIGIN OF RESOURCE MATERIALS
5.1. Halal species
5.2. Halal certification
5.3. Complete traceability and monitoring systems
6. HTCP IN FURTHER PROCESSING
6.1. Proper protocols protocols for post harvest and post slaughtering processes
6.2. Use of certified certified halal and safe chemicals
6.3. Dedicated or sanitized machineries and equipment
8. A point, step or procedure at which controls can be applied and contamination can be prevented, eliminated or where contaminants can be removed by Shariah ritual cleansing
9. PRINCIPLE 1
9.1. Conduct a hazard analysis through identification of haram/najasah elements and assessment of their severity and risks
10. PRINCIPLE 2
10.1. Determine with HTCPs are required to control the identified haram/najasah elements
11. PRINCIPLE 3
11.1. Establish critical limits for preventive measures associated with each identified HTCPs
