Food safety and food hygiene are important as they ensure that the food you handle, and produce is safe for consumption. If food safety and hygiene are not maintained, consumers could become seriously ill with food poisoning and foodborne illnesses. 

For people in the food industry and businesses, food safety and hygiene are of utmost importance for them, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses, and other germs, making those who consume the contaminated food very ill.

Food processing standards are being implemented in Malaysia’s food and beverage sector as a tool to monitor and manage food safety. A government usually establishes a food safety standard to monitor food safety and reduce the occurrence of food-borne diseases. Any reference to the composition, quality, or other attributes of a food that has been specified with respect to that food as defined in the Food Regulation 1985 is referred to as a food standard. Food standards govern the quality of foodstuffs in order to safeguard customers from dishonest producers. Among the standards are Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), Food Safety is the Responsibility of the Industry (MeSTI).

Halal is the Arabic word for “permissible” and Halal products are those that are “lawful” or permitted by Islamic laws. Prohibited foods are called “Haram.” Halal is mostly concerned with how meat is handled in the food production process, and how cross-contamination is eliminated. Halal foods include grains, fruits and vegetables which must not be prepared with alcohol, pork or other “Haram” ingredients.

According to Islamic law, animals have to be alive and healthy at the point of slaughter, which must occur according to a specific process that involves the draining of blood from the carcass and the recitation of a Muslim dedication honouring Allah. Halal animal slaughter was historically developed along spiritual principles that minimised pain and were humane and “pure.”

There is no set of global standards for Halal Certification, and there are many Halal certifying bodies, and it varies based on the country and culture of the places too. However, all Halal standards across the world will take into account the same principles, which include, neither is nor consist of or contains any part or matter of an animal that is prohibited by Shariah law for a Muslim to consume or that has not been slaughtered in accordance with Shariah law, does not contain anything which is impure according to Islamic law, does not intoxicate according to Islamic law, has not in the course of preparing, processing or storing been in contact with, mixed or in close proximity to any food that fails to satisfy paragraphs the above, does not contain any part of a human being or its yield which are not allowed by Shariah law, is not poisonous or hazardous to health, and not been prepared, processed or manufactured using any instrument that is contaminated with impure according to Shariah law.

Based on the above we can say that the principles of Halal indicate that Halal food is compulsory for Muslims, safe for consumption, does not harm the consumers and build confidence among consumers. In other word, the Halal principles complement the food safety control as stated in the quality management system.

Therefore, it is essential that those involved in the food industry understand how important food safety and food hygiene really is. Not only Halal, adherence to hygiene standards and quality standards is also important in Halal industry. You can also consult our Halal certification experts and standards at the Halal Centre of Excellence or visit https://serunai.com/halal-coe/

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