engleski

Implementation of halal in meat industry

The theses describe certification procedure for halal quality which is defined by quality management systems and systems for managing food safety, thus managing documents and records, authority and responsibility. It describes importance of validation and verification, internal audit, preventive measures. Critical control points are determined in the production process of chicken sausages with HACCP/HrACCP studies which are linked all the documents under process procedures governing the production of that product. It is also shown the short flow chart for chicken sausages production. The results showed that the whole process of safe production Halal products is ensured by using only halal row materials and applying of pro-active preventive approach to prevent the possibility of haram or mashbooh entrance in the process of manufacturing.

halal standard; meat industry; certificates

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