engleski

(P001) THE SPECIFICS OF HALAL STANDARD-HRN BAS 1049:2010

Nutrition is oftendeterminedbyreligiousordersandrestrictions. In Islam, what is permissible to do and use is named Halal. However, itdoenotinvolve only food, but indicates a specific relation hip regarding all activityesof human life, as prescribedbytheIslamiclaw. Increasingdemandandtradeintheinternationalmarket for Halal productshascreatedtheneed for designing the Halal standard which is the first Halal standard intheworldapprovedbytheIslamicCommunity-HRN BAS 1049:2010. It is registered at theCroatian Standard Institute. Thiseabledthecountriesoftheregion of Croatia, BIH, Serbia, MontenegroandMacedonia to establish a uniquewayofhalalcertification. In Croatia, on the basisofthe Law on the Legal Status of Religious Communities, the Islamic community established the Center for Halal Quality Certification as a specializedinstitution for certifyinghalalintheRepublicof Croatia. Therefore, theaimofthispaper is to describethespecificsofapplyingtherequirements of Halal standard on the live stockslaughterline. The processes control system related to the implementation of Halal products/services is done throughan analysis and the HrACPP (haram critical control points) plan bykeepingdocumentsandrecords. Nine HrCPP have be endefined. The application ofhalal standard is requiredbytheimplemented HACCP systemandcertificationbytheCenter for Hal Quality Certification. The successful implementation of halal standards in a livestock slaughterhouse was confirmed by the certification audit and by the halal certificate issued by the Center for Halal Quality Certification. Halal standard has always been an upgrade to the highest level of both the products and services that can be offered and that is what makes halal special in comparison with all known quality standards.

halal standard; certification; livestock slaughter line; HrCPP

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