Development of Safe Halal Food Management System (SHFMS)

Abstract The term halal is used to label food perceived as allowable according to Islamic law. The Alliance of Islamic Dietary Law and HACCP values on matters such as hygienic, halal and safe food have befitted to be increasingly important in the global food supply system. This paper explores the potential application and implementation of Islamic dietary criteria in accordance with the HACCP principles to food safety and to make it work in practice, especially in the light of current needs as the need for practicalities required by food producers. If the method is capable of harmonizing food safety and Halal Food Production Control with HACCP, it may lead to the acceptance and development of a complex interchange environment for the introduction, compliance, and enforcement of halal product standards.