Hazard Analysis Critical Control Point
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles: Conduct Hazard Analysis of biological, chemical or physical food hazards. ... Establish a system to monitor control of Critical Control Points. HACCP is important because it priorities and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. The goal of HACCP is to prevent, eliminate, or reduce biological, chemical, or physical hazards to food. The main HACCP principles to focus on are: Identify hazards. Set critical limits.
Halal foods must be manufactured and packaged as Halal certified products. Halal foods must be labeled "halal" and physically isolated from non-halal products. Equipment used in processing halal foods must be clean and free from contact with non-halal products. It should be cleaned so that there is no trace of the material of the non-halal product upon contact. When cleaning halal food processing equipment, oil and chemicals should not use non-halal products. Halal foods must indicate on the label the product name, ingredients, GMO status, food additives, slaughtered animals and animal-derived products, and whether seafood has scales. For products containing oil and fat, the source of oil and fat must be specified.