ABSTRACT
Halal consumers are more concerned about halal food quality and safety than ever before. If a business processes both halal and non-halal foods, halal products should be processed before non-halal products when using the same facilities and equipment. There are four potential types of hazards in the halal food manufacturing process: physical, chemical, biological, and allergenic. A physical hazard is any extraneous object or foreign matter in halal foods that may cause illness or injury to the consumer. Chemical hazards can occur at any point in the food chain. When toxic chemicals are used for pest control or for cleaning and sanitizing food contact surfaces and these surfaces come into contact with food, the food may be contaminated with those chemicals. Microbiological hazard occurs when food becomes contaminated with microorganisms found in the air, food, water, animals, and the human body. Food allergen hazards can be a significant health risk to those consumers who have allergic reactions to specific foodstuffs.
