ABSTRACT
The hazard analysis and critical control points (HACCP) system is a systematic approach to assure the production of safe and wholesome food by identifying and controlling various hazards that could pose a serious threat to the manufacturing process. The standards for halal foods and the HACCP system have a common objective, to provide safe and wholesome food. Halal foods are also becoming popular among non-Muslims who are health-conscious and want to eat halal products owing to the fact that these products are manufactured in a clean environment and in a sympathetic manner with respect to the treatment of animals at slaughter. Muslims believe that makrooh foods are determined by their own innate sense of right and wrong. Most Muslims consider it makrooh to eat the meat of a horse, donkey, or mule. Adding a halal control program to a HACCP program gives an additional layer of protection for those wishing to consume halal food products.
