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HTACP is the Integrated Management System of Halal and HACCP which is worlds latest management system developed by QTAWA. The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission.
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New editions of OIC/SMIIC Halal Standards .
The Standards and Metrology Institute for the Islamic Countries (SMIIC) as an intergovernmental organization, aims to set common standards to be implemented across the Organisation of the Islamic Cooperation (OIC) region where the Institute aims to ensure the protection of consumers and the interoperability of products, and also to strengthen marketplace position of the OIC Member States in the global economy while fostering innovation and free trade initiatives. Read More »
The global halal food market size was worth US$ 1.8 Trillion in 2019. Halal food refers to food items and beverages that are strictly prepared according to the rules underlined by the Islamic dietary law. According to this law, alcohol, blood, pork, by-products of pork and blood, animals that are dead before slaughtering, and those not killed in the name of Allah are considered ‘haram’ or impermissible for consumption.
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QTAWA accredits training bodies for Halal Training Standard which specifies requirements for bodies providing audit and certification of Halal management systems. This accreditation demonstrates to the marketplace, stakeholders, and regulators that the bodies have met the QTAWA accreditation
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