HTACP H-09:2019

HTACP H-09:2019

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.

The second section provides general guidance for the application of the Halal Management System while recognizing that the details of application may vary depending on the circumstances of the food operation. The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.

Understanding Halal Assurance System (HAS)

From farm to plate is the essence of the concept of halal quality assurance on food; halal assurance system guarantees that the products produced by a producer are halal. Halal Assurance System (HAS) refers to a Halal system defined as the organizational structure, responsibilities, procedures, activities, capabilities and resources that together aim to ensure that products, processes or  services will satisfy stated or implied aims. Halal is not only about religious obligation, halal promote hygiene and good health. In practice, Halal Assurance System starts and ends in continual education; the system is developed by combining TQM, HACCP, ISO9000, 3ZC Concept. TQM (Total Quality Management) is defined as “a system where everyone, at every level, in every level of the organization must study, practice and participate in management and productivity improvements activities. TQM is comprised of four significant points in the implementation of the system

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