Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework
By Syed Fazal Ur Raheem-1 and Marin Neio Demirci-2
Halal food consumption and certification are at an all-time high. Rapid developments in Halal standardisation and certification have brought diversities within the sector, including in the area of food safety.
Tayyib is the key concept of Islamic Jurisprudence that offers and ensures healthy and safe foods to the consumers. It includes guidance on various hygiene and environment issues including the most critical areas, like personal and hand hygiene, in which non-compliance is currently associated with the majority of the occurring food borne illnesses.
The Tayyib concept offers a practical approach guiding the Halal food sector on the appropriate food sources, food-handling environment and practices within it, highlighting problematic areas of cross-contamination. A better understanding of the Tayyib concept by various food industry players could lead to its proper implementation and through that to a higher level of compliance in Halal assurance activities.
This could better reassure the consumers of Halal products and achieve their improved wellbeing.
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Correspondence: Syed Fazal Ur Raheem, Shariah Advisor, Islamic Food and Nutrition Council of America, (Pakistan) Office, 144-A, Peoples Colony No: 2, Faisalabad, Pakistan, Email firstname.lastname@example.org
1-Islamic Food and Nutrition Council of America, Pakistan and
2-Department of Food Engineering, Istanbul Sabahattin Zaim University, Turkey