Abstract

A REVIEW: THE CONCEPT OF QUALITY ASSURANCE IN HALAL MEAT

Elniema A. Mustafa*

Abstract

This review sought to examine how the current quality assurance approaches in the halal meat industry make it more challenging to use. The approaches of quality assurance systems are broadening in areas like animal welfare and certified organic or halal production methods. These are in addition to the control procedures used to ensure the safety of the food. Failure to adhere to halal practices regarding ritual slaughter, adulteration of halal food by the addition of haram nutritional substances, and improper use of halal certifications and product labeling are just a few of the difficulties faced by halal meat quality assurance. However, according to the major Halal Certification Bodies' (HCBs') requirements, it has been asserted that the concept of halal food safety is vague. This might be because many HCBs have focused on the slaughter issue while ignoring other crucial elements like safety standards. The main factors preventing the development of a single, universally accepted halal meat standard are differences in halal standards among Muslim countries, a lack of cognitive communication between nations, and various interpretations of Muslim jurists regarding halal animals and halal slaughtering requirements. It could be concluded that halal meat standards, and in particular halal meat requirements, need to be more flexible while yet maintaining the fundamentals of halal meat that are outlined in the Qur'an and the authenticated Sunnah.

Keywords: Halal meat, Quality Assurance, HACCP, Islamic Jurisprudence, Standards.