Halal meat Halal meat section at a grocery store in Canada Halal meat must come from a supplier that uses halal practices. Dhabīḥah (ذَبِيْحَة) is the prescribed method of slaughter for all meat sources, excluding fish and other sea-life, per Islamic law. This method of slaughtering animals consists of using a sharp knife to make an incision that cuts the front of […]
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Halal (/həˈlɑːl/; Arabic: حلال, ḥalāl) is an Arabic word that translates to “permissible” in English. In the Quran, the word halal is contrasted with haram (forbidden). This binary opposition was elaborated into a more complex classification known as “the five decisions”: mandatory, recommended, neutral, reprehensible and forbidden. Islamic jurists disagree on whether the term halal covers the first two or the first four of these categories. In recent times, Islamic movements seeking to mobilize the […]
Water quality management The use of HACCP for water quality management was first proposed in 1994. Thereafter, a number of water quality initiatives applied HACCP principles and steps to the control of infectious disease from water, and provided the basis for the Water Safety Plan (WSP) approach in the third edition of the WHO Guidelines for Drinking-water Quality report. This WSP has been described as […]
Standards The seven HACCP principles are included in the international standard ISO 22000. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization’s Total Quality Management system. Other schemes with recognition from the Global Food Safety Initiative (GFSI), such as […]
A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987. NACMCF was initially responsible for defining HACCP’s systems and guidelines for its application and were coordinated with the Codex Alimentarius Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997. […]
NASA’s own requirements for critical control points (CCP) in engineering management would be used as a guide for food safety. CCP derived from failure mode and effects analysis (FMEA) from NASA via the munitions industry to test weapon and engineering system reliability. Using that information, NASA and Pillsbury required contractors to identify “critical failure areas” and eliminate them from the system, a […]
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the […]
A Certificate of Origin or Declaration of Origin (often abbreviated to C/O, CO or DOO) is a document widely used in international trade transactions which attests that the product listed therein has met certain criteria to be considered as originating in a particular country. A certificate of origin / declaration of origin is generally prepared and completed by the exporter or the manufacturer, and may […]
Certification systems Creation of certification systems in Russia is provided by the Federal Law №184 “On Technical Regulation” Evaluating the product’s conformity to requirements of laws, standards, technical reglaments and other kinds of normative appears to be one of the most important possibilities of providing safety of different kinds of products for humans, environment and […]
GOST standards and technical specifications The abbreviation GOST (rus) (SUST) (eng) stands for the State Union Standard. From its name we learn that most of the GOST standards of the Russian Federation came from the Soviet Union period. Creation and promotion of the Union Standards began in 1918 after introduction of the international systems of […]