The Halal Science Center has implemented the HAL-Q (Hygiene- Assurance-Liability-Quality System) for food industrial manufacturers nationwide since 2003.
HAL-Q is a quality management system for Halal food manufacturing factories. It integrates Halal standard with international food safety measures in Halal food manufacturing in compliance with the Islamic law, as well as international hygiene and safety standards.
HAL-Q is composed of 2 major parts; Halal-GMP and Halal-HACCP
H = Hygiene
A = Assurance
L = Liability
Q = Quality
Halal Food defines all foods that are permitted for Muslims’ consumption under Islamic law. At present the value of Halal Foods worldwide worths more than Baht 3.2 trillion per year. Considering Thailand as the major exporter of Halal Food, it appears that Thailand is holding a minor market share only 8,000-10,000 billion Baht per year or 0.25%of global Halal Food. In order to enhance the Thai Halal food products export sectors as well as to achieve the policy “Thailand towards Kitchen of the World”; the government has directed its strategy to build confidence among Muslim import countries in the standard quality of Thai Halal food products. To achieve this, the government has accordingly provided vigorous supports for upliftment of its standardization as well as the Muslim consumer protection activities in Thailand.
The Faculty of Allied Health Science of Chulalongkorn University has prolonged experience in developing analysis for detection of contamination in Halal foods by applying advanced scientific process. In collaboration with the Food Institute, Ministry of Industry, the Faculty has initiated and successfully developed the Halal GMP- HACCP for the first time in Thailand. This system was practically applied in the Halal food production process for several international events e.g. the 13th Asian Games in 1998, the 7th FESPIC Game 1998, the 20th World Scout Jamboree in Thailand (2002-2003). On 13th August 2003, the Thai Royal Cabinet granted the establishment of “Central Laboratory and Scientific Information Center for Halal Food Development” at Chulalongkorn University as the core Halal scientific laboratory network aiming to foster and promote Halal Food Industry in Thailand. In this connection, the cabinet has also granted the budget allocated for implementation of Halal-GMP HACCP system in Halal manufacturing sectors and for all justifiable training provisions for consumers, manufacturers and distributors.
OBJECTIVES OF PROGRAM:
With emphasis to provide knowledge, understanding in Halal production process for consumers, entrepreneur in food business, restaurants, personnel from people sectors, Islamic scholars reponsible in Halal food certification as well as general publics. The programs include the preparation practices in selecting raw materials and products with regard to Islamic religious requirements so as the recommendation on how to make use of the scientific laboratory Halal-CELSIC and networks in tracing and detecting any suspected contamination in Halal food. This is to realize the concept of participation in uplifting the Muslim consumer protection in Thailand among all sectors at large.
The seminar for consumers and entrepreneurs is one of our service in Halal Science Center provided for all Muslim with free of charge.