Hal-Q is a management system for the quality control of Halal food manufacturing factories. It combines Halal standard and food safety system that assure the Islamic consumers for hygienic Halal food. The consumers can be sure that food products manufactured under HAL-Q system will be spiritually safe, (not contain prohibited items and produce under the requirements of Islamic law).
HAL-Q is stand for:
H = Hygiene
A = Assurance
L = Liability
Q = Quality
HAL-Q is composed of 2 major parts; Halal-GMP and Halal-HACCP
– Halal-GMP (Halal-Good Manufacturing Practice): It integrates Halal standard and GMP. And offers a guideline and best practices for Halal food manufacturing.
– Halal-HACCP (Halal-Hazard Analysis Critical Control Point): It integrates Halal standard and HACCP . And offers a guideline and best practices for Halal food manufacturing. This guideline is used for analysis, prevention and monitoring Islamic prohibited items (Haram) (Haram Critical Control Points ; Haram CCP) in addition of physical, biological, and chemical hazard critical control point (HACCP) in Halal food manufacturing. GMP approval is required prior to enrollment of Halal HACCP.