Why implement safety standard ?

Thailand as an exporter where export value is higher than 60 percent.
of gross national product (GDP) has shown more interest in world halal market which displayed significant number of 2 million USD in total value of which 700 thousand USD is halal food in value. Halal market receive very undetectable impact from world’s financial crisis and most of the successes in the market are from businesses that fully understood the nature and psychology of the market. Additionally, there are more than 1.8 billion halal product consumers all over the world.
Halal means things that Muslim can consume safely
on both mind and body. Therefore, halal products must be without contamination and prohibited substances (Harom), that are designated by Islam that consuming them would harm one’s faith. Nowadays, the increasing complexity of raw material and manufacturing processes pose more risk of contamination of Harom, thus Muslim consumer are becoming more depending on safe halal standard. For this reason, quality halal certification has become one of the most important factors in building consumer’s trust. The halal standard includes safety systems such as SOP, GMP, HACCP etc. as its foundation. Seeing the importance, Halal Science Center integrated the safety standards with halal into Halal-GMP/HACCP which was then developed into HAL-Q.

Chulalongkorn University Halal Science Center

Chulalongkorn University Halal Science Center
Has its main mission to improve the potential of national halal science and technology under the concept of “Religion rights, Science supports” with the aim to Improve “Thailand’s Identity of Halal Science” which is believed to lead to improvements on industrial level and of halal business and becoming world’s model of halal science institute development.
HAL-Q System Development Center
Is constructed together with the development of SILK (Shariah-compliant ICT Logistics Kontrol) which received the Top Innovation Award at World Halal Research Summit in 2012. SILK is the information technology system developed to serve in halal supply chain, logistics and traceability managements. The system is programmed to work hand in hand with HAL-Q to build competitive advantages for the industry installed with it.

History and Achievement of HAL-Q

1998

Dr. Winai Dahlan, a teacher of Faculty of Allied Health Sciences Chulalongkorn University, proposed the concept of safe halal food system placement for Thai Airways Kitchen in preparing meals for the 13th Asian Games.

1999

Dr. Winai Dahlan is associate with food institute wrote Halal-HACCP book for the first time.

2004

Halal Science Center applied Halal-HACCP system to the industrial sector and developed it to Halal-GMP/HACCP, and after that became HAL-Q

2006

HAL-Q received the Best Innovation in Halal Industry Award from the Prime Minister of Malaysia.

2009

HAL-Q received the Recognition Award for Halal Achievement from the Philippines.

2011

HAL-Q won the first prize at the World Halal Research Summit in Malaysia.

2012

Connected SILK with HAL-Q for the first time. HAL-Q became the system widely used in more than 250 factories covering more than 100 thousand of workers.