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Halal Food Production System Development | ศูนย์วิทยาศาสตร์ฮาลาลจุฬาลงกรณ์มหาวิทยาลัย

The idea of uniting Codex-Halal with Hazard Analysis and Critical Control Point (HACCP) was invented by Dr. Winai Dahlan from his work with Thai Airways Ltd. in organizing halal kitchen for the Asian Games in 1998.

Halal-GMP/HACCP standard

Halal-GMP/HACCP standard originated in 2003 from the development of Halal-HACCP which has its 3 manuals written in 2006:

HALAL-GMP/HACCP 5000: 1426

Management System for Halal Food Preparation Basic principles and vocabulary

HALAL-GMP/HACCP 5001: 1426

Management System for Halal Food Preparation

HALAL-GMP/HACCP 5004: 1426

Management System for Halal Food Preparation
Preparation Guidelines


2004 – 2007

70 food factories were selected to have the system implemented, 20 in 2004, 17 in 2005, 23 in 2006 and 10 in 2007. Every factory was in Thailand employing 57,893 employees. More than 300 management personnel and 3,522 staff were trained.

Kitchen System

Non-Pork Buffered Halal Kitchen (NPB)

The kitchen with insulation of non-pork products’ idea started in the 13th Asian Games’ kitchen preparation in 1998. It was just an until the beginning of 2006, the idea was adapted and implemented in food preparation of Thai Airways Kitchen Suvarnabhumi Airport which the system is then called Non-Pork Buffered Halal Kitchen or NPB halal kitchen. NPB Halal kitchen is the kitchen preparation that uses non-pig products as insulation making the preparation of food much easier.

24th Summer World University Sport

In Bangkok during August 1st to 23rd 2007 at Thammasat University Rangsit Campus had the halal food service for the whole kitchen. The system placement was done by Chulalongkorn Halal Science Center and certify by Islamic Committee of Pathum Thani Province.