Application of HACCP in an Indonesian halal restaurant by incorporating halal dietary requirements

 
 
 
  • Abstract
  • Keywords
  • References
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  • Abstract


    This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et al. [1] is used to analyze the potential hazards as well as to improve the safety of food processing. By using this method, the presence of haram substance is analyzed aside from the regular hazard analysis, which consists of biological, chemical and physical hazards. Critical control points and Halal critical control points are identified to guarantee that the food processing of ayam lalapan meets Halal dietary requirements and is safe for human consumption. The total risk level after improvement can be reduced by 75.64% from 1.05 to 0.29 compared to before improvement.


  • Keywords


    : Catering Service; Halal Dietary Requirements; HHACCP; Presence of Haram Substance.

  • References


      [1] Kohilavani et al. (2013) Embedding Islamic Dietary Requirements into HACCP approach. Food Control, 34(2), 607-612. http://dx.doi.org/10.1016/j.foodcont.2013.06.008.

      [2] Pew Research Center. (2015) the Future of World Religions: Population Growth Projections, 2010-2050. [Online] Available from: http://www.pewforum.org/2015/04/02/religious-projections-2010-2050/ [Accessed: 21th April 2015].

      [3] MS 1500:2009 (2009). Halal food - Production, preparation, handling and storage – General Guidelines (2nd Revision). Department of Standards Malaysia.

      [4] Mortimore, S. and Wallace C. (2013) HACCP: A Practical Approach. 3rd ed. US: Springer. http://dx.doi.org/10.1007/978-1-4614-5028-3.

      [5] Pierson, M.D. and Corlett, D.A. (ed.) (1992) HACCP: Principles and Applications. New York: Chapman & Hall.

      [6] Mortimore, S. E. and Wallace, C. A. (1994) HACCP: A Practical Approach. London: Chapman & Hall. http://dx.doi.org/10.1007/978-1-4615-2063-4.

      [7] Mortimore, S. E. and Wallace, C. A. (1998) HACCP: A Practical Approach, Second Edition. Gaithersburg: Aspen Publishers Inc. (Springer). http://dx.doi.org/10.1007/978-1-4615-5781-4.

      [8] Codex (Joint FAO/WHO Food Standards Program, Codex Alimentarius Commission) (2009b) Food Hygiene (Basic Texts), 4th Ed. Hazard analysis and critical control point (HACCP) system and guidelines for its application. Rome: Food and Agriculture Organizations of the United Nations.

      [9] Department of Islamic Development Malaysia (JAKIM). (2016) List of Approved International Bodies. [Online] Available from: http://www.halal.gov.my/v4/index.php/en/badan-islam/badan-luar-negara-diiktiraf. [Accessed: 11th January 2016].


 

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Article ID: 6469
 
DOI: 10.14419/ijbas.v5i4.6469




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