Considerations To Know About HALAL FOOD AND INGREDIENTS

two. Sampling and testing shall be conducted inside of a Halal-Qualified laboratory that satisfies the demanded criteria and accreditation.

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1. Liquid samples must be gathered in sterile containers which have been sealed to prevent contamination.

3. Assessment of solid samples need to be performed according to the identified methods and specifications specific to Halal needs.

The Halal food products should not arrive in touch or mixed with other non-Halal food or forbidden materials. 

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two. The treatments for gathering liquid samples need to prevent any cross-contamination and protect the integrity of the sample.

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Food handlers shouldn't work on the preparation of Halal and Non-Halal items at the same time.  As soon as an worker has accomplished handling Halal products, he is necessary to clean his fingers right before commencing Yet another non-Halal job.

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If oils, butter, or Fats are Utilized in cooking or frying it should be 100%, pure and fresh vegetable oil. Animal shortenings should not be employed. Animal fats need Halal slaughter certification. 

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