Halal act and consumption is an obligation to every Muslim. Even though the term halal is commonly used independently in reference to food, it has two connotations; that is halal and toyyib.
It is a divine prescription for all people to consume exclusively that which is halal and toyyib. In this case Halal means permissible based on Islamic teaching whereas toyyib implies good or wholesome (quality, safety, hygienic, clean, nutritious, quality, authentic).
The Uganda Standard (US 909:2011 - General Standard for Halal Food) provides guidelines for production of halal food. This standard prescribes the basic requirements at any stage of the food value chain including, receiving, preparation, processing, sorting, determination, packaging, labeling, marking, controlling, handling, transportation, distribution, storage and service of Halal food and its products based on Islamic rules.
Halal criteria for selection of food and drink, and other consumer products hinges on 3 basic guidelines, i.e.
The contemporary relevance of halal conformance can be appreciated from two perspectives, i.e. the Islamic and business perspectives.
The production of halal food must ensure compliance to the halal criteria at every point of the supply chain right from raw materials through processing, handling, storage and distribution up to the consumer.
HALAL FOOD SUPPLY CHAIN | 01
Land, sea and plant-based products
HALAL FOOD SUPPLY CHAIN | 02
HALAL FOOD SUPPLY CHAIN | 03
Production and Management.
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A halal founded agency in accordance with the OIC requirements for halal certification bodies in EAC