British Retail Consortium (BRC) The standard sets out the requirements for the production and supply of safe and legal consumer products of consistent quality.

           Hazard Analysis and Critical Control Point (HACCP) Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical and physical hazards) that could pose to the preparation of food safety.

           Good Manufacturing Practices (GMP) is pre-requisite program that ensure products are consistently produced and controlled to the quality standards appropriate to their intended use.

       The ISO 22000 international standard specifies the requirements for a food safety management system that identified and adequately controlled at each step within the food chain.

          The criteria specify both what foods are allowed, and how the food must be prepared according to Islamic law.
This website uses cookies for best user experience, to find out more you can go to our Privacy Policy  and  Cookies Policy