Halal produktų kokybės užtikrinimo sistema

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Collection:
Mokslo publikacijos / Scientific publications
Document Type:
Straipsnis / Article
Language:
Lietuvių kalba / Lithuanian
Title:
Halal produktų kokybės užtikrinimo sistema
Alternative Title:
Halal products quality assurance system
In the Journal:
Organizacijų vadyba: sisteminiai tyrimai [Management of Organizations: Systematic Research]. 2011, Nr. 60, p. 93-113
Keywords:
LT
Produktų kokybė; Kokybės užtikrinimas; Religinis sertifikavimas; Halal; Islamas.
EN
Products quality; Quality assurance; Religious certification; Halal; Islam.
Summary / Abstract:

LTStraipsnyje nagrinėjamas vienas iš sparčiai populiarėjančių pasaulyje ir Lietuvoje produkcijos kokybės religinio- etninio sertifikavimo tipų – Halal sertifikavimas. Analizuojami Halal produktų kokybės reikalavimų ir sertifikavimo ypatumai bei jų sąsajos su įmonėse diegiamais maisto kokybės ir saugos užtikrinimo standartais bei sistemomis. Remiantis įmonių apklausa, vertinama Halal sertifikavimo situacija ir problemos Lietuvoje. Pateikiama Halal kokybės užtikrinimo priemonių sistema, galinti padėti įmonėms sėkmingiau diegti ir palaikyti Halal produktų gamybą bei plėtoti jų eksportą. [Iš leidinio]

ENThe main aim of this article is to analyze the requirements for products manufactured for religious markets and also to prepare a working system to help manufacturers fit the requirements of Halal certification. The authors used the following methods: analysis and comparison of Halal certification requirements and quality assurance guidelines from different countries and institutions; analysis of scientific literature surveying the field of Halal certification; investigation; analysis of how Halal requirements fit the current manufacturing standards; survey of five Halal certificated Lithuanian companies with the aim to assess the motives, challenges and benefits of Halal certification. The authors have established the system of preparation, implementation and support of the Halal certificate. The system consists of Halal certification requirements, food safety measurement, Halal system implementation and support, Halal production flow analysis and identification of potential religious hazards as well as their management. In order to make the management of Halal production more organized, the ISO 9001 was adapted to our proposed system. The survey revealed that lack of information about Halal certification is one of the biggest challenges in preparation for Halal production. Some of the implemented standards and practices have already helped Lithuanian companies to prepare and maintain Halal production more effectively. According to the respondents Halal certificate helped companies to stand out from competitors and also expand their markets to the Muslim countries, European and American regions.Halal religious-ethnic regulation of quality covers the fields of particular activity of an enterprise, hygiene requirements, religious-ethnic and ethical requirements, accreditation of certification bodies, food and beverage quality and safety, quality of cosmetics, perfumery, personal hygiene products, medicaments, leather products and etc. Halal certification might be relevant not only for meat and other food exporters but also for other manufacturers as well. It is very important to follow all Halal requirements at all stages of food production. Systemization of this process is a key to success in working with products aimed at religious markets. The most important aspect in Halal production should be a strict control. Halal products must not contact with uncertified products as they can have Haram substances. This control can be based on Hazard Analysis and Critical Control Points (HACCP) principles that are generally used in Lithuanian food industry. Halal production flow analysis as one of the Halal product quality control system elements can help to identify Haram hazards. Halal requirements can be adapted with less complexity if a particular company has already implemented high quality standards. The authors suggest using the quality management system ISO 9001 as a base of a systemic approach to quality control that is highly required in Halal certification. Haram hazards can be managed by the principles of HACCP. Other hygiene and sanitation requirements can be fit by an internal manufacturer’s food quality system.Currently Halal is expanding into the service sector markets: Halal or Islamic banking, deposit and loan services, travel and tourism, supply chains and logistics, food services, education, training and other areas. Halal business and products have become a global and rapidly growing phenomenon, becoming more relevant for Lithuanian business environment and Lithuanian society. [From the publication]

ISSN:
1392-1142; 2335-8750
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Permalink:
https://www.lituanistika.lt/content/37600
Updated:
2018-12-20 23:35:12
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