The application of halal standards in the food industry ensures the production of food products in accordance with Islamic dietary principles. The issue of trust in the halal status is more sensitive when choosing meat and meat products. The issue of trust in the halal status of products is the most sensitive when choosing meat and meat products. Therefore, manufacturers should standardize their products in order to be recognized on the market. To prevent contamination of halal products with non-halal ingredients, it is necessary to harmonize each phase of the supply chain with the guidelines of the standard. The guidelines contain specific requirements for each stage of the livestock farming conditions, the description of the slaughtering and processing, packaging, storage and transport procedures. This paper shows how the preservation of halal integrity is achieved, with a special emphasis on the process of animal slaughter. This is achieved by determining the critical points at which halal status can be violated, and the establishment of critical control points that will be monitored regularly. When the requirements of the halal standard are met at each stage of production, the right to a certificate is exercised, and meat and meat products contain a clearly displayed halal sign on the packaging.
Jukić et al. (Wed,) studied this question.