Whats Halal or Kosher when both systems are supported by religious laws BUT not quite supported by requirements of the Food Safety requirements of ISO 22K or for that matter Codex HACCP.
In the world of emerging ingredients, packaging options and process controls - do the religious requirements possibly fit into our modern production techniques i.e. using technologies like "irradiation thorugh gamma-ray, microwave or RF etc" (are these Halal or Kosher Certificable Foods) or even traditional approach using the trusted temperature / time control or is Halal or Kosher is a religious guide and nothing to do with food safety issues.
If they are, then, both Halal and Kosher should really have the requirements of ISO 22000 integrated into their current requirements. If not, when Draft BS EN ISO 22000 becomes a European Food Law - Do Halal or Kasher Products meet the importing requirements of EU?
I am drawn into this ambiguity and hope someone can enlighten me on this subject.
Charles Chew
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