This was the key remark made by the speakers on the second day of an international conference titled “Emerging Issues in Food Safety” at University of Agriculture, Faisalabad on Tuesday.
Dr Nadeem Riaz, Research Scientist & Director of the A&M University, Texas called for standardisation of hazard analysis and critical control points in the country to make food purely Halal.
Hazard analysis and critical control points is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.
He also shed light on other factors including poor sanitation situation and use of washing soaps which contain non-Halal contents.
He said a transparent system of Halal auditing, not just mere inspection, is a welcome approach to remove any suspicion about a manufactured product.
Former justice Khalilur Rehman, who was the chief guest, stressed the need for developing a comprehensive mechanism to remove contamination in Halal goods.
He pinned hope on the Punjab Agriculture Meat Company, established by the provincial government, for addressing the issue of adulteration in Halal food.
Dr Tipayanate Ariyaptipan of Halal Science Centre, Chulalongkorn University, Bangkok briefed about the combined laboratory techniques for screening adulterated food products available in the Thai Muslim market.
Published in The Express Tribune, November 16th, 2011.