Open AccessProizvodnja sudžuka primjenom norme HRN BAS 1049:210
Author(s) -
Natalija Uršulin-Trstenjak,
Aldin Dugonjić,
Davor Levanić,
Saša Šušnić,
Vesna Šušnjić
Publication year - 2017
Publication title -
meso
Language(s) - English
Resource type - Journals
eISSN - 1848-8323
pISSN - 1332-0025
DOI - 10.31727/m.19.3.1
Subject(s) - certification , raw material , business , production (economics) , agricultural science , product (mathematics) , quality (philosophy) , environmental science , mathematics , chemistry , physics , geometry , organic chemistry , quantum mechanics , political science , law , economics , macroeconomics
Application of Halal Standard HRN BAS 1049:2010 in production of Sujuk The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010.