Since early 2000, Malaysian food-export industries have recognised the demand for food
compliant with Islamic dietary law (halal), with primary consumer choices based on quality
and safety. The lack of documented monitoring for health hazards and haram substances led
to the withdrawal of certification. The HACCP-based halal quality-assurance standards were
developed as a result, using the HACCP criteria for safety, religious dietary requirement and
quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question
tree on HALAL processing and storage. This approach harmonizes and unifies halal processing
with the specific food industry via an HACCP–based halal quality-assurance system.