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A comprehensive food safety management system made especially for the halal food industry is the Arabic Food Safety Management System (AFSMS). To guarantee the quality and safety of halal foods, it uses the principles of Hazard Analysis and Critical Control Points (HACCP) and Islamic dietary regulations. From sourcing to distribution, AFSMS assists halal food producers in identifying and controlling potential hazards. By executing AFSMS, makers can show their obligation to giving protected and excellent halal items, further develop straightforwardness and responsibility in the business, and assist buyers with pursuing informed decisions about the items they buy
ISO HALAL is a set of international standards for how to make and handle halal products, which are cooked and eaten in accordance with Islamic dietary laws. The guidelines were created in the last part of the 1990s to fulfill the developing need for halal items in worldwide business sectors. The International Halal Accreditation Forum (IHAF) developed the ISO HALAL standards to verify and accredit halal products and services. The first ISO HALAL standard, ISO 21469, was released in 2015 and provides guidelines for the production of halal food and products related to it. Producers are able to access global halal markets thanks to these standards, which also guarantee the safety and authenticity of halal products
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