วันพุธที่ 12 กันยายน พ.ศ. 2550
thaihalalfood
Regulation of the Central Islamic Committee of Thailand
Regarding the Establishment of the Institute for Halal Food Standard of Thailand
B.E 2546
To ensure that the development and certification of Halal food standards complies with the provisions of the Islamic Religion and correspond to international standards so that it is trusted and accepted by local and international public, food producers and consumers which will therefore promote and increase the competitiveness of the country’s Halal food industry and to protect Islamic consumers locally;
By virtue of Section 18 (6) and (9) of the Administration of the Islamic Religious Organizations Act, B.E 2540, the Central Islamic Committee of Thailand hereby issues the regulations regarding the accreditation given to Halal food standards as follows.
Chapter 1
General Provisions
1. This Regulation shall be called the “Regulation of the Central Islamic Committee of Thailand Regarding the Establishment of the Institute for Halal Food Standard of Thailand, B.E 2546.”
2. This Regulation shall come into force starting from the day following the date the Committee resolves to implement this Regulation.
3. This Regulation shall prevail over all regulations, announcements or any other orders which are conflicting with or against this Regulation.
4. In this Regulation,
the “Committee” shall mean the Central Islamic Committee of Thailand
the “Provincial Committee” shall mean the Provincial Islamic Committee
the “Executive Committee” shall mean the Executive Committee of the Institute for Halal Food Standard of Thailand
“Director” shall mean Director of the Institute for Halal Food Standard of Thailand
“Institute” shall mean the Institute for Halal Food Standard of Thailand
5. The Central Islamic Committee of Thailand shall take charge according to this Regulation and shall be empowered to make decisions and interpret according to the terms and conditions hereof.
Chapter 2
The Institute for Halal Food Standard of Thailand
6. The Institute for Halal Food Standard of Thailand shall be established to certify Halal food standard under the supervision of the Committee and shall be staffed with full-time operators.
7. The Institute’s role is to develop standards, screen and monitor the issuance of Halal Food Certificate by making sure that the food is true to the provisions of the Islamic Religion and in line with the international food standards accepted and trusted by local and international consumers.
8. The Institute shall have the following responsibilities:
(1) Study, research and create the Halal food standard that is true to the Islamic Religion’s provisions and in line with the international Halal food standards
(2) Study problems and obstacles as well as solutions to resolve the Halal food standard certification to ensure that they are reliable and trusted by local and international food producers, consumers and related private and public organizations
(3) Develop personnel relating to the Halal food standard business to be competent enough to support the manufacturing and export of the Halal foods
(4) Monitor the inspection of food products, raw materials including the production process that have been certified and accredited with the Halal food standard to ensure that the product’s quality and standard are maintained according to the Halal food standard criteria
(5) Coordinate with both public and private sectors to develop Thailand’s Halal food products in the same par as the international Halal food standard; coordinate with international Halal organizations and Halal food standards accreditation organizations of various countries to reinforce credibility and trust in Thailand’s Halal food standards
(6) Create better understanding regarding the Halal food standard and the certification of the Halal food standard for better trust and reliability from related parties
(7) Promote the certification and permission to allow products to use the Halal food standard logo including terminating the certification and permission given to food products that fail to comply with the Islamic Religion and the international Halal food standards.
(8) Act otherwise as designated by the Executive Committee
Chapter 3
Power and Duties, Responsibilities in the Management and Operation of the
The Institute for Halal Food Standard
9. The Committee shall have the following power and duties to oversee the management of the Institute:
(1) Determinate the policy to develop, inspect and certify the standards of Halal food products
(2) Allow the issuance of certificate and the use of Halal food standard logo
(3) Appoint and remove members of the Executive Committee of the Institute
(4) Issue regulations regarding the management of properties and the seeking of the Institute’s interests
(5) Approve annual expenditure budget of the Institute
10. The Executive Committee shall have power to manage and supervise the Institute’s operation according to the Committee’s policy.
11. The Director shall have a duty to manage and be responsible for the Institute’s affairs.
Chapter 4
The Executive Committee of the Institute
12. There shall be one committee to be called the “Executive Committee” appointed by the Committee which will consist of no more than 17 experts from various fields in both private and public sectors as well as Director of the Institute for Halal Food Standard of Thailand as follows.
(1) Islamic religion expert: 3 persons
(2) Representative of the Committee 2 persons, one of whom shall be Chairman of the Halal Affairs
(3) Chairman of the Provincial Committee or representative:
4 persons
(4) Food science expert 1 person
(5) Management expert 1 person
(6) Marketing expert 1 person
(7) Legal expert 1 person
(8) Experts from all or either education institute, business sector and government sector
3 persons
13. The Director shall be member and Secretary of the Committee by his title.
14. The Executive Committee shall have the following duties and power:
(1) Manage and operate the Institute according to the Committee’s policy
(2) Propose and give comments regarding the development of the Halal food standards
(3) Review inspection results of products seeking the Halal Food Certificate or the Halal food logo of the Institute in order to propose to the Committee for certification and permission
(4) Determine relevant regulations regarding the Institute’s operation and staff
(5) Do any other things as entrusted by the Committee
15. The Executive Committee shall consider appointing its members from the following persons or groups of persons as follows.
(1) Islamic Religion experts nominated by the Chularatchamontri and the Committee and appointed by the Committee
(2) Representatives from the Committee who have been entrusted thereby
(3) Chairman of the Provincial Committee or four representatives selected among themselves by the Chairman of the Provincial Committee nationwide
(4) One expert from each food science, management, marketing and legal field totaling four persons who have been approved by the Committee
(5) Experts from all or either education institute, private sector and public sector who have been approved by the Committee
(6) Directors who have been nominated and appointed by the Executive Committee of the Institute
16. Chairman of the Halal Affairs of the Committee shall be Chairman by his title and members of the Executive Committee shall select among themselves to be vice-chairman and other committee as deemed necessary.
17. The Executive Committee shall have the following term and be entitled to the following remunerations:
1. The Executive Committee shall be in the office for four years each term.
2. Members of the Executive Committee who are leaving their office may be re-elected.
3. Supervising agencies of experts who represent education institutes, private sectors and public sector may request a change prior to their due terms as deemed appropriate.
4. Half of the Executive Committee, upon the first term after being appointed by the Committee as stated in (1), after being in the office for two full years, shall resign by the lottery drawing method. An equal number of new directors shall be appointed to replace them.
5. The Executive Committee shall receive remuneration as a lump sum meeting allowances to be paid on a monthly basis when the meeting takes place at the rate of Baht 3,000 a month. Chairman of the Committee shall additionally receive the remuneration by one-fifth of the amount received by the directors.
18. During the meeting of the Executive Committee, no fewer than half of all existing directors shall attend the meeting to form a quorum. If Chairman of the meeting is absent or cannot perform his job, attending directors shall select one among themselves as chairman of the meeting. The meeting shall resolve by majority votes. Should there be a tie; Chairman of the Meeting shall have a casting vote.
19. Director shall be Islam with education qualifications of no less than bachelor’s degree. The Director shall be the Institute’s employee under a four-year contract each term and subject to an annual performance review.
20. The Institute shall hire a certain number of full-time staff. However, during the first two years of the Institute, the Director and staff shall not exceed 20.
Chapter 5
Preparation of Operation Report and Financial Status Report
21. The Institute must produce an expense report, a financial statement and a balance sheet already audited by certified public accountant and submit to the Committee within 150 days from the end of the calendar year.
22. Any amendment to the Regulation shall be resolved by no less than three-fourths of the quorum.
Provisional Clauses
23. Secretariat of the Committee shall completely establish the Institute and appoint the Institute’s Executive Committee according to the terms hereof within 60 days from the announcement date of this Regulation.
24. The Committee shall consider and complete the appointment of the Executive Committee according to the components, qualifications and number stipulated herein within 60 days from the announcement date of this Regulation.
25. The Director shall appoint a sub-committee to nominate experts according to Clause 15 (4) and (5) stated herein within 15 days from the announcement date of this Regulation. The sub-committee shall complete the nomination to the Committee within 30 days from the signing date of an order to appoint the sub-committee.
26. The Executive Committee shall nominate and select person to be appointed as the Director according to the qualifications and wages as determined by the Executive Committee within 45 days from the signing date of an order to appoint the Executive Committee.
27. During the first term following the establishment of the Institute, the Executive Committee shall prepare the Institute’s operation plan, budget and financial status during the first two years of the operation before proposing to the Committee within 150 days.
28. The Committee’s Halal Affairs shall submit financial statements to Chairman of the Institute’s Executive Committee within 60 days from the day following the date that the Committee has appointed the Executive Committee.
29. Existing rules or regulations which remain applicable shall apply to the inspection to certify the Halal food standards and allow products to use the Halal food logo until a new regulation that corresponds to the principle of the establishment of the Institute according hereto is issued.
Notified on this 11th of August, 2003.
Signature
Mr. Winai Sama-oon
Vice President of the Central Islamic Committee of Thailand
The Institute for Halal Food Standard of Thailand
(Halal-Thai)
Halal Food Market is regarded as the key target since it serves more than 1,800 million of Muslims consumers worldwide. With an aim to promote Halal food industry as the whole chain, the Thai government led by Dr. Thaksin Shinawatra, the Prime minister of Thailand has established various organizations such as the Islamic Bank of Thailand, the Institute for Halal Food Standard of Thailand, the Halal Science Center as well as the Halal Food Industrial Estate in Pattani province in order to empower Thailand’s competitiveness as one of the Halal Food Hub of the region
Historically, Halal food affairs in Thailand have been undertaken for more than 50 years. The Central Islamic Committee of Thailand and The Provincial Islamic Committee are authorized to act as the principle bodies of Halal food certification
In 2003, the organization was restructured towards establishing a special body as so called “ The Institute for Halal Food Standard of Thailand (Halal-Thai)” under supervision of the Central Islamic Committee of Thailand, this Institute works through the Executive Committee composed of Islamic scholars, high experienced professionals and experts in various fields with potential teamwork with doctorate, master and bachelor degree to create the best performance as to attain the Institute ‘s vision.
The Halal-Thai is a national agency engaged in standard development, screening, monitoring, verification and tracing of all Halal food to be in accordance with Islamic law (Shariah) as well as internationally accepted and reliable food standards (Codex, HACCP and GMP)
Regarding the promotion of Thailand as one of the leader in Halal food market, the Halal-Thai acts as a key player in developing the Thai Halal certification system to comply to Islamic law as well as to those internationally standards leading to the credibility and acceptance of both domestic and foreign consumers
With regard to personnel management, The Halal-Thai has performed human resource planning and developing schemes to adequately support the demand for certification grant throughout the country
Apart from the above-mentioned, the main duties of the Halal-Thai include tracing, investigating, verification, and monitoring of all food products and training throughout the country in order to harmonize the system based on compatible standard and meet the Halal food requirement and quality.
With commitment of all sectors to strengthen Thailand’s competitiveness, the
Halal-Thai commits to the reliability and credibility in Halal food certification along with close collaboration with both diverse concerned private and public agencies particularly the Halal Science Center regarding as the first one of the world, founded at Chulalongkorn University, Thailand, to work in the application of science and technology in food analysis and with full support from the government, it is ensured that Halal food system in Thailand will be gracefully stand on the world stage graining the trust and confidence in physical and spiritual safety for all Muslim and non-Muslim consumers all over the world
Policy
Ø The Institute for Halal Food Standard of Thailand (Halal – Thai) aims to develop the HalaI food standards controlled by the Central Islamic Committee of Thailand (CICOT)
Ø To develop the accreditation process and procedures for Halal food standard of Thailand as the sole standard
Ø To coordinate and cooperate with concerned bodies in both the public and private sectors to develop Halal food products of Thailand to meet the requirements of Halal food standards as well as coordinate with international Halal bodies and accredited Halal certifying organizations globally.
Vision
The Institute for Halal Food Standard of Thailand (Halal – Thai) is the principle institute of the counrty to develop Halal food standard, and conduct Halal food product inspection in accordance with Islamic Law (Shariah) and parallel to Internationally accepted and reliable standards for both domestic and foreign consumers
Mission
1. To study research, develop and establish Halal food standards in conformity with Islamic Law and parallel to International food standard.
2. To study and analyses problems with the barriers to the Halal food standard accreditation process and identify corrective actions developing acceptable and reliable procedures for food producers consumers and concerned bodies of both public and private sectors internally and externally .
3. To provide training in order to develop manpower related to Halal food standard activities to improve highly qualified personnel to support production and expand export opportunities.
4. To carry out inspections of Halal food product sites upon food producers request, the results of which will forwarded to the executive committee for consideration.
5. To coordinate and collaborate with public and private bodies in order to develop Thai Halal food products to meet international Halal food standards and also coordinate with international Halal organizations and other Halal accreditation groups to increase reliability and acceptability of Thai Halal food standard.
6. To increase a wide range of knowledge and understanding of Halal food standard and Halal food standard accreditation to ensure more reliability and acceptability among concerned groups.
7. To disseminate information on accreditation and permission for using the Halal logo on certain product as well as revoking Halal accreditation and Halal Logo from food products not conforming to Islamic Law (Shariah) and international food standards.
8. To carry out other obligations assigned by the Central Islamic Committee Thailand. (CICOT)
Corporate Strategy
• Management on the basis of good governance
• Determine the context of standards and management of Halal food quality
• Build more reliability and acceptability of Halal food standard
• Promote and support Halal food product for export
Regarding the Establishment of the Institute for Halal Food Standard of Thailand
B.E 2546
To ensure that the development and certification of Halal food standards complies with the provisions of the Islamic Religion and correspond to international standards so that it is trusted and accepted by local and international public, food producers and consumers which will therefore promote and increase the competitiveness of the country’s Halal food industry and to protect Islamic consumers locally;
By virtue of Section 18 (6) and (9) of the Administration of the Islamic Religious Organizations Act, B.E 2540, the Central Islamic Committee of Thailand hereby issues the regulations regarding the accreditation given to Halal food standards as follows.
Chapter 1
General Provisions
1. This Regulation shall be called the “Regulation of the Central Islamic Committee of Thailand Regarding the Establishment of the Institute for Halal Food Standard of Thailand, B.E 2546.”
2. This Regulation shall come into force starting from the day following the date the Committee resolves to implement this Regulation.
3. This Regulation shall prevail over all regulations, announcements or any other orders which are conflicting with or against this Regulation.
4. In this Regulation,
the “Committee” shall mean the Central Islamic Committee of Thailand
the “Provincial Committee” shall mean the Provincial Islamic Committee
the “Executive Committee” shall mean the Executive Committee of the Institute for Halal Food Standard of Thailand
“Director” shall mean Director of the Institute for Halal Food Standard of Thailand
“Institute” shall mean the Institute for Halal Food Standard of Thailand
5. The Central Islamic Committee of Thailand shall take charge according to this Regulation and shall be empowered to make decisions and interpret according to the terms and conditions hereof.
Chapter 2
The Institute for Halal Food Standard of Thailand
6. The Institute for Halal Food Standard of Thailand shall be established to certify Halal food standard under the supervision of the Committee and shall be staffed with full-time operators.
7. The Institute’s role is to develop standards, screen and monitor the issuance of Halal Food Certificate by making sure that the food is true to the provisions of the Islamic Religion and in line with the international food standards accepted and trusted by local and international consumers.
8. The Institute shall have the following responsibilities:
(1) Study, research and create the Halal food standard that is true to the Islamic Religion’s provisions and in line with the international Halal food standards
(2) Study problems and obstacles as well as solutions to resolve the Halal food standard certification to ensure that they are reliable and trusted by local and international food producers, consumers and related private and public organizations
(3) Develop personnel relating to the Halal food standard business to be competent enough to support the manufacturing and export of the Halal foods
(4) Monitor the inspection of food products, raw materials including the production process that have been certified and accredited with the Halal food standard to ensure that the product’s quality and standard are maintained according to the Halal food standard criteria
(5) Coordinate with both public and private sectors to develop Thailand’s Halal food products in the same par as the international Halal food standard; coordinate with international Halal organizations and Halal food standards accreditation organizations of various countries to reinforce credibility and trust in Thailand’s Halal food standards
(6) Create better understanding regarding the Halal food standard and the certification of the Halal food standard for better trust and reliability from related parties
(7) Promote the certification and permission to allow products to use the Halal food standard logo including terminating the certification and permission given to food products that fail to comply with the Islamic Religion and the international Halal food standards.
(8) Act otherwise as designated by the Executive Committee
Chapter 3
Power and Duties, Responsibilities in the Management and Operation of the
The Institute for Halal Food Standard
9. The Committee shall have the following power and duties to oversee the management of the Institute:
(1) Determinate the policy to develop, inspect and certify the standards of Halal food products
(2) Allow the issuance of certificate and the use of Halal food standard logo
(3) Appoint and remove members of the Executive Committee of the Institute
(4) Issue regulations regarding the management of properties and the seeking of the Institute’s interests
(5) Approve annual expenditure budget of the Institute
10. The Executive Committee shall have power to manage and supervise the Institute’s operation according to the Committee’s policy.
11. The Director shall have a duty to manage and be responsible for the Institute’s affairs.
Chapter 4
The Executive Committee of the Institute
12. There shall be one committee to be called the “Executive Committee” appointed by the Committee which will consist of no more than 17 experts from various fields in both private and public sectors as well as Director of the Institute for Halal Food Standard of Thailand as follows.
(1) Islamic religion expert: 3 persons
(2) Representative of the Committee 2 persons, one of whom shall be Chairman of the Halal Affairs
(3) Chairman of the Provincial Committee or representative:
4 persons
(4) Food science expert 1 person
(5) Management expert 1 person
(6) Marketing expert 1 person
(7) Legal expert 1 person
(8) Experts from all or either education institute, business sector and government sector
3 persons
13. The Director shall be member and Secretary of the Committee by his title.
14. The Executive Committee shall have the following duties and power:
(1) Manage and operate the Institute according to the Committee’s policy
(2) Propose and give comments regarding the development of the Halal food standards
(3) Review inspection results of products seeking the Halal Food Certificate or the Halal food logo of the Institute in order to propose to the Committee for certification and permission
(4) Determine relevant regulations regarding the Institute’s operation and staff
(5) Do any other things as entrusted by the Committee
15. The Executive Committee shall consider appointing its members from the following persons or groups of persons as follows.
(1) Islamic Religion experts nominated by the Chularatchamontri and the Committee and appointed by the Committee
(2) Representatives from the Committee who have been entrusted thereby
(3) Chairman of the Provincial Committee or four representatives selected among themselves by the Chairman of the Provincial Committee nationwide
(4) One expert from each food science, management, marketing and legal field totaling four persons who have been approved by the Committee
(5) Experts from all or either education institute, private sector and public sector who have been approved by the Committee
(6) Directors who have been nominated and appointed by the Executive Committee of the Institute
16. Chairman of the Halal Affairs of the Committee shall be Chairman by his title and members of the Executive Committee shall select among themselves to be vice-chairman and other committee as deemed necessary.
17. The Executive Committee shall have the following term and be entitled to the following remunerations:
1. The Executive Committee shall be in the office for four years each term.
2. Members of the Executive Committee who are leaving their office may be re-elected.
3. Supervising agencies of experts who represent education institutes, private sectors and public sector may request a change prior to their due terms as deemed appropriate.
4. Half of the Executive Committee, upon the first term after being appointed by the Committee as stated in (1), after being in the office for two full years, shall resign by the lottery drawing method. An equal number of new directors shall be appointed to replace them.
5. The Executive Committee shall receive remuneration as a lump sum meeting allowances to be paid on a monthly basis when the meeting takes place at the rate of Baht 3,000 a month. Chairman of the Committee shall additionally receive the remuneration by one-fifth of the amount received by the directors.
18. During the meeting of the Executive Committee, no fewer than half of all existing directors shall attend the meeting to form a quorum. If Chairman of the meeting is absent or cannot perform his job, attending directors shall select one among themselves as chairman of the meeting. The meeting shall resolve by majority votes. Should there be a tie; Chairman of the Meeting shall have a casting vote.
19. Director shall be Islam with education qualifications of no less than bachelor’s degree. The Director shall be the Institute’s employee under a four-year contract each term and subject to an annual performance review.
20. The Institute shall hire a certain number of full-time staff. However, during the first two years of the Institute, the Director and staff shall not exceed 20.
Chapter 5
Preparation of Operation Report and Financial Status Report
21. The Institute must produce an expense report, a financial statement and a balance sheet already audited by certified public accountant and submit to the Committee within 150 days from the end of the calendar year.
22. Any amendment to the Regulation shall be resolved by no less than three-fourths of the quorum.
Provisional Clauses
23. Secretariat of the Committee shall completely establish the Institute and appoint the Institute’s Executive Committee according to the terms hereof within 60 days from the announcement date of this Regulation.
24. The Committee shall consider and complete the appointment of the Executive Committee according to the components, qualifications and number stipulated herein within 60 days from the announcement date of this Regulation.
25. The Director shall appoint a sub-committee to nominate experts according to Clause 15 (4) and (5) stated herein within 15 days from the announcement date of this Regulation. The sub-committee shall complete the nomination to the Committee within 30 days from the signing date of an order to appoint the sub-committee.
26. The Executive Committee shall nominate and select person to be appointed as the Director according to the qualifications and wages as determined by the Executive Committee within 45 days from the signing date of an order to appoint the Executive Committee.
27. During the first term following the establishment of the Institute, the Executive Committee shall prepare the Institute’s operation plan, budget and financial status during the first two years of the operation before proposing to the Committee within 150 days.
28. The Committee’s Halal Affairs shall submit financial statements to Chairman of the Institute’s Executive Committee within 60 days from the day following the date that the Committee has appointed the Executive Committee.
29. Existing rules or regulations which remain applicable shall apply to the inspection to certify the Halal food standards and allow products to use the Halal food logo until a new regulation that corresponds to the principle of the establishment of the Institute according hereto is issued.
Notified on this 11th of August, 2003.
Signature
Mr. Winai Sama-oon
Vice President of the Central Islamic Committee of Thailand
The Institute for Halal Food Standard of Thailand
(Halal-Thai)
Halal Food Market is regarded as the key target since it serves more than 1,800 million of Muslims consumers worldwide. With an aim to promote Halal food industry as the whole chain, the Thai government led by Dr. Thaksin Shinawatra, the Prime minister of Thailand has established various organizations such as the Islamic Bank of Thailand, the Institute for Halal Food Standard of Thailand, the Halal Science Center as well as the Halal Food Industrial Estate in Pattani province in order to empower Thailand’s competitiveness as one of the Halal Food Hub of the region
Historically, Halal food affairs in Thailand have been undertaken for more than 50 years. The Central Islamic Committee of Thailand and The Provincial Islamic Committee are authorized to act as the principle bodies of Halal food certification
In 2003, the organization was restructured towards establishing a special body as so called “ The Institute for Halal Food Standard of Thailand (Halal-Thai)” under supervision of the Central Islamic Committee of Thailand, this Institute works through the Executive Committee composed of Islamic scholars, high experienced professionals and experts in various fields with potential teamwork with doctorate, master and bachelor degree to create the best performance as to attain the Institute ‘s vision.
The Halal-Thai is a national agency engaged in standard development, screening, monitoring, verification and tracing of all Halal food to be in accordance with Islamic law (Shariah) as well as internationally accepted and reliable food standards (Codex, HACCP and GMP)
Regarding the promotion of Thailand as one of the leader in Halal food market, the Halal-Thai acts as a key player in developing the Thai Halal certification system to comply to Islamic law as well as to those internationally standards leading to the credibility and acceptance of both domestic and foreign consumers
With regard to personnel management, The Halal-Thai has performed human resource planning and developing schemes to adequately support the demand for certification grant throughout the country
Apart from the above-mentioned, the main duties of the Halal-Thai include tracing, investigating, verification, and monitoring of all food products and training throughout the country in order to harmonize the system based on compatible standard and meet the Halal food requirement and quality.
With commitment of all sectors to strengthen Thailand’s competitiveness, the
Halal-Thai commits to the reliability and credibility in Halal food certification along with close collaboration with both diverse concerned private and public agencies particularly the Halal Science Center regarding as the first one of the world, founded at Chulalongkorn University, Thailand, to work in the application of science and technology in food analysis and with full support from the government, it is ensured that Halal food system in Thailand will be gracefully stand on the world stage graining the trust and confidence in physical and spiritual safety for all Muslim and non-Muslim consumers all over the world
Policy
Ø The Institute for Halal Food Standard of Thailand (Halal – Thai) aims to develop the HalaI food standards controlled by the Central Islamic Committee of Thailand (CICOT)
Ø To develop the accreditation process and procedures for Halal food standard of Thailand as the sole standard
Ø To coordinate and cooperate with concerned bodies in both the public and private sectors to develop Halal food products of Thailand to meet the requirements of Halal food standards as well as coordinate with international Halal bodies and accredited Halal certifying organizations globally.
Vision
The Institute for Halal Food Standard of Thailand (Halal – Thai) is the principle institute of the counrty to develop Halal food standard, and conduct Halal food product inspection in accordance with Islamic Law (Shariah) and parallel to Internationally accepted and reliable standards for both domestic and foreign consumers
Mission
1. To study research, develop and establish Halal food standards in conformity with Islamic Law and parallel to International food standard.
2. To study and analyses problems with the barriers to the Halal food standard accreditation process and identify corrective actions developing acceptable and reliable procedures for food producers consumers and concerned bodies of both public and private sectors internally and externally .
3. To provide training in order to develop manpower related to Halal food standard activities to improve highly qualified personnel to support production and expand export opportunities.
4. To carry out inspections of Halal food product sites upon food producers request, the results of which will forwarded to the executive committee for consideration.
5. To coordinate and collaborate with public and private bodies in order to develop Thai Halal food products to meet international Halal food standards and also coordinate with international Halal organizations and other Halal accreditation groups to increase reliability and acceptability of Thai Halal food standard.
6. To increase a wide range of knowledge and understanding of Halal food standard and Halal food standard accreditation to ensure more reliability and acceptability among concerned groups.
7. To disseminate information on accreditation and permission for using the Halal logo on certain product as well as revoking Halal accreditation and Halal Logo from food products not conforming to Islamic Law (Shariah) and international food standards.
8. To carry out other obligations assigned by the Central Islamic Committee Thailand. (CICOT)
Corporate Strategy
• Management on the basis of good governance
• Determine the context of standards and management of Halal food quality
• Build more reliability and acceptability of Halal food standard
• Promote and support Halal food product for export
วันเสาร์ที่ 8 กันยายน พ.ศ. 2550
pattani halal food
pattani halal food ( http:// www.halal.or.th )
Located on the east coast of the Gulf of Thailand, Pattani is a small province among the five so-called Southern Border Provinces. Blessed with irresistible charms, it is rich in historical significance worth studying, including impressive customs and traditions, as well as natural scenic beauty of its streams and falls, 170 kms. Long golden beaches along the gulf and the wonderful hospitality of the Pattani people, all of which combine to draw thousands of visitors to the province annually.
Because of its location on the coast with two major rivers running through it, the Pattani and the Saiburi River, most of the local people not surprisingly are engaged in agriculture and fishery. The province boats docking facilities for both large and small vessels. It is also in and industrial zone to produce seafood and now being developed into a center for the production of Muslim food for domestic consumption and export under the Halal specifications. ( http://www.halal.or.th/ )
Located on the east coast of the Gulf of Thailand, Pattani is a small province among the five so-called Southern Border Provinces. Blessed with irresistible charms, it is rich in historical significance worth studying, including impressive customs and traditions, as well as natural scenic beauty of its streams and falls, 170 kms. Long golden beaches along the gulf and the wonderful hospitality of the Pattani people, all of which combine to draw thousands of visitors to the province annually.
Because of its location on the coast with two major rivers running through it, the Pattani and the Saiburi River, most of the local people not surprisingly are engaged in agriculture and fishery. The province boats docking facilities for both large and small vessels. It is also in and industrial zone to produce seafood and now being developed into a center for the production of Muslim food for domestic consumption and export under the Halal specifications. ( http://www.halal.or.th/ )
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