THE IMPACT OF RELIGIOUS FOOD STANDARDS ON THE FORMATION OF A QUALITY CONTROL SYSTEM IN THE FOOD INDUSTRY
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Abstract
The article aims to examine how religiously determined food standards influence the formation and operation of modern quality control systems in the food industry, while considering the requirements of international technical regulations. Methodology. The study is based on a comparative legal and institutional analysis of Halal/Kosher standards and ISO/HACCP technical standards, a content analysis of regulatory documentation (OIC/SMIIC, Codex Alimentarius, national guidelines), as well as a process-oriented definition of technological stages (recipe adjustments, segregation of production flows, clean logistics, verification of ritual purity). This process makes it possible to identify points of compatibility, control gaps, and the potential for integration into a comprehensive Halal–ISO–HACCP model. Results. It has been established that religiously determined standards provide traditional quality systems with an additional ethical dimension, strengthen traceability and segregation requirements, encourage the adoption of digital monitoring tools and enhance audit reliability. The structural compatibility of these systems with HACCP principles and ISO 22000 requirements has been demonstrated, as have the institutional certification mechanisms, which translate into brand reputation capital and expanded export potential. Practical significance. The proposed Halal–ISO–HACCP framework has three levels of integration: technological compatibility, managerial integration and cultural harmonisation. Enterprises can use it to redesign technological maps, build 'clean' supply chains, optimise labelling and prepare for multi-channel auditing. Value/Originality. The novelty lies in the integration of religious norms and technical regulations into a coordinated, interoperable system that combines quantitatively verified safety with moral and ethical credibility. This increases competitiveness and consumer confidence in the global food market.
How to Cite
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halal, kosher, quality control, HACCP, ISO 22000, religious certification, food industry
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