Background

Food plays a very important role in our daily life and most foods are based on regional, cultural and religious influences. Halal (permissible) food is emerging as one of the most important issue in food industries. Rational understanding of Halal, Tayyib (pure) and Khabith (impure) and their relationship with food safety is essential in determining Halal food status.

Scope and approach

Initially Halal food was thought to be free from alcohol and pork. Later on Tayyib was strongly introduced into Halal food production and led to include food safety requirements as part of Halal food certificates. However, the practical description of Tayyib and the rational merging with Halal have not been well clarified yet. In this context, we would like to give a practical overview of Halal, Tayyib and Khabith concepts, their values and relationship to food safety.

Key findings and conclusion

The rational understanding of Halal, Tayyib and Khabith in the context of food safety is essential. Considering Halal as a subject and Tayyib as a process, facilitates Halal certification procedure. The main objective of Tayyib is to produce clean and pure, food and to create a comfortable feeling as a main goal, which can be achieved if food is produced according to Sharia (Islamic principles). Halal labelled food should reflect the concept of Halal and Tayyib, particularly the identification of all ingredients involved in the production, determination of Halal and toxicity status, and removal of repulsive, Najis (ritually unclean) and toxic ingredients.

中文翻译：

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食品安全背景下的清真食品和塔伊布的合理和实际方面

背景

食物在我们的日常生活中起着非常重要的作用，大多数食物都是基于区域，文化和宗教影响而建立的。清真（允许）食品正在成为食品工业中最重要的问题之一。对清真食品，Tayyib（纯品）和Khabith（不纯品）及其与食品安全的关系的理性认识对于确定清真食品的状态至关重要。

范围和方法

最初，人们认为清真食品不含酒精和猪肉。后来，Tayyib被强力引入清真食品生产，并导致将食品安全要求作为清真食品证书的一部分。但是，尚未充分阐明Tayyib的实际描述以及与Halal的合理合并。在这种情况下，我们想对清真食品，塔伊卜和Khabith概念，它们的价值以及与食品安全的关系进行实际的概述。

主要发现和结论

在食品安全的背景下，对清真食品，Tayyib和Khabith的理性认识至关重要。将清真视为主题，将Tayyib视为一个流程，可以简化清真认证程序。Tayyib的主要目标是生产清洁纯正的食物，并创造舒适的感觉作为主要目标，如果按照伊斯兰教法（伊斯兰教义）生产食物，则可以实现这一目标。带有清真标签的食品应反映出清真食品和Tayyib的概念，尤其是对生产中涉及的所有成分的识别，清真食品和毒性状态的确定以及排斥性，纳吉斯（通常不干净）和有毒成分的去除。