The document discusses the shelf life of halal businesses and presents at the Halal Research Council Conference in Lahore, Pakistan. It addresses important questions about cleanliness, poison in food, and feeding people substandard food. It also discusses merging halal, HACCP, and ISO standards together and forming a Halganic food safety alliance among the Muslim world. It suggests acknowledging a leader for halalism, developing halal research and curricula, and merging different halal players under one organization, and exploring co-strategy development with kosher players.

1. Shelf Life of Halal Business
Mashood Ahmed Siddiqui
Manager Projects
VectraFoods
Presented at
Halal Research Council Conference
www.halalrc.org
Held at Expo Centre, Lahore - Pakistan

2. Shelf Life of …..

3. Geography of
Halalism

4. Back to Important Questions
•Cleanliness is worth half of our faith . T/F
•Is it allowed to feed our brethren with
poison? T/F
•Will faith allow feeding of substandard foods
to any one? T/F
•In case of Food Shortages will haram stuff
allowed to be consumed? …………..

5. Cleanliness, Poison Free and
Halal Standards
Merging Halal, HACCP, ISO etc
Standards together.
Halganic ( halal and organic)
Food Safety Alliance among muslim
World and identification of roles to each
stake holder.

6. Dawn or Dusk (suggestions)
•Acknowledging a leader for halalism.
•Halal Research and Curricula development.
•Merging of different halal players under one
imam (MY).
• Options of co-strategy development with the
KOSHER players.
•Wassalam