Rational and practical aspects of Halal and Tayyib in the context of food safety

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.