Managing the Risks of Food Intended for Consumption by Religious Consumers

I. Van Rijn*, Iuliana Vintila, Joe M. Regenstein

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

Since the production of food intended for consumption by religious consumers has increased, the need for clarity about the religious requirements and the risks involved is increasing. Some of these religious requirements find their origin in hygenic and/or food safety measures related to an adverse health effect, and some may refer to an adverse spiritual health effect.

In general, religious dietary law is present in the holy book of a particular religion. Because of differences in the levels of regulation and their interpretation, it is not always clear which requirements should be met and which risks need to be covered. To be able to assure the credible quality of the food, therefore, food companies rely on the expertise of religious leaders/organizations and/or certification bodies.
Original languageEnglish
Title of host publicationHandbook of Hygiene Control in the Food Industry: Second Edition
EditorsHuub Lelieveld, John Holah, Domagoj Gabrić
PublisherElsevier Inc. Academic Press
Pages191-195
ISBN (Electronic)9780081001554
ISBN (Print)9780081001974
DOIs
Publication statusPublished - 2016

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    Van Rijn, I., Vintila, I., & Regenstein, J. M. (2016). Managing the Risks of Food Intended for Consumption by Religious Consumers. In H. Lelieveld, J. Holah, & D. Gabrić (Eds.), Handbook of Hygiene Control in the Food Industry: Second Edition (pp. 191-195). Elsevier Inc. Academic Press. https://doi.org/10.1016/B978-0-08-100155-4.00013-3