The CSU Regional Halal Center for Food Processing submitted its six (6) processed products, namely: Tipas, Chili Garlic Sauce, Ginisang Baling, Mudfish Tinapayan, Spicy Chicken Kagikit, creamy peanut butter, to Philippine National Halal Laboratory and Science Center, DOST XII for their Nutrition facts and labeling, Microbiology and Qualitative Porcine Trace (Fats & oil), and Halal Tests last April 22, 2021.

       Together with her team members, the proponent talked to the Halal Laboratory chemists and discussed some other requirements that the team needs to comply with other than the testing. They even suggested submitting the products for shelf life test to determine the length of time for which the product remains usable, fit for consumption so that the expiration date will also be included in its label.

       Also, training for licensing, packaging, and accreditation is scheduled for FDA application and approval.

       The results of the Halal test and microbial tests were already released and were all tested negative. It means that the six (6) products were free from Porcine Trace and Microbiology. //AHB