investigating of the indicators of tayyeb concept as a top food brand

In islamic resources, there are many propositions regarding food, nutrition and food technology, whichcould be considered as the basis of designing processes and food systems. halal (permissible) as themost important issue in food industries is the result of converting the islamic criteria in the context offoods to food products and standards. holy quran offers higher standards for food safety in tayyebconcept. tayyeb refers to clean, pure, originality, and comply with sharia safety, and nutrients. deeperanalysis of religious propositions directs us to different concepts of tayyeb with a quality far higherthan the halal brand. this paper reviews how food safety and hygienic practices are a part of thetayyeb concept and how we can achieve tayyeb assurance. a conceptual framework was constructeddepicting the potential active tayyeb food safety control practices and the obtained indicators andconcepts were compared with previous investigation.