Investigating of the indicators of Tayyeb concept as atop food brand

In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems. Halal (permissible) as the most important issue in food industries is the result of converting the Islamic criteria in the context of foods to food products and standards. Holy Quran offers higher standards for food safety in Tayyeb concept. Tayyeb refers to clean, pure, originality, and comply with Sharia safety, and nutrients. Deeper analysis of religious propositions directs us to different concepts of Tayyeb with a quality far higher than the Halal brand. This paper reviews how food safety and hygienic practices are a part of the Tayyeb concept and how we can achieve Tayyeb assurance. A conceptual framework was constructed depicting the potential active Tayyeb food safety control practices and the obtained indicators and concepts were compared with previous investigation.