HANAFIY FIQH MANBALARIDA OZIQ-OVQAT MAHSULOTLARINING HALOLLIK MEZONLARI: KLASSIK MANBALAR VA ZAMONAVIY SERTIFIKATLASH MASALALARI
Keywords:
Hanafi jurisprudence, halal, haram, food products, Qur’an, Sunnah, sources of Islamic jurisprudence, Islamic slaughter, najasah, istihalah, certification, source criticismAbstract
This article examines the criteria for determining the halal status of food products based on evidence from the Qur’an and Sunnah, as well as classical sources of Hanafi jurisprudence. It explores the jurisprudential meanings of the concepts of halal and haram, rulings concerning animal-derived products, the requirements for Islamic slaughter, the observance of ritual purity, food additives, and the monitoring of the production chain. Furthermore, from a source-critical perspective, the article assesses the applicability of classical jurisprudential criteria within modern halal certification systems. The study adopts a theoretical and source-based approach, aiming to identify the differences and interrelationships between classical texts and contemporary technical inspection procedures.
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