Background and aim: According to the decree of some jurists, pure alcohol is not considered an example of intoxicants and if it is not derived from alcohol or other impurities, it can be used in the production process of food products. It is necessary to determine the allowable amount of alcohol used in the production of food products to know what percentage or amount of alcohol in food products can turn them intoxicating. The aim of this study was to explain the permissible amount of alcohol consumption in food products to calculate the Blood Alcohol Concentration (BAC) and its relationship with the amount of alcohol consumed, to determine the minimum volume of alcohol that causes drunkenness.
Methods: This research has been done with the method of library studies and in a descriptive-analytical way, which has obtained the necessary information by referring to religious and scientific texts and has been analyzed.
Findings: Findings show that whenever the level of Blood Alcohol Concentration (BAC) reaches 0.02%, the first signs of drunkenness become mildly apparent. The lowest amount of alcohol that can cause such a level of drunkenness in the case of the weakest people in relation to the effects of alcohol is the consumption of 8 ml of alcohol in less than an hour. Less than this amount cannot cause drunkenness, so it can be considered as the allowable amount of alcohol in food products.