A review on the digitalization of integrated halal assurance and quality management system

Muslim consumers need products with halal status and good quality. Halal products are obtained if the company implements the Halal Assurance System (HAS). Good quality products are one of the results of implementing a Quality Management System (QMS). HAS and QMS can be integrated because of the similarities in the basic principles. The integration of the two systems provides benefits for the company, such as increasing performance, reducing documentation, reducing costs which lead to efficiency and effectiveness of the company, increasing consumer confidence, and a good corporate image. This study discusses the integration barriers of HAS and QMS using Interpretive Structural Modelling (ISM) and Fuzzy Analytical Hierarchy Process (FAHP) methods. ISM was used to determine the key barriers, while FAHP prioritized barriers in HAS and QMS integration. Barrier integration of HAS and QMS consisted of resources, technical implementation, attitudes, guidelines, economics, and regulations. Each barrier consisted of sub-barriers which will be discussed further in this paper. Questionnaires and focus group discussions are used for data collection. The ISM result showed that regulations and guidance are the key barriers to integration. FAHP showed that the absence of international halal standards was the main sub-barrier and should be resolved immediately. The Prioritization showed the urgency of barriers and sub-barrier that need to be resolved immediately so the integration of HAS and QMS can be adequately implemented.

Muslim consumers need products with halal status and good quality. Halal products are obtained if the company implements the Halal Assurance System (HAS). Good quality products are one of the results of implementing a Quality Management System (QMS). HAS and QMS can be integrated because of the similarities in the basic principles. The integration of the two systems provides benefits for the company, such as increasing performance, reducing documentation, reducing costs which lead to efficiency and effectiveness of the company, increasing consumer confidence, and a good corporate image. This study discusses the integration barriers of HAS and QMS using Interpretive Structural Modelling (ISM) and Fuzzy Analytical Hierarchy Process (FAHP) methods. ISM was used to determine the key barriers, while FAHP prioritized barriers in HAS and QMS integration. Barrier integration of HAS and QMS consisted of resources, technical implementation, attitudes, guidelines, economics, and regulations. Each barrier consisted of sub-barriers which will be discussed further in this paper. Questionnaires and focus group discussions are used for data collection. The ISM result showed that regulations and guidance are the key barriers to integration. FAHP showed that the absence of international halal standards was the main subbarrier and should be resolved immediately. The Prioritization showed the urgency of barriers and sub-barrier that need to be resolved immediately so the integration of HAS and QMS can be adequately implemented.

Small and Medium Enterprises (SMEs) have an important role to catch opportunities in the global halal market. To achieve halal standards, bakery SMEs need to implement Halal Assurance System (HAS). The objective of this research was to evaluate HAS applied by SMEs in bakery product processing. Evaluation was conducted by audit method in accordance to Indonesian Halal Assurance System (a guideline regarding the Fulfillment of Criteria of Halal Assurance System in Processing Industry – namely HAS 23101). The result of the evaluation shows that 44% of HAS criteria have been met. Halal team is the key of HAS management, therefore the team needs to be institutionally established. Halal policy need to be documented and announced to the public. Regular training will improve understanding and awareness of the importance of HAS responsibilities among stakeholders. With regard to bread ingredients, 85% products hold halal certificate from MUI (Indonesian Ulema Council). Halal Control Point (HCP) of production process can be derived from contamination of haram (not permitted by Islamic Law) and najis (dirty according to Islamic Law) in term of material, equipment, and packaging process. It requires top management commitment and cooperation of a good halal team to implement a sustainable halal system.

Smoked fish is a fishery product that is widely produced by the community. Fishery products require halal certification. Implementing a halal assurance system can start by identifying critical points. Small and medium industries widely produce smoked fish. There are still not many SMEs that carry out halal certification. The aim is to design the implementation of a halal assurance system for fish-smoking SMEs in the Bangkalan district. The halal assurance system (HAS) preparation refers to the five halal pillars listed in HAS 23000. Based on the study results, the criteria for halal commitment and responsibility and monitoring and evaluation are not by the halal assurance system. The criteria for ingredients, halal product processes, and products as a whole are by the HAS. Recommendations given to SMEs are creating and socializing halal policies, forming a halal management team, conducting regular training involving all workers, creating a material matrix and compiling halal product documents, writing procedures for critical activities, creating traceability procedures that can trace the materials and facilities used, creating procedures for handling products that are not by the halal assurance system, name the product following the product criteria, and creating procedures for conducting internal meetings for halal assurance evaluation.

For several years, Department of Islamic Development Malaysia (JAKIM) has started to introduce the Halal Assurance System (HAS) to enable companies to fulfil the needs of end-customer. Besides, it allows companies to be more competent in ensuring halal assurance along the supply chain. The introduction of HAS as one of control system in order to sustain Halal integrity of a product is a remarkable effort. Even though HAS is currently compulsory for multinational company, but it is imperative for every player in halal industry to understand the importance of implementing the system properly. This is to ensure that the expected results can be maximized especially in providing traceability. There is a possibility of using multiple approaches of management or system due to the different guidelines, standards and practices that enables traceability in production. Thus, this paper discusses the similarity components of HAS, ISO22005:2007, and HACCP (Hazard Critical Control Point). This paper suggests that through the effective HAS implementation, firms can add value by having the traceability system in place.

The demand for halal food products especially chicken meat products is increasing due to the belief in products that are based on the halal concept. The Department of Islamic Development Malaysia (JAKIM) has taken the initiative to develop the Halal Assurance System (HAS) to be implemented in the food product manufacturing industry. The main purpose of this system is to increase the level of integrity of the halal product start from raw material source to the end user. Until today, the operation of this HAS in Malaysia only been focused at the stage of raw material received to the finished product and subsequently consumer consumption. As such, HAS implementation practices are less emphasized and implemented at the top halal food chain which involves the chicken broilers farming industry. Therefore this study is to discuss and identify the necessity of HAS be implemented at broiler farming sector. The methodology used in this study is a qualitative approach through document analysis used to obtain information related to the halal assurance management system and to describe the essential aspects of HAS elements such as halal control point in broilers farming activities. The findings of this study have found that aspects of animal feed source, medications and animal welfare are most important elements in SJH's implementation on poultry breeding phase. This study also recommended the implementation of HAS not only be applied on chicken broiler farming sector but also can be implemented in others farming industries such as ruminant and other poultry animals.

Sharia concept hotels should be supported by halal-certified restaurants. One of the requirements for halal certification is to implement a halal assurance system (HAS). Many restaurants at sharia concept hotels in Malang are not certified halal, so they need to be committed to adopting the HAS. This research aims to analyze the variable of HAS adoption in hotel restaurants with the sharia concept and provide alternatives to accelerate HAS adoption. The variables of this study are management commitment, materials, processing, customer experience, and attitude. The data were collected through questionnaires to 32 respondents of 8 hotel restaurants with Islamic concepts in Malang and processed using the Partial Least Square method. The analysis results showed that the variables of management commitment and attitude significantly affect the adoption of HAS. Besides, the variables of materials, processing, and customer experience do not significantly affect the adoption of HAS. There is a need for training for restaurant businesses to know the process of compiling HAS, commit to choosing halal-guaranteed ingredients, and carry out the halal production process. The restaurants at sharia concept hotels are advised to arrange and implement HAS as the initial stage of halal certification.

: Halal food refers to food and beverages that are strictly prepared as per the rules emphasised by Islamic dietary law. According to the law, alcohol, blood, pork, animals that died before slaughtering, and animals that were not killed in the name of Allah are considered haram or not allowed to be eaten. In addition, halal food is packaged and stored in utensils that have been cleaned in accordance with prescribed guidelines. This study aims to investigate the importance of halal compliance and export readiness in the small and medium-sized enterprise (SME) halal food industry and its impact on business performance in the East Coast region of Malaysia. In addition, this study also tested the relationship between Halalan Toyyiban Awareness and Halal Assurance System (HAS) Practices. There are four research constructs included in this study, including halal and toyyiban awareness, HAS practice, export readiness, and business performance. The questionnaires were distributed to the SME food companies, of which 205 can be used for organisation-level analysis. The research design method used in this study is quantitative, and the main data collection method is a questionnaire survey. A simple random sampling method was used to select the sample. The data was analysed by the Statistical Package for Social Science (SPSS) version 26.0 for descriptive, reliability, correlation, and multiple linear regression analysis. The results showed a significant correlation between Halalan Toyyiban Awareness and HAS Practices. There are also noteworthy relationships between HAS Practices, export readiness, and business performance. Export readiness partially mediates the relationship between HAS Practice and business performance. In general, this shows the importance of HAS Practicess and export readiness in boosting SMEs’ business performance. It may persuade government agencies to provide more incentives or programmes in both aspects (HAS Practicess and export readiness) to assist SMEs in the halal food industry.

Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers

This study aimed to assist Micro, Small, and Medium Enterprises (MSMEs), specifically Dakara Coffee in meeting the requirements of the Halal Assurance System (HAS) 23000. Primary and secondary identification methods were used to implement the HAS Manual in this analysis. The HAS Manual which was designed for the specific conditions of Dakara Coffee comprised 11 criteria. The results showed that several identified food and beverage ingredients did not meet the HAS 23000 criteria and lacked supporting documents. Furthermore, several improvements were recommended such as replacing materials that did not comply with HAS 23000 and completing documentation for food and beverage ingredients. By using the Analytical Hierarchy Process (AHP) method, the primary priority for the business development of Dakara Coffee was identified as location, followed by other aspects including halal management, branding strategy, product innovation, and organizational management.

Halal products are in great demand by consumers all over the world. The implementation of the Halal Assurance System (HAS) in the food industry is expected to increase consumer confidence and company performance. Generally, the continuous application of the Integrated Management System (IMS) which consists of a quality management system, a safety management system, and an environmental management system is proven to improve business performance. The application of HAS in the food industry are rarely integrated with other management systems. This paper discusses the internal and external constraints and challenges of companies in implementing HAS in IMS. The IMS application affects company performance in productivity, quality, safety, financial, and decreasing risks. Opportunities for HAS integration in IMS are examined in more detail.

Halal Assurance System (HAS) was develop over the past 6 years and has undergone several changes and enhancements in terms of its policy requirement in 2019 by JAKIM. However, the implementation of HAS in the poultry industry only discuss the development of this system at the slaughtering stage and also produces downstream of chicken products only. Therefore, there are still no studies that focus on the implementation of HAS at the upstream level of the halal food supply in livestock farms although much research has been conducted. The basic criteria emphasized in the HAS is the determination of the halal control point at each step or process involved. For example, there is five elements in the farming of broiler farms that have been identified as halal risks consisting of food and beverage, medical, farm biosecurity and infrastructure, and logistics were proposed by the authors. Therefore, the qualitative methodology approach through documentation analysis is used to obtain sources of information to discuss the importance of HAS and to explain the elements of halal risk control (HRC) in poultry farming activities. Implementing of this systematic system can also help the industry especially in the livestock sector and the implementation of halal certification policies makes it a key in maintaining the transparency and halal integrity to benefit the consumer starting from the upstream level of halal food supply chain. The study also suggested that the HAS be applied in the poultry sector in future and that it would also have a positive impact if it was implemented in other livestock activities such as others ruminant animals and fish which it is a main supply of halal meat to the Muslim communities in Malaysia.

HALAL-HUB is a concerted effort among the Islamic organizations/bodies such as Halal manufacturers, Halal traders, buyers, and consumers from all over the world. To be the central trading hub for Halal products, Malaysia must intelligently market itself and achieved Halal-hub main objective of providing a credible platform in connecting global Halal supply-chain and certification for Halal Assurance. Existing literature provides a number of examples that illustrate how supply chain strategy and marketing intelligence improve firm’s performance. The literature, however, lacks theoretical support to facilitate an understanding of the magnitude of supply change strategies, structure of halal assurance system and marketing intelligence to support the scope of relational of Halal-hub. This article uses the strategy-structure-performance paradigm to position Halal Hub relative to the nature of relationships within the broader supply chain strategies, Halal Assurance systems and marketing intelligence a firm employs. The framework presented is a first step towards a more holistic and theory-based approach to understanding the link between, supply chain, halal assurance system, marketing intelligence and Halal-hub. This framework also is designed to serve as a basis for future research in this area.

This study aims to analyze the opportunities and challenges faced by the Halalan Thoyyiban Research and Education Center (H-Trend) at the Islamic University of Indonesia in optimizing the implementation of the Halal Assurance System in the Special Region of Yogyakarta. H-Trend UII was established as a research institution focusing on the study and investigation of halal products to support the implementation of this regulation. The research employs a qualitative method, collecting data through in-depth interviews with H-Trend UII administrators. The analysis utilizes a SWOT approach to classify the organization's strengths, weaknesses, opportunities, and threats. The findings reveal that H-Trend plays an active role in halal research development through product testing using the RT-PCR method, supporting UMKM (Micro, Small, and Medium Enterprises), and educating the public through the publication of books and brochures. However, several challenges were identified, including limitations in human and financial resources, the wide demographic spread of MSMEs, and the low awareness among business actors regarding the importance of halal certification. This study highlights the potential for H-Trend to be developed into a Halal Assurance Institution (LPH) and a Halal Product Process Assistance Institution (LP3H), thereby expanding its role within the halal ecosystem in the Special Region of Yogyakarta. Keywords: H-Trend UII, Halal Assurance System, MSMEs

Halal assurance has become an important parameter in the selection of consumer goods including food products. Halal is not just regulating the content in food products, but all the processes related to the food production process. This paper presents the dynamic link between halal assurance system (HAS) implementation and performance of food manufacturing SMEs. The relationship was modeled through Causal Loop Diagram (CLD) based on literature reviews. Firstly, this research was done by identifying success factors, barriers, and enablers associated with HAS implementation. Its effect on the performance of food manufacturing SMEs was also explored. Then CLD was developed to better understand the causal relationship. For further research, this causal model can be used as a framework to study empirically the dynamics of HAS implementation in food manufacturing SMEs.