Identification of Potential Hazard and Halal Control Points for Perishable Food During Food Logistics

Abstract

Food logistics services is a fast-paced and globalized industry that enables short-lived and perishable supply chains transported from initial sources to customers within weeks, days, and sometimes hours. However, some concern arises as it poses several risks and exposes the food to hazards due to quick handling and the large volume involved. This paper briefly discusses the types of hazard associated with halal food logistics and identify the potential source of hazards that may occur during the activities. The study focuses on perishable food. The study identifies hazards during product handoffs or transfers at ports, transfer facilities, distribution centres (movement into or out of), and customer deliveries. The result established two out of the eight logistics activities evaluated to have control points (CP) and halal CP; which are storage temperature checks and product packaging and repackaging activity such as the need to do segregation, temperature control and packaging during food transport. The study suggests control measures to reduce or prevent the hazard. The information presented here is valuable for the food logistics providers in delivering products to the customer in adequate condition at the right time.