Improving halalness and food safety management systems in the Indonesian broiler supply chain: an interpretive structural modeling and Bayesian network approach

Abstract

Purpose By exploring the halalness and food safety risks from the perspective of technology and the relationship among them, this study aims to make quantitative predictions of such risks in the broiler supply chain to determine the critical control points (CCPs) in Hazard Analysis Critical Control Point (HACCP). Design/methodology/approach This study integrates Interpretive Structural Modeling (ISM) and Bayesian Network (BN) to achieve the objectives. Data were collected from focus group discussions (FGDs) with experts and direct observations at the broiler supply chain. Findings This paper identified 19 risks in the Indonesian broiler supply chain. The risk for halalness and food safety reached 30.92%, indicating that assuring halalness and food safety remains improbable or unlikely. The two CCPs of halalness and food safety are the knife’s sharpness and the vehicle’s storage temperature. Research limitations/implications This study quantifies the halalness and food safety risks in the Indonesian broiler supply chain, but it only involves one step forward and one step backward in the slaughterhouse’s chain. Practical implications The findings can provide insights for stakeholders, such as business owners, employees, management system auditors and consumers, regarding the critical control points of halalness and food safety in the broiler supply chain to improve the halalness and food safety management systems. Originality/value This study’s novelty lies in the examination of halalness and food safety risks using a risk prediction model to determine CCPs for the HACCP plan in the broiler supply chain in Indonesia.