Integrated food assurance system

This study aims to develop and test a methodological approach to assess the system of food quality and safety in the COVID-19 pandemic. To achieve the study objectives, a multi-country research project was implemented with 425 enterprises from Russia, Azerbaijan, Ukraine, and Belarus. The application of the developed methodological approach resulted in comparable assessments of the various criteria of the food safety and quality assurance system in supply chains. This makes it possible to implement continuous monitoring of the state of the food safety and quality assurance system in the enterprises. In addition, the study identified critical weaknesses in the safety system, including a very low level of assessment by enterprises of the impact of WHO advisory protocols. This greatly increases the risks associated with food safety in the COVID-19 pandemic. Urgent action is required to increase the confidence of food supply chain actors in WHO recommendations and national food safety and quality protocols. The conducted assessments showed that a significant proportion of enterprises did not implement a food safety system. One out of five of the respondents claimed to have implemented safety systems at an enterprise in accordance with the standards recognized by the Global Food Safety Initiative. Only 2% declared the introduction of HACCP at an enterprise, which is logical given the high mistrust of WHO recommendations. The proposed approach can be used in the real sector of the economy to monitor the food safety and quality assurance system in the supply chain at the regional, sectoral and national levels.

Food safety and quality assurance systems have emerged as a key mechanism of food governance in recent years and are also popular among alternative agrofood movements, such as the organic and fair trade movements. Rural sociologists have identified many problems with existing systems, including corporate cooptation, the marginalization of small producers, and the depoliticization of consumer consciousness. Tackling these problems requires an epistemological shift. This article argues that the existing systems are based on positivist epistemology and calls for a feminist intervention. To show a concrete example of a feminist departure from the conventional assurance systems, I look at the case of a Japanese women's food cooperative and analyze its unique system, comparing it to its conventional counterpart, Hazard Analysis and Critical Control Points (HACCP). Feminist epistemology can change assurance systems from being closed, nondiscriminatory, and technical to being participatory, differentiated, and normative.

Ninety percent of the world’s fishers are directly involved in small-scale fisheries (SSFs), and many food safety and quality issues along the food value chains may be both irreversible and cumulative. Ensuring safe, high-quality aquatic products are key to sustaining life, promoting good health, and avoiding adverse health effects.ObjectiveThis paper aimed to highlight factors preventing the implementation of safety and quality assurance systems in SSFs by analysing the results from surveys on the implementation of Article 11 of the Food and Agriculture Organization of the United Nations (FAO) Code of Conduct for Responsible Fisheries (2017, 2019, and 2022).Materials and methodsThe analysis considered responses to 15 closed-ended questions on food safety and quality obtained from 143 FAO Members and the European Union, and 87 open-ended replies addressing challenges in SSFs.ResultsThe major factors preventing the implementation of the Code’s food safety and quality provisions were lack of sanitation and monitoring programmes, lack of infrastructure (particularly refrigeration facilities) lack of technical capacities and limited management of food safety risks along the value chains. Safety and quality assurance efforts were focused on international markets, resulting in less attention being paid to domestic markets where a high degree of informality was reported.ConclusionsImproved implementation of safety and quality assurance systems will lead to safer food with higher nutritional quality, extended shelf-life and reduced post-harvest loss. Increased awareness of food safety issues in SSFs is a prerequisite for achieving several of the UN Sustainable Development Goals.

In this study, empirical analysis was introduced in order to investigate firms’ adoption behaviour with regard to food safety and quality assurance systems in the Turkish food industry. The data originate from 106 Turkish food industry enterprises and were gathered using a questionnaire-based survey. Multiple regression analyses were used to analyse the relationship between the firms’ level of food safety and quality assurance standards adoption and firm characteristics. Such adoption was found to be very closely linked to objective data characterising Turkish food processors. The results showed that adoption behaviour varies widely among individual firms. Legal form of ownership, region of ownership and control, firm size, being an exporter and major market served have a greater influence than other objective and subjective indicators. Several specific inferences were drawn from the results which have manifold implications for managerial and political decision-makers. This paper is, to our best knowledge, the first report related to a comprehensive determination of the complete set of determinants of the implementation of food safety and quality system practices that take into account various Turkish agribusiness sectors rather than just one sector. Furthermore, it considers a broad spectrum of public and private standards.

To ensure the economic security of the country, it is necessary to ensure the safe production and processing of food products. This article reflects the analysis of hazards and critical control points (HACCP), as well as the analysis of the Food Safety Management System based on ST RK ISO 22000/ISO 22000. Food safety and quality assurance systems are essential to reduce risks and ensure compliance with the strictest standards. HACCP plays an important role in the food safety management system based on ISO 22000/ISO 22000 standards in the Republic of Kazakhstan, helping companies identify, assess and manage food-related hazards during their production, processing and distribution. An analysis of existing food production systems will identify opportunities for the development of more effective and comprehensive food safety and quality assurance systems. These improved systems will be vital to meet the growing needs and expectations of consumers, as well as to ensure safe and high-quality food products for future generations. By introducing HACCP and SMBPP at enterprises based on ISO 22000/ISO 22000 ST RK, food manufacturers can improve the safety and quality of their products.

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.

As the implementation of certification systems and other food quality and safety systems has become a strong trend in Turkish agribusiness, there are no comprehensive studies in such field, which is considered of major significance for the future development of Turkey’s food industry. We went beyond existing studies by taking into account a broader set of food safety and quality assurance systems and agri-food industries. We considered a complete set of determinants of the implementation of food safety and quality system practices that take into account various Turkish agribusiness sectors rather than just one sector. Furthermore, it considered a broad spectrum of public and private standards. Many indicators were detected as incentives for enterprises to follow food safety and quality practices, comply with standards or even implement third-party audit-based certification schemes. The adoption of food safety and quality assurance practices was found to be very closely linked to objective data characterizing Turkish food processors, whereas subjective perceptions turned out to be insignificant. Legal form of ownership, region of ownership and control, firm size, being an exporter and major market served have a greater influence than industry subsector, level of foreign market sales and processed food share. Economic performance indicators as profitability, multifactor productivity, costs and reputation will provide insights into further developments in such area.With Turkey seeking EU accession, a series of reform packages were developed to fulfill the membership requirements (Akşit and Üstün 2009). However, despite these efforts, the process of harmonizing Turkish legislation with EU legislation is a slow one. For instance, food safety and quality assurance standards are not fully and effectively applied in the field, and many gaps still need to be filled in this regard. Many papers and reports have sought to evaluate the effectiveness of certain measures in meeting EU requirements among food enterprises in Turkey. However, firm operators’ perceptions of EU requirements regarding food safety and quality regulations are still unverified. Therefore, but seeks to better understand the perception and, thus, implementation of such EU requirements at the firm level. We revealed that perception of the EU requirements is very closely linked to the knowledge and the personal and economic characteristics of Turkish food processors. More precisely, improving knowledge about food safety and quality perceptions decisively increases firms’ ability to cope with the EU instructions. Such studies need to be extended and the alignment of Turkish legislation with EU legislation completed accordingly.

Halal certification plays a crucial role in boosting Muslim consumer confidence and expanding both domestic and international market opportunities. However, small and medium enterprises (SMEs) often encounter significant challenges in obtaining this certification. This study explores the barriers faced by food SMEs in Malang Regency, Indonesia, in adopting halal certification and offers recommendations to address them. Using the fuzzy analytical hierarchy process (AHP) method, the study evaluates and ranks 20 identified barriers. The results show that the main obstacles are limited capital for certification registration, complicated registration process, and weak enforcement and compliance with the halal logo. This study emphasizes the importance of adopting halal certification for food SMEs to access the global market. The AHP approach proved effective in assessing the barriers hierarchically and systematically. Recommendations are provided to improve food SMEs' understanding of halal certification requirements to enhance product competitiveness in the international market.

The quality standards of processed fishery products can be assessed by applying regulations required in the industry, including halal certification and quality assurance systems. The implementation of halal certification and quality assurance system regulations can increase the development of MSMEs, especially with Law Number 33 of 2014 concerning the Halal Assurance System, which requires halal food to be halal certified. One of the factors that cause most MSMEs not to implement halal certification and other regulations is the existence of internal and external problems. This study aims to develop a development strategy for fishery product processing MSMEs by analyzing internal and external factors in implementing halal certification and quality assurance systems. The Quantitative Strategic Planning Matrix (QSPM) method is used to prioritize alternative strategies based on the SWOT analysis results. This research concludes that the priority strategy for developing fish processing MSMEs is the SO strategies, which include utilizing government programs to form marketing and distribution networks, innovating attractive product packaging following people's lifestyles, utilizing technological advances for promotional activities, marketing, and expanding marketing networks and the need to create a business website so that the market can recognize every product owned by the company.

Halal certification in Indonesia plays a very important role in ensuring that products in circulation meet Islamic religious requirements, especially in the food, medicine, cosmetics, and other product sectors. The Halal Assurance System (HAS) 23000, developed by LPPOM MUI, aims to ensure that the entire halal product production process, from raw material procurement to distribution, is in accordance with Islamic sharia principles. Although this system provides structured guidelines, its implementation faces various challenges, such as lack of understanding by business actors, limited skilled human resources, and the costs and time required in the certification process. This paper aims to analyze the implementation of HAS 23000 by LPPOM MUI, the challenges faced, and its contribution to ensuring the halalness of products. With a qualitative approach and literature study, the results of the study indicate that despite the major challenges faced, the implementation of HAS 23000 is important to improve the quality and competitiveness of Indonesian halal products in the global market.

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.

Muslim population in Indonesia is approximately 229.62 million, accounting for 87.2% of the country’s total population. With this large Muslim demographic, there is a growing need for Halal-certified food sources that are safe for consumption. However, many MSMEs (Micro, Small, and Medium Enterprises) in the country face significant challenges in obtaining Halal certification due to various factors. These include geographical barriers, expensive certification processes, limited understanding of online services, and public perceptions that Halal certification is unnecessary for MSMEs. To address the challenges, changes have been made to Indonesian Halal Certification System, particularly the introduction of regular and self declare programs. Therefore, this study aims to develop Halal Path application to support the self declare program for eligible MSMEs and enhance the economy, reputation, and cultural globalization of Indonesia. This initiative seeks to create safe and comfortable conditions for Muslims and improve food safety and quality. The study procedures were carried out using an academic literature review focusing on legal frameworks and Halal certification processes, which integrate Internet of Things (IoT) to streamline Halal supply chain management in industrial and agricultural contexts. The proposed Halal Path comprised 6 stages, namely educational videos on Halal system in Indonesia, video tutorials for obtaining business identification numbers (NIB), instructions for applying for Halal certification under both regular and self declare programs, Halal Assurance System (HAS) training, internal audits, and monitoring. In addition, the application “Halal Path” included a supplier information feature using IoT to help MSMEs obtain safe and Halal raw materials effectively.

: 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.

Indonesian law obliges that all marketed, distributed, and trade products in the territory of Indonesia should have comply halal requiremnets. Small and Medium Enterprise (SME) DIA produces instant herbal drink products with the largest consumer is being Muslim. In accordance with the law, thatall products are required to halal certified and have a halal logo on the label, the SME DIA also prepares for halal certification. To certify halal, a halal assurance system must be implemented. Development of halal assurance system is required for small and medium industries in order to halal certification. Development of the halal assurance system is based on the HAS 23000 guide from LPPOM MUI. In fulfillment of HAS 23000, SME DIA has implemented 11 clausuls that are halal policy, halal management team, materials, products, production facilities, training and education, written standardoperating procedures, traceability, uncomplied halal product handling, internal audit, and management review. HCCCP analysis shows that no halal critical points in producing instant herbal drinks at SME DIA.

Certification education is an effort to increase business actors' knowledge about halal products. MSME actors are given an understanding of the product halal certification process. Halal certification is a series of processes that must be passed by business actors, both individuals and business entities in the form of legal entities or not legal entities to obtain halal certificates. Halal certificates are obtained through several stages of examination to prove that the raw materials, production process, and product halal assurance system at a company are in accordance with the standards set by LPPOM MUI.
 According to Law Number 20 of 2008 concerning Micro, Small and Medium Enterprises, it emphasizes that micro, small and medium enterprises (MSMEs) are productive economic businesses.
 Indonesia requires halal certification since October 17, 2019 with a maximum timeline of October 17, 2024 for food and beverage products. this means that after that date food products that do not have halal certification are prohibited from being traded. there are more than 7 MSMEs in bantarsari village, rancabungur subdistrict, bogor regency and the potential for business development. the types of businesses are generally micro, small and medium enterprises, including rengginang, renggining, guava sponge, guava dodol, banana chips, cassava chips, pickled guava and others. The target of this MSME is generally residents of RT. 005/006 and the people of bantarsari village.