Simulating the Track and Trace of Halal Chicken Meat Produce

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Track and trace in halal are globally used all over the world, and consumer still doubted about the halal status of the product in the market. The study focused on the halal critical points (HCP) in producing halal chicken meat to consumers. The objective of the study is to evaluate the existing track and trace system for halal fresh meat, to identify and adapt HCPs into the track and trace system and to measure the performance of the proposed system. There are four main stages considered in the study which are farm, slaughterhouse, producing plants and transportation. The data has been collected from a poultry company in Selangor, Malaysia. The method used throughout the study is literature search, in-depth interview, documentary analysis and simulation analysis. The results of the study state that there are 20 proposed HCPs from the literature search which based on four stages and the simulation model shows positivity in the output by using the proposed track and trace system for halal chicken produce. This study has also suggested a few recommendations for future study.