Halal Assurance System Research Articles

Factors affecting the adoption of halal assurance system (HAS) at a restaurant in sharia concept hotel

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.

ANALYSIS OF HALAL ASSURANCE MANAGEMENT ON IMPORTED FOOD PRODUCTS IN MALAYSIA

The entry of imported food products into Malaysia is on an increasing trend. However, the halal monitoring and enforcement system's weakness has given room to irresponsible entrepreneurs not conforming to the manual procedure for Malaysia's halal certification. This weakness gives rise to various malpractices, including the smuggling activities, forgery of international halal logo and certificate, and attempts of contaminating with nonhalal ingredients in the food processor. The management of the halal assurance system on imported food products in Malaysia is carried out by JAKIM and other government agencies such as the Ministry of Domestic Trade and Consumers Affairs (KPDNHEP), Ministry of Health (MOH), Food Safety Information System of Malaysia (FOSIM), Royal Malaysian Customs Department, Malaysian Quarantine and Inspection Services (MAQIS), Department of Veterinary Services (DVS) and Local Authority. The monitoring and enforcement are based on Manual Procedure for Malaysian Halal Certification (MPPHM), Malaysian Standard (MS), Trade Descriptions Act 2011 (TDA 2011), and other related directives. Therefore, despite many agencies contributing to this matter, an analysis of Halal Assurance Management on Imported Food Products in Malaysia is crucially needed to manage halal monitoring and enforcement. This study may contribute to halal management in Malaysia to develop a systematic halal assurance management system, particularly for imported food products. This study can provide a guideline for imported food product entrepreneurs in conforming to the act, regulations, procedure, and standard specified by the authorities. The implication of this study also benefits the consumers. They will become more confident in the halal status of imported food products and entrust the Malaysian management of halal assurance in the monitoring and enforcement system.

Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.

Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer

Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.

Halal assurance system training and its implementation with the Muhammadiyah halal pledge

The implementation of Law Number 33 of 2014 concerning Halal Product Guarantee requires all products circulating in Indonesia to have a halal certificate. Micro businesses must also keep up with these developments. The 2020 Job Creation Law states that the obligation to be halal certified is based on statements from micro and small business actors. Muhammadiyah responded to this scheme by setting a halal pledge for micro and small businesses. To support the statement of the halal pledge which is based on understanding, training activities and assistance for the halal production process are carried out for micro and small businesses. The results of this activity revealed a significant increase in the understanding of MSMEs with an average pre-test score of 36 ± 6.9 and an average post-test score of 72 ± 14.1. In addition, participants were also able to compile the Muhammadiyah halal pledge application form.

Integration of Halal Assurance System (HAS) in the Integrated Management System (IMS) to support food industry performance: a review

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.

HIERARCHICAL CLUSTERING BAHAN MENU DI KANTIN UNIVERSITAS UNTUK MENUNJANG IMPLEMENTASI SISTEM JAMINAN HALAL

The university canteen serves to fulfill the food of the academic community in universities. Even though the price is relatively low, the halalness of the menu must be guaranteed. University canteens need to implement a halal assurance system (HAS). Creative Land (CL) canteen has 24 tenants, most of them are in Universitas Brawijaya (UB), so the identification of halal control points (HCP) becomes complex. The identification of HCP materials can be made easier using the hierarchical clustering method. The research objective describes the various menus and ingredients to determine the ingredient clusters. Materials are grouped into two groupings, namely critical materials and non-critical materials. Materials do not meet the criteria for being replaced by halal materials. The results showed that in this canteen, there were 262 menus and 722 ingredients. Material identification is 28.95% halal-certified materials, and 71.05% non-halal certified materials, 67.45%, including non-critical materials and 3.55% critical materials. Critical materials can be replaced by halal-certified materials or a halal production process (HPP) statement from the producer, which needs further inspection by Halal Inspection Agency (HIA). The hierarchical clustering method can help the complex grouping of canteen menu ingredients to support the halal certification process.

Artificial Intelligent Application in Discovering the Japanese Manufacturing Market for Indonesia’s Policy.

Japan is one of the biggest Indonesian market destinations. But in 2018 the World Bank reporting Indonesia is at the 11th position of exporting food to Japan left behind Thailand, Brazil, and Vietnam. The biggest obstacle for the Indonesian manufacturing industry arrived in Japan market is dealing with the food safety and health standards. PT. Bellfood became the first Indonesian producer of processed food entering the Japanese market in 2018. This paper aimed to identify Japanese food safety policy implementation that affected Indonesia’s food industry to access Japan market. This paper used the VosViewer application to find the research gap. Data collection used the library research method. The authors selected 23 publications by Mendeley that concerned with Japan Food Safety as the keyword. The liberal perspective of IPE examines the Japanese food safety management system under the Food Sanitation Act has internalized international trade standards. The national provisions concerning safety and quality assurance refers to HACCP and ISO 20200. Import processed food products entering the Japanese market should own certification of ISO 9001 quality management system, ISO 22000 Food Safety Management System, and Halal Assurance System 23000 as good practice implemented by PT. Bellfood.

Evaluation of slaughter and sanitation in slaughterhouse category ii

Meat is one of main source of animal protein that provides nutrition to humans, and it is produced through the slaughter process in a slaughterhouse. The existence of the slaughterhouse is important to ensure safe, healthy, wholesome, and halal meat. This study aims to evaluate the implementation of halal slaughter and sanitation during the slaughter process in the slaughterhouse category II. Total plate count (TPC), Salmonella sp, Coliform, and Escherichia coli were analysed by using the Bacteriological Analytical Manual (BAM) method. Halal slaughter was carried out under observation with GSP forms that refer to Decree of the Minister of Agriculture No. 413/310/7/1992, RI Government Regulation No 95/2012 and the Indonesian Ulama Council (LPPOM-MUI) as well as the Food, Drugs and Cosmetics Assessment Institute HAS 23103 (2012). The results of the total plate count (TPC), Salmonella sp, Coliform, and Escherichia coli in meat was under the maximum threshold set by the Indonesian National Standard (INS) and halal slaughter in slaughterhouse category II already meet the standard requirement of Islamic law based on the Halal Assurance System (HAS) of the Indonesian Ulama Council (MUI).

Implementation of Halal Certification for Micro, Small, And Medium Enterprises In West Tulang Bawang District

Companies that want to do business that involve the food sector (restaurants, catering, slaughterhouses and home industry) are required to obtain halal certification permits. In order to determine business lines, whether micro, large, medium, small businesses are based on the initial asset value, this does not include the appraisal value of land and buildings and turnover from the total sales of goods or the number of permanent employees. Based on the results of the research, the requirements for granting halal certificates are KTP (Identity Card) of Business Owners, Business Permits, IUMK (Micro and Small Business Permits), Home Industry Food (P-IRT), and NPWP (Taxpayer Identification Number). Whereas the procedure has an understanding regarding the requirements for halal certification and is willing to take part in the halal assurance system training, implement the Halal Assurance system (SJH), prepare halal certification document files, carry out (upload halal certification data document), monitor pre-inspection and make certification accent payments, carry out inspection, conducts post-inspection monitoring, has Halal Certification. Thus, the requirements and procedures for granting Halal Certification, especially in West Tulang Bawang Regency, can be done easily. It's just that it requires extra power and maximum effort to obtain this. Thus, it is necessary to provide convenience and relief in the cost of making Halal Certificates, especially for the general public, whose majority still lack knowledge of technology.

Perlindungan Hukum Bagi Konsumen Muslim Terhadap Peredaran Makanan Tidak Bersertifikat Halal (Studi pada LPPOM MUI Sumatera Utara di Medan

The regulations for legal protection for Muslim consumers against the circulation of not halal food certified are regulated in the Law of the Republic of Indonesia Number 18 of 2012 concerning Food and the Law of the Republic of Indonesia Number 8 of 1999 concerning Consumer Protection, the Law of the Republic of Indonesia Number 33 of 2014 concerning Halal Product Guarantee. The role of LPPOM MUI in halal certification is as LPH where LPPOM will be an institution that carries out the process of inspecting food ingredients, inspecting product processing, examining equipment, production rooms, and checking the halal assurance system. In addition, the role of LPPOM MUI as LPH is to submit the results of the inspection and / or testing the halalness of the product to BPJH. Keywords: Legal Protection, Muslim Consumers, Food Circulation, Not Halal Certified.

Halal Assurance System (HAS) 23000 Perspective George Robert Terry


 The company's success in achieving the goals that have been set is due to having good managerial skills in planning, organizing, mobilizing, and controlling. Many companies are then looking for a system model that can lead to the achievement of goals. If the model or system is considered capable of leading to the achievement of organizational goals then the system is considered an Expert System. One of them is the Halal Assurance System (HAS 23000), which is a management system used as a model by companies in implementing halal production processes. The HAS23000 concept certainly has a management construction that includes functions in management. This research is library research using a qualitative descriptive analysis approach. The results of the study show that the 11 criteria in HAS23000 are divided into management functions in the perspective of George Robert Terry, namely criteria 1 is a planning function, criteria 2 is an organizing function, criteria 3 is a function of movement, criteria 4, 5, and 6 covers all management functions. That is planning, organizing, mobilizing, and controlling, and finally, the criteria 7, 8, 9, 10, and 11 are the function of control or supervision. With the theoretical approach of George Robert Terry's management function in analyzing the management functions contained in HAS 23000, this is the novelty of previous researchers.

Role of Internal Halal Committee in Ensuring Business Sustainability: The Case of a Multinational Slaughter House

For an industry, business sustainability is a critical aspect to be addressed by the company to remain relevant in an ever competitive market demand. In doing so, one of the strategies that can be taken is through adhering to all laws and legal requirements, particularly on halal aspect. The establishment of the Internal Halal Committee (IHC) is part of the requirement stipulated by the Malaysia Guidelines on Halal Assurance System 2011 (HAS 2011) and Manual Procedure for Malaysia Halal Certification (Third Revision) 2014 (MPPHM 2014). These laws must be read together with standards, Fatwa decisions, and regulations which are enforced pertaining to Malaysia Halal Certification. The law requires the establishment of IHC together with the appointment of a halal executive, supervisor, and also checkers in order to ensure that products are in accordance with standards prescribed by the law and Shariah principles in Malaysia. By adopting a case study approach involving a multinational slaughter house, this article highlights the practice taken up by Jimat Jaya Sdn. Bhd. The study employed interviews and non-participatory observation for data collection. It was revealed that strict legal requirements imposed by the government on halal products and compliance by the company have helped the company to gain more confidence from its existing and potential customers in relation to their products, hence ensuring sustainability of the business in the market.

The Effectiveness of Technical Guidance for Entrepreneurs in Small and Medium Enterprises in Facing Halal Certification

Indonesia is the largest Muslim population country in the world, so the market demand for halal products is enormous. However, in fact, there are not many business actors who submit and have halal certificates, especially in small and medium enterprises. This problem can be due to lack of information and sufficient understanding to apply for a halal certificate. The aim of the research is to give technical guidance for preparing halal certification process. The manual method is used to provide training on the halal guarantee system for the preparation of the halal assurance system (HAS). The workshop began with a pre-test and then the presentation of halal assurance system material, the guidance on how to prepare and discussion. All the activities were done by online (WhatsApp group and zoom meeting). The training ended with the post-test to assess the improvement of knowledge of the. To analyze the difference, we used a paired T-test statistical method. The result of this research shows an increasing understanding of participants (p<0,05) through the comparison between before and after training. These activities conclude that the practice of technical guidance for facing halal certification is beneficial for small and medium enterprises in improving knowledge and capability of the halal certification process.

The Operation of the Halal Assurance System in the Broilers Farming Sector: A Preliminary Study/ Pengoperasian Sistem Pengurusan Jaminan Halal Di Sektor Penternakan Ayam Pedaging: Satu Kajian Awal

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.

Innovative Method to Evaluate Halal Assurance System (HAS 23000) Audit Results using Single Value Neutrosophic Number

The Halal food industry in Indonesia has became an alternative and trend in the global market. The quality management system plays a role in maintaining company consistency in implementing a quality management system which continue to develop in the food industry such as the Halal Assurance System (HAS 23000) LPPOM MUI. Internal audit is a part of the verification tools carries out internally by the company to meet the eleven criteria such as procedures, work instructions and documentation has been implemented with consistency and integrity. However, there are many problems in assessing consistency and integrity, among others, expertise auditor factor and also the auditor’s assessment as a human being tends to be doubtful related to standard interpretation, using a general impression in his assessment, incorrectly determining the classification/grading of findings, so the audit results has not produced a quantitative assessment. The research aims to use of the Neutrosophic Quality Audit (NQA) model. The proposed model uses Single Value Neutrosophic Numbers (SVNN). Simplified Neutrosophic Weighted Geometric Average Operator (SNWGAO) and cosine similarity degree. The result an innovative model will be reliable solution in improving the halal assurance system audit in the food industry. An illustrative example is provided to validate the proposed model.

Pengaruh Gaya Kepemimpinan Transformasional dan Tranksaksional Terhadap Kinerja Sistem Jaminan Halal HAS 23000

This study aims to analysis of transformational and transactional leadership styles and their effects on the performance of the HAS 23000 Halal Assurance System implementation in the food industry in Tangerang. The respondents of the study was employees in several food industries that were located in the Tangerang who had implement the HAS 23000 Halal Assurance System as many as 200 employees and data collection methods by giving online electronic questionnaires to 2000 employees randomly. The analytical tool used in this study is the SEM (Structural Equation Model) on the LISREL program version 8.70. This study provides results that show that transformational leadership style has a positive and significant effect on the performance of the HAS 23000 Halal Assurance System implementation and the transactional leadership style is also positive and affects the performance of the HAS 23000 Halal Assurance System implementation and concluded that leadership is important in the performance of the HAS Halal Assurance System implementation HAS 23000

Halal six sigma framework for defects reduction

PurposeIn recent years, halal food industries are facing a high level of competition. The growing demand for halal food means firms are working hard to improve quality and reduce halal food defects. The purpose of this study is to propose a halal-based six sigma (SS) framework that could be used to reduce halal food defects and improve compliance.Design/methodology/approachThe proposed halal six sigma (HSS) framework has five phases based on the define-measure-analyse-improve-control (DMAIC) approach. The proposed framework also integrates halal assurance system requirements into HSS to ensure compliance. Tools used in the proposed model include SIPOC tools, Pareto diagram, root cause analysis and the improvement process flows. A case study in a chicken meat company is used to test and validate the proposed framework. In case of study research, brainstorming was used to review an initial proposed framework and focus group discussions were used to determine feasible improvement actions.FindingsThe results showed that the proposed HSS framework could be effective to detect and reduce the halal defects and lower the halal defect costs. By adopting the framework, the case firm was able to lower halal defect costs significantly and increase the SS level.Practical implicationsSS approach can be designed and adapted to specific food industry. HSS framework could provide a systematic approach to reduce halal food defects and sustain the improvement efforts. The proposed HSS framework is also easy to use to understand halal critical points and improve halal compliance.Originality/valueThis study proposed a HSS framework that can be adopted to reduce halal food defects and costs. This proposed framework will benefit the halal food industry intending to realize zero halal food defects and lower production costs. The limited number of publications in the research theme of halal food defects show that there is a significant gap in the existing body of knowledge.

HALAL RISK CONTROL AT THE UPSTREAM LEVEL OF THE BROILER CHICKEN SUPPLY CHAIN

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 ASSURANCE MANAGEMENT SYSTEM IN CHICKEN BROILER INDUSTRY

Department of Islamic Development Malaysia (JAKIM) had made it compulsory for the application of Malaysia halal certificate at industry level to implement Halal Assurance System (HAS). The main purpose and focus to develop this halal system was to upgrade the integrity of halal product which was based by the 'Farm to Fork' concept that involved from the raw material production up to the end user in the chain. In the application of HAS, specifically in Malaysia the focus was only at the level of receiving of raw material until the end user, instead of started from the highest chain of food supply which involved the broiler chicken farm industry. Therefore, qualitative methodology through document analysis was used in order to obtain the source of information and to explain the element of HAS such as Halal Critical Point in broiler chicken farming activities. Other than that, issues related to the halal control such as animal feed, medication source and animal welfare also discussed in this paper to discover HAS application on farm level. This systematic system and halal certification policy will benefit on farming sector and make it able to be the main reference to halal player's integrity because it will give benefit the consumer from the whole of the halal food chain.