Halal compliance critical control point (HCCCP) analysis of processed food

Abstract

Halal supply chains include stages from procurement and preparation of genuine halal ingredients to the manufacturing and delivery of final products to customers. Hence, this study investigates the critical point of processed food that attribute to “halal compliance” throughout the halal supply chain. The halal compliance critical control point (HCCCP) analysis was conducted through observations and face-to-face interviews on selected processed food industry, logistic providers and local and international port authorities. Findings reveal that the identification of halal critical points from the local and international counterparts has similar concern on the issue of temperature control for some frozen food items. However, there are some differences in the areas of handling and transportation. This study suggests that it is necessary to develop collaborative networks among members in the halal supply chains, in order to create awareness, ensure knowledge sharing and enhance required skills.