Abstract
The halal industry and its products has become a global phenomenon. Any shortcomings and weaknesses in its regulation can lead to non-compliance of Malaysian Halal Certification Procedure Manual which ultimately affect the consumers. To meet the regulatory requirements of halal, JAKIM—Jabatan Kemajuan Islam Malaysia (the Department of Islamic Development of Malaysia) has introduced a system known as the Halal Assurance Management System (HAS). Based on its six key elements, this system could help the food industry adhere to the regulation in a more systematic manner. The determination of the Halal Critical Points (HCP) is one of the key elements that need to be implemented in the implementation of HAS. It should be identified, controlled and monitored to prevent and mitigate potential threats to halal along the food supply chain. The question is, how food industries can implement this system to meet the guidelines. Some halal slaughter premises were selected for this study. This conceptual paper used the qualitative approach with three main methods, namely the analysis of documents, interviews and observations. The findings from this study indicated that it is important to define the HCP to ensure that the halal threats are controlled.
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Razaly, M.M., Zakaria, Z., Ismail, S.Z., Jusoh, A. (2018). The Determination of Halal Critical Point in Halal Certified Chicken Slaughterhouses and Its Significance. In: Muhammad Hashim, N., Md Shariff, N., Mahamood, S., Fathullah Harun, H., Shahruddin, M., Bhari, A. (eds) Proceedings of the 3rd International Halal Conference (INHAC 2016) . Springer, Singapore. https://doi.org/10.1007/978-981-10-7257-4_24
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DOI: https://doi.org/10.1007/978-981-10-7257-4_24
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