Analysis of Beef Halal Critical Points with Halal Logistics Approach and Risk Management

Abstract

The increase in the number of certified halal products shows the Indonesian people's increasing level of awareness of the halalness of a product. In addition, people are also increasingly curious about all the activities involved along the supply chain to ensure whether the products they buy are genuinely halal. One of the consumer products that need to be traced to the halal supply chain is beef products because there is a risk of contamination throughout the supply chain from raw materials, production processes, distribution, storage and handling. Calculation of risk in this study will use the House of Risk (HOR) method. This research focuses on the process of inbound and outbound logistics and the beef slaughtering process at the Purwokerto Slaughterhouse. The results of this study obtained 26 risk events and 28 risk agents. Based on risk mapping using phase 1 and Pareto HOR diagrams, 11 risks are prioritized based on the highest ARP values, namely A15, A25, A19, A7, A5, A28, A6, A2, A16, A17, and A21. Moreover, it made 14 recommendations for mitigation actions that the company can apply to control these risks.

Assessment of Halal Tayibban Risks in Broiler Farming Activities Using the 'Cause-and-Effect Diagram' Approach

“…Risk is considered a key factor leading to uncertainty in the occurrence of damage, injury, loss, or negative events due to internal or external weaknesses (World Health Organisation, 1997). It refers to the possibility of unexpected or undesirable events that can lead to loss or uncertainty in achieving specific goals or objectives (Qisthani et al, 2023). In the context of food safety, risk is closely related to the likelihood of hazards or harm depending on the severity level of specific threats to the consumption of possibly contaminated and unsafe food.…”