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

Kamaruddin, Rohana; Iberahim, Hadijah; Shabudin, Alwi

doi:10.1109/beiac.2012.6226088

Cited by 31 publications

(24 citation statements)

References 4 publications

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“…Besides that, as regards to race, the Malay consumers were comparatively more prefer to use traceability systems than other races in Malaysia because most of them are Muslim and they very particular about Halal certificate towards meat and meat products. This finding is supported by Kamaruddin et al, (2012) that discovered most of Malay respondents are searching for Halal meat and meat products in the market with Halal certificate. As regard to income, most of the respondents with income less than RM3000are preferred to purchase meat and meat products with traceability system.…”

Section: Descriptive Analysissupporting

confidence: 77%

Consumers’ Preferences towards Meat and Meat Products with Traceability Systems in Klang Valley, Malaysia

Basri¹,

Nawi²,

Kamarulzaman³

et al. 2017

IOSR JHSS

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ABSTRACT:-Nowadays, consumers' concerns towards food safety have significantly increasing and they tend to generally aware about their health. This concern has become particularly serious because of food scandal and countless cases that happened around the world. These scandals lead to negative effect and perception to consumers, food companies and also both supply and demand chain. There are a lot of strategies by agriculture food industries to increase food safety such as developed and implemented traceability systems among consumers. However, the awareness level towards traceability system among Malaysian consumers was low. The aim of this research is to determine consumers' preferences towards meat and meat products with traceability systems in Klang Valley, Malaysia. This study was based on a quantitative approach and the primary data were collected using structured questionnaire via face to face interview with 503 respondents. Data collected were analyzed using descriptive analysis and chi square analysis. The results of the study indicated that majority of the consumers prefer to use traceability systems and they think traceability systems are important when buying meat and meat products. In addition, the results of chi-square analysis revealed that socio-demographics profile such as gender, race, marital status, educational level, income and household size has an association with respondent's preferences towards meat and meat products with traceability systems. Traceability systems have the potential to be implemented if the government, meat producers, marketers, and retailers have a better understanding towards preference of consumers towards meat and meat products with traceability systems. It also allows them to start planning for the implementation of traceability system in near future as a strategy to improve their service which in line with the increasing of food safety awareness among consumers.

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Section: Descriptive Analysissupporting

confidence: 77%

Consumers’ Preferences towards Meat and Meat Products with Traceability Systems in Klang Valley, Malaysia

Basri¹,

Nawi²,

Kamarulzaman³

et al. 2017

IOSR JHSS

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“…60 In order to fulfill the holistic approach of the halal concept from farm to fork, new developments such as Halal Compliance Critical Control Point (HCCCP), a synonymous system to Hazard Analysis Critical Control Point (HACCP), to cover halal compliance in industries have been suggested. 61 Similarly, the concept of Islamic Manufacturing Practice (IMP), 'a guideline intended to ensure quality, efficacy and purity during manufacturing for Sharia compliance', has been introduced in Malaysia. 62 Even the distribution, storage, handling and procurement of halal products must follow the Sharia principle in order to be considered halal.…”

Section: Methodsmentioning

confidence: 99%

Progress and challenges associated with halal authentication of consumer packaged goods

Premanandh

Salem

2017

J Sci Food Agric

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Abusive business practices are increasingly evident in consumer packaged goods. Although consumers have the right to protect themselves against such practices, rapid urbanization and industrialization result in greater distances between producers and consumers, raising serious concerns on the supply chain. The operational complexities surrounding halal authentication pose serious challenges on the integrity of consumer packaged goods. This article attempts to address the progress and challenges associated with halal authentication. Advancement and concerns on the application of new, rapid analytical methods for halal authentication are discussed. The significance of zero tolerance policy in consumer packaged foods and its impact on analytical testing are presented. The role of halal assurance systems and their challenges are also considered. In conclusion, consensus on the establishment of one standard approach coupled with a sound traceability system and constant monitoring would certainly improve and ensure halalness of consumer packaged goods. © 2017 Society of Chemical Industry.

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“…Tim manajemen ini mempunyai tugas pokok dan fungsi terutama dalam implementasi sistem jaminan halal. Untuk implementasi tersebut, langkah pertama yang dilakukan adalah penyusunan dokumen halal termasuk penyusunan HalalComliance Critical Control Points (HCCCP), yaitu identifikasi titik-titik kritis dalam pengolahan (Kamaruddin et al, 2012) minuman herbal instan yang dapat mempengaruhi kehalalal produk.…”

Section: Tim Manajemen Halalunclassified

Pengembangan sistem jaminan halal produk minuman herbal instan di Industri Kecil Menengah (IKM) “DIA”

Estiasih

Ahmadi

Harijono

2019

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Indonesian law obliges that all marketed, distributed, and trade products in the territory of Indonesia should have comply halal requiremnets. Small and Medium Enterprise (SME) DIA produces instant herbal drink products with the largest consumer is being Muslim. In accordance with the law, thatall products are required to halal certified and have a halal logo on the label, the SME DIA also prepares for halal certification. To certify halal, a halal assurance system must be implemented. Development of halal assurance system is required for small and medium industries in order to halal certification. Development of the halal assurance system is based on the HAS 23000 guide from LPPOM MUI. In fulfillment of HAS 23000, SME DIA has implemented 11 clausuls that are halal policy, halal management team, materials, products, production facilities, training and education, written standardoperating procedures, traceability, uncomplied halal product handling, internal audit, and management review. HCCCP analysis shows that no halal critical points in producing instant herbal drinks at SME DIA.

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

Cited by 31 publications

References 4 publications

Consumers’ Preferences towards Meat and Meat Products with Traceability Systems in Klang Valley, Malaysia

Consumers’ Preferences towards Meat and Meat Products with Traceability Systems in Klang Valley, Malaysia

Progress and challenges associated with halal authentication of consumer packaged goods

Pengembangan sistem jaminan halal produk minuman herbal instan di Industri Kecil Menengah (IKM) “DIA”

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