Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers

Rahman, Azmawani Abd; Singhry, Hassan Barau; Hanafiah, Mohd Hizam; Abdul, Mohani

doi:10.1016/j.foodcont.2016.10.058

Cited by 68 publications

(54 citation statements)

References 60 publications

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“…Table 2 shows that perceived advantages and the size ‘medium’ were significant determinants of a stakeholder’s intention to join an FI-ISS. Perceived advantages or benefits were also positively related to traceability systems implementation and the readiness for the implementation of a halal assurance system, for example, among small and medium-sized enterprises (SMEs) in the study of Abd Rahman et al [22]. The dummy “medium size” is significant in the model with a negative coefficient, confirming that medium company size lowers the intention to join an FI-ISS.…”

Section: Resultsmentioning

confidence: 89%

Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues

Minnens

Luijckx²,

Verbeke

2019

Foods

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One of the biggest challenges facing the food industry is assuring food integrity. Dealing with complex food integrity issues requires a multi-dimensional approach. Preventive actions and early reactive responses are key for the food supply chain. Information sharing could facilitate the detection and prevention of food integrity issues. This study investigates attitudes towards a food integrity information sharing system (FI-ISS) among stakeholders in the European food supply chain. Insights into stakeholders’ interest in participating and their conditions for joining an FI-ISS are assessed. The stakeholder consultation consisted of three rounds. During the first round, a total of 143 food industry stakeholders—covering all major food sectors susceptible to food integrity issues—participated in an online quantitative survey between November 2017 and February 2018. The second round, an online qualitative feedback survey in which the findings were presented, received feedback from 61 stakeholders from the food industry, food safety authorities and the science community. Finally, 37 stakeholders discussed the results in further detail during an interactive workshop in May 2018. Three distinct groups of industry stakeholders were identified based on reported frequency of occurrence and likelihood of detecting food integrity issues. Food industry stakeholders strongly support the concept of an FI-ISS, with an attitude score of 4.49 (standard deviation (S.D.) = 0.57) on a 5-point scale, and their willingness to participate is accordingly high (81%). Consensus exists regarding the advantages an FI-ISS can yield towards detection and prevention. A stakeholder’s perception of the advantages was identified as a predictor of their intention to join an FI-ISS, while their perception of the disadvantages and the perceived risk of food integrity issues were not. Medium-sized companies perceive the current detection of food integrity issues as less likely compared to smaller and large companies. Interestingly, medium-sized companies also have lower intentions to join an FI-ISS. Four key success factors for an FI-ISS are defined, more specifically with regards to (1) the actors to be involved in a system, (2) the information to be shared, (3) the third party to manage the FI-ISS and (4) the role of food safety authorities. Reactions diverged concerning the required level of transparency, the type of data that stakeholders might be willing to share in an FI-ISS and the role authorities can have within an FI-ISS.

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Section: Resultsmentioning

confidence: 89%

Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues

Minnens

Luijckx²,

Verbeke

2019

Foods

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“…The indirect and direct advantages from the adoption of IEBT can be seen in maximizing existing sources, and it can impact the profit. Numerous works by Abd Rahman et al (2017); Mehrtens et al (2001); Müller and Voig (2018) have reported that relative benefits are strong predictors of IEBT and related technologies in SMEs. Notably, the acceptance of IEBT by SMEs is seen from an innovation perspective.…”

Section: Adoption Of Internet and E-business Technologies (Iebt)mentioning

confidence: 99%

The Shifting of Business Activities during the COVID-19 Pandemic: Does Social Media Marketing Matter?

Patma¹,

Wardana²,

Wibowo³

et al. 2020

JAFEB

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The implementation of physical or social distancing during the Covid-19 pandemic has an implication on the shifting of conventional to online business activities. This study aims to explore how financial support, perceived benefits, external pressure determine social media marketing as well as understanding the role of internet and e-business technology (IEBT) that occurs in this relationship. This study adopted a quantitative study with Structural Equation Modeling (SEM)-based variance Partial Least Square (PLS), which aims to enhance understanding of the relationship between variables. The surveyed population of this study came from 123 small-and medium-sized enterprise (SME) owners in East Java of Indonesia, using an online survey and selected with the convenience random sampling method. The findings of this study indicated that the perceived benefits and external pressure have a positive effect on the adoption of IEBT. However, financial support failed in explaining SMEs' adoption of IEBT. This study confirmed that the adoption of IEBT has successfully mediated the influence of financial support, perceived benefits, and external pressure on social media marketing. Despite the samples solely collected from East Java, this study is the first step in research related to the social media marketing in SMEs in Indonesia.

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“…alāl compliance [73]. In a recent study, many areas for potential research in halāl assurance in the food industry have been identified, and critical issues have been highlighted [74]. Incorporating halāl features into the HACCP system could be a plausible tool for halāl assurance.…”

Section: Food Safety In H Alāl Assurancementioning

confidence: 99%

“…These standards could be contemplated by more than one hundred active certifying bodies, governmental or non-governmental organizations, for ḥalāl compliance [ 73 ]. In a recent study, many areas for potential research in halāl assurance in the food industry have been identified, and critical issues have been highlighted [ 74 ]. Incorporating halāl features into the HACCP system could be a plausible tool for halāl assurance.…”

Section: Food Safety In ḥAlāl Assurancementioning

confidence: 99%

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Martuscelli

Serio

Capezio

et al. 2020

Foods

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Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

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Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers

Cited by 68 publications

References 60 publications

Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues

Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues

The Shifting of Business Activities during the COVID-19 Pandemic: Does Social Media Marketing Matter?

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

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