Production of Halal Food: Practices of Muslim Small Enterprises in Malaysia

By Rosly Othman, Suhaiza Hanim Mohamad Zailani and Zainal Ariffin Ahmad.

Published by The Social Sciences Collection

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

The purpose of this study was to identify the current practices of producing halal food among small enterprises in Malaysia that are not certified with halal logo. The dimensions for halal food practices such as sources of the ingredients, slaughtering processes, product processing as well as handling and distribution, product storage and display, hygiene and also sanitation, packaging and finally the legal requirements were selected based on the areas specified under the MS 1500:2004 Halal Food Standard. A thorough GAP Analysis has been conducted in order to identify any gaps in the halal practices implemented by the Muslim small food enterprises in Malaysia. This method is chosen because it allows the study to compare the actual practices with the expected practices as recommended by the halal food standard. Furthermore, A GAP analysis will also be able to suggest rooms for further improvement so that the halal status of food produced by small food enterprises is maintained. A number of 40 respondents from 10 small food enterprises were selected. Respondents were selected based on the criteria set by the Malaysian Small and Medium Industries Development Corporation (SMIDEC) and most of the respondents were from southern region of Peninsular Malaysia, which are from Malacca, Johor and Negeri Sembilan. Data were obtained through a set of self administered questionnaire developed based on the dimensions of halal practices stated by the MS 1500:2004 Halal Food Standard. The GAP Analysis revealed that among the seven main halal practices, gaps in the practices were found to exist in sources of the ingredients, product storage and display as well as hygiene and sanitation. Several recommendations to close the practices gaps were also discussed.

Keywords: Jakim Halal Logo, Small Enterprises, Food Quality Standard

International Journal of Interdisciplinary Social Sciences, Volume 3, Issue 9, pp.69-76. Article: Print (Spiral Bound). Article: Electronic (PDF File; 510.697KB).

Dr Rosly Othman

Fellow, Operations Management,, School of Management, Universiti Sains Malaysia, Minden, Penang, Malaysia

Mr. Rosly is currently a fellow with the school of Management, University of Science Malaysia. His area of interests are mostly revolve around quality standards.

Dr. Suhaiza Hanim Mohamad Zailani

Associate Professor, Operations Management,, School of Management, Universiti Sains Malaysia, Minden, Penang, Malaysia

Suhaiza Hanim is an Associate Professor of Operations Management in the School of Management, University Sains Malaysia. She received a Ph.D and Msc. from Lancaster University, and a B.S. degree from University Pertanian Malaysia. Dr. Suhaiza’s primary research interests are in the areas of operations and production management, product and service quality management and productivity. She has published in International Journal of Benchmarking, International Journal of Operations and Production Management, OR Insight, International Journal of Information Management, Sasin Journal of Management, and Asian Academy of Management Journal. She is also co-author of the Spring Print Prentice Hall books, Operations and Production Management. Dr. Suhaiza is a member of OR Society in UK. She teaches management science, materials management, productivity and quality control courses at both the undergraduate and postgraduate level.

Dr. Zainal Ariffin Ahmad

Associate Professor, OB/HR Section, School of Management, Universiti Sains Malaysia, Penang, Penang, Malaysia


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