Halal Virtual Inspection Critical Control Point

Abstract

The critical control points (CCP) are a vital component in product safety and control measures where the precautionary operation can be applied to reduce hazards in production. In halal certification (HC), it is significant to identify the CCP in order to confirm any products or services are halal. As a form of quality assurance system, HC which consists of several control measures used to emphasize the CCP from the Islamic point-of-view. However, it is a complex system and there are issues that require some action of improvement. If not handled properly, the key HC process such as Halal Inspection (HI) can lead to the operational inefficiency of the system. Therefore, the existing inspection method needs to adapt to the current situation and its operation must be improved. This article attempts to highlight the CCP of HI by focusing on the inspection process for small and medium-sized food premises conducted in Malaysia. This exploratory research is carried out qualitatively through several interviews with experts in HC field and observations on HI process at 10 food premises. The Work System Framework (WSF) and Computer Supported Cooperative Work (CSCW) framework are used as the basis for this research. The outcomes uncovered numerous requirements for the HI process which will be a vital component that can be used to empower the existing HC system. In this context, the benefit of modern technological advancement such as virtual technology can effectively be utilized to expand the effectiveness of the HC system, mainly in the HI process.

Acceptance of Halal Virtual Inspection: Halal Industry Perspective in Malaysia

“…Various researches on the halal technology have been conducted recently such as a study on halal logo verification using image processing [13] as well as the use of Radio Frequency Identification Technology [14] to support the halal industry in Malaysia. A study by [7] successfully illustrated the halal virtual inspection model and highlighted eleven halal inspection critical points in HC system. Figure 2 shows the Halal Inspection Model [7].…”

“…A study by [7] successfully illustrated the halal virtual inspection model and highlighted eleven halal inspection critical points in HC system. Figure 2 shows the Halal Inspection Model [7].…”

“…On the other hand, [6] defined inspection as an act of careful and critical checking and evaluation used for many purposes such as aircraft maintenance, baggage screening, food industry, medical sectors and so forth. According to [7], halal inspection is divided into desk inspection and site inspection. Both inspections require the halal auditors to be experts in food technology and Islamic studies to conduct the inspection.…”

“…Both inspections require the halal auditors to be experts in food technology and Islamic studies to conduct the inspection. Desk inspection is an internal process managed by the halal auditors [8] whereas site inspection is an external process that requires the halal auditors to conduct physical premise evaluation together with other government agencies. The success of the halal certification application relies on the results of the halal inspection.…”

Quality Management Practices of Food Manufacturers: A Comparative Study between Small, Medium and Large Companies in Malaysia

“…The five main processed foods exported from Malaysia are summarized in Table 1. Quality management practices (QMP) can be extracted from quality systems such as the good manufacturing practices (GMP) for food, the good hygiene practices (GHP), hazard analysis critical control points (HACCP) system, the international organization for standardization (ISO) 9001 and the total quality management (TQM) program [5][6][7][8][9]. For example, the ISO 9001 system emphasized customer focus, leadership, the involvement of people, process approach, system approach to management, continual improvement, factual approach to decision making, and mutually beneficial supplier relationships [10].…”