Planning of Halal Compliance Critical Control Points and IoT Integration in Halal Chicken Meat Supply Chain Traceability System
DOI:
https://doi.org/10.36877/jhis.a0000568Abstract
Halal chicken meat supply chain (HCMSC) is a Syariah-compliant supply chain which embeds multiple critical control points meant for preserving Halal integrity and ensuring food safety and quality of chicken meat. According to MHMS 2020, halal critical point is at which determination of halal control which needs to be identified, implementing control and contamination can be prevented or eliminated to ensure halal compliance along the supply chain. Halal Traceability System (HTS) is essential in HCMSC to ensure track and trace ability of product’s information at certain identified critical control points from its origin until it reaches consumers. These critical control points are the key components in Halal Assurance System (HAS) to apply for Halal certification. The objective of this study is to identify Halal traceability critical control points (HTCCPs) in HCMSC in Malaysian scenario and explores the potential planning of Internet of Things (IoT) in food traceability system. This is accomplished by conducting a structured review of past studies concerning halal traceability and the IoT as the traceability tool. The study identifies seven HTCCPs across pre-slaughtering, slaughtering, post-slaughtering, and end consumer phases and IoT integration as the support platform in HTS-HCMSC framework.
References
Abdul Majid, M.A., Zainal Abidin, I., Majid, H. et al. (2015). Issues of halal food implementation in Malaysia.
Journal of Applied Environmental and Biological Sciences, 5, 50–56.
Alfian, G., Syafrudin, M., Latif Fitriyani, N., et al. (2020). Traceability system using IoT and forecasting model for food supply chain. International Conference on Decision aid Sciences and Application (DASA), 903-907. https://doi.org/10.1109/DASA51403.2020.
Alzeer, J., Rieder, U. & Hadeed, K. A. (2017). Rational and practical aspects of Halal and Toyyib in the context of food safety. Trends in Food Science and Technology, 71, 264–267.
Arif, S. & Sidek, S. (2015). Application of halalan tayyiban in the standard reference for determining Malaysian halal food. Asian Social Science, 11(17), 116–129.
Demirci, M. N., Soon, J. M. & Wallace, C. A. (2016). Positioning food safety in halal assurance. Food Control, 70, 257–270.
Department of Statistics Malaysia. (2021). Supply and Utilization Accounts Selected Agricultural Commodities, Malaysia 2016–2020. Retrieved from September 13th, 2021 from https://www.dosm.gov.my/v1/index.php?r=column/cthemeByCat&cat=164&bul_id=cHgwanhNdU4 vWXRvc3pnZU9xSjZTUT09&menu_i=Z0VTZGU1UHBUT1VJMFlpaXRRR0xpdz09.
Hafez O, A., Hassan, Z., & Mohd Nazmi, A. M. (2015). Effect of slaughtering methods on meat quality indicators, chemical changes and microbiological quality of broiler chicken meat during refrigerated storage. IOSR Journal of Agriculture and Veterinary Science, 8(9), 12–17.
Halal Malaysia Official Portal (2021). Malaysia Halal Management System 2020. Department of Islamic Development Malaysia (JAKIM). Retrieved on July 29th,2021 from https://www.halal.gov.my/v4/index.php?data=bW9kdWxlcy9uZXdzOzs7Ow==&view=&utama=pa nduan.
Hong, W., Cai, Y., Yu, Z., & Yu, X. (2018). An agri-product traceability system based on IOT and blockchain technology. 2018 1st IEEE International Conference on Hot Information-Centric Networking (HotICN), 254–255.
Ibrahim, M. A., Shariffuddin, N. S. M., Zain, W. M. A. W. M., et al. (2023). Exploring the nexus of food destination reputation, perceived value of local food consumption, and food destination attractiveness in Melaka, Malaysia. Planning Malaysia, 21.
Jæger, B., & Mishra, A. (2020). IoT platform for seafood farmers and consumers. Sensors, 20(15), 4230.
Jais, A.S. (2016). Halal Assurance System (HAS) for Food Service Organizations and Food Manufacturers.
Politeknik Merlimau Melaka, ISBN: 978967018971-0.
Jais, A. S. (2019). The MS1500:2019 Halal Food -General Requirements (3rd Revision): What's New, What's Old, What's Next? Halal Note Series – Halal Common, No. 2, April 2019. Retrieved from https://www.academia.edu/38851825/
JAKIM (2013). Malaysian protocol for the halal meat and poultry productions. Department of Islamic Development Malaysia (JAKIM). Retrieved on Sept 13th, 2021 from http://www.halal.gov.my/v4/images/pdf/ protocol%20halal%20meat%20poultry.pdf.
Jalil, H. & Qamar, T. (2019). Developing halal compliance critical points (HCCP) for slaughtering system,
Journal of Animal and Plant Sciences, 19(6), 1–5.
Kohilavani, Zaman, W., Febrianto, N. A., et al. (2013). Embedding Islamic dietary requirements into HACCP approach, Food Control, 34(2), 607–612.
Lau, A. N., Jamaludin, M. H. & Soon, J.M. (2016). Quality assurance and halal control points for the food industry. Nutrition & Food Science, 46(4), 557–570.
Magcolm (2021). Good Manufacturing Practices (GMP). Retrieved on September 14th, 2021 from https://www.magcolm.my/gmp-food/.
Mordorintelligence (2021). Asia Pacific Poultry Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021–2026). Retrieved on August 30th, 2021 from https://www.mordorintelligence.com/industry-reports/aisa-pacific-poultry-market.
Pal, M., Gebregabiher, W. & Singh, R. (2016). The role of hazard analysis critical control point in food safety.
Beverage & Food World, 43(4), 34.
Ramli, M. H., Rosman, A. S., Khan, A., et al. (2020). Halal risk control at the upstream level of broiler chicken supply chain. Journal of Critical Reviews, 7(7),1052–1057.
Ramli, M. H., Rosman, A. S. & Ajmain @ Jima’ain, M. T. (2019). Implementation of Halal Assurance System in Broiler Chicken Farming. eProceeding 2nd International Postgraduate Symposium in Biotechnology (IPSB 2019).
Razaly, M. M., Zakaria, Z., Ismail, S. Z. & Jusoh, A. (2018). The determination of halal critical point in halal certified chicken slaughterhouses and its significance. Proceedings of the 3rd International Halal Conference (INHAC 2016), 259–271.
Rejeb, A. (2018). Halal meat supply chain traceability based on HACCP, blockchain and Internet of Things.
Acta Technica Jaurinensis, 11, 218-247.
Rejeb, A., Rejeb, K., Zailani, S., et al. (2021). Integrating the Internet of Things in the halal food supply chain: A systematic literature review and research agenda. Internet of Things, 13. https://doi.org/10.1016/j.iot.2021.100361.
Shahbandeh, M. (2021). Estimated animal protein consumption worldwide in 2020, by source (in million metric tons). Retrieved on August 30th, 2021 from https://www.statista.com/statistics/1025784/human-consumption -of-protein-by-type-worldwide/.
Shariff, S. S. R., & Mohzal, N. A. (2019). Simulating the track and trace of halal chicken meat produce. Global Journal Al-Thaqafah, SI, 73–81.
Shuib, A. Ibrahim, I. & Yusoff, F. H. (2021). Traceability system of halal chicken supply chain. IEEE 12th Control and System Graduate Research Colloquium (ICSGRC), 144-149. https://doi.org/10.1109/ICSGRC 53186.2021.9515246.
SIRIM QAS (2021). Hazard Analysis and Critical Control Point (HACCP) Certification Scheme. Retrieved on September 13th, 2021 from https://www.sirim-qas.com.my/wp-content/uploads/2020/12/HACCP-4page.pdf.
SIRIM (2021). MS 1480 HACCP. Retrieved on September 13th, 2021 from https://www.sirim-qas.com.my/our-services/management-system-certification-related-services/haccp-hazard-analysis-critical-control-point/.
Soon, J. M., Chandia, M. & Regenstein, J. M. (2017). Halal integrity in the food supply chain. British Food Journal, 119(1), 39–51.
Statista (2021). Forecasted share of the Muslim population in Southeast Asia in 2020, by country. Retrieved on September 13th, 2021 from https://www.statista.com/statistics/1113906/sout.
Tan, A., Gligor, D. & Ngah, A. (2020). Applying blockchain for halal food traceability. International Journal of Logistics Research and Applications, 1, 1–18.
Tsang, Y. P., Choy, K. L., Wu, C. H., et al. (2019). Blockchain-driven IoT for food traceability with an integrated consensus mechanism. IEEE access, 7, 129000–129017.
Ur-Raheem, S. F. & Demirci, M. N. (2018). Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework. MOJ Food Processing & Technology, 6(2), 170–179.
Yang, H., Hu, X., Zhang, Y. et al. (2016). An integrate RFID traceability system for the halal supply chain.
International Journal of u- and e- Service, Science and Technology, 9(9), 351–360.
Woodhouse, J. (2015). The traceability of meat from paddock to plate. Retrieved on August 31st, 2021 from https://www.foodprocessing.com.au/content/packaging-labelling-coding/white-paper/the-
traceability-of-meat-from-paddock-to-plate-974894924.
Wu, Y., Jin, X., Yang, H., et al. (2022). Blockchain-based Internet Of Things: Machine learning tea sensing trusted traceability system. Journal of Sensors, 2022. https://doi.org/10.1155/2022/8618230
Xu, J., Gu, B., & Tian, G. (2022). Review of agricultural IoT technology. Artificial Intelligence in Agriculture, 6, 10–22.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Irwani Ibrahim, Adibah Shuib, Fakhrul Hazman Yusoff, S Sarifah Radiah Shariff
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.
.png){kind=logo}
.jpg)
