Literature Review: Halal Management Best Practice

LITERATURE REVIEW
Halal Management Best Practice
Halal refers to anything that is permissible according to the Islamic law (Alam & Sayuti, 2011). According to JAKIM (2017), as cited by Saifudin, Othman, and Elias (2016), the halal word written in the Al-Quran means “lawful, permitted, allowed or legal” and the opposite of halal is haram means unlawful or illegal. In general, the fact that something is used by the food industry as a processing aid instead of as an ingredient does not in most cases change the impact of the ingredient on the kosher or halal status of the final product (Hani & Al-Mazeedi, 2013). The concept of the Halal plays the most important role in the halal food industry. Besides, to ensure the halal management in best practice,

Inbound that include the process is documentation, physical unloading, inspection and storage in the company was implemented. The beginning of the implementation of the inbound process is the documentation. Among the necessary documentation such as halal certification recognized responsible committees for ensuring that the item is in compliance with the set-up and convincing halal standards. According to Noordin, Noor, and Samicho (2012), as cited by Saifudin, Othman, and Elias (2016), Halal certification is to deliberate for any rights for entrepreneurs to produce products or services that have been audited to be recognized as halal. Next in the inbound process, unloading and receiving items from the truck should take into account how much of the item is levied and received. According to Tieman, Vorst, and Ghazali (2012), maintaining the halal performance in the supply chain, especially during the transportation process is a major challenge. Then it all goes to the next stage that is inspection. There should know the concept of implementation ingredient in the halal food is no suspicious things. Most of the entrepreneurs have a good understanding and knowledge of halal food and food hygiene, including the ways it is prepared, processed and marketed in Malaysia country (F. Hassan, Musa, & Rahman, 2014). The other

According to E. N. Omar and Jaafar (2011), as cited by Mohamed et al. (2016), proper segregation should be determined during handling, packaging, transporting and storing of the products. According to E. N. Omar and Jaafar (2011), as cited by Mohamed et al. (2016), proper segregation should be determined during handling, packaging, transporting and storing of the products. The first crucial part is handling and picking, the equipment which used to picking and handling the halal ingredient must only be used for halal ingredients or products. According to Krishnan et al. (2017), halal food may apparently be the same as other food, but its nature, technique of its processing involving the ingredients, handling, use of various methods from the beginning to the end, is always the one approved and recommended by Islamic Law. Next the packaging should be sealed properly and a prevention of cross-contamination is warranted. In the term of packaging, a clear guideline of procedure in packaging is required to ensure the maintained halal quality (Mohamed et al., 2016) . Furthermore, according to Yusaini H. Mohamed et al (2016), the packaging for halal food products should take into account particularly in materials, designs and size to suit the halal specification to ensure the protection of halal product from cross-contamination and non-halal material. For staging, according to Mahidin,