Food Control 127 (2021) 108137

Contents lists available at ScienceDirect

Food Control
journal homepage: www.elsevier.com/locate/foodcont

Development of Safe Halal Food Management System (SHFMS)

Kohilavani a, Wan Nadiah Wan Abdullah b, Tajul Aris Yang a, Saad Al-din Sifat c,
Wahidu Zzaman c, *
a
School of Industrial Technology, Food Technology Division, Universiti Sains Malaysia, Penang, 11800, Malaysia
b
School of Industrial Technology, Bioprocess Division, Universiti Sains Malaysia, Penang, 11800, Malaysia
c
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh

A R T I C L E I N F O A B S T R A C T

Keywords: The term halal is used to label food perceived as allowable according to Islamic law. The Alliance of Islamic
Food safety Dietary Law and HACCP values on matters such as hygienic, halal and safe food have befitted to be increasingly
HACCP important in the global food supply system. This paper explores the potential application and implementation of
Halal food
Islamic dietary criteria in accordance with the HACCP principles to food safety and to make it work in practice,
Food safety management
especially in the light of current needs as the need for practicalities required by food producers. If the method is
capable of harmonizing food safety and Halal Food Production Control with HACCP, it may lead to the accep­
tance and development of a complex interchange environment for the introduction, compliance, and enforce­
ment of halal product standards.

1. Introduction
Currently, the demand for safe and halal food continues to increase.
Muslims want assurance for their consumable products to follow Islamic
principles and wholesome (Abdul, Ismail, Hashim, & Johari, 2009; Van
der Spiegel et al., 2012). According to Alvarenga and Toledo (2010),
quality food is defined as one that consistently meets consumers’ needs
in terms of it is convenience, tasty, nutrition, hygiene, and safe. He also
added that the importance of quality food compliance with relevant
legislation and preservation. Peri (2006) has added to Alvarenga and
Toledo’s definition by stating that a collection of standardized results
based on the demand of the customer is most crucial in order to attain
the intended outcome by utilizing processes that operate along the
supply chain. Since food safety is uncompromisable and its differentia­
tion between food qualities has implication for public health and in­
fluence the nature of the control system in which food subjected to a
different country (Al-Busaidi, Jukes, & Bose, 2017; Van Schothorst,
Zwietering, Ross, Buchanan, & Cole, 2009).
Food manufactures have to go through multiple systems and certi­
fication of food safety and halal to full fill the market demand. There
various types of food safety systems which are international standards
like codex HACCP, ISO 22000 as well as private standards such as BRC,
AIF, and many more. Furthermore, Islamic dietary certification which is
commonly known as food Halal system implementation and certification
have been a big question for food manufacturers and consumers on
accreditation and reliability of country certifying bodies and religious
independent bodies.
Halal carries the typical characteristic of credence (Grunert, 2005)
and the primary means of halal food is to eliminate the occurrence of
haram substance in food through a food management system which
based on the controls performed in each step of the production steps and
chain (Benkerroum, 2013; Codex, 2003; Da Cruz, Cenci, & Maia, 2006).
Currently, there is no approach that combines food safety (Whole­
someness) and Halal criteria throughout the food manufacturing pro­
cess, from initial production to final distribution. Moreover, in Malaysia,
there are large numbers of small manufacturers who do not possess
sufficient internal expertise to interpret the safety and halal model in the
operating structure.
Halal Critical Control Point (HCCP) may be defined based on HACCP
parameters and principles. Also, a cohesive system offers the vendor and
the control authority a benefit and gives customers trust on the basis of
standards and a healthy food chain structure. The whole approach
synchronizes and integrates halal food processing with the halal quality
assurance framework based on HACCP for food processing applications.
Therefore, the goal of this paper was to improve what we learned and
desired in terms of food safety and Islamic dietary criteria to be imple­
mented in practice, particularly in the current needs, as the need for
practicalities demanded by food producers, particularly small

* Corresponding author.
E-mail address: wahid-ttc@sust.edu (W. Zzaman).

https://doi.org/10.1016/j.foodcont.2021.108137
Received 1 December 2020; Received in revised form 16 March 2021; Accepted 2 April 2021
Available online 5 April 2021
0956-7135/© 2021 Elsevier Ltd. All rights reserved.
Kohilavani et al.
producers. With a similar aim, Mortimore and Wallace have applied four
stages to the application of HACCP in a practical manner to selected food
industries and achieve satisfying results (Wallace & Mortimore, 2000).
Furthermore, Alvarenga and Toledo (2010) also have effectively
developed an integrated system for minimally processed vegetables and
described the direct and indirect variables for safety management. The
result of the study is an overview of the proposed system for food safety
and halal management of food production.
2. Methods and materials
2.1. Developing the halal decision tree
The HACCP framework was used as the backbone mechanism for the
creation and construction of the decision tree. Malaysian Standard MS
1500:2009-General Guideline for Halal Food Processing, Planning,
Storage, and Handling was utilized as a reference for the implementa­
tion of the decision tree as mentioned below.
• Applicable Creation of a decision tree to define Halal Critical Control
Points (HCCPs) for components and operating procedures.
• Designing of the decision tree for the selection of Halal Critical
Control Points (HCCPs) for the slaughter of livestock.
2.2. Development of Haram and Hazard Analysis Critical Control Point
(HHACCP)
By implementing the HACCP recommendations as a framework
which was utilized by several authors in similar cases, the Haram and
Hazard Analysis Critical Control Point (HHACCP) was developed (Heinz
& Srisuvan, 2001; Kassem, Salem, Ahwal, Saddik, & Gomaa, 2002;
Kohilavani, Zzaman, Idrus, Abdullah & Yang, 2014; Stevenson & Ber­
nard, 1999). Fig. 1 describes the 12 task sequence steps for the HHACCP
application. Before implementing HHACCP principles, five preliminary
tasks were exercised to gather adequate resources and data.
Fig. 1. 12 task sequence steps for Integrated Halal System application (Kohilavani et al., 2013).
2
Food Control 127 (2021) 108137
2.3. Development of auditable Safe Halal Food Management System
(SHFMS)
The Safe Halal Food Management System (SHFMS) was developed in
conjunction with the principles of the Codex HACCP and Islamic Dietary
Law (Halal Food) based on theory and industrial observation. Three
small manufacturers were identified and two visits were performed in
each of the plants to make a direct observation. The selection was based
on their management commitment and meeting the objective of this
study. Besides that the organization required to have 5–100 workers,
have at least one system (GMP or HACCP or Halal) and selling their
products to Hypermarkets and/or exporting. All the case study volun­
teers are from northern site of peninsular Malaysia. An exploration of
bounded implementation was carried out over time of seven (7) to (12)
months through Pre audit and observation, implementation and data
documentation. The Volunteered SMEs for these case studies were as
stated below –1) Chocolate malt powder beverage manufacturer, 2)
Traditional confectionary snack food manufacturer (Murukku) and 3)
Chicken slaughtering and chicken patty processing.
Based on this information and the theory found, SHFMS was built.
The SHFMS was established to synchronize voluntary internal re­
quirements and frameworks consistent with ISO 9001:2008 and provide
international coordination of HHACCP principles. Table 1 displays the
aspects of the Safe Halal Food Management System (SHFMS) that are the
basis for the efficiency and sustainability of the system.
SHFMS is integration between food safety component (microbio­
logical, chemical and physical) and Islamic dietary requirements (halal
and haram) which were developed to meet the international Codex
HACCP principles and religious dietary law (Halal Food). The SHFMS
was developed to harmonize the voluntary internal standards and
structured aligned with ISO 9001:2008 to provide communication of
HHACCP concepts internationally accepted.
3. Results and discussions
The research and analysis of literature contributed to the develop­
ment of a system of four phases, which is accomplished by ongoing
convergence of 2 essential elements; “halal” and “safety” in the food
process and supply system. The first phase is an effective planning and
Kohilavani et al.
Table 1
Components of safe halal food management system.
Components of Safe Halal Food Management System
Functional Area Contents of the functional Area
HHACCP Task 1: HHACCP Team Assembling
Preliminary Steps Task 2: Product Description
Task 3: Identification of product intended use
Task 4: Construction of flow diagram
Task 5: Onsite verification and confirmation of flow
diagram
Seven Principles of Principle 1 Conduct a haram substance analysis and
HHACCP hazard analysis
Principle 2 Determine the Halal Critical Control Points
(HCCPs) and Critical
Control Points (CCPs)
Principle 3 Establish Halal Critical Limits (HCLs) and
Critical Limits (CLs)
Principle 4 Establish monitoring procedures
Principle 5 Establish corrective action
Principle 6 Establish verification plan
Principle 7 Establish recording keeping and
documentation procedures
Prerequisite program for Establishment: design and facilities
SHFMS Control of operation
Establishment: maintenance and sanitation
Establishment: personal hygiene
Transportation and distribution
Product Information and consumer awareness
Training
preparation process. Phase 2 and 3 are the adaptation of the HACCP
principles and the execution of the performance of the HACCP analysis.
Finally, step 4 is the continual repair of the HACCP system.
The study of Mortimore (2001) was implemented in the formation of
the Safe Halal Food Management System. Before entering the produc­
tion phase, which includes planning and preparing, the decision tree
that could pinpoint Halal Critical Control Points (HCCP) of the elements
used and process controls and the decision tree that could recognize the
Halal Critical Control Points for Slaughtering Farmed Animals was
developed.
3.1. The halal decision tree
Fig. 2 is the Halal Critical Control Points (HCCPs) decision tree to
recognize food ingredients and process control systems. Seven (7) in­
quiries were raised to ensure that the ingredients and processes are free
of all haram and cross-contamination substances covered by Clause 3.5
to Clause 3.5.1.7 in MS 1500:2009. The first one is requested to classify
the procurement of raw materials from Halal approved suppliers. This
move assures that harams and non-halal approved goods are forbidden
to enter the manufacturing facility. The second question (Q2) is inten­
ded to assess whether any possible cross-contamination between halal
and haram raw materials may take place. Q3 is to be understood, if the
raw material is not halal approved, that the producer has to search for
alternatives. Q4 is meant to direct the manufacturer as to what they need
to do if they have a component in their factory, but it is not a process
ingredient. It means whether they are engaged in the trading business or
some other process reason. Q5 recognizes a unique process flow and
storage facility specifically defined and physically separated from a
halal-certified and non-halal certified process flow line and goods. Q6
and Q7 are to identify, whether they use the same facility, how they can
ensure cross-contamination reached zero tolerance.
3.2. Decision tree for the selection of Halal Critical Control Points
(HCCP) for the slaughter of farmed animals
Halal Critical Control Points (HCCPs) for farmed animal slaughter
tree comprise of eight (8) questions developed based on Clauses 3.5.2 to
3.5.3(e) in MS1500:2009. Fig. 3 demonstrates the step-by-step guide for
3
Food Control 127 (2021) 108137
the recognition of HCCP for farmed animal slaughter. Clause 3.5.2.1 has
15 (a-o) specifications that need to be complied with, which have been
condensed in Fig. 3 for ease of operation and control (Yang, Febrianto,
Abdullah, & Aris, 2012).
3.3. Development of Haram and Hazard Analysis Critical Control Point
(HHACCP)
The 12 functions, as defined in Fig. 1 were used in series to distin­
guish the HCCPs and the CCPs for components and process phases. In
addition to the decision tree as described in Figs. 2 and 3 the Codex
decision tree has been used to characterize the CCPs in Task 6 and Task
7. The effectiveness of the twelve tasks is demonstrated in a table format
(Yang et al., 2012).
3.4. Development of generic pre-requisite programmes
The research findings eventually led to the creation and introduction
of a four-stage process, which is done by integrating various variables
into safe and halal food processing. The four phases were structured
upon Malaysian Standard MS 1480:2007-Annex A, CODEX CAC/RCP1-
1969, Rev 4–2003, and MS 1514–Good Manufacturing Practice
(GMP). In general, all of the tasks that were implemented in the HACCP
and GMP pre-requirements systems, were identical, regardless of the
method of production carried out in the food plant (Codex, 1997).
However, in some situations, generic practices may not be sufficient,
relevant pre-requisites shall be established accordingly and specific ac­
tivities shall be supervised.
All the pre-requisites programs were documented. As the documents
and records have been monitored in the quality framework, the docu­
ments and records used in these systems have also been reviewed. In­
tegrated pre-requisites programs were established to cover all food
processing practices.
Phase 1 - Definition of SHFMS conditions for food production
The first phase is the conceptualization of the SHFMS guidelines for
food production (Fig. 4.) which includes three main components - food
safety, halal, and quality requirements that must be defined and regu­
lated by food producers. The four main elements: the legal framework,
religious dietary law, consumer demand, and end-users have been
established as a crucial input to the achievement of the requirements.
Food Quality, Food safety, and Islamic Dietary Law are the three key
pillars that were examined as initial planning and the related knowledge
was gathered prior to the second phase.
Phase 2 - PRP Introduction Strategies
Prerequisite Programs (PRPs) are known as prescribed procedure(s)
or instruction(s) that are specific to the design and scale of the operation,
enhances and/or retains operational conditions that allow for a more
effective operation of food safety hazards, and/or manages the risk of
carrying out food safety hazards and their contamination or distribution
in the environment of the product(s) and product processing
(ISO-22000, 2005). Fig. 5 demonstrates the criteria to ensure that pro­
cedures or tasks are carried out in an organized and standardized
manner. PRPs are the major elements of an established service and is
designed to provide the fundamental environmental and organizational
requirements required for safe, nutritious food processing.
Table 1 specifically points out the key proposed requirement pro­
grams for food producers. For example, facilities and building, envi­
ronmental management, hygiene and sanitation, and a range of other
criteria for risk reduction have been defined by industry, as well as
fulfilling the specifications efficiently and effectively.
Kohilavani et al.
Fig. 2. Decision tree to identify Halal Critical Control Points (HCCP) for ingredients and process controls (Kohilavani et al., 2013).
Phase 3- Establishment of a Safe Halal Food Management System for
Food Manufacturers
The third phase is perhaps the most vital step of deployment.
Depicted in Fig. 6 the HHACCP system introduced to ensure the security
of raw materials and procedures is following food safety and Islamic
food preferences. The twelve activities of the HHACCP were imple­
mented thoroughly. The Codex CCP decision tree and the Halal Critical
Control Points (HCCP) decision tree for components, farmed animal
slaughter, and process controls were utilized to classify CCPs and
HCCPs. Progressing up to this point, the previous phases were assumed
to be applied to this procedure. This phase helps the producer to
recognize crucial steps as well as possible cross-contamination that
might occur while following a procedure or process line. As the
manufacturing process begins to change and the dynamic of the demand
from various consumers and also the regulatory updates do not remain
the same, the operation procedure can be changed with the progress of
time as per need.
Phase 4- Control of the Safe Halal Food Management System
(SHFMS) for Food Manufacturers
The management system of SHFMS was developed on the basis of the
Deming cycle, which is also known as the Plan-Do-Check-Act (PDCA)
4
Food Control 127 (2021) 108137
cycle. The framework developed can be conveniently audited to recog­
nize the divergence and non-compliance. Compliance was assessed by
review of records and operations, and corrective action was taken and
product production was developed to include safe and halal food at all
times. In the diagram (Fig. 7.), correspondence between different di­
visions is represented by a dotted line.
3.5. Plot summary of the Safe Halal Food Management System
Implementation
Fig. 8 gives an overview of the implementation of SHFMS in the
phases of practical exercise in food production and the incremental
progress of the management system leading to the target achievement.
The implementation should be sequential, phase by phase, to reduces
the risk of failure and creates a sustainable system. The final step, phase
4, is a key phase in which the system developed and applied must be
maintained efficiently and effectively. This ensures that disciplinary
action, record keeping, and verification must continue to work as
planned. Reasonable modifications should be made with the consent of
the system coordinator. Major adjustments can be readjusted through
step 1 to evaluate the improvements to be precisely measured.
Kohilavani et al. Food Control 127 (2021) 108137

Fig. 3. Decision tree to identify Halal Critical Control Points (HCCP) for farmed animal slaughtering.

Fig. 4. Phase 1 - Definition of SHFMS requisites for food manufacturing.

5
Kohilavani et al. Food Control 127 (2021) 108137

Fig. 5. Phase 2- Strategy of PRP introduction.

Fig. 6. Phase 3- establishment of safe halal food management system for food manufacturer.

4. Conclusion credence, and confidence could be able to guarantee that consumer

The framework shows the value of incorporating Safe and Halal food
according to Islamic Dietary Law into the food process and supply sys­
tem. As the majority of the food vendors are possessed by non-Muslim
owners, the issue of consumer recognition needs to be taken into
serious consideration. For that, understanding of one faith/religion can
be effectively taken into account by implementing SHFMS. In general,
well-structured pre-requisites, risk management, coordination,
religious food is indeed safe. Therefore, undoubtedly, this SHFMS can
encourage food producers in diverse sizes and ranges and, at the same
time, it will guarantee great facilitation of core disciplines that are
quickly put into operation and are auditable. This shall offer trust to
manufacturers, customers, and legal entities. It is the first report of
application and implementation of Islamic dietary criteria along with
the HACCP principles regarding Halal Food Safety Management System.
Halal critical control point (HCCP) could be established using HACCP

6
Kohilavani et al. Food Control 127 (2021) 108137

Fig. 7. Phase 4- management of safe halal food management system for food manufacturer.

Fig. 8. Synopsis of safe halal food management system implementation.

criteria and concepts. Furthermore, a unified system gives an advantage
to the manufacturer and monitoring body and confidence to the
customer due to the standards and sustained system along the food
chain. This methodology corresponds and brings together halal pro­
cessing with an HACCP–based halal quality-assurance system for
appliance to food processing industries.
CRediT authorship contribution statement
Oversight and leadership responsibility for the research activity plan­
ning and execution. Tajul Aris Yang: the creation of models, conceived
and designed the experiments, Oversight and leadership responsibility
for the research activity planning and execution. Saad Al-din Sifat:
check writing correction, Writing – review & editing, and final pub­
lishing layout. Wahidu Zzaman: the creation of models, conceived and
designed the experiments, Oversight and leadership responsibility for
the research activity planning and execution.

Kohilavani: formulate the overarching research goals and aims, Declaration of competing interest
collected data and, Writing – original draft. Wan Nadiah Wan Abdul­
lah: the creation of models, conceived and designed the experiments, The authors declare no conflict of interests.

7
Kohilavani et al. Food Control 127 (2021) 108137

References Kassem, M., Salem, E., Ahwal, A., Saddik, M., & Gomaa, N. (2002). Application of hazard
analysis and critical control point system in the dairy industry. EMHJ-Eastern
Mediterranean Health Journal, 8(1), 114–128, 2002.
Abdul, M., Ismail, H., Hashim, H., & Johari, J. (2009). Consumer decision making
Kohilavani, Zzaman, W., Febrianto, N. A., Zakariya, N. S., Abdullah, W. N. W., &
process in shopping for halal food in Malaysia. China-USA Business Review, 8(9),
Yang, T. A. (2013). Embedding Islamic dietary requirements into HACCP approach.
40–47.
Food Control, 34(2), 607–612.
Al-Busaidi, M. A., Jukes, D. J., & Bose, S. (2017). Hazard analysis and critical control
Kohilavani, Zzaman, W., Idrus, N. F. M., Abdullah, W. N. W., & Yang, T. A. (2014).
point (HACCP) in seafood processing: An analysis of its application and use in
General guideline for applying Islamic dietary requirement in HACCP programme.
regulation in the Sultanate of Oman. Food Control, 73, 900–915.
Quality Assurance and Safety of Crops & Foods, 7(2), 159–164.
Alvarenga, A. L. B., & Toledo, J. (2010). Managing the safety of the minimally processed
Mortimore, S. (2001). How to make HACCP really work in practice. Food Control, 12(4),
vegetables production and supply chains: An overview of the system. In Paper
209–215.
presented at the XVI International conference on industrial engineering and operations
Peri, C. (2006). The universe of food quality. Food Quality and Preference, 17(1–2), 3–8.
management.
Stevenson, K. E., & Bernard, D. T. (1999). Haccp: A systematic approach to food safety.
Benkerroum, N. (2013). Traditional fermented foods of North African countries:
Washington, DC: Food Processors Institute.
Technology and food safety challenges with regard to microbiological risks.
Van Schothorst, M., Zwietering, M., Ross, T., Buchanan, R., & Cole, M. (2009).
Comprehensive Reviews in Food Science and Food Safety, 12(1), 54–89.
International Commission on Microbiological Specifications for Foods (ICMSF),
Codex. (1997). Hazard analysis and critical control point (HACCP) system and guidelines for
2009. Relating microbiological criteria to food safety objectives and performance
its application. Annex to CAC/RCP 1-1969, Rev. 3. Codex Alimentarius Commission
objectives. Food Control, 20(11), 967–979.
(1997). Rome: Food and Agriculture Organization.
Van der Spiegel, M., Van der Fels-Klerx, H., Sterrenburg, P., Van Ruth, S., Scholtens-
Codex. (2003). Amd-recommended international code of practices (CAC/RCP 1-1969, Rev.
Toma, I., & Kok, E. (2012). Halal assurance in food supply chains: Verification of
4.) = general principles of food hygiene, joint FAO/WHO food standards programme.
halal certificates using audits and laboratory analysis. Trends in Food Science &
Codex alimentarius commission, (2003). Rome, Italy: Food & Agriculture Org.
Technology, 27(2), 109–119.
Da Cruz, A. G., Cenci, S. A., & Maia, M. C. (2006). Quality assurance requirements in
Wallace, C., & Mortimore, S. (2000). Haccp: A practical approach (Vol. 1). Springer
produce processing. Trends in Food Science & Technology, 17(8), 406–411.
Science & Business Media.
Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand.
Yang, T., Febrianto, N., Abdullah, W. N. W., & Aris, A. T. (2012). A decision tree based
European Review of Agricultural Economics, 32(3), 369–391.
approach for the identification of halal critical control point for slaughtering
Heinz, G., & Srisuvan, T. (2001). Guidelines for humane handling, transport and slaughter of
according to islamic dietary law. Internet Journal of Food Safety, 14, 48–53.
livestock. Food and agriculture Organization of the United Nations.
ISO 22000. (2005). In International standard. ISO 22000- food safety management systems-
requirements for any organization in the food chain (1st ed.) September 2005.