Proceedings of International Conference on Mechanical & Manufacturing Engineering (ICME2008), 21– 23 May 2008, Johor Bahru, Malaysia.

© Faculty of Mechanical & Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia.
ISBN: 97–98 –2963–59–2

Quality Assurance in Halal Food Manufacturing in Malaysia:

A Preliminary Study
Hayati @ Habibah Abdul Talib 1 , Khairul Anuar Mohd Ali 2, Khairur Rijal Jamaludin 1
1
College of Sciences and Technology,
Universiti Teknologi Malaysia (UTM), City Campus
Jalan Semarak, 54100 Kuala Lumpur,Malaysia.
2
Faculty of Science and Technology,
Universiti Kebangsaan Malaysia (UKM)
43600 Bangi, Selangor, Malaysia.

hayati@citycampus.utm.my

Abstract:
Doubtful about the food quality appear in every aspects beginning from the ingredient,
processing and handling, “from farm to table”. Recently, the issue of halal food has attracted
public attention as well as Malaysia’s government especially on the Halal Toyibbah issues.
Further, Malaysia’s government has decided for Malaysia to be the halal center or halal-hub in
the region as well as international. This paper will focus on the food and beverage industry in
Malaysia. There are many definition of food quality in the food manufacturers’ perspective
especially on the implementation of food quality practices such as Good Manufacturing Practices
(GMP) and ISO9000/ Hazard Analysis Critical Control Point (HACCP). The standards have
been recognized in the international market. Consequently, Department of Standards Malaysia
has developed a halal standard for foods, MS1500:2004, that covering from the production of
halal foods, preparation, handling and storage. Beside that, food quality is also refers to safety,
hygienic and healthy food. This paper describes author’s preliminary work on the importance of
quality assurance in the manufacturing and handling of halal foods.

Keywords : Halal Food, Food Quality, Food Manufacturer, SMEs, Malaysia.

1. Introduction developing halal food sector. According to

Halal issues has been discussed and Dominiques Patton [1], with more than 1.8
obtained highly attention by the Prime billion Muslims globally, the total size of
Minister of Malaysia since early 2003 in his global halal food and non-food (such as
governance. Attempts Malaysia to achieve financial services, pharmaceuticals and
and gain world recognition as halal hub as cosmetics) industries is estimated at RM
well as, penetrating the global market. In 7.89 trillion. The halal food market has
achieving the objectives, Malaysia trade never been measured but estimated ranges
officials shall setup an agency that will from USD 150 to USD 500 billion.
oversea the halal food governance, as the Therefore, in 18 September 2006,
country seeks to play greater part in the fast- Malaysia Prime Minister launched the Halal

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Proceedings of International Conference on Mechanical & Manufacturing Engineering (ICME2008), 21– 23 May 2008, Johor Bahru, Malaysia.
© Faculty of Mechanical & Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia.
ISBN: 97–98 –2963–59–2

Development Corporation (HDC). The main products or services that fulfill or exceeds
objective of HDC is to introduce Malaysia as our expectation. However, quality is the
international halal hub. The main roles and totality of features and characteristics of a
functions includes [2]: (i) championing halal product or service that bear on its ability to
standards including auditing process and satisfy implied or stated needs [5].
halal certification endorsement for Quality can be define as “fitness for
protecting the halal integrity; (ii) leveraging use” or more appropriately for foodstuffs is;
upon development of Halal industry to “fitness for consumption”, which leads to
enable Malaysian companies of Halal what experts in ISO standard called
products to be integrated into the global customer or consumer satisfaction. Thus,
market; (iii) developing and promoting quality can be described as requirements
Malaysia’s halal brand; (iv) promoting halal necessary to satisfy the needs and
products concept and services in Malaysia as expectations of the consumers [6].
well as in the global market; and many Currently, food and beverage
others. industries in Malaysia were implementing
In achieving those, Malaysia halal certain standards in food processing as an
food manufacturers should not only obligation by Malaysian External Trade
focusing on the Islamic processing Development Corporation (MATRADE).
techniques for halal certification, but also Those standards requirement for the food
need to concern and implement the total manufactures in Malaysia includes [7]:
quality management practice for the Hazard Analysis and Critical Control Point
marketability. (HACCP), Good Manufacturing Practice
(GMP), Sanitation Standard Operating
1.1. Malaysia’s Food Industries Procedures (SOPs) etc.
According to Jinap et al. [3], the ISO 9000 is a suitable management
number of Malaysian food industries standard to be bases as management system
nowadays consists of 5,565 food for food production [8]. However, firms
manufacturers and 172,252 food services lacked in a quality assurance system may
entities (stalls, restaurants, etc). The food experience higher costs from adopting ISO
processing sector accounts for 10% of 9000, but they will realize greater benefits
Malaysia’s manufacturing output. Whereas, afterwards [9]. According to Holleran et al.
processed foods are exported to 80 countries, [9], separate private sector and industry
with an annual export value of more than generated quality marks, compliance
RM5 billion which amounts to two-thirds of schemes or production standards into three
total food export of over RM10 billion. groups. They are as follows (a) International
Malaysia has been recognized as modern Standards; (b) National Assurance and, (c)
Islamic country; this is an advantage for Proprietary Quality Assurance Systems
Malaysia to become an important base for (QA).
halal food production. There is a growing Meanwhile, according to Manning et
global market for halal food, which is al., effective quality assurance also addresses
estimated to be RM560 billion per annum safety and quality for both products and
[4]. processes. By separating products and
processes, quality can be defined in terms of
2. Quality Issues in Food Industry intrinsic quality (quality of product) and
When the expression of “quality” is extrinsic quality (system of production and
used, most think in terms of an excellent processing). To maintain the food quality a

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Proceedings of International Conference on Mechanical & Manufacturing Engineering (ICME2008), 21– 23 May 2008, Johor Bahru, Malaysia.
© Faculty of Mechanical & Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia.
ISBN: 97–98 –2963–59–2

regulatory inspection of food sample is food are; “Ditanggung Halal” or “Makan

necessary. The inspections is generally on Halal” indicating Muslims are permitted by
the end product, or isolated product testing their religion to consume such foods [11].
rather than assurance of the continue For food products, the halal designation
effectiveness of key production processes to means the ingredients used in manufacturing
ensure safe food to customers. is halal. Raw materials used will be
McDonald’s has also implemented inspected to ensure it meet the halal
strict quality assurance for their food standards.
products. Quality assurance team is Halal is a term exclusively used in
responsible for monitoring the quality of Islam which means permitted or lawful,
McDonald’s food, both in the restaurants as there’s, no parties can claim Halal without
well as at the supplier’s warehouses. All complying Islamic Law. Halal and non-
suppliers are subject to strict quality Halal covers all spectrums of Muslim life,
specifications, which details exact quantity not limited to foods and drinks only. Halal
and quality of raw ingredients as well as and Tayibb themselves portray the symbol
dimensions of the finished products. The of intolerance in hygiene, safety and quality.
quality control does not end when foods According to JAKIM, the Halal
reach the outlets. This is a global practice certificate is not just a religious requirement.
and is one of the distinguishing features of In order to gain Halal certification,
McDonalds’s as a fast food restaurant [10]. manufacturers must adhere to strict
cleanliness and quality controls.
Malaysia through such agencies like,
3. The Halal Issues JAKIM, Department of Standards Malaysia,
Malaysia has developed Halal Institute of Islamic Understanding Malaysia
Certification; a total quality health and and Malaysian Institute of Industrial
sanitary system that involves adopting Research and Standard (SIRIM) have
procedure for slaughtering processing and developed a comprehensive Halal Food
other related operations a prescribes by Standard called MS1500:2004 [12].
Islamic rules. It certifies raw materials, McDonald’s is one of the fast food
ingredients and products based on quality, restaurant in Malaysia gained Muslim
sanitary and safety considerations. This consumers confident. Referring to literature
broad-based system certified is not only [10] McDonald’s in Malaysia and
limited to meat and poultry products, but Singapore underwent rigorous inspections
also cut across other consumer items such as by Muslim clerics to ensure ritual
pharmaceuticals, toiletries, cosmetics and cleanliness; the chain was rewarded with a
confectionery. halal (“clean and acceptable”) certificate,
In addition, to meet the Halal indicating the total absence of pork products.
requirement, food producers are encouraged Another halal related issue is about
to adapt and maintain standards that meet product labeling. The non-Muslim have all
global benchmarks such as ISO9000, Codex right to produce non-halal products as long
Alimentarius, QA, HACCP, Good Hygienic as they do not label their product as halal.
Practice (GHP), and SOPs. Not all Muslims products can be claimed as
Halal is an Arabic word which means halal, unless it complies with Syariat. Only
lawful or permissible by Islamic Laws. The credible halal certification agencies can issue
use of expression Halal in Malaysia by such certificate.
Trade Description 1975, applied to the halal

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Proceedings of International Conference on Mechanical & Manufacturing Engineering (ICME2008), 21– 23 May 2008, Johor Bahru, Malaysia.
© Faculty of Mechanical & Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia.
ISBN: 97–98 –2963–59–2

In the other hands, Malaysian halal upgrading). Beside, some of the

food manufacturer should take positive manufacturers were not aware that their halal
actions for issues of quality and halal, in certification was expired. Halal certificate is
helping Malaysia to become the halal hub valid for only two years.
and in grabbing the global market Unfortunately, halal certificate issued
opportunity. Sumali [13] stated that, by for premises and abattoirs were dropped
getting halal products certified by JAKIM, drastically. In 2001, premises received halal
manufacturers and producers are getting the certifications were 123. However the number
assurance that their ingredients, its was quickly shrunk to 19 in 2007.
preparation, processing, hygienic and Meanwhile, only 23 halal certificates were
sanitation procedures are not only meet the issues in 2001 for abattoirs and facing the
halal standards, but also consistent with same situation as the premises. The halal
HACCP and other established quality certification was also declined to 7 in 2007. It
assurance standards. Assurance of quality declines for 84.77% and 69.56% respectively
and wholesomeness can results in the for premises and abattoirs.
increase in demand for such products. MS1500:2004 is a Malaysia’s halal
However, halal issues was arises such standard that helps the food manufacturers to
as abuse of using halal’s logo, proper control and provide guidance in the products
hygienic aspects unpractised at processing processing in order to satisfy a Syariat,
premises, halal certification was expired, is HACCP and GMP. In other words, the
being a major challenge to the success of Malaysian standard is the general guidelines
Malaysia as the Halal hub. Table 1 shows on production, preparation, handling and
number of JAKIM halal certificate issues storage of halal food products has been
from 2001 to 2007. gazetted by the Malaysian government. The
issue of certification is central to the global
Table 1: Number of JAKIM Halal Certificate acceptability of halal products [14].
Issued
Year Product Premises Abattoirs
2001 544 123 23 4. Conclusions
2002 420 220 22 It is clear that halal issues recognized
2003 487 38 11 safety and quality assurance. It means the
2004 801 117 12 product prepared must be up to the
2005 454 39 2 standards, which also include hygiene.
2006 808 42 11 Safety and quality assurance ensure that the
2007 770 19 7 halal products are also clean, safe and well
Source: JAKIM, 2007 taken care of, with good presentation and
served in a proper manner, and of quality for
Refer to Table 1, amount of products was everybody.
certified as halal increases from 544 (2001) to The enormous potential of the world
801 (2004). However in 2005, halal product wide demand for halal food must be seized
certified was declined to 454. According to by local manufacturers. This is an advantage
JAKIM, these situations occurred because should these manufacturers comply and
some manufacturers were failing to renew or adhere to the MS1500:2004 standard.
re-apply the halal certificate (after making Manufacturers must take advantage of the
some modification to the products or process reputation and credibility of the Malaysian
halal standards, halal certification and label,

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Proceedings of International Conference on Mechanical & Manufacturing Engineering (ICME2008), 21– 23 May 2008, Johor Bahru, Malaysia.
© Faculty of Mechanical & Manufacturing Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Malaysia.
ISBN: 97–98 –2963–59–2

which has received a worldwide [10]Vignali, Caludio, McDonald’s: “Think

acknowledgement and recognition. global, Act Local”- The Marketing Mix in
Furthermore, manufacturers should British Food Journal. Vol 103 No.2. pp 97-
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products for customer satisfaction. (JAKIM)http://Halaljakim.gov.my/
Manufacturers should be able to establish corporate. 20 August 2007.
programs and test markets for introducing [12] Zulkefli Mohamad, Halal Standards
and implementing a halal category at the and Certification in Halal-Journal at http://
store level. Then, earning customer’s trust, www.Halaljournal.com/artman/pulish/
ongoing loyalty and of course increased printer_44.shtml. 10 January 2005.
sales and profits. [13] Sumali Amat, Halal-New Market
Opportunities in proceedings at The 9th
Efficient Consumer Response (ECR)
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