Risk Analysis of Halal Compliance in the Halal Industry Supply Chain

Using a Simple Risk Mapping Approach

Abstract

The growth of the halal industry requires every business operator to ensure the halal status of their products at every stage of the supply chain. This study aims to analyze halal risks in the supply chain of fried chicken MSMEs using a simple risk mapping approach. The study employs a mixed-methods approach based on library research, combining qualitative analysis to identify potential halal risks with simple quantitative analysis through the assessment of likelihood, impact, and risk scores. The study focuses on three main stages of the supply chain: raw material procurement, the production process, and product distribution. The results indicate that the highest-level risks stem from the use of chicken not slaughtered in accordance with Islamic law, the use of food additives with unclear halal status, suppliers lacking halal certification, and the occurrence of cross-contamination during the production process. Based on the risk mapping results, these risks fall into the high category and therefore require control as a top priority. In contrast, risks in the distribution stage tend to fall into the moderate to low categories. The application of risk mapping provides an overview of critical halal control points while helping to systematically determine risk control priorities. The findings of this study are expected to serve as a reference for MSMEs in improving halal risk management and supporting the implementation of a more effective and sustainable halal supply chain.