Design of the compliance of halal assurance system criteria for smoked fish processing in Small and Medium Enterprises (SMEs) in Bangkalan Regency

• Published in: BIO Web of Conferences
• Main Author: Maflahah I.; Asfan D.F.; Omar E.N.
• Format: Conference paper
• Language: English
• Published: EDP Sciences 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85216415812&doi=10.1051%2fbioconf%2f202414601054&partnerID=40&md5=bda564d1f815520eaa2f967c49f9e3e2

Smoked fish is a fishery product that is widely produced by the community. Fishery products require halal certification. Implementing a halal assurance system can start by identifying critical points. Small and medium industries widely produce smoked fish. There are still not many SMEs that carry out halal certification. The aim is to design the implementation of a halal assurance system for fish-smoking SMEs in the Bangkalan district. The halal assurance system (HAS) preparation refers to the five halal pillars listed in HAS 23000. Based on the study results, the criteria for halal commitment and responsibility and monitoring and evaluation are not by the halal assurance system. The criteria for ingredients, halal product processes, and products as a whole are by the HAS. Recommendations given to SMEs are creating and socializing halal policies, forming a halal management team, conducting regular training involving all workers, creating a material matrix and compiling halal product documents, writing procedures for critical activities, creating traceability procedures that can trace the materials and facilities used, creating procedures for handling products that are not by the halal assurance system, name the product following the product criteria, and creating procedures for conducting internal meetings for halal assurance evaluation. © The Authors, published by EDP Sciences.