| Summary: | Safety of halal food products sold in the market is questionable if the products was not prepared in unhygienic practices. Previous study stated that total quality management (TQM) practices can influence safety of food. Therefore, this study seeks to study relationship between TQM practices and safety of halal food products. The TQM practices are rooted in the work of Malcom Baldrige National Quality Award (MBNQA). Meanwhile, safety refers to halal food is prepared in an accordance to good hygiene practices (GHP). In order to achieve objective of this study, food manufacturers from southern region of Malaysia were selected with 200 returned responses. Partial least square structural equation modelling (PLS - SEM) were used in this study to analyzed the data. Meanwhile for the statistical processing of the data, WARP PLS version 5.0 was used. The results showed that strategic planning, information management, top management, human resources are four dimensions that can assure safety of halal food products. Meanwhile, customer focus and process management were not significant to safety. Through the execution of TQM practices by SMEs halal food manufacturers, this study serves as a guideline to ensure halal food products is safe to consume by consumers.
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