Halal Virtual Inspection Critical Control Point

Abstract

The critical control points (CCP) are a vital component in product safety and control measures where the precautionary operation can be applied to reduce hazards in production. In halal certification (HC), it is significant to identify the CCP in order to confirm any products or services are halal. As a form of quality assurance system, HC which consists of several control measures used to emphasize the CCP from the Islamic point-of-view. However, it is a complex system and there are issues that require some action of improvement. If not handled properly, the key HC process such as Halal Inspection (HI) can lead to the operational inefficiency of the system. Therefore, the existing inspection method needs to adapt to the current situation and its operation must be improved. This article attempts to highlight the CCP of HI by focusing on the inspection process for small and medium-sized food premises conducted in Malaysia. This exploratory research is carried out qualitatively through several interviews with experts in HC field and observations on HI process at 10 food premises. The Work System Framework (WSF) and Computer Supported Cooperative Work (CSCW) framework are used as the basis for this research. The outcomes uncovered numerous requirements for the HI process which will be a vital component that can be used to empower the existing HC system. In this context, the benefit of modern technological advancement such as virtual technology can effectively be utilized to expand the effectiveness of the HC system, mainly in the HI process.