Application of Malaysian halal standard MS1500:2009 for Japanese food producers

• Main Author: Ainul Nur Syerrini, Amat Salleh
• Format: Thesis
• Language: English; English; English
• Published: 2018
• Subjects: TS155-194 Production management. Operations management; BP174 The practice of Islam; TS 156.6 Quality Control
• Online Access: https://etd.uum.edu.my/9981/1/s821919_01.pdf; https://etd.uum.edu.my/9981/2/s821919_02.pdf; https://etd.uum.edu.my/9981/3/s821919_references.docx; https://etd.uum.edu.my/9981/

Japan is becoming a more popular tourist destination among Muslims than before. Furthermore, the country is preparing itself to be the host for the 2020 Tokyo Olympics. Currently, it is dependent mainly on Malaysia to provide professional expertise regarding halal by following the Malaysian Halal Standard MS1500:2009 as it does not have special expertise in that field. Thus, there are some critical gaps in the interpretation of the requirements of halal status in these two countries and the application of the Malaysian Halal Standard in Japan. This study attempted to identify the issues and challenges faced by Japanese producers involved in the halal food business, and to suggest some improvements for the Malaysian Halal Standard MS1500:2009 to be relevant to Japanese food producers. The research methodology involved primary data where face-to-face interviews were conducted. The respondents were selected among the food producers from Malaysia and Japan who were involved with producing halal food. The thematic method was used in analyzing the data. This research revealed seven key issues and challenges that Japanese halal food producers face in producing halal food. There also some suggestions for the improvement of the MS 1500:2009 to help the Japanese food producers to produce halal products and lead to the standardization of halal guidelines. Among the proposed improvements are utilizing the expertise provided by JAKIM, applying technology in the premises, separating the use of halal and non-halal ingredients in the factory or premises by using the technology and following the requirements of the Japanese authorities with regards to hygiene, sanitation and food safety which are acknowledged as halal. Hence, this research could be the reference to further enhance the Malaysian Standard MS1500:2009 in assisting the producers or any other country interested in producing halal food.