Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 659: Comparative Review of Halal Certification Frameworks for Poultry Meat in Malaysia, Singapore, and Indonesia
Foods doi: 10.3390/foods15040659
Authors:
Bo-Zheng Zhang
Ji-Woon Moon
Jung-Min Park

The term “halal” is derived from the Arabic word for “permitted” or “allowed”. Issues arise in the global halal industry regarding the implementation of halal standards due to differences between Islamic countries. Producers find it challenging to comply with the different halal standards, thereby complicating international trade in halal products. Using a qualitative approach, this study employed a literature review and document analysis approach, utilizing Scopus for literature and meticulously examining official halal standard documents from bodies such as JAKIM, MUI, and MUIS. In Malaysia, the Malaysian Veterinary and Religious Authority (JAKIM) oversees halal awareness programs and regulates food production facilities in accordance with the standards documented in the Malaysian Halal Management System 2020, Malaysia Halal Certification Procedure Manual (2014 and 2020), and MS 1500:2019 (Halal Food). In Indonesia, the Halal Guarantee System (HAS) is implemented in accordance with the Halal Fatwa Issuing Institution (MUI) and Halal Product Assurance Organizing Agency (BPJPH) regulations through HAS 23:10:3:2012. Singapore uses MUIS-HC-S001 and MUIS-HC-S002. This study examines and compares halal standards practiced in these three Islamic countries to improve the performance of the global halal food industry and facilitate international trade.