Abstract

The purpose of this study was to identify the current practices of producing halal food among small enterprises in Malaysia that are not certified with halal logo. The dimensions for halal food practices such as sources of the ingredients, slaughtering processes, product processing as well as handling and distribution, product storage and display, hygiene and also sanitation, packaging and finally the legal requirements were selected based on the areas specified under the MS 1500:2004 Halal Food Standard. A thorough GAP Analysis has been conducted in order to identify any gaps in the halal practices implemented by the Muslim small food enterprises in Malaysia. This method is chosen because it allows the study to compare the actual practices with the expected practices as recommended by the halal food standard. Furthermore, A GAP analysis will also be able to suggest rooms for further improvement so that the halal status of food produced by small food enterprises is maintained. A number of 40 respondents from 10 small food enterprises were selected. Respondents were selected based on the criteria set by the Malaysian Small and Medium Industries Development Corporation (SMIDEC) and most of the respondents were from southern region of Peninsular Malaysia, which are from Malacca, Johor and Negeri Sembilan. Data were obtained through a set of self administered questionnaire developed based on the dimensions of halal practices stated by the MS 1500:2004 Halal Food Standard. The GAP Analysis revealed that among the seven main halal practices, gaps in the practices were found to exist in sources of the ingredients, product storage and display as well as hygiene and sanitation. Several recommendations to close the practices gaps were also discussed.