The Role and Responsibilities of Halal Executives in Food Manufacturing in Malaysia: A Qualitative Study
Authors
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Nur Shamira Jamil Nasri
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, 53100 Kuala Lumpur, MALAYSIA.
https://orcid.org/0009-0005-5170-0810
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Anis Najiha Ahmad
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, 53100 Kuala Lumpur, MALAYSIA
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Yumi Zuhanis Has-Yun Hashim
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Jalan Gombak, 53100 Kuala Lumpur, MALAYSIA.
https://orcid.org/0000-0002-8823-9731
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Irshad A. Cader
Globothink, 16, Goldsmith Avenue, Edmondson Park, NSW 2174, AUSTRALIA
https://doi.org/10.33102/jfatwa.vol30no2.670
Keywords:
Halal executive, Food manufacturing, Role, ResponsibilityAbstract
The halal certification application process in Malaysia is not a rocket science, it can be smooth and straightforward if guided by competent Halal Executives (HEs) with a strong understanding of the requirements outlined in guidelines and standards such as MS1500:2019, the Malaysian Manual Procedure for Halal Certification 2020 (MPPHM 2020), and the Malaysian Halal Management System 2020 (MHMS 2020). Despite the importance of Halal Executives to the food manufacturing halal system, a gap exists in stakeholders' understanding of their roles and responsibilities. This study addresses this gap by exploring the roles and responsibilities of HEs in halal food manufacturing (HFM), providing practical guidance to support them in their halal industry management role. We employed qualitative analysis to interpret informant narratives and used thematic analysis to analyze the interview data and extract themes. The research method used was qualitative phenomenological research, and the data was collected through an in-depth interview which was consist of 18 informants (practitioners and experts) from food manufacturing companies in Klang Valley and academic institutes. The analysis revealed four themes: (i) training and education, (ii) establishing and sustaining the halal system, (iii) certification management, and (iv) stakeholders’ coordination. By using their knowledge, skills, and experience, competent Halal Executives can contribute to the development of food manufacturing in Malaysia by addressing challenges and providing feasible solutions to emerging issues.
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References
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Affendi, A. R., Yaakob, E., & Abd Halim, A. H. (2022). Peranan Eksekutif Halal Dalam Industri Makanan Halal. Journal of Fatwa Management and Research, 27(2- SE), 196–208. https://doi.org/10.33102/jfatwa.vol27no2-se.497
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Lepistö, K., Saunila, M., & Ukko, J. (2022). The impact of certification on the elements of TQM exploring the influence of company size and industry. International Journal of Quality & Reliability Management, 39(1), 30-52.
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Nii Laryeafio, M., & Ogbewe, O. C. (2023). Ethical consideration dilemma: systematic review of ethics in qualitative data collection through interviews. Journal of Ethics in Entrepreneurship and Technology, 3(2), 94-110.
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Rivaldo, Y., & Nabella, S. D. (2023). Employee performance: Education, training, experience and work discipline. Calitatea, 24(193), 182-188.
Rodriguez, J., & Walters, K. (2017). The importance of training and development in employee performance and evaluation. Worldwide journal of multidisciplinary research and development, 3(10), 206-212.
Rosli, N. M., N R, H., FH, A. F., Hashim, Y. Y., & Ahmad, A. N. (2022). A Conceptual Core Competency Model for Halal Executives in Food Manufacturing Companies. Journal of Halal Science and Technology, 1(1), 1-14.
Stevens, S., & Pickering, D. (2010). Keeping good nursing records: a guide. Community eye health, 23(74), 44.
Suhaemi, M. (2021). The Effect Of Brand Awareness And Trust On Customer Brand Loyalty Of Wardah Products In Banten Province. Ilomata International Journal of Management, 2(2), 112-120.
Suki, N. M. (2018). Consumers' Perceptions of Halal Food Certification. Labuan e-Journal of Muamalat and Society (LJMS), 12, 189-195.
Yunan, Y. S. M., Ali, M. H., & Alam, S. S. (2020). Safeguarding halal integrity through halal logistics adoption: A case of food manufacturers. Institutions and Economies, 19-41.
Yusoff, F. A. M., Yusof, R. N. R., & Hussin, S. R. (2015). Halal food supply chain knowledge and purchase intention. International Journal of Economics and Management, 9(1), 155-172.
Ab Talib, M. S., & Ai Chin, T. (2018). Halal food standard implementation: are Malaysian firms proactive or reactive?. British Food Journal, 120(6), 1330-1343.
Affendi, A. R., Yaakob, E., & Abd Halim, A. H. (2022). Peranan Eksekutif Halal Dalam Industri Makanan Halal. Journal of Fatwa Management and Research, 27(2- SE), 196–208. https://doi.org/10.33102/jfatwa.vol27no2-se.497
AFI. (2019). Effective Stakeholder Coordination for National Financial Inclusion Strategy Implementation. Financial Inclusion Strategy Peer Learning Group, 35, 1–16.
Arifin, S. R. M. (2018). Ethical considerations in qualitative study. International journal of care scholars, 1(2), 30-33.
Ahmad, A. N., Rahman, R. A., Othman, M., & Abidin, U. F. U. Z. (2017). Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors. Food control, 74, 70- 78
Ahmad, A. N., Abidin, U. F. U. Z., Othman, M., & Rahman, R. A. (2018). Overview of the halal food control system in Malaysia. Food Control, 90, 352-363.
Alqaisi, I. F. (2018). The effects of stakeholder’s engagement and communication management on projects success. In MATEC Web of Conferences (Vol. 162, p. 02037). EDP Sciences.
Arulsamy, A. S., Singh, I., Kumar, M. S., Panchal, J. J., & Bajaj, K. K. (2023). Employee training and development enhancing employee performance–A study. Samdarshi, 16(3), 1-11.
Billah, A., Rahman, M. A., & Hossain, M. T. B. (2020). Factors influencing Muslim and non-Muslim consumers’ consumption behavior: A case study on halal food. Journal of Foodservice Business Research, 23(4), 324-349.
Bimpong, H., & David, A. (2024). Analysing the role of stakeholder engagement in determining the effectiveness of communication and public relations strategies: ghana highway authority in perspective. Project Management and Scientific Journal, 7(9), 51-67.
Brooks, N. (2021). How to undertake effective record keeping and documentation. Nursing Standard. doi, 10.
De Groot, K., De Veer, A. J., Munster, A. M., Francke, A. L., & Paans, W. (2022). Nursing documentation and its relationship with perceived nursing workload: a mixed-methods study among community nurses. BMC nursing, 21(1), 34.
Derakhshan, A., Coombe, C., Zhaleh, K., & Tabatabaeian, M. (2020). Examining the Roles of Continuing Professional Development Needs and Views of Research in English Language Teachers' Success. Tesl-Ej, 24(3), n3.
Edwards, R., & Holland, J. (2013). What is qualitative interviewing? (p. 128). Bloomsbury Academic.
Ericsson, K. A., Prietula, M. J., & Cokely, E. T. (2007). The making of an expert. Harvard business review, 85(7/8), 114.
Friedman, A. L. (2023). Continuing professional development as lifelong learning and education. International Journal of Lifelong Education, 42(6), 588-602.
Giday, D. G., & Perumal, D. E. (2022). A Study on the Effect of Training on Employee Performance in the Case of Mekelle City, Tigray, Ethiopia. Tigray, Ethiopia (October 25, 2022).
Harsanto, B., Farras, J. I., Firmansyah, E. A., Pradana, M., & Apriliadi, A. (2024). Digital Technology 4.0 on Halal Supply Chain: A Systematic Review. Logistics, 8(1), 21.
Hassim, M. H. B., & Hamid, N. A. B. A. (2019). Tuntutan Mencari Makanan Halal Dan Toyyiban Dalam Islam: Penguatkuasaannya Melalui Undang-Undang Semasa. In 5th Muzakarah Fiqh & International Fiqh Conference (MFIFC 2019) (pp. 234-243).
Hernandez-Vivanco, A., & Bernardo, M. (2023). Management systems and productive efficiency along the certification life-cycle. International Journal of Production Economics, 266, 109028.
Hilmi, A. F. M., Asri, M. F. A. M., Ariffin, Z. A. M., Hasbullah, M. I. H., Minhad, F., & Said, M. H. M. (2021). Cabaran pensijilan halal: kesediaan pengusaha industri dan premis makanan. In 3rd International Halal Management Conference (3rd IHMC 2021) (pp. 188-199).
Hilmi, Azis, N., Faisal, & Darsono, N. (2020). Determinant Factor of Competencies And Implication To Performance. International Journal of Social Science and Economic Research, 05(02).
Ibrahim, I. I., Nor, M. N. M., Ahmad, Z., Razali, M. F. M., & Mansor, Z. (2023). Examining The Awareness of Muslim Consumers Towards Halal Food. International Journal of Entrepreneurship and Management Practices, 6(21), 175–183.
Ivlev, I., Kneppo, P., & Barták, M. (2015). Method for selecting expert groups and determining the importance of expert´ s judgments for the purpose of managerial decision-making tasks in health system.
Jais, A.S. Halal Internal Auditing: In Foodservice Operation & Food-Based Manufacturing, 1st Ed.; Politeknik Tun Syed Nasir Syed Ismail: Johor, Malaysia, 2022.
Lee, S. H. E., Reed, W., & Poulos, A. (2010). Continuing professional development: the perceptions of radiographers in New South Wales. Radiographer, 57(1), 33-39.
Lepistö, K., Saunila, M., & Ukko, J. (2022). The impact of certification on the elements of TQM exploring the influence of company size and industry. International Journal of Quality & Reliability Management, 39(1), 30-52.
Jabatan Kemajuan Islam Malaysia. (2020). Malaysia Halal Management System (MHMS) 2020. Halal Certification Division, Department of Islamic Development Malaysia (JAKIM). https://myehalal.halal.gov.my/portalhalal/v1/pdf/panduan/MHMS2020.pdf
Maifiah, M. H. M., Ahmad, A. N., Azam, M. S. E., Norazmi, A. R. M., & Nawawi, K. A. (2022). Malaysian Muslim consumers’ awareness, confidence, and purchase behaviour on halal meat and its products after the meat cartel scandal. Food Research, 6(6), 273-279.
Mlambo, M., Silén, C., & McGrath, C. (2021). Lifelong learning and nurses’ continuing professional development, a metasynthesis of the literature. BMC nursing, 20, 1-13.
Muhammad, H., & Sari, N. P. (2021). Halal responsibilities through Islamic business ethics practices: Implementation of trustworthy and fair values in traditional markets. In Halal Development: Trends, Opportunities and Challenges (pp. 94-99). Routledge.
Nii Laryeafio, M., & Ogbewe, O. C. (2023). Ethical consideration dilemma: systematic review of ethics in qualitative data collection through interviews. Journal of Ethics in Entrepreneurship and Technology, 3(2), 94-110.
Nurshafiqah, S., Nursalwani, M., & Ariff, A. L. (2023, April). Muslim consumers’ awareness towards halal supply chain of beef meat products. In AIP Conference Proceedings (Vol. 2544, No. 1). AIP Publishing.
Rivaldo, Y., & Nabella, S. D. (2023). Employee performance: Education, training, experience and work discipline. Calitatea, 24(193), 182-188.
Rodriguez, J., & Walters, K. (2017). The importance of training and development in employee performance and evaluation. Worldwide journal of multidisciplinary research and development, 3(10), 206-212.
Rosli, N. M., N R, H., FH, A. F., Hashim, Y. Y., & Ahmad, A. N. (2022). A Conceptual Core Competency Model for Halal Executives in Food Manufacturing Companies. Journal of Halal Science and Technology, 1(1), 1-14.
Stevens, S., & Pickering, D. (2010). Keeping good nursing records: a guide. Community eye health, 23(74), 44.
Suhaemi, M. (2021). The Effect Of Brand Awareness And Trust On Customer Brand Loyalty Of Wardah Products In Banten Province. Ilomata International Journal of Management, 2(2), 112-120.
Suki, N. M. (2018). Consumers' Perceptions of Halal Food Certification. Labuan e-Journal of Muamalat and Society (LJMS), 12, 189-195.
Yunan, Y. S. M., Ali, M. H., & Alam, S. S. (2020). Safeguarding halal integrity through halal logistics adoption: A case of food manufacturers. Institutions and Economies, 19-41.
Yusoff, F. A. M., Yusof, R. N. R., & Hussin, S. R. (2015). Halal food supply chain knowledge and purchase intention. International Journal of Economics and Management, 9(1), 155-172.
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