Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method

• Main Authors: Azam, Md Siddique E, Abdullah, Moha Asri, Ahmad, Anis Najiha
• Format: Article
• Language: English
• Published: 2021
• Subjects: BPH114 Consumption. Halal issues; BPH117 Consumption. Halal issues. Standards. Certification. Halal status
• Online Access: http://irep.iium.edu.my/96083/7/96083_Identifying%20and%20measuring%20the%20weights%20of%20halal%20compliance%20rating.pdf; http://irep.iium.edu.my/96083/; http://jurnal.unissula.ac.id/index.php/ijibe/article/download/15681/5901; http://dx.doi.org/10.30659/ijibe.6.2.104-118
• Institution: Universiti Islam Antarabangsa Malaysia

The halal industry in the restaurant chain is lacking a rating system that would help the consumers to choose their preferences and enhance halal integrity. In this regard, as a first step to develop a halal compliance rating (HCR) tool, the first objective of this research is to identify and select the components of best halal practices for restaurants. The second objective is investigating the auditable and measurable areas of the selected ten HCR components. The objectives were achieved by reviewing existing relevant rating systems, standards, and research papers. The selected ten components were weighed by applying the Analytic Hierarchy Process (AHP) method of decision making through the participation of 15 experts where the maximum priority was given to the ‘Hygiene and Food Safety (HFS)’ component with a weightage of 22.3%. The least priority was given to ‘Branding, Packaging, and Labelling (BPL)’ with a weightage of 4.4%. The consistency ratio was checked as 0.015.