Food ingredients management - inbound and outbound halal management best practice

• Main Authors: Mohd Saifudin, Adam, Lim, Matthew Kai Teng, Tan, Then Huei, Mohammad Yusof, Muhammad Adnin Naim, Che Hussin, Che Noraini, Abdul Kadir, Siti Zulaiha
• Format: Conference or Workshop Item
• Language: English
• Published: 2017
• Subjects: HD28 Management. Industrial Management
• Online Access: http://repo.uum.edu.my/23848/1/NCTPS%202017%201%2010%20a.pdf; http://repo.uum.edu.my/23848/
• Institution: Universiti Utara Malaysia

Foods and ingredients management in the inbound and outbound of warehouse has become significant priority to ensure the quality of halal products. This study will benefit to society especially among the Muslims and Non-Muslims communities. Manufacturers can interconnect to get information from research studies to improve where they can identify factors that affect consumers who are doubt of choosing halal products and increase their efficiencies in producing halal food. Poor inspection in ensuring the halal status of ingredients and foods in the warehouse may cause the quality problem.The objective of the study is to examine the inbound and outbound efficiency of food ingredients management for halal management best practice.The study focuses on the activity of warehousing which are inbound and outbound with a halal food manufacturing company that practices halal management-Saudi Cold Storage Sdn. Bhd is the respondents to this research. Questionnaires consist of 26 questions and categorized into 4 sections which are demographic, inbound, outbound and halal management best practice. The questionnaires were distributed to the employees working in the company.Inbound and outbound efficiency of food ingredients management are the independent variables for halal management best practice. Theoretically, this research contributes a study on how inbound efficiency of food ingredients management and outbound efficiency of food ingredients management will affect the halal management best practice. Practically, the study is applicable for managers in the halal food industries in their operational decisions making.Based on this research, the outcome is positively reacted and explored for future studies related to halal warehousing and its operations.