ḤALĀL QUALITY MANAGEMENT SYSTEM: INGREDIENTS CONTROL PRACTICES IN SINGAPORE’S ḤALĀL INDUSTRY
DOI:
https://doi.org/10.35631/AIJBES.829013Keywords:
Ḥalāl, MUIS, Ḥalāl Quality Management System (Halmq), Ḥalāl Ingredient Control Practices, Obstacles, Way ForwardAbstract
Ingredient control practices signify one of the most important mechanisms in ensuring Ḥalāl integrity and consumer trust. In the Singaporean context, policies pertaining to ingredient control are embedded in the Ḥalāl Quality Management System (HalMQ), which is administered by Islamic Religious Council of Singapore (MUIS). These comprehensive policies facilitate Ḥalāl Certificate holders in compliance with Singapore Muis Ḥalāl Standards. These policies are particularly set to ensure integrity, authenticity, traceability and verification of ingredients sourcing, and prevent any infringements of religious principles. Using a descriptive-analytical approach, this study explores how managing of ingredient status is conceptualized and operationalized within Singapore’s HalMQ system. It determines the governance mechanisms underpinning ingredient ḥalāl status, addresses best practices, identifies existing challenges, and proposes strategic directions for enhancing ḥalāl management in Singapore, thus positioning it as a potential model for other ḥalāl industries in multicultural societies.
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