Middle-East Journal of Scientific Research 13 (4): 464-471, 2013

ISSN 1990-9233
IDOSI Publications, 2013
DOI: 10.5829/idosi.mejsr.2013.13.4.66120

Multi-Approach Management for Halal Security in

HACCP-Compliant Seafood Enterprises in Thailand
Winai Dahlan, 1,2Tipayanate Ariyapitipun, 1,2Sukrit Sirikwanpong,
Brian Supawut Kunakom, 1Anat Denyingyhot and 3Vanida Nopponpunth
1,2

The Halal Science Center (HSC-CU), Chulalongkorn University, Bangkok, Thailand

2
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences,
Chulalongkorn University, Bangkok, Thailand
3
Department of Clinical Chemistry, Faculty of Allied Health Sciences,
Chulalongkorn University, Bangkok, Thailand

Abstract: The purpose of this study was to evaluate the efficiency of the implementation in the multi-approach
management system, HAL-Q (Halal, Assurance and Liability Quality system) developed by The Halal Science
Center, Chulalongkorn University (HSC-CU) for halal security assurance in HACCP-compliant enterprises with
the scientific-based Halal discipline. Twenty-five HACCP-compliant large and medium seafood enterprises
including 14 and 11 enterprises with and without Halal certification, respectively, were recruited. Both groups
were implemented with 6 man-day tasks of integrated Halal-HACCP administration with additional Haram hazard
throughout the 5-months period. Haram Control Point (HCP) and Control Point (CP) were documentarily
established. The percentage surveillance score was evaluated along with the endorsement of Islamic scholars
opinion and the laboratory screening of Haram. Although the laboratory results showed no contamination of
Haram in the ingredients, both groups demonstrated poor halal compliance (HC) score. However, after the HALQ implementation, the HC score increased significantly in both enterprises with and without Halal certification.
Therefore, the HAL-Q management system clearly showed its efficient compliment to the halal security
assurance compared to the HACCP alone. This indicated the profound improvement of the Halal security in
food enterprises that might increase the confidence level of the Muslim consumers in Thailand.
Key words: HAL-Q

Halal Certification

HACCP

Halal Security

INTRODUCTION

Food Safety

which are the physical, biological and chemical hazards

during the food process, identifying the points in the
process where the hazards may occur and deciding which
are critical to consumer safety [3]. Despite the food safety
implemented to enhance the consumers confidence
internationally, Thailands food safety is still doubted by
the Muslim consumers. To strengthen the Muslim
consumers confidence, the standardized halal system
must be implemented. Halal is an Arabic term use to
describe anything that is permissible to the Muslims.
According to the Codex Alimentarius Commission
(CAC/GL 24-1997) or General Guidelines for Use of the
Term Halal, food that is halal must have the word halal
or equivalent terms on the labeling [4]. In Thailand, the

During the past half century, Thailand has been

successful in the agricultural development and has now
become a leading agricultural exporter [1] and also food
exporter. To increase the confidence in the quality of
export products, it is necessary to have a reliable food
safety standard that is recognized internationally and
accepted by the importing countries. One of the most
common food safety standards implemented in food
enterprises is the Hazard Analysis and Critical Control
Point (HACCP) system [2]. The HACCP system considers
the preventive actions needed to maintain the hygiene in
spite of minimizing and eliminating the potential hazards

Corresponding Author: Winai Dahlan, The Halal Science Center, Chulalongkorn University254 CU Research Building Fl. 11-12,
Phayathai Street, Pathumwan, Bangkok 10330, Tel: +66-2-218-1054, 66-85-188-1183,
Fax: 66-2-218-1105.

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Middle-East J. Sci. Res., 13 (4): 464-471, 2013

MATERIALS AND METHODS

accreditation of Halal system is given upon inspection by

the Central Islamic Committee of Thailand (CICOT) and is
certified with the Halal Logo. As Thailand is non-Islamic
country, the consumers in the Islamic countries including
the Middle Eastern consumer sometimes challenge the
Halal Logo. Therefore, it is then necessary to systematize
the Halal Food Safety and security accepted by
consumers internationally to allow an expansion in the
potentiality of Thailands exports.
Although the Muslim Organizations have always
monitored the Halal system in the food enterprises, the
adulteration of Islamic taboos have been still detected
with laboratory tests. The efficiency of the Halal
certification lacked empirical research needed to determine
the common faults prone to contaminate halal food
products in the food enterprises. Since the HACCP
system has been described as the most viable means for
the prevention of food-borne diseases [5], it is plausible
to find the new Halal standard systems adapted from the
HACCP. The Halal Science Center, Chulalongkorn
University (HSC-CU) then developed the standardized
Halal-HACCP system that strived to control the Harams
(The prohibited matter which is direct opposite of halal)
by integrating the Codex CAC1604 with the HACCP
system known as the HAL-Q system (Halal, Assurance
and Liability Quality system).
In this study, large and medium seafood enterprises
with and without the Halal certification were inspected by
using the Halal Control Point (HCP). According to Riaz
and Chaudry [6], the halal control points have been
identified through the HACCPs critical control points,
hence, the HCP complements the HACCP requirements by
adding the halal compliance. Small food enterprises in
Thailand usually are not oriented towards the foreign
market and are yet to be concerned with halalizing their
products due to other difficulties they encounter, such as
the high turnover rate, lack of employees, etc [7].
Some food products that are known to be obviously
halal are usually overlooked such as seafood products.
To increase the awareness of the significance of Halal
food products, the comparison of halal compliance and
practices between Halal and non-Halal certified seafood
enterprises should be determined. Therefore, the main
objectives of this study were to compare the halal
compliance (HC) between halal and non halal-certified
seafood enterprises with HACCP and also evaluate the
efficiency of the implementation in the HAL-Q system
developed by HSC-CU to improve the halal security
assurance in those enterprises with the scientific-based
Halal discipline.

HAL-Q Implementation Steps: The study took place

during the HAL-Q implementation in food enterprises.
The implementation of HAL-Q consisted of four steps, the
lecture on concepts of halal to managers, the workshop
on implementing halal to practical food safety, the
consultation with the trained HSC-CU staffs and the
evaluation by the HSC-CU auditors.
Food Enterprises: Twenty-five large and medium seafood
enterprises that adopted the HACCP system throughout
Thailand were selected for this study (14 certified with
Halal and 11 non-certified with Halal). According to the
Ministry of Industry of Thailand, the definition of smallmedium enterprises (SMEs) depended on the employee
size, fixed capital (200 million baht) and number of
enterprises that contribute to the ownership (less than
25% owned by one or several enterprise(s) and less than
50% owned by foreigners). The data was collected from
such enterprises that were implemented during January,
2003 to December, 2008. These enterprises were visited by
trained HSC-CU consultants and auditors.
The Knowledge of Managers in the Field of Halal: During
Step 1 of the HAL-Q implementation, five managers were
selected by each enterprise to attend the lecture. Prior to
the lecture, a 20-points multiple-choice knowledge test
was given to each manager to evaluate the awareness of
Halal. The Halal knowledge test composed of four topics:
basic knowledge of Islam, basic knowledge of food safety,
applications to food safety and the common Haram
ingredients. The average scores were calculated and
divided according to the size of the enterprise and
whether the enterprise was certified with Halal or not.
The Effectiveness of Halal Compliance Before and After
the Implementation: During Step 3 of the HAL-Q
implementation, HSC-CU consultants evaluated the HalalHACCP compliance practices within the seafood
enterprises with five categories as described in Halal
Management Approach section. The seafood enterprises
were given a lecture and workshop in Steps 1 and 2 of the
implementation, hence, both Halal and non-Halal certified
seafood enterprises were given 2 months after the
completion of Step 2 for preparing the Halal multimanagement approach. The enterprises were given a few
months to comply with the suggestions made by the
consultants prior to step 4 of auditing. The HSC-CU
auditors evaluated the compliances based on the HalalHACCP compliance practices that were done in Step 3 of
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the implementation process. The results from both

steps were then compared. The compliance of practice
was given one point in accordance with each
subcategory. The weight of each category was
dependent on the number of subcategories and there were
total of twenty-five subcategories separated into five main
categories. The differences of such scores between the
Halal and non-Halal certified enterprises were also
compared.

the ingredients were halal. (5) Verification; Practices

included evaluating of the presence and effectiveness of
the internal quality audit, hold and release (nonconformity), correction action and preventing action.
Statistical Analysis: Paired t-test was used to compare
the scores between before and after the implementation
within group of the halal or non-halal seafood enterprises.
Independent t-test was used to compare HC scores
between groups. A value of p<0.05 was considered as
statistical significance. The statistical analyzes were
performed using SPSS software version 11.5 (SPSS Inc,
Chicago, IL).

Halal Management Approach: Different areas of the HalalHACCP practices in the consultation and the audition
steps were considered. These evaluations of the practices
were divided into five categories of halal management
approach: (1) Halal Management System; Practices
included the organization of documents relating to halal
regulations and objectives, the appointments of halal
management representatives and recorded organization
chart of internal communications such as job descriptions.
(2) Resource Management; Practices were observed from
documentation of activities involving training, stimulating
awareness and other related public relations activities.
The personnel had a sufficient understanding of halal
production to be qualified as a Halal team. The
enforcements on good manufacturing practices were
evaluated along with the infrastructure quality such as the
personal hygienic control and procedural management. (3)
Process Control: Halal-HACCP; The compliance to food
safety, which covered the washing process of products
such as HACCP and SOP were evaluated. A hazard
analysis was made to ensure that the HCP was inspected
such as the pet control aspects. The assessment of the
layout of the enterprise and the flow diagram of the
production line were evaluated. Eventually, the product
description and the scope of products were reviewed. (4)
Process Control: Purchasing; the raw materials and
specification of ingredients were inspected by the history
of purchase and related documents to ensure that all

RESULTS
Characteristics of the Seafood Enterprises Enrolled in
the Study: Twenty-five seafood enterprises in Thailand
were implemented with the HAL-Q system (14 of halal and
11 of non-halal certified HACCP seafood enterprises). The
size of the enterprise and the characteristics of the
manager were presented in Table 1. The managers from
the halal certified enterprises had a better understanding
than those from the non-halal certified enterprises
indicated by the halal knowledge score. The size of the
enterprises did not have any impact on the halal
knowledge of the managers. During the implementation,
the enterprises were given the evaluation test on the HC
practices during the evaluation and the audition step and
the percentage scores were taken.
Compliance to Halal Practices: The proper HC of
the seafood enterprises were not followed without
an implementation of the halal food safety (Table 2).
The number of halal and non-halal certified
seafood
enterprises
compliance to each halal
practice before and after the completion of the
implementation of the HAL-Q were presented in Table 2.

Table 1: Characteristics of the managers and the HACCP seafood enterprises

Halal Certified Enterprise (n=14)
Characteristics
Average Number of Employees

Non-Halal Certified Enterprise (n=11)

---------------------------------------------------------------

---------------------------------------------------------------

Large Enterprise

Large Enterprise

Medium Enterprise

1,291

442

1,467

Medium Enterprise
315

Managers Education Level

-

Postgraduate

3 (5.5%)

1 (6.7%)

1(3.3%)

1 (4.0%)

College

52 (94.5%)

12 (80.0%)

29 (96.7%)

24 (96.0%)

High School or below

2 (13.3%)

15.4 0.2

14.7 0.3

13.2 0.2

13.4 0.1

Halal Knowledge Score of

Managers (Total Score)

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Table 2: Number of enterprises complying with the Halal-HACCP practices

Selected Halal-HACCP practices

Halal Certified Enterprises (n=14)

Non-Halal Certified Enterprises (n=11)

------------------------------------------------------

-----------------------------------------------

Before

Before

After
10 (90.9%)

After

1. Halal Management System

1.1. Document and Quality Record

11 (78.6%)

13 (92.9%)

8 (72.7%)

1.2. Halal-GMP/HACCP Policy and Objective

11(78.6%)

13 (92.9%)

7 (63.6%)

10 (90.9%)

1.3. Halal Management representative (HMR)

11(78.6%)

14 (100.0%)

10 (90.9%)

11 (100.0%)

1.4. Organization Chart (job Description)

12 (85.7%)

13 (92.9%)

9 (81.8%)

11 (100.0%)

2.1. Human Resource (Competency/Awareness/Training)

3 (21.4%)

6 (42.9%)

4 (36.3%)

7 (63.6%)

2.2. Infrastructure: quality

9 (64.3%)

14 (100.0%)

8 (72.7%)

11 (100.0%)

2.3. GMP Procedure

5 (35.7%)

10 (71.4%)

6 (54.5%)

9 (81.8%)

3.1. Team (Function, Education, Training)

8 (57.1%)

14 (100.0%)

9 (81.8%)

11 (100.0%)

3.2. Factory Layout: blueprint

11 (78.6%)

14 (100.0%)

8 (72.7%)

11 (100.0%)

3.3. Flow Diagram and Verification Flow Diagram

10 (71.4%)

13(92.9%)

8 (72.7%)

11 (100.0%)

3.4. Product Description and Distribution:

9 (64.3%)

14 (100.0%)

6 (54.5%)

11 (100.0%)

Internal Communication
2. Resource Management

3. Process Control: Halal-HACCP

documents of the scope of the product

3.5. Intended Use and Consumer Type

10 (71.4%)

14 (100.0%)

8 (72.7%)

11 (100.0%)

3.6. Standard Operating Procedure (SOP)

7 (50.0%)

9 (64.3%)

9 (81.8%)

10 (90.9%)

9 (64.3%)

14 (100.0%)

11 (100.0%)

11 (100.0%)

and Process Control

3.7. TOR: KPI and expectation of the enterprise
3.8. Pet Control: signs that indicate that no
dogs and cats or other pets allowed

1 (7.1%)

13 (92.9%)

0 (0.0%)

11 (100.0%)

3.9. Hazard Analysis (Hazard and Decision Tree):

5 (35.7%)

7 (50.0%)

2 (18.2%)

10 (90.9%)

1 (7.14%)

7 (50.0%)

4 (36.3%)

9 (81.8%)

Haram control point (HCP)

3.10. HACCP Plan (CL, Monitoring, Correct, Action)
4. Process Control: Purchasing
4.1. Raw Material Specification

6 (42.9%)

13 (92.9%)

7 (63.6%)

10 (90.9%)

4.2. Purchasing and Approving

5 (35.7%)

10 (71.4%)

6 (54.5%)

9 (81.8%)

4.3. Product Identification Traceability

8 (57.1%)

14 (100.0%)

7 (63.6%)

11 (100%)

4.4. Transportation

2 (14.3%)

10 (71.4%)

5 (45.5%)

9 (81.8%)

5. Verification
5.1. Internal Quality Audit (IQA)

1 (7.1%)

10 (71.4%)

1 (9.1%)

10 (90.9%)

5.2. Hold and Release (Non-Conformity)

7 (50.0%)

13 (92.9%)

9 (81.8%)

11 (100.0%)

5.3. Corrective Action

13 (92.9%)

14 (100.0%)

10 (90.9%)

11 (100.0%)

5.4. Preventive Action

13 (92.9%)

13 (92.9%)

10 (90.9%)

11 (100.0%)

The result indicated that most seafood enterprises

complied with the halal practices after the
implementation. Most of the enterprises (>50%) from
both of the halal and non-halal certified seafood
enterprises complied with the halal management
system category, while both groups of enterprises had
difficulty (<50%) complying with the Process Control:
Halal-HACCP category, especially in Hazard Analysis
(Haram control point), before the completion of the
implementation of the HAL-Q. Most of the halal

certified enterprises also had difficulty complying with the

Process Control: Purchasing and Verification category,
while most of the non-halal certified enterprises had
difficulty in the subcategories of transportation and
internal quality audit before the completion of the HAL-Q
implementation. After the HAL-Q implementation, most of
the halal certified enterprises were unable to comply with
the subcategories of human resource, while most of the
non-halal certified enterprises complied with all of the
halal practices.
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Fig. 1: The percentage score of (A) Halal management system, (B) Resource management, (C) Process Control:
Halal-HACCP, (D) Process Control: Purchasing, (E) Verification and (F) Overall percentage score of the halal and
non-halal certified seafood enterprises before and after the HAL-Q implementation. *Significant difference at
p<0.05 within group(s), # significant difference at p<0.05 between groups.
The
Percentage
Score
of
HC Practices:
The improvements in each category of the halal
compliance practices were observed in both halal
and non-halal certified enterprises. Generally, the
non-halal certified enterprises scored higher in all of
the categories before and after the completion of the
HAL-Q implementation except for the Halal Management
System category (80.4 22.3 vs. 77.3 20.8). However, it
appeared that the HC scores of both groups increased
after the HAL-Q implementation. The percentage scores
of overall and each category were shown in Figure 1.

DISCUSSION
The food safety usually concerns about the hygiene
of food handling, storage and processing such that
preventive measures are taken against foodborne
illnesses. The halal standards, such as the HAL-Q system,
upgrades upon the preventive measures against the
foodborne illnesses and also includes the Harams or the
forbidden materials according to the Islamic provision.
The primary concerns of halal standards within food
enterprises are the preparation of food or the slaughtering
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of animal in accordance with the Islamic provision [8].

The adulteration of Haram now extends towards the
presence of alcohol and porcine ingredients during the
food processing or the handling. From the halal
compliance practices in this study, many other aspects of
halal have been overlooked such as the transportation,
the washing process etc.
The increasing demands for halal food and services
have led to the revolution of establishing halal standards.
Initiatives at the national level in many countries have
accredited halal products with the halal logo in spite of
disclosing genuine halal products to the Muslim
consumers internationally. However, the perception of
halal is poorly understood within non-Islamic countries
thereby perturbing the Islamic faith, which is one of the
implications taken from this study. As the increased
exports from non-Islamic countries to Islamic countries
occur, it is necessary to develop the universal halal food
safety [9]. In this study, there were no small enterprises
that were implemented with the HAL-Q, suggesting that
the HAL-Q would be more of a burden for these
enterprises since they already found the HACCP to be
insurmountable [10]. Most small enterprises believed that
the HACCP was the complicated system and was only
compatible with large enterprises [11].
The highest level of compliance to halal practices by
both halal and non-halal certified seafood enterprises was
within the halal management system category according
to Table 2. This may suggest that Thai enterprises
prioritized and gave significance to documentations,
setting goals and appointing representatives. Generally,
the halal certified seafood enterprises had more difficulty
complying with halal practices than the non-halal
certified enterprises. Prior to the assessment of the halal
practices during the third step of implementation, both
groups were given some guidance towards halal food
safety during steps 1 and 2 of the implementation. The
halal certified enterprises were careless and were
confident with their regular halal practice compliances
since they had already acquired the halal logo from the
CICOT. Even with the CICOT monitoring the halal food
safety of the halal certified enterprises, many seafood
enterprises still failed to completely comply with the halal
practices. This indicated that the many seafood
enterprises that had gone through some halal training, did
not fully understand the extent of haram contaminations.
Given that seafood is an obviously halal food product,
many enterprises overlooked the management process
and did not understand the extent to which halal covers.
The misinterpretation of information by the non-Muslim

seafood enterprises was uncertain, but could have arisen

from the religious differences. The non-halal certified
enterprises were less confident with the understanding of
halal, making them keen to closely comply with the
practices and hence, the higher overall score before the
completion of the implementation (Figure 1F). Given that
the enterprises were complying with the HACCP, SSOP,
or other food safety practices, the enterprises will just
have to perform similar preventive protocols towards a
new hazard, the harams to be qualified for the certification
of the HAL-Q.
After the implementation of the HAL-Q, the number
of enterprises complying with the halal practices
increased. The increase in number of non-halal certified
enterprises complying with halal practices was greater
than the increase in the number of halal certified
enterprises even after considering how there was a lesser
number of non-halal certified seafood enterprises than
halal certified seafood enterprises used in this study
(Table 2). The majority of the non-halal seafood
enterprises complied with all of the halal practices, while
some of the halal seafood enterprises still had difficulties
with establishing the human resource and analyzing the
hazards. By comparing the number of enterprises that
complied with the halal practices to the average
percentage score in each category, the same trend was
observed where the non-halal certified enterprises had a
higher score than the halal certified enterprises (Figure 1).
The HAL-Q implementation showed an improvement in
the halal compliance practices in a systemized approach
since the average scores increased.
The halal certified enterprises had percentage score
of halal management system which was not different from
non-halal certified enterprises before the completion of
the HAL-Q implementation as shown in figure 1A. The
high percentage scores by both groups of enterprises
indicated that most seafood enterprises were aware of
establishing policies and other documents since the
assessment was similar to the HACCP. After the
implementation, the scores between the halal certified
enterprises and non-halal certified enterprises were not
significantly different from each other. In addition, the
same trends were also observed in the other categories
including the Resource Management, Process Control:
Halal-HACCP, Process Control: Purchasing and
Verification, where the non-halal certified enterprises
scored relatively higher in both before and after the
completion of the HAL-Q than the halal certified
enterprises (Figure B-E). From evaluation by the
percentage scores, both groups of enterprises scored the
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least within the resource management after the

implementation (71.517.8 for halal certified enterprises
and 81.822.9% for non-halal certified enterprises). The
practices within resource management were to spread the
awareness of halal and conduct training sessions,
however, the practice would require more time than the
timeframe given between steps 3 and 4 of the
implementation.
The corrective actions to improve each category in
the halal compliance assessment were suggested by the
trained HSC-CU staffs. Most of the practices were already
required for the HACCP and GMP system; however, the
HACCP was not properly practiced within these
enterprises that have already adopted the HACCP. The
constraints for the improper practices of the HACCP
sprung from the lack of education/training, the lack of
language proficiency since HACCP documentations were
usually in English and lack of scientific information that
was necessary for enforcing hazard information [12]. As
seen in results, some enterprises had difficulties in
complying with the GMP procedures, which also reflected
in the compliance percentage score under the resource
management category in figure 1B. Some of these actions
included the enforcement of making a clear distinction in
the flow of food processing between halal and non-halal
processes, the enforcement of pet control and the
washing procedure that extended to the washing of Najis.
The incompliance to certain halal practices can also be
influenced by the cultural/religious environmental and
legislation enterprises [13]. Hence, Thai legislations were
based of Buddhist teachings rather than those of Islamic,
resulting in a lack of understanding of halal productions.
An example of certain halal concepts that may be
considered a cultural difficulty was the use of clay to
clean impurities. According to Islam, after being in contact
with impurities (Najis) such as canines saliva, porcine
substances, etc, the adherents of Islam must wash the
body part of contact with water for seven times requiring
that in one of those washes must contain the use of clay.
After the implementation of the HAL-Q, the enterprises
were forced to use the Najis Cleansing Clay developed by
the HSC-CU to spiritually and physically clean
substances relating to the food or the food process [14].
This may be enforced to use in the enterprises, however,
the non-Muslim employees may not understand the extent
to which their lack of compliance can perturb the Muslim
faith.
It was expected that the halal certified seafood
enterprises would score higher on most of the categories
before the completion of implementation than the non-

halal certified seafood enterprises. Because the

implementation of HAL-Q was funded by different
organizations, the non-halal certified enterprises could
also benefit from this implementation to acquire the halal
logo in the future that resulted in the higher overall score
before and after the implementation than the halal certified
enterprises. The HAL-Q was the growing food safety and
not a requirement that would appear advantageous to the
halal certified enterprises since they already had the
certification of the halal logo at the time of the study. The
assessment of halal compliances score of the halal
certified enterprises suggested the enterprises
indifference towards acquiring the HAL-Q certification.
According to Anuruo et al., Asian businesses were prone
to adaptation influenced by external markets [15]. The
Thai enterprises have adopted eminent standards
recognized internationally and discerned a young food
safety to be less preferable such as the HAL-Q because of
the financial burden in the long run.
Even though the HAL-Q had proven to improve the
quality of the halal compliances in many aspects, majority
of the food enterprises, it required time to understand the
importance of halal production. Some enterprises showed
the potential in fully complying with halal practices, but
the ignorance of the enterprises towards the increasing
Islamic faith globally has hindered the enterprises from
implementing a halal food safety. Preventive practices
required incentives to motivate an implementation and
hence, knowledge regarding halal practices was ample
[16]. To enforce the compliances of any food safety, a
governmental intervention was required. At the level of
the enterprises, spreading the awareness of halal and
trainings must be imposed to reduce the haram problems
and increase the halal security assurance.
CONCLUSION
The halal food safety lacked a conventional
approach supported with empirical studies to be
implemented in food enterprises and recognized
internationally. The HSC-CU initiated the HAL-Q
system in spite of establishing a stable systematized
system that added the haram prone hazard prevention to
the HACCPs critical control point. The HAL-Q system
was then implemented in halal and non-halal certified
seafood enterprises, least doubt halal food product and
found that the probability of haram contamination was
from the management system rather than the food product
itself. The results from the present study clearly
demonstrated the HAL-Q system brought about an
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Middle-East J. Sci. Res., 13 (4): 464-471, 2013

improvement in the halal compliance practices in both

halal and non-halal certified seafood enterprises and also
showed that the enterprises became more systemized after
the implementation, resulting in the increased confidence
of the halal safety and security in food enterprises.
However, the governmental intervention may be required
in the future to encourage the compliance of halal
practices to all food enterprises.

6.
7.

8.

ACKNOWLEDGEMENT

9.

The authors expressed their gratitude towards the

National Economic and Social Development Board of
Thailand (NESDB), the Office of Higher Education
Commission, Ministry of Education and the Southern
Border Provinces Administrative Center (SBPAC) for their
financial support. The authors also acknowledged
Nureesun Samaluka, Monrudee Khemtham, Weerasak
Eiamsuwanmanee and Kobkarn Namsirilert for their
excellence and diligence in making significant
contributions to this study.

10.
11.

12.

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