식품기업 할랄 인증 적합성 평가모델 설계
Developing Halal Certificate Obtainability Assessment Models
0
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
According to the Korean Food Code, there are 29 kinds of food groups. This research began with a question: “Is halal certificate obtainability different among food groups?” Food groups are basically categorized on the basis of materials used and manufacturing process. Halal certification requirements generally highlight materials and manufacturing process. Therefore, it is assumed that each food group may have different degree of halal certificate obtainability. To verify this hypothesis, first, a documentary review was conducted on the requirements of Malaysian and Indonesian halal certification guidelines. Second, a questionnaire was developed to assess the halal certificate obtainability by asking 10 key questions: (1) whether to use pork ingredients ;(2) whether to use khamr; (3) whether to use animal material; (4) number of materials used; (5) whether to have established a food safety system; (6) whether to have own manufacturing facility; (7) whether to use dedicated facility for halal production; (8) whether to separate the production area from the storage area; (9) type of company; and (10) number of permanent workers. Third, the questionnaires were distributed to around 500 small size agricultural food producers nationwide in Korea, and 141 answered questionnaires were collected. After discarding some food groups of less than 20 samples, 5 food groups have finally been chosen for comparative assessment of halal certificate obtainability. The result of assessment is listed from highest to lowest certificate obtainability; (1) juice group ; (2) the rice cake group; (3) traditional confectionery group; (4) traditional sauce group; and (5) pickle group- lowest. This assessment model might be applicable when we need to make a policy such as public support program for industries with higher potentiality of halalization.
Abstract
According to the Korean Food Code, there are 29 kinds of food groups. This research began with a question: “Is halal certificate obtainability different among food groups?” Food groups are basically categorized on the basis of materials used and manufacturing process. Halal certification requirements generally highlight materials and manufacturing process. Therefore, it is assumed that each food group may have different degree of halal certificate obtainability. To verify this hypothesis, first, a documentary review was conducted on the requirements of Malaysian and Indonesian halal certification guidelines. Second, a questionnaire was developed to assess the halal certificate obtainability by asking 10 key questions: (1) whether to use pork ingredients ;(2) whether to use khamr; (3) whether to use animal material; (4) number of materials used; (5) whether to have established a food safety system; (6) whether to have own manufacturing facility; (7) whether to use dedicated facility for halal production; (8) whether to separate the production area from the storage area; (9) type of company; and (10) number of permanent workers. Third, the questionnaires were distributed to around 500 small size agricultural food producers nationwide in Korea, and 141 answered questionnaires were collected. After discarding some food groups of less than 20 samples, 5 food groups have finally been chosen for comparative assessment of halal certificate obtainability. The result of assessment is listed from highest to lowest certificate obtainability; (1) juice group ; (2) the rice cake group; (3) traditional confectionery group; (4) traditional sauce group; and (5) pickle group- lowest. This assessment model might be applicable when we need to make a policy such as public support program for industries with higher potentiality of halalization.
참고문헌 (20)
- 박수원, "전자코를 사용하여 할랄식품 적용을 위한 고추장 중 에탄올 분석", 한국식품과학회지, 48(3), pp.193~200 (2016), 한국식품과학회[DOI]
- 박정훈, "인도네시아와 말레이시아의 할랄(Halal)인증제 비교연구: 제도운영주체 결정의 정치적 요인을 중심으로", 아태연구, 23(3), pp.221~261 (2016), 국제지역연구원
- 박지현, "할랄인증의 WTO합치성 - 인도네시아를 중심으로 -", 법학연구, 26(2), pp.223~259 (2016), 법학연구원
- 서민교, "한국기업의 이슬람 시장진출을 위한 할랄(Halal) 인증제도에 관한 연구", 무역연구, 10(6), pp.1321~1334 (2014), 한국무역연구원[DOI]
- 엄익란, "이슬람 식품 시장의 할랄 인증제도 의무화에 따른한국 기업의 대응 방안", 한국이슬람학회논총, 23(3), pp.33~56 (2013), 한국이슬람학회
- 윤초희, "할랄(Halal) 인증제도 분석을 통한국내 화장품의 이슬람권 시장 진출방안－말레이시아와 인도네시아를 중심으로－", 한국인체미용예술학회지, 17(3), pp.231~248 (2016), 한국인체미용예술학회
- 이희열, "할랄 인증제도와 할랄 인증 강화에 따른 우리의 과제", 중동연구, 33(1), pp.101~140 (2014), 중동연구소
- 한국농수산식품유통공사, "인도네시아할랄 인증규정집", ~ (2014)
- Abdul, Mohani, "Indonesian small medium enterprises (SMEs) and perceptions on Halal food certification", African Journal of Business Management, 7(16) (2013)
- Department of Standard Malaysia, "Halal Food-Production, Preparation, Handling & Storage - General Guidelines (Second Revision)", ~ (2009)
- Ismail Abd Latif, "A Comparative Analysis of Global Halal Certification Requirements", Journal of Food Products Marketing, 20 (2014)
- JAKIM, "Guidelines for Halal Assurance Management System of Malaysia Halal Certification", ~ (2014)
- JAKIM, "Manual Procedure for Malaysian Halal Certification 3rd Revision", ~ (2014)
- Marco Tieman, "Establishing The Principles In Halal Logistics", Journal of Emerging Economies and Islamic Research, 1(1) (2013)
- Mohani Abdul, "SMEs AND HALAL CERTIFICATION", ECER Regional Conference (2008)
- Mohd Hafiz Zulfakar, "HALAL FOOD SUPPLY CHAIN INTEGRITY: FROM A LITERATURE REVIEW TO A CONCEPTUAL FRAMEWORK", 10th ANZAM Operations, Supply Chain and Services Management Symposium (2012)
- Mohd Helmi Alia, "Mitigating halal food integrity risk through supply chain integration", 14th Asia Pacific Industrial Engineering and Management System Conference (2013)
- MS Ab Talib, "Issues in halal packaging: a conceptual paper", International Business and Management, 5(2) (2012)
- Nik Maheran Nik Muhammad, "Positioning Malaysia as Halal-Hub: Integration Role of Supply Chain Strategy and Halal Assurance System", Asian Social Science, 5(7) (2009)
- Shaidan Shafie, "Halal Certification: an international marketing issues and challenges" (2013), IFSAM VIIIth World Congress 2006