Halal chicken supply is typically acquired by following the slaughtering process according to Islamic Shari’ah law and according to the procedures and requirements established by halal certification agencies. However, implementing halal concepts, particularly in the chicken processing industry, only focuses on downstream halal and toyyib (HT) concepts, specifically during the slaughter and processing phases of chicken-based products. Attention is not given to the live chicken care phase in poultry farms, especially in determining the potential risks of halal and toyyiba that may arise in every commercial chicken farming activity. This paper used a narrative review approach to analyse articles, journals, guidelines, and relevant standards to explore the potential risk of the HT concept that may occur throughout chicken farming operations. Six potential risks of halal non-compliance were identified, including farm location selection, design of housing system, chicken feed meal source, medication source, farmbiosecurity systems and environments capable of negatively impacting the quality of chicken meat products, potentially affecting the halal status of the produced chicken meat. Furthermore, this paper can significantly impact integrated poultry industry players and regulatory authorities. JAKIM is a primary guide and adds value in maintaining halal integrity to benefit Muslim and non-Muslim consumers by ensuring the sourcing of halal chicken meat.
Ramli et al. (Wed,) studied this question.
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