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<p>In the era of globalization, increasing consumer awareness of sustainable halal products demands an effective and safe halal supply chain. However, a sustainable halal supply chain (SHSC) faces various risks that can compromise its halalness and efficiency. This study aims to develop an integrated risk mitigation framework for SHSC using the Fuzzy Analytical Hierarchy Process (Fuzzy AHP) and Risk Mitigation Number (RMN) methods. The Fuzzy AHP method identifies and prioritizes risks in SHSC. At the same time, RMN determines priority risk mitigation measures based on the assessment results. A case study on the shrimp processing industry in Indonesia was applied to test the effectiveness of this framework. The results identified that the main risks were contamination of water used with non-halal ingredients and hazardous substances, and supplier non-compliance with halal requirements. Mitigation strategies proposed include regular water and ice quality testing to ensure they are free from contaminants and thorough audits of potential suppliers and distributors to ensure understanding and compliance with halal requirements. This research contributes to SHSC risk management, with significant implications for sustainable halal supply chain practices in the food industry. </p>

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A Holistic Framework for Risk Mitigation in Frozen Shrimp Production: Strengthening the Sustainable Halal Supply Chain

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Dana Marsetiya Utama,
  • Thomy Eko Saputro,
  • Eva Amelia

摘要

In the era of globalization, increasing consumer awareness of sustainable halal products demands an effective and safe halal supply chain. However, a sustainable halal supply chain (SHSC) faces various risks that can compromise its halalness and efficiency. This study aims to develop an integrated risk mitigation framework for SHSC using the Fuzzy Analytical Hierarchy Process (Fuzzy AHP) and Risk Mitigation Number (RMN) methods. The Fuzzy AHP method identifies and prioritizes risks in SHSC. At the same time, RMN determines priority risk mitigation measures based on the assessment results. A case study on the shrimp processing industry in Indonesia was applied to test the effectiveness of this framework. The results identified that the main risks were contamination of water used with non-halal ingredients and hazardous substances, and supplier non-compliance with halal requirements. Mitigation strategies proposed include regular water and ice quality testing to ensure they are free from contaminants and thorough audits of potential suppliers and distributors to ensure understanding and compliance with halal requirements. This research contributes to SHSC risk management, with significant implications for sustainable halal supply chain practices in the food industry.