Comparative study: Analysis of halal standards of the food industry in Islamic countries

The term "halal" which is often used is derived from the Arabic word which means allowed to be consumed or done. On the other hand, "haram" refers to anything that is illegal to consume or do. This important concept comes from the Quran, the holy book of Muslims as a guide and main source in daily life. However, in the context of the global halal industry, issues arise related to the implementation of halal standards when there are differences in standards between Islamic countries. This can make it difficult for producers to meet various standards and complicate the international trade of halal products. Therefore, the objective of this study is to examine and compare the halal standards of the food industry practiced in several Islamic countries. This study uses a comparative research methodology by analyzing literature review data from journal publications, official reports, and websites of relevant certification bodies in various Islamic countries such as Malaysia, Indonesia, Brunei, and others. In Malaysia, JAKIM oversees halal awareness programs and regulates food production facilities with standards documented in the Malaysian Halal Management System (MHMS) 2020, Malaysia Halal Certification Procedure Manual 2014 and 2020, MS 1500: 2019 (Halal Food). In Indonesia, the halal guarantee system (HAS) is implemented in accordance with MUI and BPJPH regulations phrough HAS 23103;2012. Brunei uses BKMH/MUIB PBD 24:2007, Pakistan with PNAC PS 3733-1:2019, Gulf countries use GSO: 993:2015, and SMIIC ISIRI: 12000. This study is important to provide guidance to manufacturers and policy makers in efforts to harmonize halal standards, thereby improving the performance of the halal food industry globally and facilitating international trade.