Development of halalan toyyiban risk management plan of chilled black cincau drinks during storage at warehouse / Noor Farhana Ab Karim

As demand for the Halal food has increased, the supply chain of the Halal food also become perplexing and complicated. Due to these factors, in order to conform the integrity of Halal and Toyyiban are maintained by Logistics players from the manufacturers until retailers, Department of Standard Malaysia has developed several Malaysia Standards to be used by those supply chain entities as a reference. However, in MS2400-2:2010, only a blank example of Halalan Toyyiban Risk Management Plan (HTRMP) was provided. Thus, this research was conducted to identify HTRMP monitoring elements or criteria of chilled black cincau drinks based on syariah compliance and toyyiban aspects and to investigate the influenced of physical, microbiological, chemical and environmental factors (humidity, handling and hygiene practices) on the quality properties of chilled black cincau drinks. It is very well known that chilled food products are very sensitive to temperature fluctuations and the microbial activities can increase exponentially once it goes beyond the recommended temperature range. Therefore, the ultimate aim for this research is to develop the Halalan Toyyiban Risk Management Plan (HTRMP) table elements specifically for chilled beverages. The data were collected through a structured survey followed by sampling of the chilled black cincau drinks done at the manufacturer storage room followed by scientific analysis. Three batches of black cincau drinks from different production date namely B1, B2 and B3 were stored at the manufacturer’s cold room for 30 days. The chemical and microbiological analysis were then conducted at the microbiology lab, UiTM Shah Alam. There was a significant difference for the temperature of the storage room where the highest storage temperature recorded was 8.60℃ where it is exceeding the proper storage temperature for chilled products which is 4℃. Also, the scientific findings of three batches obtained confirmed that the count of total aerobic, coliform, staphylococcus and yeast and molds of the products had increased throughout the 30 days of chilled storage thus this proved that the quality properties of the chilled black cincau had changed. From the results, the Halalan Toyyiban Risk Management Plan (HTRMP) table elements had been developed. This HTRMP table can be used as a reference by the chilled foods manufacturers to develop the relevant Standard of Practice (SOP) or work instructions which could be implemented in halal warehouse that handle chilled beverages.