The integrated Islamic quality management system for food industry / Nur Asiah Kuzaiman

Halal food was listed as current industry’s key growth altogether with functional food, health food, convenience food and food ingredient. The small and medium scale firms dominated the Malaysian’s food industry in term of business development by representing more than 80% of the total number of establishments in the processed food segment in Malaysia. The organization needs to use distinctive instruments and frameworks, especially integrated management systems, to ensure specific quality standard. This research aims to study the current scenario of Total Quality Management (TQM), Lean Manufacturing (LM), Environmental Management System (EMS), and Islamic Manufacturing Practice (IMP) in the Malaysian food industry. This research is based on the data obtained from the questionnaire distributed to the SMEs list provided by SME Corp Malaysia, companies listed under Makanan Selamat Tanggungjawab Industri (MeSTI), or the "Food Safety is the Responsibility of the Industry", and the companies who participated in the Selangor International Expo 2016. The data was analysed to evaluate the percentage of the implementation and to determine the level of the practices which contributed to the establishment of the Green Lean TQM Islamic Information (GLTQMI) which developed based on the new framework model of integrated quality management system. The research had suggested a new integrated quality management system that consisted of 7 different management practices in a framework. The results of the study also had suggested that the food organization to implement to improve their quality of the product. It is hoped that the study can contribute to the improvement of the quality, waste and environment management system in the Halal food system which was designed to encourage the industry to practice activities that could benefit the industry.