Halalan toyyiban risk management plan (HTRMP) practices of rice (oryza sativa L.) at warehouse / Nurul Farahanim Ahmad Radzi

Halal food supply chain involve the process of managing the Halal food from farm to table, including storage at warehouse. There are some problems faced by warehouse provider where the rice stored might be contaminated by physical and biological contaminant. Majority of the warehouse providers refused to adopt Halal warehouse in their business operation as they are lacking HTRMP implementation in terms of food handling at which increasing the possibility of Halal food becoming non-halal because of physical or biological contamination. Therefore, this research aimed to identify the possible physical or biological contaminants with regards to handling of rice during storage, and also to establish the HTRMP element of monitoring that are required for rice during storage at warehouse based on Syariah compliance and toyyiban aspects. The method used in this research was divided into two which were qualitative (questionnaire and interview) and also quantitative (physical and biological analysis). There are three types of rice used in this study which were local rice, fragrant rice and Basmathi rice. From the result obtained through interview and questionnaire, several elements in HTRMP were taken into count including temperature of the warehouse, relative humidity, moisture content of rice, water activity of the rice, colour, hygiene, odour and foreign matters. For physical aspects biological spoilage which are yeast and mould. The physical analysis showed that, there were fluctuation in temperature of rice which ranging from 29.8°C to 32.3°C. While for moisture content, ranging from 10.7% to 12.9%. In addition, water activity showed the significance different by weeks and types of rice. There was a significance difference between weeks and types of rice in terms of rice. Foreign materials were found in the rice package. Hygiene analysis was analysed using swab test and there were several contaminations detected which can affect the halal and toyyiban status of rice. Lastly was the biological analysis, where yeast and mould were detected in the stored rice. However, it still within the acceptance level. The highest yeast and mould detected was on weeks 12 was 2.9CFU/g for Basmathi rice sample. If the warehouse house providers neglect the hygiene during handling, the rice might become non-Halal as it is unsafe for consumption. In conclusion, a complete HTRMP table has been developed for the future reference of rice warehouse providers.