식품기업 할랄 인증 적합성 평가모델 설계

Developing Halal Certificate Obtainability Assessment Models

According to the Korean Food Code, there are 29 kinds of food groups. This research began with a question: “Is halal certificate obtainability different among food groups?” Food groups are basically categorized on the basis of materials used and manufacturing process. Halal certification requirements generally highlight materials and manufacturing process. Therefore, it is assumed that each food group may have different degree of halal certificate obtainability. To verify this hypothesis, first, a documentary review was conducted on the requirements of Malaysian and Indonesian halal certification guidelines. Second, a questionnaire was developed to assess the halal certificate obtainability by asking 10 key questions: (1) whether to use pork ingredients ;(2) whether to use khamr; (3) whether to use animal material; (4) number of materials used; (5) whether to have established a food safety system; (6) whether to have own manufacturing facility; (7) whether to use dedicated facility for halal production; (8) whether to separate the production area from the storage area; (9) type of company; and (10) number of permanent workers. Third, the questionnaires were distributed to around 500 small size agricultural food producers nationwide in Korea, and 141 answered questionnaires were collected. After discarding some food groups of less than 20 samples, 5 food groups have finally been chosen for comparative assessment of halal certificate obtainability. The result of assessment is listed from highest to lowest certificate obtainability; (1) juice group ; (2) the rice cake group; (3) traditional confectionery group; (4) traditional sauce group; and (5) pickle group- lowest. This assessment model might be applicable when we need to make a policy such as public support program for industries with higher potentiality of halalization.