The relationship between halal food management system critical constructs, operational performance and product quality

• Main Authors: Ahmad, Anis Najiha, Rahman, R.A., Othman, M, Che Ishak, F. A, Mohamad, S. F
• Format: Conference or Workshop Item
• Language: English; English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• Subjects: H Social Sciences (General); HD2321 Industry
• Online Access: http://irep.iium.edu.my/75805/9/Scan0063%20IFRC2019%20_Halal.pdf; http://irep.iium.edu.my/75805/14/IFRC2019%20Proceeding.pdf; http://irep.iium.edu.my/75805/20/75805%20The%20relationship%20between%20halal%20food%20management%20system%20critical%20constructs.pdf; http://irep.iium.edu.my/75805/

Given the limited studies on Halal food management system, this study seeks to assess the relationship between the Halal food management system critical constructs, operational performance and product quality. Structured questionnaires were gathered from a total of 163 Halal certified SMEs manufacturers in Malaysia, through convenience sampling techniques. Data were initially subjected to exploratory factor analysis (EFA) to identify the underlying constructs. Partial least squares (PLS) was then used to examine the extent to which critical constructs of halal food management system influence operational performance and product quality. The results showed that not all critical constructs were directly and positively associated with organisational performance and product quality. The lack of significant relationships between critical constructs and performance constructs are intriguing and should be an impetus for further investigations into potential contingencies and indirect associations of Halal food management system critical constructs on performance constructs. In addition, rather than a piecemeal approach, companies may need to holistically and systemically implement all the Halal food management system critical constructs.