Halal Risk Analysis at Indonesia Slaughterhouses Using the Supply Chain Operations Reference (SCOR) and House of Risk (HOR) Methods

Abstract

The Halal supply chain is one of the most important factors for Muslim because the product to be consumed must be halal, from the source to the end consumers. This research was conducted at several feedlots (fattening cattle), slaughterhouses (RPH), and traditional markets in the city of Medan and surrounding areas. In this study identified all activities in the slaughterhouse, activity mapping, determination of risk events, risk agents, and Aggregate Risk Potential (ARP) calculations in the red meat supply chain with the adoption of the SCOR model namely plan, source, make, deliver, and return and HOR (House of Risk). The results showed that there were 19 activities (sub-processes), 28 risk events and 28 risk agents. The selected risk agents based on the five highest ARP values are less cleaned floor after slaughtering (Ag17), the accumulation of blood into clots (Ag20), lack of machine maintenance management (Ag2), too many cattle to be slaughtered (Ag3), and increased consumer demand (Ag1). Knowing the risks and causes of risks will facilitate handling so that supply chain performance can be improved. It is necessary to study appropriate risk mitigation actions so that risk events can be reduced.