This study is aimed at identifying each control point of the halal products along the supply chain process so as to ensure the halalness of the food product supplied to the consumer. This is known in the industry as the concept of ‘from farm to fork’ or ‘from farm to table’. Therefore, the study will be focusing on the poultry industry in the Klang Valley, Malaysia.

Document : ABRIJ8_p98-109.pdf




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