Strengthening halal integrity in the fish supply chain: early detection approach at the fisherman and collector level

Purpose This study aims to develop and implement an early detection approach for contamination risks that may threaten the halal and thayyib principles of fishery products in Bangkalan, Madura, Indonesia. The thayyib principles, which emphasize the wholesomeness and quality of food, are fundamental to halal food production. Design/methodology/approach The potential for halal contamination was identified at the fishing, handling, storage and distribution stages, and the halal contamination risk was assessed using a halal critical point (HCP) risk matrix. Data was collected through in-depth interviews with 15 fishermen and five collectors. The acid-alkalimetry approach, a scientifically sound method, was used to measure fish formaldehyde, ensuring the accuracy of our findings. Findings The highest risk at the fisherman and collectors’ level is the high potential for cross-contamination during catching, handling and storing fish. Formaldehyde testing revealed some fish samples from collectors had inadequate levels. Catching fisheries must ensure the separation of halal and non-halal fish and implement strict sanitation protocols during the handling stage to maintain halal status and adhere to the thayyib principles. An effective cold chain system, which ensures the maintenance of a consistent temperature from the point of harvest to the point of sale, minimizes the risk of contamination and preserves fish quality. Research limitations/implications The control measures identified based on risk assessment could serve as practical guidelines to assess HCPs at the upstream level of fishery industries and ensure that they fulfill the thayyib concept. Adopting control measures requires education and training at the fisherman and collector levels regarding halal practices, and the strict supervision of harmful preservatives, such as formaldehyde, in the fish supply chain is urgent and crucial. Moreover, combining halal certification and certification of sustainable fisheries practices enhances the marketability of Indonesian products, enabling their expansion into the premium market segment through eco-labeling. Originality/value The research was conducted in the Bangkalan coastal area to determine the halal status of fishery products. Moreover, this research is essential because it focuses on upstream halalness certification, for which no references have been made. Control measures provided in each stage can be used as a halal monitoring system and guideline to assess similar cases in the fishery industry at the upstream level. Fish handling is prone to cross-contamination between halal and non-halal products and often involves the use of formalin to preserve product quality. Although the use of formalin does not render the product non-halal, it does not comply with the thayyib principle.