ABSTRACT
The true understanding of “halalan” and “toyyiban” has become a significant driving factor in the emergence of the concept of halal supply chain, particularly in the food industry. The aim of halal supply chain is essentially to preserve halal integrity of a food product starting from the farm to the final consumer. Cold chain is an important segment in a supply chain which, particularly its activities and processes, is strictly controlled within low-temperature range either at chilled or frozen condition to cater for perishable food products. The ultimate aim to establish an effective cold chain management for food products is to cater the global issue of food wastage and food safety. Notwithstanding, the effective implementation of cold chain management, particularly for halal food products, is significantly limited in developing countries, particularly in Southeast Asian countries. Based on the existing literatures, a comprehensive list of limiting factors is highlighted, namely infrastructure, resources, knowledge and awareness, financial constraints, integration, standardization and regulation. Identification of these barriers is essential to all the stakeholders – industries, policy makers, cold chain provider and researcher. This study provides good references, particularly for developing countries, to further improve on cold chain management towards the sustainability of halal supply chain ecosystem.
