Analysis of Risk Mitigation in the Halal Food Supply Chain at CV. XYZ Using House of Risk and Probability Impact Matrix Methods

Amanda Kurnia Yunita

doi:10.35891/mm9g6h35

Authors

Amanda Kurnia Yunita Universitas Pembangunan Nasional "Veteran" Jawa Timur

DOI:

https://doi.org/10.35891/mm9g6h35

Keywords:

Halal Food Supply Chain, House of Risk, Probability Impact Matrix, Risk Mitigation, SCOR Model

Abstract

CV. XYZ is a frozen seafood processing company that has implemented a Halal Product Assurance System (SJPH). However, non-conformities to halal standards are still found, including traces of dirt, insects entering production areas, improper washing of dropped shrimp, and foreign objects in products. Deploying a dual framework of House of Risk alongside the Probability Impact Matrix facilitates the systematic identification, evaluation, and formulation of preventive measures within halal food distribution networks. Operational workflows are categorized across planning, sourcing, manufacturing, delivery, and return cycles using the SCOR structural model. Empirical data synthesis relies on field observations, stakeholder dialogues, and structured survey tools. The investigation isolates 35 distinct risk occurrences linked to 38 underlying causative drivers. Based on calculated Aggregate Risk Potential metrics, ten primary drivers demand prioritized intervention, led by code A9 (non-compliance with operational standards and insufficient staff training) registering an index value of 816. In HOR Phase 2, 16 mitigation strategies were formulated with top priorities being worker training on good halal manufacturing (ETD=2119,50), enhanced supervision (ETD=2085,75), and SOP auditing with refresher training (ETD=1836). PIM mapping based on estimated values after mitigation showed that High-risk agents were projected to decrease to Moderate, Low, and Very Low categories. This study provides structured mitigation recommendations to control priority risk agents and maintain product quality and halal integrity.

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