Identification of halal risk in risoles production using house of risk method

This research was conducted at Food Micro, Small and Medium Enterprises (MSMEs) in Medan City. In this study, observations were made on all activities, so that the process stages risks affect halal each stage of are known. Furthermore, risk factors identified, House Risk (HOR) method is used to find dominant cause through calculation Aggregate Potential (ARP). The results showed there 9 processes, 31 events, 26 agents. Ideally, no agent can product. However, treatment priorities be set address has greatest impact, which based highest ARP value. focus handling five agents, namely raw materials not entirely Halal certified, cleaning machinery equipment routinely carried out before starting production, received from suppliers following demand, working environmental conditions make it difficult for workers concentrate, lack management information system.