Analysis of the Risk Using Risk Breakdown Structure Method, House Of Risk and Halal Standard Restaurant
Analisis Risiko Dengan Metode Risk Breakdown Structure, House Of Risk dan Standar Halal Restoran
DOI:
https://doi.org/10.21070/ups.10363Keywords:
Risk Breakdown Structure, House of Risk, Risk Mitigation, Halal StandardsAbstract
Restaurant, which implements halal standards, faces several operational risks that could impact the quality, safety, and halal certification of its food. These risks include inconsistent ingredients, potential adulteration with non-halal ingredients, staff lack of knowledge of halal practices, and weak management systems. This study aims to identify, understand, and rank the risks that impact halal standards, and identify effective ways to address them. The Risk Breakdown Structure (RBS) method was used to categorize risk sources, and the first and second phases of the House of Risk method helped determine which risks were most important and how to address them based on their seriousness, frequency, and relationship to the people or objects involved. Information was gathered through operational observations, conversations with individuals, and questioning. The findings revealed 29 risk situations across six different stages of the restaurant's operations and 15 key risk factors.
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