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