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This study aims to identify the risks, the risk agents, and the mitigation steps and then propose a halal supply chain risk management framework for frozen food halal industries, especially for the milkfish brain product.

Following the quantitative research design, semi-interviews with the owner of the milkfish brain company and data were analyzed using the supply chain operations reference model and the House of Risk method. The development of halal supply chain risk management framework involves several phases. First, to map the supply chain activities. Next is identifying the risk and risk agent. Then measurements of mitigations are based on the company’s resources that have a profound effect on risks such as employee activity, machinery and work environment.

The findings in this study are the prioritized mitigations for the frozen food companies, especially the milkfish brain products, are training of good manufacturing practice, making and applying halal standard operating procedure, the creation of clean-up watch schedules, halal use of raw materials and additional materials, and additional purses and facility.

This study may further use various perspectives in supply chains such as suppliers, distributors, agents and consumers.

The risks, risk agents, and mitigation steps are used to develop a general framework for halal supply chain risk management which can be used by all frozen food companies, especially for milkfish brain products.

This study is one of few studies about halal supply chain risk management for frozen food industries. The study contributes to the effort of halal supply chain risk management by proposing general framework for milkfish brain halal supply chain risk management. The risks, risk agents and mitigation efforts are established based on impact and intensity that affect risk occurrence.