<![CDATA[Halal integrity in the poultry supply chain cannot be ensured merely through formal halal certification, as risks may still emerge across production and distribution processes. This study aims to identify and prioritize halal integrity risks in a halal-certified chicken slaughterhouse and formulate mitigation strategies based on maqāṣid al-syarī‘ah. A case study was conducted using a convergent mixed-methods design at a small and medium-sized chicken slaughterhouse in Bantul, Yogyakarta. Data were collected through interviews, direct observation, risk assessment questionnaires, document analysis, and literature review. The SCOR framework was used to map supply chain processes, while the House of Risk (HOR) method was applied to identify and prioritize risk sources based on Aggregate Risk Potential (ARP). The findings identified 29 risk events and 20 risk sources across plan, source, make, deliver, and return. Pareto analysis identified eight priority risk sources accounting for 82.21% of total ARP, with the absence of halal SOPs, limited employee knowledge of food safety, and inadequate knowledge of halal production supervision as the three highest priorities. Mitigation strategies were subsequently interpreted through Jasser Auda’s systems approach to strengthen halal governance, human-resource competence, process control, and the protection of maqāṣid dimensions. The study demonstrates that halal integrity requires integrated risk governance oriented toward ḥifẓ al-dīn, ḥifẓ al-nafs, ḥifẓ al-nasl, and ḥifẓ al-māl.]]>
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