Systematic literature reviews (SLR) are very important to track the extent to which studies related to the formulation of Halal Catering on board have been previously studied by previous scholars. Therefore, the SLR study requires a clear and detailed understanding concerning the study direction for each selected article by analyzing the scope of the study and its dimensions as the main emphasis whether it has been discussed by any previous scholar or otherwise. Through the basis of the analysis of literature reviews will enable the specific detection of the title of the study. Even SLR analysis is also able to compare in terms of the year the article was published by comparing the differences in scope and dimensions of each article by selected scholars referred to 16 scholars from the year 2012 until 2017. Regards to methodology, SLR emphasised into five stages such as i) Time Frame, ii) Selection of a database, iii) Journal selection, iv) Article selection and v) Literature review analysis. Analysis, discussion, and findings will be focusing on the scope, dimensions, and years of studies by using figures, tables as facilitators of analysis and findings. Hence, the role of Halal institutions will be able to assess its ability to form halal rules with the involvement of stakeholders and the scope that has been affected in detail.

The formulation of Halal and Catering Regulation on board is a new draft proposal in shipping industry in the nation to ensure Muslim seafarers will be protected under social welfare. Currently, there are no regulations in place regarding the formulation of provision of Halal and Catering which have been enforced by several authorities at different sector in the nation. However, Halal JAKIM is an expert and focal point with the right to issue Halal certification not only in this nation but globally. The main objective of the study was to form a Halal committee on board for the co-ordination of responsibilities between the agencies, and the second objective was to establish the Halal and Catering Regulations on the merchant vessel for the Malaysian flag. The problem is that seafarers feel insecure about the preparation of halal food and no regulations have been issued to date. In fact, this study requires Qualitative methods because several actions related to the Halal-Toyibban Policy and food preparation rules should be obtained through closed-ended interviews with Halal regulatory experts, ship-owners, and selected stakeholders. Therefore, the analytical process will refer to the use of transmitted transitions from oral to text through the coding system in facilitate the content analysis process; and further to the level of discussion and findings. Ship-owners should ratify the Halal and Catering Regulations once they are enacted. The results of this study are expected to formulate the framework for the Halal and Catering Committee involving the agency by reference to interdependent theory. The second finding was to formulate a draft of the Halal and Catering Regulations on the Malaysian merchant vessel by reference to the application of benchmarking theory. Finally, this study will benefit the Muslim seafarer with the cooperation of the ship-owner and the relevant government agencies.