Food safety and halal context become major aspects for consumers. In the supply chain, players in each function will face problem that make food contaminated. In the halal supply chain, products which is food can easily lose its halal status because is contaminations in the process of supply chain. Halal practice is should be applied in the whole processes of chain from farm-to-fork so that creates Halal Toyyiban. In the practice of halal supply chain there can be risks of contamination with halal food. Many study have identified risk in halal supply chain, but most of study is only accomplished in certain activity. This study aims to develop a risk analysis and priority model in the upstream level of halal supply chain meat industry. This study used a semi-quantitative method with Multi Criteria Decision Making (MCDM) approach that used DEMATEL-Based ANP (DANP) to find out the correlation between 6 dimensions and the important of the 40 risks in the dimensions.