Halal food

Despite Nigeria " s large Muslim population of 77.3 million citizens, very little research has been carried out in terms of addressing Halal needs in Nigeria. This study reviewed the perspective of abattoir workers " involved with Halal beef in two abattoirs in Abuja. The research made use of primary data gathered by conducting telephone interviews, using semi-structured interview questions. Although the National Agency for Food and Drugs Administration Control (NAFDAC) guidelines which govern Halal beef handling in Nigeria proved to have commonalities with those recommended by the Jurisdiction of Department of Islamic Development in Malaysia, (JAKIM), the findings revealed that there was a general lack of awareness about either of those guidelines amongst the abattoir workers interviewed. The abattoir workers that participated indicated that their perception of what constitutes Halal beef handling best practice was based on personal opinion. Thus, there is the need to create better awareness on the current guidelines for Halal beef handling provided by NAFDAC. Furthermore there is a need for Halal beef handling training for the abattoir workers in Nigeria. This was evidenced in the fact that additional Halal beef logistics activities such as packaging, storage and transportation were found to be carried out by third party logistics (3PLs) organizations which made it difficult to ascertain the Halal integrity of the Halal beef supply chain.

Dans La République et le cochon, l'historien et sociologue Pierre Birnbaum s'interroge sur les causes du « retour du cochon » et des messages d'exclusion alimentaire à l'égard des régimes halal et casher. Dans le chapitre introductif, l'auteur plante le décor d'une France contemporaine où se sont multipliées ces dernières années ces « soupes aux lards et aux cochons » qui célèbrent la nourriture interdite des autres. Pour lui, cette intolérance ne se limite pas aux extrêmes mais touche la droite républicaine comme le suggèrent les propos de ses plus hauts représentants : le Premier ministre Fillon et le président Sarkozy, l'un à propos de l'abattage rituel qualifié de « traditions ancestrales ne correspondant plus à grand chose », l'autre à propos du halal qui serait « au coeur des préoccupations des Français ». À gauche, François Hollande n'a-t-il pas proclamé que, lui président de la République, « le halal ne sera jamais toléré dans les cantines scolaires » ? P. Birnbaum entend ainsi traiter d'un sujet d'actualité qui dépasse les clivages partisans. Peu intéressé par l'histoire immédiate des trente dernières années, il s'emploie ici à mettre en perspective ces positions actuelles avec les débats alimentaires qui se sont déroulés dans la sphère politique depuis la fin du XVIIIe siècle. Ainsi se présente l'ouvrage très documenté d'un des principaux spécialistes de l'histoire des juifs en France, basé sur une recherche archivistique originale et destiné à expliquer une thèse communément partagée (mais jamais démontrée) : le cochon serait un marqueur identitaire de la nation française « célébré par les représentants de la nation les plus divers comme un emblème qui unifie les manières de faire, de sentir, de se réjouir de tous les citoyens » (p. 25).

This is an analysis of the model of Indonesian consumer behavior in choosing halal food, that some researcher found various influencing factors there. Legal theory is using in this paper that was describe There is no standard model for choosing halal food, religion is not the main reason for a Muslim, even though devout Muslims tend to really consider the halalness of a product. Healthy and hygienic is also important for them. Index Terms-Halal food, behavior and law on guarantee of halal products

Halal warehouse is part of the Halal supply chain services which is offered by Halal logistic providers to meet the demand from Halal industry. However, according to the Halal warehouse service providers, the adoption rate of their service among Halal manufacturers in Malaysia is very low compared to the total number of Halal certified manufacturers. By adopting the Technology, Organization and Environment (TOE) framework, this study investigated what are the determining factors for Halal manufacturers to adopt Halal warehousing services. Data was gathered from 140 participants in the Malaysia International Halal Showcase (MIHAS 2013). Structural Equation Modelling (SEM) approach was used to test the relationship between research model constructs. The findings show that awareness and top management attitude are positively related but complexity and supplier availability was negatively related for adoption decision of Halal warehouse. The findings provided useful information for a better understanding regarding determinants to the adoption of Halal warehouse. Halal providers and government agencies related to the Halal industry should be more aggressive in promoting Halal services to increase the awareness so that it would be adopted by Halal manufacturers in Malaysia. Suggestion for future research are also included.

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In this paper, the authors attempt to define the need for an information system in the Agency for certifying Halal products, which would be based on knowledge and represent an early warning system for possible non-compliance with halal standards in a production process. In the paper, authors emphasize the importance of database of halal products and its regular updates, as well as association of halal companies, all with the aim for promoting Halal products and an easier maintenance of the halal production process.<br>

The fast food industry is on in an upward trend. The demand for fast food product is now growing as it is convenience which suits the lifestyle of customers. With the changing lifestyle of Malaysian consumers, more educated people and affluent, people tend to eating-out especially in fast food restaurants. Along with the heavily promote through media and information technology exposure, customers has variety choice of fast food pattern and restaurants. Therefore, local fast foods restaurants have to be sensitive to these changing trends and to be innovative and get prepare to change accordingly to avoid from losing their existing and future potential customers. The aim of this study is to examine how the respondent’s perception will be influenced by factors of customer loyalty towards preferred fast food restaurants. With this important information, marketers or strategy planner can formulate or develop an appropriate strategy that able to outdo the competitors. Furthermore, they also can identify which factors will influence customer loyalty most and made innovative changes to keep track and add value to their fast food restaurants. Besides, this study will provide important information for Malaysia local fast food restaurant business to become more competitive in the current business practices circumstances. It is because this study will provide respondents’ perception towards their preferred restaurants. The findings of this study indicated that product quality, customer
satisfaction and brand trust is the dominant variable that drives the customer loyalty to preferred fast food restaurants.

Saat ini Indonesia sudah memiliki Undang-Undang tentang Jaminan Produk Halal (JPH). Artinya, setelah UU ini efektif berlaku maka semua produk yang masuk, beredar, dan diperdagangkan di wilayah Indonesia wajib bersertifikasi halal. Jenis produk yang dimaksud adalah terkait dengan makanan, minuman, obat, kosmetik, produk kimiawi, produk biologi, produk rekayasa genetik serta barang gunaan yang dipakai, digunakan, atau dimanfaatkan oleh masyarakat.

The halalan-toyyiban supply chain is a novel concept to the global market. This study encompasses the very first stage of this supply chain and attempts to unveil the practicalities in the production of halal chicken meat. The focus of research is on sourcing, i.e.farm practices, in particular the identification of the halalan toyyiban supply chain critical control points along this part of the supply chain. This study is confined to the Klang Valley, although more general principles can be extrapolated to production of halal poultry at large. A qualitative approach was used in identifying the halal/halalan and toyyib/toyyiban issues, and control points in sourcing, which are frequently interrelated.

This paper explores green and sustainability protocol in order to advance halal food standard in Malaysia.
Towards to be concern on climate change, population expected increase 3 billion in the next 40 years, rapidly developing nations and resource depletion, environmental degradation and loss of biodiversity, green food has been debuted internationally as a survival platform. Innovation of the significant green food production will need to be undertaken. This paper will discuss the implementation of green and sustainable practices in food stock management and food production in order to apply in halal standard.

Halal is an Arabic word meaning “lawful” or “permitted”. When it comes to food and consumables, Halal is the dietary standard of Muslims. With a few exceptions, all pure and clean things are considered Halal.
The opposite of Halal is Haram, which means “unlawful” or “prohibited”. When it comes to food and consumables following foods are Haram: Swine/pork and its by-products, animals improperly slaughtered or dead before slaughtering, animals killed in the name of anyone other than ALLAH, alcohol and intoxicants, carnivorous animals, birds of prey and land animals without external ears, blood and blood by-products, foods contaminated with any of the above products.
Not only food and beverages fall within the categories of halal and haram. Products such as toothpaste, shampoo, cosmetics, soaps, detergents, and deodorants also need to be considered, since haram products may have been used in the production process. Individual Muslims vary in how strictly they adhere to rules of halal and haram.
Increased awareness of culturally acceptable foods improves our ability to meet the needs of a diverse society. It is important to take into consideration each individual’s perspective on his/her cultural and religious practice. The information provided in this guide will assist you when planning and serving meals, snacks or refreshments for the Muslim community.

When discussing matters of Halal audit, most of the time, people will get confused about the process of auditing. They tend to get confused over which type of audit, internal halal audit, JAKIM & JAIN certification/surveillance/recertification audit or suppliers or vendor audit. Each of the audit processes is different in its own right. Understanding the subject matter first, is crucial in understanding the process of auditing, either in the first, second or third-party audit.

Halal warehouse is part of the Halal supply chain services which is offered by Halal logistic providers to meet the demand from Halal industry. However, according to the Halal warehouse service providers, the adoption rate of their service among Halal manufacturers in Malaysia is very low compared to the total number of Halal certified manufacturers. By adopting the Technology, Organization and Environment (TOE) framework, this study investigated what are the determining factors for Halal manufacturers to adopt Halal warehousing services. Data was gathered from 140 participants in the Malaysia International Halal Showcase (MIHAS 2013). Structural Equation Modelling (SEM) approach was used to test the relationship between research model constructs. The findings show that awareness and top management attitude are positively related but complexity and supplier availability was negatively related for adoption decision of Halal warehouse. The findings provided useful information for a better understanding regarding determinants to the adoption of Halal warehouse. Halal providers and government agencies related to the Halal industry should be more aggressive in promoting Halal services to increase the awareness so that it would be adopted by Halal manufacturers in Malaysia. Suggestions for future research are also included.

Halal management is managing of all the function and activities necessary to able to achieve the objective of halal products. Halal system is defined as the organisational structure, responsibilities, procedures, activities, capabilities and resources that together aim to ensure that products, processes or service will satisfy stated or implied aims

Halal Assurance System (HAS) is an integral part of a company’s halal integrity, especially for halal certification purposes. It will ensure that halal practices is implemented, company-wide, with accuracy and diligent. With HAS, the level of products and services reliability and consumer confidence will increase, knowing that halal is adopted systematically and according to Shariah law.
To set up a HAS system, simplistic yet functional, is not an easy task. It requires commitment from all stakeholders, especially the management and the employee. The main objective of HAS is to minimize halal risk, reducing the fallout in the worst case scenarios and eventually initiate a corrective action.
This book will help foodservice managers and food producers in creating HAS system within their organization. The setting up process is based on the Halal Certification Manual Procedure (2nd Revision 2014) and The Guidelines for Halal Assurance Management System 2012 develop by JAKIM.

Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations a...

Decision tree techniques was used to assess the possibility of Halal Critical Point (HCP) manifesting itself in the Halal slaughtering and processing flow. The Assessment branches into Four (4) distinctive areas which relates with halal slaughtering. The slaughtering procedures, tools, slaughterer and the animal have been identified as the four pillars of Halal slaughtering. Humane and hygienic treatment has been added as to ensure, both Halal and Toyyiban aspect are covered in the process. Humane treatment have been found to be detrimental to the livestock being slaughtered as it has a direct consequences on the livestock wellbeing and meat quality, thus affecting the Halal integrity, as a whole.

Traceability is part and parcels of functional Food safety and quality systems. It is also included as part of the Halal Assurance systems (HAS) and Internal Halal Control Systems (IHCS). Foodservice establishment that applies for Malaysian Halal certification needs to establish a traceability program, either in the Halal Assurance Systems or Internal Halal Control Systems (IHCS). These requirements were imposed in the proposed Malaysia Halal Management Systems (MHMS) 2019 manual which is to be launch soon. Implementation of traceability is much easier in food manufacturing as the nature of the products itself, which is tangible and poses longer shelf life as while foodservice products tend to be highly perishable and consumable in a short period. Questions arise on the adoption of traceability practices in foodservice operations since tracking and tracing material through the supply chain in foodservice is quite complicated and sometimes vague. This articles discusses the adoption of traceability in a foodservice operation that could be used by micro, small and large-sized business operations and highlights some of the practices.

Asam Pedas or loosely translated " Hot & Sour Gravy " is a typical dish endemic in the Malay Archipelago. Variations of these dishes can be found as far as the Indian subcontinent and china where a dish which has similar characteristics exist, with slight changes in cooking techniques and ingredients to suit local taste. Research of known literature and analysis of the recipe using keywords in context (KWIC) distinctively classify asam pedas into three flavors and character profile which are Sour, Spicy and aromatics elements. Further dissecting of the recipe; indicate a proportionate ratio between these elements generally classifies the asam pedas into regional dishes.

Alhamdulillaah, kita patut bersyukur bahwa ummat Islam di Indonesia telah memiliki panduan dasar untuk melaksanakan penyembelihan hewan qurban di era new normal ini.

Terbitnya Surat Edaran (SE) Direktorat Jenderal Peternakan dan Kesehatan Hewan Nomor : 0008/SE/PK.320/F/06/2020 pada 8 Juni 2020 lalu, tentang Pelaksanaan Kegiatan Kurban dalam Situasi Wabah Bencana Nonalam Corona Virus Disease (COVID-19), telah memberikan kemantapan tekad bagi kita semua untuk turut menyukseskan qurban di tahun ini. Melengkapi panduan pemerintah yang telah ada sebelumnya, yaitu : Peraturan Menteri Pertanian Nomor 114/Permentan/PD.410/9/2014 tentang Pemotongan Hewan Kurban.

Panduan praktis qurban di era new normal yang kami susun ini sejalan dengan yang telah ditetapkan oleh pemerintah dalam SE maupun Permentan yang telah disebutkan di atas. Tim kami mencoba memberi gambaran yang lebih sederhana agar mudah dipahami oleh masyarakat.

Selain itu, panduan ini dibuat berdasarkan realitas yang telah diujicobakan terlebih dahulu, sehingga lebih aplikatif untuk diterapkan oleh masyarakat.

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Muhammad Adam Abd Azid, Mohd Farhan Md Ariffin, Mohd Izzat Abd Shukur, Muhammad Ikhlas Rosele & Mohd Safwan Harun. 2019. PENELITIAN TERHADAP AYAT 24 SURAH ‘ABASA (80): MENGUAK ‘IBRAH DALAM ISU MAKANAN KONTEMPORARI. In M.Y.Zulkifli Mohd Yusoff, Sadollah Ahrari, et al. (ed). Proceedings of the 9th Annual International Quranic Conference (MUQADDAS-IX). Wisma R&D, University of Malaya, pp. 1-12 (Non-ISI/Non-SCOPUS Cited Publication)

The revision of the MS1500:2009-Production, Preparation, Handling And Storage Of Halal Food standards is already five years overdue. The standards were scheduled to be revised in 2014, or every five years to ensure that it is relevant to the ever-changing Halal ecosystems. The first version of the standards was first to introduce in 2004. On the 3 rd of January 2019, the newly revised version of the Halal food standards was made public and gazzeted. The standards are now known as MS1500:2019 Halal Food-General Requirements (Third Revision). The essence of the revision among others is the addition of several clauses in the standards, the inclusion of terms and definition, and removal of Halal slaughtering from the standards. Existing Halal certificate holder need to align themselves to the new requirements. However, the impact of the revised standards is expected to be minimal.

The project of this bachelor thesis was carried out at the certification body Halal Quality Control (HQC) Germany, a leading Halal certification body for products and services. The author of this thesis is himself a Halal auditor at HQC Germany. The aim was to show, in the context of his work as an auditor, what the requirements of a Halal food certification and an associated Halal audit are, based on a case study. For this purpose, he took part in a pre-audit as well as in an initial certification audit.
The author felt that the topic was important because the issue of halal is interpreted very differently in practice, depending on whether it is a producer or consumer. Likewise, the importance of elaborating the topic was based on the fact that the halal food industry is globally growing in importance for both producers and distributors, as well as for consumers. So, the elaboration was cut off for interested consumers for Halal to the interested producers in the economic sector.
Within the framework of this thesis, the theoretical part was literary, while the main part or the practical part was about the certification and audit based on the practical findings.
In the theoretical part, the following relevant findings emerged:
- The market of Halal is the fastest growing market in the world, led especially by strong non-Muslim countries and their producers.
- For producers and consumers, Halal does not only concern Halal meat in particular, but also many other food sectors.
In the practical part, the following results became clear:
- The institutions that develop and prescribe halal standards worldwide are certain professional accreditation bodies consisting of experts in all relevant fields. These standards are subject to the standards of the International Organization of Standardization (ISO), GCC Standardization Organization (GSO), United Arabic Emirates (UAE) and others.
- The resulting certification standards are specified for the Halal certification institutes. Accordingly, auditing and certification is carried out in accordance with the Halal-guidelines of the result of these experts.
- From these results the work corresponding to the standards in the context of an audit and a certification, from the preliminary work by examination of relevant documents up to the certification.

Pengenalan Sejajar dengan perkembangan populasi masyarakat muslim di dunia, pasaran halal di peringkat antarabangsa turut mengalami peningkatan yang memberangsangkan. Hal ini berpunca daripada kesedaran masyarakat terhadap produk dan barangan halal sebagai kegunaan harian mereka. Bahkan konsep halal yang berasal daripada agama Islam tersebut tidak hanya berasaskan kepada faktor agama semata-mata, bahkan ia turut mengetengahkan kualiti sesuatu produk dan barangan sebagai subjek utama. Hal ini adalah bertepatan dengan konsep halalan thoyyiban yang menjadi tunjang utama dalam penentuan halal sesuatu produk dan barangan. Konsep halalan thoyyiban yang bersifat komprehensif dan universal ini seterusnya menjadi faktor utama kepada kejayaan Malaysia menjadi peneraju industri halal dengan penghasilan produk yang berkualiti tinggi di rantau Asia Tenggara. 1 Pelajar sarjana dalam bidang Syariah dan undang-undang, akademi pengajian Islam, Universiti Malaya.

Realizing the great demand of halal food in Malaysia and in the world in general, there are efforts by the government to make Malaysia as a regional hub for halal food products. The introduction of halal logo by JAKIM has generated awareness among Muslims consumer about the importance of consuming products that follow Islamic guidelines. Objectives of this study are to examine the level of awareness on Halal products and the respondents’ perceptions towards Halal Certification and JAKIM halal logo. Respondents in this study were educated students from Faculty of Syariah and Law at Islamic Science University of Malaysia. A survey was carried out using a questionnaire measuring the two variables using a Likert scales ranging from 1 - 5. This paper presents the results by using descriptive analysis data. The findings revealed that there is a moderate and positive respondents’ awareness on Halal and their perception towards Halal certification and JAKIM halal logo. This research also prove that the consumers rely on JAKIM halal logo in purchasing food products.

Almost every Muslim either fully practicing Islam or not is seriously concerned about what he or she eats. Muslims observe the divine laws in every aspect of life. There is a complete code of dietary laws present in the Holy Quran for the followers of Islam. Some basic principles are described as all foods are permitted except those mentioned clearly in the Holy Quran. The most recent advancements of biotechnology in field of food industry like status of GMO's, use of genes, enzymes, food additives or enhancer in food in Islam deduced by the Ijma or Qiyas. These if obtained from plant origin would be considered as Halal. If obtained from animals then Islamic Shari'ah put some restrictions about the animal that it should be permitted by Supreme law giver, and should be fit, clean and wholesome for health. The world has become global supermarket with the presence of improved communication and transportation system. Islam is the world second largest religion and more than 1.2 billion Muslims consume Halal products. The need of Halal food increases with the increase of Muslim population globally. The Halal foods should be mentioned clearly by labeling the hidden food ingredients, for example enzymes. The Muslim scholars need to infer opinions with the advancement of biotechnology.

Despite the importance of the Halal market segment and the growing revenues, nevertheless, not much has been done to understand on Muslim consumers. The issues relating to Muslim's specific attitude and food choices remain under research. Thus, this study aims to identify consumer perceptions and behaviour towards Halal Food consumption by providing conceptual framework that is relevant to Halal food consumption. This study is significant because it provides us the information and understanding on the concept of Halal food. The objective of this study is to create awareness and to educate us about Halal food.

Kumpulan Jurnal Ekonomi Syariah Tahun 2014

Diterbitkan oleh
Islamic Studies of Economics Group (ISEG)
Fakultas Ekonomi dan Bisnis
Universitas Padjadjaran
Jalan Dipati Ukur no. 35, Bandung 40132
Telp./Fax: (022) 2509055
Email: iseg.indonesia@yahoo.co.id
http://www.iseg-s1.fe.unpad.ac.id

Jurnal Ekonomi Syariah :
1. CORPORATE SOCIAL RESPONSIBILITY DALAM PERSPEKTIF ISLAM oleh Vita Sarasi & Resa Saridona

2. PENGARUH GOOD CORPORATE GOVERNANCE DAN UKURAN BANK TERHADAP EFISIENSI BANK UMUM SYARIAH DI INDONESIA oleh Muhammad Arriza Pasha & Tettet Fitriyanti

3. SISTEM KEUANGAN ISLAM VERSI 2.0 : SEBUAH KOREKSI TOTAL DAN PARADIGMA BARU oleh Chandra Natadipurba

4. THE APPLICATION OF MULTI-CLUSTER QARD FOR STRENGTHENING OF UMKM (MICRO, SMALL AND MEDIUM ENTERPRISES) IN INDONESIA oleh Galih S Mahardhika, Tiara P Sadewa Putri & Riesa Hoerienisa

5. STANDARD OF HALAL MARKET APPLICATION FOR INDONESIAN TOURISM DEVELOPMENT oleh Malinda Iriani, Arasy Jayanti Saputro & Galan Kusumasanjaya

This exploratory paper will focus on the role plays by the Malaysian polytechnics in halal education in the context of TVET. A review of previous literature highlighted several issues concerning dietary halal sectors in Malaysia.  Dietary halal in Malaysia has gained prominence exposure lately, due to the heighten awareness among Muslim consumers. Therefore, this has contributed to a surge in demand for halal food. Growth in halal sub sectors has a consequent effect with the demand for halal competent human capital resulting in demands for halal competent human capital by the industries cannot be matched by the educational institution. Polytechnics has taken up the role with other academic institution in filling the needs for halal competent workers by offering halal related courses at diploma level as well as short courses for the local communities. By doing this, ithas successfully positioned itself as an academic institution that meets the demands of the industry as the demand for halal competent workers which is expected to grow significantly due to new legislation introduces by the government, expansion of halal economy and increase awareness and interest in halal among consumer.

In the coming revision of the Halal assurance system guidelines, The Malaysia Halal Management Systems (MHMS 2019) and the Malaysia Manual Procedure For Halal Certification (Domestic) 2019 (MMPHC (D) 2019), a specific internal control method is said to be introduced for the micro and small enterprise, and also for certain Halal certification scheme. The proposed Internal Halal control Systems (IHCS), is a scaled-down version of the Halal Assurance Systems (HAS).

There are several methods in determining the Halal Control Point (HCP) in the Halal Assurance Systems (HAS) program. The HCP can be divided into two categories, either based on the Process or Ingredients/Raw Material. One of the methods used in determining HCP in the HAS program is by using the Decision Tree Technique. Decision Tree Techniques utilised a series of questions and responses to predict an outcome, based upon observation to either production processes or raw materials. This article will briefly discuss the used of Decision Tree Techniques for determining an HCP of a process in the Halal supply chain. The technique is useful to assess the possibility of HCP, which existed within the halal processing flow.

Halal has become the standard of safety and hygiene for products consumed by Muslims. Halal food has become a requirement for a Muslim. Every country has its kosher certification authority bodies each and certainly with halal standards are different which have been adapted to the needs of each country. Indonesia as a predominantly Muslim country that has a very high demand on halal products both food, beverages, pharmaceuticals and cosmetics. then, as a guide to the Al-Quran and Hadith are the main source become the main reference in the determination of halal and haram for Muslims. Halal foods are foods eaten halaalan, thayyiban plus mubaarakan and does not consist of unclean or impure good mix of substance, acquisition, process, vault until the presentation. As a Muslim of course, what we eat must be halal in order to survive this world and hereafter.