The safety of food products is an important factor in preserving consumers' lives. Preserving life is one of the main concepts in achieving the objectives of legal legislation, which is referred to as maqasid shariah. This study focuses on implementing the concept of maqasid shariah, preserving life through the safety of food products to maintain the body and ensure human health, starting from preparing raw materials until the product is ready to eat. This study aims to refine the safety elements of food products and their relationship with the concept of preserving life in the maqasid shariah. Several elements of food product safety were found to be related to the concept of preserving life in the maqasid shariah, namely: (a) material elements in production (buildings and premises, manufacturing and logistics workers, raw materials and ingredients, and equipment and fittings); and (b) elements of the production process (product manufacturing, product packaging, product storage, and product logistics). In conclusion, this study suggests that the concept of preserving life in the maqasid shariah can be applied to the food manufacturing chain process through the food product safety elements identified. A field study approach using primary data as the main data is recommended for future studies to obtain a realistic picture of the implementation of the maqasid shariah in food product safety.

Food hygiene often referred to as food safety, is described as handling, preparing, and storing food or beverages in a way that minimizes the risk of foodborne illness. This principle, however, should be grasped and practiced by primary school students in their daily food consumption, particularly at school. The objective of this study is to determine the understanding level of food safety in school daily meals among primary school students to assuring the prevention of foodborne illness. Standard six students of KAFA Integrasi al-Hijrah in Kajang, Selangor were involved as respondents (n=82). The online version of the questionnaire and IBM SPSS Statistics computer software have been used as instruments in data collecting and data analysis respectively. The descriptive statistical analysis is in line with the Friedman test, which indicates that no significant difference between items with χ2(5) = 6.486, ρ = 0.262. This study suggests that primary school students of KAFA Integrasi al-Hijrah in Kajang, Selangor show a moderate understanding of food safety. The larger sample size involving multi-ethnic and cross-religion primary school students as a group sample is recommended for future studies.

Halal certification, which was introduced in 1974, takes into account aspects of law, safety, cleanliness, and quality aimed at safeguarding the interests of consumers. Halal certification issued by JAKIM has gone through several improvements and changes that focus on the concept of halal tayyiban. This concept is contained in the Malaysian Halal Certification Procedure Manual (MPPHM) which includes the aspect of preserving life which is one of the principles maqasid shariah. maqasid shariah is the objective of shariah and has had a direct impact on the aspect of food safety in preserving human life. The implications of Malaysia’s Halal certification to realize the objective of protecting lives from the aspect of food safety requires further study. This study aims to see the implications of Malaysia halal certification in meeting the needs of consumers from the aspect of safety and health, then this factor is seen from the point of view of the sharia maqasid of preserving life (Hifz Nafs). This study is qualitative and uses content analysis methods with data collection consisting of books, documents, journals, and websites of the agencies involved. The data obtained were analyzed using the thematic method through an inductive approach to achieve the objectives of the study. The findings of the study show that halal certification has a direct impact on the shariah objective (maqasid syariah) of preserving life that can protect the interests of consumers from a safety and health perspective. Therefore, entrepreneurs have a role to obtain Malaysia halal certification to apply the concept of Hifz Nafs in their companies to guarantee quality and safety.   Abstrak: Pensijilan halal yang diperkenalkan sejak tahun 1974 mengambil kira aspek hukum, keselamatan, kebersihan, dan kualiti bertujuan untuk menjaga kepentingan pengguna. Pensijilan halal yang dikeluarkan oleh JAKIM melalui beberapa penambahbaikan dan perubahan yang berfokus kepada konsep halalan tayyiban. Konsep ini terkandung dalam Manual Prosedur Pensijilan Halal Malaysia (MPPHM) merangkumi aspek memelihara nyawa yang menjadi antara teras utama maqasid syariah. Maqasid syariah merupakan objektif pensyariatan hukum memberi impak kepada aspek keselamatan makanan dalam memelihara nyawa pengguna. Namun begitu, implikasi persijilan halal bagi merealisasikan objektif memelihara nyawa dari aspek keselamatan makanan memerlukan kajian lanjut. Kajian ini bertujuan untuk melihat implikasi persijilan halal dalam memenuhi keperluan pengguna dari aspek keselamatan dan kesihatan kemudian faktor ini dilihat dari sudut pandang maqasid syariah memelihara nyawa (Hifz Nafs). Kajian ini berbentuk kualitatif dan menggunakan metode analisis kandungan dengan pengumpulan data yang terdiri daripada kitab, buku, dokumen, jurnal dan laman sesawang agensi yang terlibat. Data yang diperolehi dianalisis menggunakan metode tematik melalui pendekatan induktif bagi mencapai objektif kajian. Dapatan kajian menunjukkan bahawa pensjilan halal Malaysia mempunyai kesan langsung kepada objektif syariah (maqasid syariah) memelihara nyawa yang dapat menjaga kepentingan pengguna dari sudut keselamatan dan kesihatan. Oleh itu, pengusaha mempunyai peranan untuk mendapatkan pensijilan halal bagi mengaplikasi konsep Hifz Nafs dalam perusahaan mereka bagi menjamin kualiti dan keselamatan.

ICT is an important factor in supporting e-learning, especially in the post-pandemic period. However, ICT has also been found to have limitations in supporting e-learning. This study focuses on identifying the limitations of ICT support in pursuing e-learning and methods to address it at the higher education level. The final year student of Islamic studies at the Academy of Contemporary Islamic Studies, Universiti Teknologi MARA Shah Alam was involved as a respondent (n=87) after screening. The online questionnaire is used as an instrument of data collection as e-learning is still applied. The data is analyzed using IBM SPSS Statistics computer software. Friedman’s test results found a significant difference in the variable “Unsatisfactory internet access and coverage” (mean rank: 2.75) with χ2(3)=12.507, ρ=.006, and on the variable “Working in part-time jobs to accommodate the needs” (mean rank: 2.83) with χ2(3)=24.788, ρ=.000. This study suggests unsatisfactory internet access and coverage as a major factor in ICT limitations that is common in pursuing online learning among higher education students in UiTM Shah Alam. The students also had to work part-time jobs to accommodate this need. A qualitative approach, especially ethnography is recommended to be adapted to deepen the real situation based on the current reality of higher education students for future studies.

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