Any fraud or wrongdoing that occurs in the halal food industry can have a severe impact on the safety and integrity of halal food products. Whistleblowing is one of the methods that can be used to combat fraudulent halal food and food safety issues. Some illegal, unsafe, or unethical behaviour may not be discovered by top management or Halal authorities. The safety and integrity of Halal food industry depend on the honesty of the food producers. Hence, whistleblowing is encouraged and should be practiced to counter the possibility of Halal food fraud occurrence. The purpose of this research is to determine the level of whistleblowing intention among employees of Halal certified food manufacturing companies and assess the level of factors influencing this intention (attitude, subjective norm, perceived behavioural control, perceived organizational support, religious obligation, knowledge, personal cost reporting, personal responsibility, and seriousness of wrongdoing). The survey was collected among 210 of employees of Halal certified food manufacturing companies in Selangor via a structured questionnaire. The results revealed that the level of whistleblowing intention among employees is very good and most means scores of the factors influencing employee’s decision to whistleblow are positive and favourable. The low mean score for personal cost reporting suggests minimal perceived personal costs associated with whistleblowing. Recommendations to implement whistleblowing system as food fraud prevention needs to be explored as employees’ intention was positive. Suggestions are also presented to ensure that reporting any wrongdoing within companies has a positive effect in preventing such incident.

Halal food fraud, such as fake Halal logos and adulteration, may happen due to irresponsible manufacturers seeking to maximise profit. Furthermore, Halal food fraud has been increasing over the years in Malaysia, and this issue needs to be considered since it is a major threat to Malaysia's reputation as an international Halal hub. One of the effective measures in reducing Halal food fraud is whistleblowing. In order to encourage whistleblowing, governments have established laws and policies to protect whistleblowers, but a lot of people are still unwilling to blow the whistle due to the retaliation that whistleblowers will face. Factors that may influence this ethical behaviour need to be studied. Therefore, the purpose of this article is to conceptually discuss potential factors (ethical climate types, organisation size, tenure, supervisor status, and religious obligation) that influence employees' intention to be involved in whistleblowing. A research model is proposed, followed by the developing of research hypotheses to test the model. In addition, the study's protocol (detailed plan) is later described. The theory of Ethical Climates will be used to guide this study. Data will be collected through convenience sampling by distributing self-administered questionnaires to 300 employees from Halal food companies in Malaysia. The collected data will be tested using Exploratory Factor Analysis (EFA) and Structural Equation Modelling-Partial Least Square (SEM-PLS). The findings from this study will help Halal food companies improve their whistleblowing practices. In addition, this study is useful for relevant policymakers to support whistleblowing practices.

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Technically, HTFQM system has applied conventional standards in addition to halal standard to control the quality. Such application is said to have a more significant impact on both technical and shariah aspects, thereby increasing the marketability of halalan tayyiban food products locally and globally. Some cases reported that this may allow some producers to make an immediate profit by committing an offense in food quality management such as food adulteration. Therefore, the objectives of this paper are to discuss the ideal principle of HTFQM that can be applied as a basis in daily activities and not only just for product quality. Based on the Quranic verses related to halalan tayyiban concept, the principles of HTFQM could be formed by taking into consideration all the aspects of the physical and spiritual as well as material and supernatural elements. The seven principles are the features of food according to Islamic law (P1); the good source of food (P2); the quality, safety and hygiene of food (P3); obedient to the commands and prohibitions of Allah SWT (P4); not excessive or extravagant (P5); the implications of good moral and spiritual (P6); and the goal of prosperity in the world and Hereafter (P7).