Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

Abstract

The increase number of cases on the misuse of halal logo and questionable status of halal food has raised many concerns among the Muslim consumers regarding the status of halal food in Malaysia. The various reports on the issues of fraud in halal food also indicate that there are weaknesses in the procedure of determining halal food. In this case, an investigation on the procedures and standard reference used by the Department of Islamic Development Malaysia (JAKIM) to determine halal food in Malaysia needs to be conducted in order to gain the consumer's trust and confidence on JAKIM's logo. This study advocates that the concept of halalan tayyiban should be used as the framework to determine halal products as it considers both the physical and spiritual benefits of the food to mankind. So far, it has not been proven that the standard references used by JAKIM are consistent with this concept. Specifically, this study aimed to investigate the application of halalan tayyiban in the standards and procedures used by JAKIM to determine halal food in Malaysia. For this purpose, a framework for determining halal food based on the concept of halalan tayyiban has been developed. Four main standard references used by JAKIM, namely the Malaysian Standard MS 1500, MS 1480, MS 1514, Halal Food Manual Procedures, Food Acts 1983 and Food Regulations 1985 were then analysed based on the developed framework. Additionallly, semi-structured interviews were conducted with selected key personnel from JAKIM to verify the application of halalan tayyiban in the procedure of issuing halal food certification. This study revealed that the standard references used by JAKIM were consistent with the concept of halalan tayyiban. The practice taken by JAKIM's personnel to issue the halal food certification also conformed to the concept of halalan tayyiban. It can be concluded that JAKIM has applied the concept of halalan tayyiban in determining halal food in Malaysia. These findings help to improve the consumers' confidence on the food determined as halal by JAKIM. They also contribute to development of the well-being and sustainability of a community, especially the Muslim community.

Positioning food safety in Halal assurance

“…In addition, in the Arif and Sidek (2015) study analysis 420 and interviews with auditors were conducted, however on-site audits were not carried out in JAKIM's Halal 421 certified establishments, which would have shown, whether or not the "Halalan Toyyiban" requirements were 422 applied in practice and whether the approach of scattered requirements with responsibility to different 423 institutions would have been viable or not (Arif & Sidek, 2015 In the comparison it was clear that some of the basic principles of food hygiene were considered. The MS 463 1500:2009 briefly summarises the requirements for the production of safe food, but they are not further 464 elaborated in detail.…”

Progress and challenges associated with halal authentication of consumer packaged goods

“…The word halal originates from the Arabic word which means to set free, to let go, to dissolve and to allow or to exit from something that is illegal . It refers to commodities prepared, processed, transported or stored using any appliance or facility that is free from anything unlawful as per Islamic Sharia law…”

“…In the general guidelines outlined by Codex Alimentarius, the definition is more towards the term ‘halal’ as quality attributes are framed and enforced by competing authorities. Nevertheless, countries such as Malaysia have adapted the ‘halal and tayyiban’ concept as the criterion for consumer products …”

“…It is also unclear whether the term ‘halal and toyyiban’ is to be applied together or independently. Although many scholars describe it as a combined approach, usage of the term halal is being practiced more commonly. These differences create confusion for producers, who may not know which authority to consult in order to get their product certified for the right market .…”

Relationship between Halal Traceability System Adoptions on Halal Food Supply Chain Integrity and Performance

“…In addition, Halal is also defined as permitted, allowed, lawful and legal (Mohammad, 1993;Lada et al, 2009;Batu and Regenstein, 2014;Ismail and Laidey, 2014;Arif and Sidek, 2015). Generally, Halal means lawful and permissible according to Islamic law and principle (Samori et al, 2014) which refers to the teachings of al-Quran and exemplary conduct of Prophet Muhammad as quoted in Hadith (Yusuf et al, 2016).…”