Contamination of halal food products

Tajudeen, Ahmad Labeeb; Abdul-Rahman, Ibrahim

doi:10.4324/9780429321146-6

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…In addition, the concept of halalan tayyiban promotes the idea of Muslims being conscientious about the origin and quality of their food. The concept promotes the intake of food that is devoid of contamination, pollution, and detrimental elements or impurities (Tajudeen & Abdul-Rahman, 2020). This entails refraining from consuming genetically modified food, highly processed food, or food that has detrimental elements.…”

Section: Brief Concept Of Halalan Tayyiban In Food Consumptionmentioning

confidence: 99%

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Anuar,

Mamat,

Tumiran

2024

MJSSH

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Halalan tayyiban is the main concept of food consumption for the Muslim community. The understanding level of halalan tayyiban may be diverse between males and females. This study aimed to compare the understanding level of halalan tayyiban food consumption among students of fully residential schools in Selangor by gender. Male and female students of fully residential schools in Selangor are involved as respondents (n=490). A questionnaire and IBM SPSS Statistics were utilised as instruments in data collection and data analysis, respectively. The data were analysed using descriptive statistics and non-parametric inferential statistics for comparing two independent group samples, the Mann-Whitney test. Mann-Whitney test indicates that “understanding of halalan tayyiban concept on food consumption” in “male” shows no significant difference (mean rank: 245.55) compared to “female” (mean rank: 245.45) with U=29856, ρ=.978. Overall, this study indicates that the comprehension of the halalan tayyiban concept in food consumption among students at totally residential schools in Selangor is likely to be similar for both males and females. A different population for a group of samples regarding this matter is recommended for future studies.

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Section: Brief Concept Of Halalan Tayyiban In Food Consumptionmentioning

confidence: 99%

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Anuar,

Mamat,

Tumiran

2024

MJSSH

View full text Add to dashboard Cite

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“…Islamic faith principles stipulate that the consumption of haram items can be detrimental to one's faith. Additionally, the intricacies of raw materials and industrial production processes increase the risk of haram contamination (Attum et al, 2018;Razak et al, 2018;Tajudeen et al, 2019). Hence, Muslim consumers diligently adhere to Halal standards, and quality Halal certification inspections have become integral to instilling consumer confidence in these standards.…”

Section: Literature Reviewmentioning

confidence: 99%

Application and Evaluation of the HAL-Q System in Hospital Kitchens

Sa-i,

Waehama,

Matimu

et al. 2023

jhasib

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After the outbreak of COVID-19, Thailand's public health has gained acceptance by many countries. As a result, more tourists and groups will be willing to travel to access public health services in Thailand. Therefore, there is a need for special foods. Among the types of special foods is Halal food, which complies with Islamic religious principles. Thus, hospital kitchens that meet safety and Halal standards are essential to meet the needs of hospital users, including patients and their relatives. However, a Halal management system in hospital kitchens is required to facilitate Halal food production and ensure quality and safety in terms of physical, chemical, biological, and Halal aspects. This independent study aims to investigate the implementation of the Halal Assurance and Liability Quality system, known as HAL-Q, in hospital kitchens to produce Halal food. This investigation involves a safety analysis consisting of four components: 1) a kitchen readiness assessment; 2) training courses to understand the Halal food production process; 3) on-site consulting to develop a QM manual for hospital kitchens; and 4) audits. Additionally, to verify contamination according to Halal standards, alcohol content and porcine DNA were determined. The results showed no contamination of alcohol and porcine DNA in any of the 20 raw materials used in the Halal kitchen. Chemical hazards were identified in the form of contamination with borax, pesticide residues, and formaldehyde in nine samples. However, the results showed no contamination of chemical hazards in any of the samples tested. Coliform bacteria were examined in 10 samples to monitor microbiological quality; however, no coliform bacteria were found. Furthermore, the results of the personal hygiene assessment of two cooks and employees involved in preparing Halal food indicated that both two cooks and employee passed the assessment for good personal hygiene. In conclusion, this study found that the Halal kitchen analyzed in the hospital has the potential and readiness to provide food services according to Halal standards.

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Contamination of halal food products

Cited by 2 publications

References 1 publication

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Application and Evaluation of the HAL-Q System in Hospital Kitchens

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