Positioning halalan toyyiban in halal food system: production, processing, consumption, marketing, logistic and waste management

• Main Authors: Zainal Arifin, Syifa', Ahmad, Anis Najiha, Hashim, Yumi Zuhanis Has-Yun, Mohd Latiff, Nur Hanie, Babatunde, Jaiyeoba Haruna, Samsudin, Nurhusna, Mohd Said, Norsabrina
• Format: Article
• Language: English
• Published: IIUM Press 2021
• Subjects: Q Science (General); TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/91174/1/91174_Positioning%20HalalanToyyiban%20in%20Halal%20Food.pdf; http://irep.iium.edu.my/91174/; https://journals.iium.edu.my/inst/index.php/hs/article/download/30/37/364; https://doi.org/10.31436/hs.v1i2.30

The halal food industry is founded based on the concept of Halalan Toyyiban (HT), as commanded in the Qur’an. However, as reflected in the current halal standards, requirements, and practices, the current approach of HT may overlook some components that are supposed to be an integral part of the con...