Exploring whistle-blowing intention among employees in Halal-certified food companies

• Main Authors: Razali, Nur Hidayah, Mat Yusoff, Nabiilah, Abdullah, Moha Asri, Ahmad, Anis Najiha
• Format: Conference or Workshop Item
• Language: English; English; English; English
• Published: 2021
• Subjects: BPH117 Consumption. Halal issues. Standards. Certification. Halal status
• Online Access: http://irep.iium.edu.my/94956/1/Poster%20whistleblowing.pdf; http://irep.iium.edu.my/94956/8/PP017_SAPPHAT%202021_Notification%20of%20Acceptance.pdf; http://irep.iium.edu.my/94956/9/Programme%20Book%20SAPPHAT%20V%202021.pdf; http://irep.iium.edu.my/94956/10/Programme%20Book%20SAPPHAT%20V%202021.pdf; http://irep.iium.edu.my/94956/

Whistleblowing is one of the countermeasures proposed to reduce the vulnerability of the halal food supply chain. Despite the importance of whistleblowing as a monitoring mechanism, limited studies were conducted concerning whistleblowing intentions in the halal food sector. This research is p...