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

• المؤلفون الرئيسيون: Razali, Nur Hidayah, Mat Yusoff, Nabiilah, Abdullah, Moha Asri, Ahmad, Anis Najiha
• التنسيق: Conference or Workshop Item
• اللغة: English; English; English; English
• منشور في: 2021
• الموضوعات: BPH117 Consumption. Halal issues. Standards. Certification. Halal status
• الوصول للمادة أونلاين: 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 proposed to fill the gap. The primary objective of this study is to learn the employees’ perspectives about whistle-blowing. The findings provide new knowledge and guidance on the framework model on the whistleblowing intentions among employees. This will serve well with the needs of the halal food industry players, agencies and companies and policymakers