The practice of halal concept among food premises in Perlis

• Main Author: Nadiah, Abdul Lateb
• Format: Thesis
• Language: English; English; English
• Published: 2019
• Subjects: BP174 The practice of Islam
• Online Access: https://etd.uum.edu.my/8537/1/s823432_01.pdf; https://etd.uum.edu.my/8537/2/s823432_02.pdf; https://etd.uum.edu.my/8537/3/s823432_references.docx; https://etd.uum.edu.my/8537/

Even though the term halal is already known in this society, the practice of halal concept is not well understood by people especially the Muslim food operators in this country. Thus, this study was conducted to explore the practice of halal concept among food premise in Perlis. Its objective is to explore the concept of halal applied in Malaysia Halal Certification and to identify the practice of halal concept among food premises in Perlis. This study is a qualitative research using a phenomenology approach. Data collection was conducted by using document analysis using Manual Procedure for Malaysia Halal Certification (Third Revision) 2014 (MPPHM 2014) and followed by field interviews of six informants of food premise operators in Perlis. Data will be analyzed using the inductive analysis approach by using Creswell analysis. The halal concept and the practice of halal concept are divided into four aspects which are pure, hygiene, safe and quality. It was found that all of the informants have applied those four elements of halal concept except for only one informant who did not practicing the hygiene element correctly. Overall, all of the informants have good understanding and awareness in practicing the halal concept at their food premise. Thus, high awareness and commitement about halal concept is needed especially to food premise operators so that all those four elements of halal concept is been practicing in the best manner.