Square(PLS).

Thefindingsshowthat the religious belief, exposure, certification logo, and health reason are
potential sources of Muslim awareness about halal consumption. However, health reason is the most
contributing predictor of level of halal awareness. It is hoped that the results from the paper would
provide another avenues for government and policy makers to improve their policy decisions and
mechanisms of making Muslims in Malaysia to be more aware of halal foods and products.

Visceral feeling by way of sensory perception towards the products/foods they used or consumed. Given
the significance role of awareness about halal in the life of Muslims and their obligations to be Shariah
compliant; this paper will address the determinants and identify the sources of awareness of Muslim
consumers on halal products or foods. It is argued that many things can lead to awareness of halal
products or food unfortunately, most of the previous studies only focused on halal certification logo.
Many problems are associated with halal logo (labeling) as the only source of awareness for Muslim
consumers on halal. This logo is also yet to be empirically proven as well. This paper delves into other
sources that can bring about awareness of Muslims on halal products in order to fill the void.

Methodologically, the paper utilizes both qualitative and quantitative approaches. Qualitatively, the
paper delves into literatures to identify those alternative ways and quantitatively tests them through
selfadministered survey using Partial Least Square (PLS). The findings show that the religious belief,
exposure, certification logo,

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The concept of halal products or foods is now gaining a worldwide discussion due to its recognition as an
alternative benchmark for safety, hygiene and quality assurance of what we consume or drink daily. Thus
products or foods that are produced in line with halal prescriptions are readily acceptable by Muslim
consumers as well as consumers from other religions. For a Muslim consumer, halal foods and drinks
means that the products has met the requirements laid down by the Shariah law whereas for a non-
Muslim consumer, it represents the symbol of hygiene, quality and safety product when produced
strictly under the Holistic Halal Assurance
Management System. Therefore, consumers nowadays are so much concerned and always be aware of
what they eat, drink and use. The awareness of the Muslim and nonMuslim consumers describes their
perception and cognitive reaction to products or foods in the market. As such, their awareness is an
internal state or a visceral feeling by way of sensory

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Halal, as a subject, however the methods and processes used to transform raw ingredients into food or
to transform food into other forms are often non-Tayyib. Integrating Halal and Tayyib concepts is
essential and a prerequisite in Halal certification for various products. If the process is not clean, and has
potential cross contamination or contains toxic ingredients, these products cannot be Halal certified, …

Conclusion

In summary Halal is a subject, whereas Tayyib is a process that should lead to clean and pure food as a
main objective and generate comfortable feeling as a main goal. If objectives and goal are accomplished,
the food can be declared as Halala Tayyiba. Utilizing both concepts, is essential in Halal food industries,
which require detailed evaluation of food contents with regard to Halal, toxicity, safety and hygiene
status. Halal certification bodies are strongly recommended to take into …

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Dafarenses(O)

Advantages of Tayyib with regard to food safety

Food is the fundamental source in our daily life, it contains essential nutrients, such as proteins,
carbohydrates, fats, minerals and vitamins, to provide energy for living and growing. The food industry is
offering us different choices with a variable food qualities. Importantly, food can be a potential vehicle
for disease transmission, thus the quality of food plays a significant role with respect to human health.
Food safety is essential in sustaining life and maintaining public health ….
Practical issues in Halal certification

Many of the food additives and ingredients as well as fruits, vegetables and meat are Halal, as a subject,
however the mathada FEEDBACK

And processes used to tran!

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The Halal-Tayyib relationship

The core definition of Halal is based on the

Islamic principle where it says everything is Halal by nature “He has also made subservient to you all that
is in the heavens and the earth” (Holy Quran, Surat Aljathiyah: 13). Non-Halal has been specified as
exception, and main exceptions of Halal are: ethanol (Alzeer & Abou Hadeed, 2016), blood, pork
(Jahangir et al. 2016), carnivores and omnivore animals, food contaminated with non-Halal ingredients
and food with potential toxic ingredients that …

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Tayyib have been described frequently in many publications (Arif and Ahmad, 2011,

Arif and Sidek, 2015). Most opinions suggest that Tayyib is related to food safety (Demirci, Soon, &
Wallace, 2016), but detailed practical description of Tayyib and rational association with Halal has not
been well clarified. Therefore, we believe that, it is necessary to develop a practical description and
application of Halal and Tayyib to facilitate our understanding of the relationship between both
concepts. Clear understanding of Halal and Tayyib will enable us to facilitate the determination whether
the end product, with regards to process and content, complies with Sharia or not. Here we present a
new practical description of the concepts: Halal, Tayyib and Khabith including their objectives, goals and
values in the context of food safety. The core meaning from Islamic point of view will remain the same.
2015). The Halal concept means

“permissible” and covers all human actions and deeds, which include eating, wearing, seeing and talking.
For Muslims, the Quran is a book of signs. Interestingly, whenever the concept of Halal is presented in
the context of food, the concept of Tayyib is explicitly coupled. Therefore, it is necessary to use the
combined expression “Halala Tayyiba” when Halal food is presented. The concept of Tayyib refers to
clean, pure, and comply with Sharia (Arif & Ahmad, 2011). As Halal is a concept that organize behaviour,
hence what we eat will have impact on our character (Jiang, King, & Prinyawiwatkul, 2014), Duaa
(supplication) acceptance and personality. The concept of “you are what you eat” is supported by Quran
“O you

Messengers! Eat of the clean and pure (Tayyib) and act righteously” (Holy Quran, Surat Almuminun: 51).
The contrary of Tayyib is “Khabith” which connotes to everything that is impure, brings harm and disgust
“makes lawful to them the pure things and makes unlawful to them impure things” (Holy Quran, Surat 1-
a’raf: 157). The concept of Halal and

Tayyib have been described FEEDBACK

The rational understanding of Halal, Tayyib and Khabith in the context of food safety is essential.
Considering Halal as a subject and Tayyib as a process, facilitates Halal certification procedure. The main
objective of Tayyib is to produce clean and pure, food and to create a comfortable feeling as a main goal,
which can be achieved if food is produced according to Sharia (Islamic principles). Halal labelled food
should reflect the concept of Halal and Tayyib, particularly the identification of all ingredients involved in
the production, determination of Halal and toxicity status, and removal of repulsive, Najis (ritually
unclean) and toxic ingredients.

Scope and approach

Initially Halal food was thought to be free from alcohol and pork. Later on Tayyib was strongly introduced
into Halal food production and led to include food safety requirements as part of Halal food certificates.
However, the practical description of Tayyib and the rational merging with Halal have not been well
clarified yet. In this context, we would like to give a practical overview of Halal, Tayyib and Khabith
concepts, their values and relationship to food safety.
Key findings and conclusion

The rational understanding of Halal, Tayyib and Khabith in the context of food safety is essential.
Considering Halal as a subject and Tayyib as a process, facilitates Halal certification procedure. The main
objective of Tayyib is to produce clean and pure, food and to create a comfortable feeling as a main goal,
which can be achieved if food is

International trade. Moreover, composite products may be mixed or contaminated with haram food.
Numerous ingredients like emulsions or aromas have an unclearly defined origin which are not obligated
to declare on the food label (Ceranic &

Bozinovic, 2009). Food can be contaminated with pork, added in the form of emulsifier or other
substances such as gelatine, enzyme, glycerine, and lecithin. For example, pork fat can be used in bread
as a substance of emulsifier E471 and E472. Other aspects of halal production that cannot be measured
analytically are animal welfare, the ritual slaughter method, treatment and separation of halal animals,
cleaning and disinfection, separation of halal and haram food at all stages of the halal food supply chain,
and low concentrations of haram contaminants. Certification and labelling are needed to show
consumers and buyers within the chain that products are manufactured by halal production methods.
Laboratory analysis of specific haram in aradionte and

In quality and safety certifications, basically fulfilling a quality standard’s minimal requirements is not
sufficient. According to Rodr?guez-Escobar, Gonzalez-Benito, and Mart?nez-Lorente (2006), the ISO 9001
certification is a sign that a company has introduced a quality management system, but it does not
guarantee that the system is working properly. Similarly, the food safety system can avoid food scandal
or crisis only if it is properly implemented (Wallace, Powell, & Holyoak, 2005). Therefore, research on
factors for effective implementation of management system is important to help companies identify
intervention strategies to improve their performance (Taylor & Taylor, 2004). Various dimensions of
critical factors for effective management system have been reported in food quality and safety system. A
complex set of factors in every country, region or food chain was found (Celava etal 2007)

FEEDBACK

The standard covers the requirements for the entire supply chain from sources to packaging, labelling
and transportation (Neio Demirci etal ., 2016). MS1500: 2009 implied strict standard as applicants or
certified manufacturers are only allow to produce and/or handle halal products to avoid cross-
contamination with non-halal materials. The standard not only covers religious requirements but it also
imposes strict hygiene practices; incorporates compliance with international standards of Good
Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) (Department of Standards Malaysia,
2009). The standard’s requirements is also consistent with the best practices of other types of food
quality/safety standards (Latif, Mohamed, Sharifuddin, & Mahir, 2014) and can be harmonised with
HACCP approach (Kohilavani etal ., 2013).

Highlights

 To explore verification of halal certificates using audits and laboratory analysis. >> To achieve
appropriate assurance of halal food products and proper labelling.

Information gathering by literature review, followed by eliciting expert opinion. Verification of halal
production can be improved to ensure meeting halal requirements. >> Consensus on halal requirements
is essential for unambiguous halal assurance.

Introduction

The global halal market is increasing (Nestl?, 2009, The-Economist, 2009). The halal food market is
currently worth 16% of the entire global food industry and could account for 20% of world trade in food
products in the future (Nestl?, 2009). Asia, Africa and Europe account for respectively 63%, 24%, and
10% of the global market (Hashim,

2010’ An tlv incr

Integrated …

Conclusion

This study shows the possibilities of embedding the Islamic Dietary law on to the HACCP approach. This
method is able to determine Haram/Halal bay using HACCP principles and concepts as a tool. Besides
that, this harmonized system gives an advantage to the manufacturers, monitoring bodies and
confidence to the customers due to the conformance and sustainability through the food chain ….