Travel Reference
In-Depth Information
from halal perspective
S. Bachok & C.T. Chik
Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam, Malaysia
M.A. Ghani & M.K. Ayob
Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Malaysia
ABSTRACT: Malaysia is being recognized as an Islamic country although there are multiracial popula-
tion such as Malay, Indian, and Chinese. In Malaysia and other countries where most people are Mus-
lims, consumers are very concerned in food related issues, halal food production and food services. From
Muslim perspectives, products with halal logo are much more meaningful and crucial compared to those
with International Organization for Standard (ISO) recognition for Halal food. In line with the emergent
of Muslim population all over the world, the awareness for halal food are also increasing. This study was
conducted to identify the intention, level of awareness and practices in implementation of halal in bakery
and confectionery industry in Malaysia. It is also beneficial for Muslim and public to know the status of
food taken especially bakery product in their daily lives. The objective of the study was to know the con-
sumer awareness and trust on product. In obtaining the information of the topic of interest, quantitative
approach through questionnaire survey with bakery operators had be conducted. The findings showed
that Halal logo is an influencing factor in determining the consumer confident before making informed
choice of their purchase. The results also suggested a few guidelines for manufacturer to improve their
production in attracting Muslim consumer to purchase bakery products. In producing halal bakery prod-
uct, all of the raw ingredients must be halal and must not cross contact with any equipment that has been
used for non-halal food. For the industry, this study can be used as a guideline to produce halal product
and food according to syariah. It also acts as reference for any future study in the related field mainly in
Malaysia.
Keywords
:
Non-halal ingredient, halal practices, bakery. confectionery
1 INTRODUCTION
business has mushroomed and this adds to the
bakery consumption among local consumer.
Various incidents of breach of regulations has
been seen among the food operators, who openly
seems not to care and do not respect the rules that
have been prescribed in Islam. Issues of food mixed
with haram substances such as involving swine
and its derivatives has been heard and reported in
the news. In line with the issue, consumers often
received anonymous news regarding certain food
products that suspected contained haram sub-
stances that lead to the dilemma among the Mus-
lim consumers. This is questionable or suspicious
food and more information is needed to categorize
them as Halal or Haram. They are often referred
to as
Mashbooh
, which means doubtful or ques-
tionable. Majlis Ugama Islam Singapura (MUIS)
(1991) stated that Halal foods are good because of
all the sources of the food are lawfully good. In
other words, the concept of halal must be parallel
Halal and haram issue in food has been discussed
quite extensively because food is consumed into
our body. The term
halal
is from (halla), Halal food
is food that is prepared, stored, manufactured,
slaughtered and served in a manner required by the
Syariah Law
. The term
haram
is an arabic word
which means prohibited or unlawful. Eating and
drinking haram food and drinks is forbidden for
every Muslim. The ingredients and the preparation
of foods must be permitted based upon Islamic
teachings: the equipment used in preparing and
processing the food must be clean from the Islamic
point of view, in addition, the food is stored and
served in a manner required by Syariah. Bakery
product is a new emergent business in Malaysia.
Baked goods are enjoyed whether as a substitute
for our staple food rice or also as an item for leisure
in the afternoon with coffee. Even bakery home
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