Perceptions and current practices in bakery industries from halal perspective - Theory and Practice in Hospitality and Tourism Research - page 440

4 CONCLUSION Most of the weakness of association and authorita-

tive bodies in this country is in terms of monitoring
and this is evident from the issues raised and hotly
debated and discussed about halal food nowadays.
Monitoring should be conducted from a small com-
munity to the largest community. Complete organi-
zational structure and the frequency of monitoring
are necessary to ensure that the role and function
of the body and the associations involved are on
track. Hopefully this study has given all the bene-
fits to the Malaysian especially Muslim to be aware
on the type of products they consumed. In addi-
tion, it had been as a reference to Malaysia's Halal
certification policy and procedure. Furthermore,
this study perhaps can be a reference for any future
study in the related field mainly in Malaysia. This
study will benefit all Malaysian especially Muslim
to be more particular on the type of product they
consume. Additionally, it could be use as a reference
to Malaysia's Halal certification policy and proce-
dure. Furthermore, this study perhaps could also be
a reference for any future study in the related field
mainly in Malaysia.

The study sought has been conducted as part of the
understanding on the perception and practices of
Halal in Bakery and Confectionery industry. Based
on the analysis of questionnaires and conclusions
that have been made, some action and joint atten-
tion should be taken to overcome the ambiguity
and lack of sensitivity of the respondents in some
areas that have been identified. Some ambiguities
identified in the survey are respondents' prefer-
ences and perceptions in Halal food regarding the
issue of basic materials and additives as well as
the issue of scientific ambiguity of the concept of
Halal food as a whole.
Individuals and employers should strive to
improve their knowledge in nutrition-related issues
in terms of halal concept. This can be done by
following the seminars, conventions, exhibitions,
lectures and classes organized by parties either
formal or informal. The operators should consult
and discuss the problems they face on processes
and ingredients with authoritative parties. Asso-
ciation and establishments involved among such as
JAKIM, Consumer Association, non-governmen-
tal organization, communities within the society
should prepare educational facilities and guidance
for society. The lack of knowledge of operators and
staff on scientific issues (additives in food) should
be thoroughly and promptly resolved by the parties
involved in providing education to the people espe-
cially JAKIM. This monitoring should be carried
at all times to ensure every bakery operators and
users are always aware of halal, all relevant infor-
mation can be channeled, their problems are iden-
tified, monitored and enforcement of the law can
be implemented on the target audience successfully.

REFERENCES

Abdul Rahman, M. (1999). Halal Food Practice: Malaysia
Experience . Unpublished paper presented by Director
of Research Division, Department of Islamic Devel-
opment Malaysia (DIDM). Kuala Lumpur.
Majlis Ugama Islam Singapura. (1991). Muslim diet:
Halal food and haram drink .
Talib, A., Ali, M., Anuar, K. & Jamaludin, K.R. (2008).
Quality assurance in halal food manufacturing in
Malaysia: A preliminary study. Paper presented at the
International Conference on Mechanical & Manufac-
turing Engineering, Johor Bahru, Malaysia.