Finding & Methodology

FINDING :-
We have compiled the findings on the ISSUES AND CHALLENGES OF HALAL

IMPLEMENTATION IN THE FOOD INDUSTRY test that was done earlier in the.
Observation and interview are two types of surveys that have been used to gather
information on the difficulties and obstacles of halal implementation. Even though
the different findings & research.
A) halal, hygiene is highly valued
i) Halal cuisine is in high demand since it symbolizes cleanliness, food safety, and
quality. Many local food producers have adjusted their food production or at the
very least allocated a specialized Halal kitchen area since the image has changed
over time. In halal, hygiene is highly valued, and it encompasses all elements of
one's own body, clothes, equipment, and working environment for the
processing or production of meals, drinks, and goods. The goal is to ensure that
the food (of any sort) produced is safe, sanitary, and free of contaminants. A
threat to human health Hygienic food, drinks, and items can be characterized as
follows in the context of halal: devoid of najis, pollution, and potentially
hazardous bacteria
B) improper hygienic procedures in processing facilities
i) A good quality product satisfies the client's specifications. This implies that the
client defines quality based on a variety of subjective and objective food product
measurements. Purity, flavor, fragrance, color, maturity, safety, wholesomeness,
nutrition, or any other feature or trait of the food are examples of these. Even
though a product appears to be in ideal condition, such as well-colored,
attractive, and flavorful, it might be dangerous if it is contaminated with hidden
pathogens. Even though a product appears to be in great condition, such as well-
colored, enticing, and flavorful, it may be harmful due to undiscovered
pathogenic organisms, poisonous chemicals, or physical risks. Not every pollutant
is dangerous. A product that appears to lack many of the visual quality criteria,
on the other hand, might yet be safe. Food safety refers to the amount of
protection provided by maintaining food cleanliness. Food safety begins on the
"farm," or at the basic agricultural or fishing level. At every stage of the food
supply chain, special attention is paid to possible food safety issues and how they
might be avoided or addressed.
C) food products that are certified with halal certification are assuredly acceptable by
Muslim consumers as well as non-Muslim consumers.
i) The whole concept of halal covers the Shariah requirement from the aspect of
Islam as well as the hygiene, sanitation, and safety aspects. Hence, this review
seeks to investigate the issues and challenges as well as the current situation
concerning halal in Malaysia. For example, The food they are consuming may not
be halal to eat. But because of the lifestyle, are not aware of the halal-ness of the
food. For example, some food popular at this moment is Samyang Ramen
noodles and a popular product from Korea was propagated is a production from
Korea that is not halal and viral food from Korean process to Malaysian. But it
become a trend for youth in Malaysia called the “Ramen challenge” that they
recorded eating the spicy ramen and upload into the internet. Halal cuisine is in
high demand since it symbolizes cleanliness, food safety, and quality. Many local
food producers have adjusted their food production or at the very least allocated
a specialized Halal kitchen area since the image has changed over time. Halal,
which means “permissible” or “allowed” in Arabic, is essentially a way of life and
is not solely confined to the types of food that a Muslim is allowed to consume,
though food is a vital component for the sustenance needed to lead a meaningful
life. The bottom line is that Halal food is not just about what the food is but how
it is prepared.
D) Islamic rules and regulations in food preparation
ii) Provisions for the slaughtering process were eliminated from the Processing Of
Halal Food parts of the prior edition, resulting in a considerable change. For the
time being, this has left Halal slaughtering without clear criteria, which might
affect Halal-certified slaughterhouse certification. The requirement for hiring
Muslim specialists to oversee the Halal process, as well as Halal training for staff
and resource allocation, remains in effect. Other requirements include record
keeping, religious practice, and staff participation. Muslim employees must now
be allowed to practice their religious views, which include daily and Friday
prayers. All processed foods are Halal if the materials are Halal and the
processing is clean and devoid of pollution.
METHODOLOGY ;
This section covers the dissertation's research methodology, as stated in the title is
Issues and Challenges of Halal Implementation in the Food Industry. In this section,
the research strategy, research technique, research methodology, data collecting
methods, sample selection, research process, kind of data analysis, ethical issues,
and further detail. However, qualitative research's efficacy is strongly reliant on the
researchers' talents and abilities, and the results may not be seen as trustworthy
because are mostly based on the researcher's own judgments and interpretations.

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FINDING :-

We have compiled the findings on the ISSUES AND CHALLENGES OF HALAL

A) halal, hygiene is highly valued

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