Enforcement of Halal Certification Compliance in Food Outlets: Hygiene Perspective

Nurul Hidayah Che Hassan, Aliya Yasmin Mohamad Nizam, Md Hamzaimi Azrol Md Baharudin and Siti Zafrina Mohd Zahari
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Nurul Hidayah Che Hassan: Academy of Contemporary Islamic Studies, University Technology MARA Pahang, Jengka Campus, Malaysia
Aliya Yasmin Mohamad Nizam: Academy of Contemporary Islamic Studies, University Technology MARA, Shah Alam Campus, Malaysia
Md Hamzaimi Azrol Md Baharudin: Academy of Contemporary Islamic Studies, University Technology MARA Pahang, Jengka Campus, Malaysia
Siti Zafrina Mohd Zahari: Academy of Contemporary Islamic Studies, University Technology MARA Pahang, Jengka Campus, Malaysia

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 6, 1304-1313

Abstract: Halalan Toyyiban are two main aspects that cannot be separated when it is applied in halal practice. In Malaysia, the halal certificate holders have full responsibility to ensure that halal integrity in all their operations is maintained whether in terms of raw materials, tools and utensils used, workers, or the production area itself. Although Malaysian halal standards have been set in accordance with relevant laws, it is undeniable that there are constraints and challenges in implementing halal certification for a food premise. Thus, the objectives of this research are to identify the concept of hygiene in halal practice according to Shari’ah and to examine the current issues on halal implementation among food premises from a hygiene perspective.

Date: 2025
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