Issues of Halal Food Implementation in Malaysia

This paper attempts to review the issues and challenges of halal food implementation in Malaysia. Concepts of halal have been discussed in terms of definitions, and scopes have also been established. Istihalah is a new concept worth being debated in the context of halal food implementation and certification. Other issues such as halal certification and using logo to rectify halalness have also been extensively reviewed. Halal assurance system has been found to be a wholesome system that ensures other systems such as Good Hygiene Practice (GHP), Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) which has been established and incorporated together. It was found that consumer still has sceptical attitudes towards halal logo and certification, even though industry has found that the logo and status can be a marketing tool for business expansion. Halal governance hinders the process of certification, and thus has made it difficult for small and medium enterprise to establish halal status. Halal validity and traceability need to be established via research and development process. However, it is still under development and in need of support from universities and research centers. Additionally, there are still many areas need to be explored in implementing halal especially in hospitality sector. It is suggested that all public and private sectors to work together to overcome the issues and challenges of halal implementation in Malaysia.

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