Cover Image

Halal Quality Management System: A comparison between Halal and Kosher

This study discusses Halal and Kosher Food. How are these different dietary systems managed by food establishments? The management of halal food has been studied from different perspectives. Management of Halal food issues in Singapore adopts the 10 principles of Halal Quality Certification Strategi...

Full description

Saved in:
Bibliographic Details
Main Authors: Adam, Abdul Rahman, Bahari, Che Amnah, Abdul Jalil, Mohd. Noh
Format: Article
Language:English
Published: 2020
Subjects:
B Philosophy (General)
BJ Ethics
Online Access:http://irep.iium.edu.my/79383/1/9%20itqan%20halal%20kosher.pdf
http://irep.iium.edu.my/79383/
https://journals.iium.edu.my/al-itqan/index.php/al-itqan/article/view/136
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.79383
record_format dspace
spelling my.iium.irep.793832020-03-03T08:37:51Z http://irep.iium.edu.my/79383/ Halal Quality Management System: A comparison between Halal and Kosher Adam, Abdul Rahman Bahari, Che Amnah Abdul Jalil, Mohd. Noh B Philosophy (General) BJ Ethics This study discusses Halal and Kosher Food. How are these different dietary systems managed by food establishments? The management of halal food has been studied from different perspectives. Management of Halal food issues in Singapore adopts the 10 principles of Halal Quality Certification Strategic Unit. However, no attempt has been made to systematically review the published literature on Halal and Kosher food system management. It has been an industry practice for caterers to apply Halal Certification even while they operate Non Halal Kitchens. It is very challenging for caterers to maintain the Halal Certification. The objective of Halal Quality Management system is to guide the Halal Certificate Holders in maintaining their Halal status. The principles developed contain very detailed to ensure that Halal integrity and trace ability are maintained as well as no religious breaches. The Muslim worker in the company plays a very important role in ensuring that this system is followed. Thus, this reminds the Non-Muslims to be very serious whenever they are involved in producing Halal Food to the Muslim community 2020-02 Article PeerReviewed application/pdf en http://irep.iium.edu.my/79383/1/9%20itqan%20halal%20kosher.pdf Adam, Abdul Rahman and Bahari, Che Amnah and Abdul Jalil, Mohd. Noh (2020) Halal Quality Management System: A comparison between Halal and Kosher. Al-Itqan, 4 (1). pp. 88-115. E-ISSN 2600-8432 https://journals.iium.edu.my/al-itqan/index.php/al-itqan/article/view/136
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic B Philosophy (General)
BJ Ethics
spellingShingle B Philosophy (General)
BJ Ethics
Adam, Abdul Rahman
Bahari, Che Amnah
Abdul Jalil, Mohd. Noh
Halal Quality Management System: A comparison between Halal and Kosher
description This study discusses Halal and Kosher Food. How are these different dietary systems managed by food establishments? The management of halal food has been studied from different perspectives. Management of Halal food issues in Singapore adopts the 10 principles of Halal Quality Certification Strategic Unit. However, no attempt has been made to systematically review the published literature on Halal and Kosher food system management. It has been an industry practice for caterers to apply Halal Certification even while they operate Non Halal Kitchens. It is very challenging for caterers to maintain the Halal Certification. The objective of Halal Quality Management system is to guide the Halal Certificate Holders in maintaining their Halal status. The principles developed contain very detailed to ensure that Halal integrity and trace ability are maintained as well as no religious breaches. The Muslim worker in the company plays a very important role in ensuring that this system is followed. Thus, this reminds the Non-Muslims to be very serious whenever they are involved in producing Halal Food to the Muslim community
format Article
author Adam, Abdul Rahman
Bahari, Che Amnah
Abdul Jalil, Mohd. Noh
author_facet Adam, Abdul Rahman
Bahari, Che Amnah
Abdul Jalil, Mohd. Noh
author_sort Adam, Abdul Rahman
title Halal Quality Management System: A comparison between Halal and Kosher
title_short Halal Quality Management System: A comparison between Halal and Kosher
title_full Halal Quality Management System: A comparison between Halal and Kosher
title_fullStr Halal Quality Management System: A comparison between Halal and Kosher
title_full_unstemmed Halal Quality Management System: A comparison between Halal and Kosher
title_sort halal quality management system: a comparison between halal and kosher
publishDate 2020
url http://irep.iium.edu.my/79383/1/9%20itqan%20halal%20kosher.pdf
http://irep.iium.edu.my/79383/
https://journals.iium.edu.my/al-itqan/index.php/al-itqan/article/view/136
_version_ 1662753876835565568
score 13.211869

Similar Items