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GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak

Food safety is the practice of handling, preparing, and storing food in a way that reduces the risk of food-borne illness and injury. At every stage of the food production life cycle, safe food handling methods and procedures are put in place to reduce these risks and shield consumers from harm. Th...

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Main Author: Neilveen Gima, Matin
Format: Final Year Project Report
Language:English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2022
Subjects:
TP Chemical technology
Online Access:http://ir.unimas.my/id/eprint/39636/1/NEILVEEN%20GIMA%20ANAK%20MATIN%20ft.pdf
http://ir.unimas.my/id/eprint/39636/
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spelling my.unimas.ir.396362022-09-12T03:35:18Z http://ir.unimas.my/id/eprint/39636/ GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak Neilveen Gima, Matin TP Chemical technology Food safety is the practice of handling, preparing, and storing food in a way that reduces the risk of food-borne illness and injury. At every stage of the food production life cycle, safe food handling methods and procedures are put in place to reduce these risks and shield consumers from harm. The concepts of halal-toyibban and good manufacturing practices (GMP) are both crucial to food safety. GMP is a system that makes sure goods are consistently made and monitored in accordance with quality standards. It is made to reduce production hazards that cannot be completely eliminated through testing the finished goods. GMP includes all areas of manufacturing, including raw materials, workspaces, and tools, as well as employee training and personal hygiene. On the other hand, halalan-toyyiban is the assurance that both halalan and toyyiban features are included into balanced criteria that meet the condition demands. The word "halalan-toyyiban" has had very little exposure in Malaysia, either in terms of public comprehension or in terms of actual practical implementation within the halal sector. As a result, the focus of this study is on the local food industry's understanding, attitudes, and practices regarding GMPs and halal-toyibban. Questionnaires were utilized to assess the local food industry's understanding of GMPs and halal-toyibban concerns. The results of this study showed that, despite the fact that most participants were unfamiliar with some phrases linked to the idea of halal, the total of 108 participants in the survey had a good comprehension of it. Nevertheless, everyone who took part understood at least the basics of the halal idea. All participants properly and logically responded to the questions about GMP and halalan toyyiban, respectively. In light of this, the survey demonstrated that the participants had a solid awareness of the significance of GMP and halal-toyyiban. Universiti Malaysia Sarawak, (UNIMAS) 2022 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/39636/1/NEILVEEN%20GIMA%20ANAK%20MATIN%20ft.pdf Neilveen Gima, Matin (2022) GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Neilveen Gima, Matin
GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
description Food safety is the practice of handling, preparing, and storing food in a way that reduces the risk of food-borne illness and injury. At every stage of the food production life cycle, safe food handling methods and procedures are put in place to reduce these risks and shield consumers from harm. The concepts of halal-toyibban and good manufacturing practices (GMP) are both crucial to food safety. GMP is a system that makes sure goods are consistently made and monitored in accordance with quality standards. It is made to reduce production hazards that cannot be completely eliminated through testing the finished goods. GMP includes all areas of manufacturing, including raw materials, workspaces, and tools, as well as employee training and personal hygiene. On the other hand, halalan-toyyiban is the assurance that both halalan and toyyiban features are included into balanced criteria that meet the condition demands. The word "halalan-toyyiban" has had very little exposure in Malaysia, either in terms of public comprehension or in terms of actual practical implementation within the halal sector. As a result, the focus of this study is on the local food industry's understanding, attitudes, and practices regarding GMPs and halal-toyibban. Questionnaires were utilized to assess the local food industry's understanding of GMPs and halal-toyibban concerns. The results of this study showed that, despite the fact that most participants were unfamiliar with some phrases linked to the idea of halal, the total of 108 participants in the survey had a good comprehension of it. Nevertheless, everyone who took part understood at least the basics of the halal idea. All participants properly and logically responded to the questions about GMP and halalan toyyiban, respectively. In light of this, the survey demonstrated that the participants had a solid awareness of the significance of GMP and halal-toyyiban.
format Final Year Project Report
author Neilveen Gima, Matin
author_facet Neilveen Gima, Matin
author_sort Neilveen Gima, Matin
title GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
title_short GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
title_full GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
title_fullStr GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
title_full_unstemmed GMP and Halal-Toyibban Knowledge, Attitudes and Practices among Local Food Industries in Sarawak
title_sort gmp and halal-toyibban knowledge, attitudes and practices among local food industries in sarawak
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2022
url http://ir.unimas.my/id/eprint/39636/1/NEILVEEN%20GIMA%20ANAK%20MATIN%20ft.pdf
http://ir.unimas.my/id/eprint/39636/
_version_ 1744357787748532224
score 13.211869

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