The practice of halal and toyyib principles among migrant food handlers IIUM food services: a food safety and hygiene perspective through a mixed-methods approach

Food service establishments in universities serve as the primary dining destinations for students, where the principles of halal and toyyib become significant considerations in maintaining overall hygiene and safety within food production and processing environments. However, ensuring adherence to t...

Full description

Bibliographic Details

Main Authors:	Saiful Nazri, Aina Syahira, Mahamad Maifiah, Mohd Hafidz
Format:	Article
Language:	en
Published:	IIUM Press 2026
Subjects:	BPH114 Consumption. Halal issues BPH117 Consumption. Halal issues. Standards. Certification. Halal status BPH117.5 Halal Education, Halal Training BPH122 Consumption. Halal issues. Specific products. Food and drink HF5415 Halal entrepreneurship HF5475.I74 Halal business, entrepreneur, marketing, management, and administration TP372.6 Halal food industry
Online Access:	http://irep.iium.edu.my/127331/7/127331_The%20practice%20of%20halal%20and%20toyyib%20principles.pdf http://irep.iium.edu.my/127331/ https://journals.iium.edu.my/inst/index.php/hs/article/view/139
Tags:	Add Tag No Tags, Be the first to tag this record!