The Application Of Concepts Halalan Tayyiban In Food Premises: A Conceptual Discourse

Penerapan Konsep Halalan Tayyiban Ke Atas Premis Makanan: Satu Wacana Konseptual

Abstract

Islam emphasizes halal and tayyib foods in Muslim life. Allah SWT had already presented the explanation and the guidelines for consuming halal and tayyib foods in the Quran and Hadith of the Prophet SAW. Thus, choosing halal and tayyib foods is closely related to the selection of halal food premises. However, applying for halal certification for food premises is not compulsory in Malaysia. It is questionable how the application of concepts of halalan tayyiban in food premises is practised. Therefore, this study aimed to investigate the application of halalan tayyiban concepts in food premises according to Quran, Hadith of the Prophet SAW, Malaysian Halal Certification Procedure Manual and food hygiene regulations. To achieve this aim, the concept analysis was conducted by using inductive approach and this analysis is based on library research. From the analysis can be identified five factors the application of halalan tayyiban applicable in determining halal food premises. The five factors are foods and drinks, employees, sanitation systems, equipment and management systems. This study is expected to help Muslim consumers in the selection of halal food premises and help industry players in developing halal food premises.

Abstrak
Islam menitikberatkan makanan halal dan tayyib dalam kehidupan seorang Muslim. Allah SWT telah mengemukakan keterangan dan panduan pengambilan makanan yang halal dan tayyib dalam al-Quran dan Hadis Rasulullah SAW. Justeru, mendapatkan makanan halal dan tayyib berkait rapat dengan pemilihan premis makanan halal. Walau bagaimanapun, permohonan pensijilan halal untuk premis makanan tidak diwajibkan di Malaysia. Hal ini menjadi persoalan bagaimana penerapan konsep halalan tayyiban di premis makanan diamalkan. Oleh itu, kajian ini bertujuan untuk mengkaji penerapan konsep halalan tayyiban ke atas premis makanan mengikut al-Quran, Hadis Rasulullah SAW, Manual Prosedur Pensijilan Halal Malaysia dan peraturan kebersihan makanan. Bagi mencapai matlamat ini, analisis konsep telah dijalankan dengan menggunakan pendekatan induktif. Analisis ini adalah berdasarkan kajian perpustakaan. Berdasarkan analisis tersebut, terdapat lima faktor penerapan konsep halalan tayyiban yang boleh digunakan dalam menentukan premis makanan halal. Lima faktor tersebut ialah makanan dan minuman, pekerja, sistem sanitasi, peralatan dan sistem pengurusan. Kajian ini diharapkan dapat membantu pengguna Muslim dalam pemilihan premis makanan halal dan membantu penggiat industri dalam membangunkan premis makanan halal.