Authors : Ilyia Nur Ab Rahman, Rosli Saleh, Suhaimi Ab Rahman and Dzulkifly Hashim
Abstract: Eating halal and tayyib food is an important as a matter of worship of God where general principle what is lawful and what is good (Tayyib) should be followed. The food service sector is deemed to be the final link in the entire food industry supply chain and as this industry experiences a rapid growth, the duty of ensuring the food is halal has been shifted to restaurant operators and this can be seen through the introduction of halal standard. In Malaysia, halal food products must conform to the halal standard which refers to the MS 1500:2009 (Malaysia standard: Halal food production, preparation handling and storage-general guidelines) and implements special law such as Trade Descriptions (Definition of halal) Order 2011 under Trade Description Act 2011 to protect the consumer. However, many restaurant operators did not comply with this halal standard and led to halal fraudulent practices. Reports on halal fraudulent decrease lack of confidence amongst the Muslims. This study was to identify factors of non-compliances and studies the factors within each element in TDO 2011 influencing the non-compliance.
Ilyia Nur Ab Rahman, Rosli Saleh, Suhaimi Ab Rahman and Dzulkifly Hashim, 2012. A Review on Factors of Non-Compliance of Halal Standards among Restaurant Operators in Kuala Lumpur. International Business Management, 6: 611-620.