Toyyiban parameter in halal food industry; a thematic study from Qur'an and Sunnah

Muflih, Betania Kartika and Razali, M. Afiq and Bella-Salsa, Aisah (2024) Toyyiban parameter in halal food industry; a thematic study from Qur'an and Sunnah. In: Solving halal industry issues through research in halal sciences. Springer Singapore, Singapore, pp. 107-116. ISBN 978-81-961472-9-7

PDF - Published Version Restricted to Registered users only Download (823kB) | Request a copy

Abstract

Halalan toyyiban is an Islamic concept; its origins, fundamentals, and principles, as well as the branches and fruits of the halal concept, are found in the Qur'an and Sunnah ( 2:168, 2:172, 2: 173, 5:3, 5:4, 5:5, 5:87,5: 88, 5: 90, 5:96, 6:118, 6:119, 6:121, 6:145, 7:31, 10:59, 16:14, 16:114, 16:115, 16:116, 23:51, 40:79,). The phenomenon demonstrates that halal has evolved into a universal concept encompassing the entire production and service provision process rather than just food and beverages. Furthermore, halal becomes more than a religious requirement; it becomes a standard of choice for both Muslims and non-Muslims. Because food safety and quality (toyyib) in the halal sector is an emerging area with differences in understanding and practicing the concept, the Qur'an and Sunnah must be referred to as significant sources and instruments for developing the parameter of safety and quality (toyyib) in food industry products, which have been widely practiced in contemporary halal industry for human wellbeing. As the Malaysian Halal Certification Procedures Manual has been published by the Malaysian Department of Islamic Development (JAKIM), the toyyiban parameter, which is based on a thematic study of the Qur'an and Sunnah, must be developed in order to emphasize the superior quality of halal products in terms of hygiene, safety, and purity. The study identifies the gap and discusses the toyyiban parameter components, intending to serve as a reference for the halal industry in order to prevent halal products from becoming haram due to external factors (haram lighairihi). It uses a pure library research approach as primary data to explain the necessary characteristics for constructing the ideal dimension of the elements, together with the inductive and deductive analysis methods utilized to find out the parameter of toyyiban in the halal food industry based on the principles of the Qur’an and Sunnah.

Item Type:	Book Chapter
Additional Information:	7251/113404
Uncontrolled Keywords:	Halalan toyyiban, toyyiban parameter, Thematic study, Halal food industry · Haram lighairihi
Subjects:	BPH Islamic Economics > BPH114 Consumption. Halal issues BPH Islamic Economics > BPH114.3 Halal industry science BPH Islamic Economics > BPH122 Consumption. Halal issues. Specific products. Food and drink T Technology > TP Chemical technology > TP372.6 Halal food industry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Betania Kartika Muflih
Date Deposited:	25 Jul 2024 10:57
Last Modified:	25 Jul 2024 10:57
URI:	http://irep.iium.edu.my/id/eprint/113404

Actions (login required)

View Item