The basic philosophy of the halalan tayyiban food quality management method

Md Dahlal, Norazilawati and Ahmad, Fadzila Azni (2016) The basic philosophy of the halalan tayyiban food quality management method. The International Journal of Business & Managemen, 4 (12). pp. 249-254. ISSN 2321-8916

PDF - Published Version Restricted to Registered users only Download (135kB) | Request a copy

Abstract

In general, the halalan tayyiban food-quality management method consists of two sub-methods. First is the food-quality management method from the syariah aspect. This method applies Islamic standards of quality such as the MS1500:2009, MS2400:2010 and MS1900:2008. Second is food-quality management method from the technical aspect. This method employs conventional quality standards such as Good Manufacturing Practises, (GMP), Hazard Analysis Critical Control Point (HACCP) as well as Total Quality Management (TQM). Actions to apply these methods in a mix-mode manner comprising conventional and Islamic philosophies would cause the halalan tayyiban food-quality management method to become accommodative-modification with eclecticism-methodological characteristics. The question is could the halalan tayyiban food quality management method be applied in a mix-mode manner, especially at the philosophical level. In addition, what is the status of the halalan tayyiban food-quality management method that fulfils basic Islamic philosophy? In order to answer these questions, this working paper had formulated three objectives. Firstly, it intends to identify the halalan tayyiban food-quality management method. Secondly, it will analyse the halalan tayyiban food-quality management method based on Islamic philosophy by focusing on discussions from an Islamic worldview aspect. Thirdly, it will summarize the basic philosophies of the halalan tayyiban food-quality management method based on Islamic philosophy. In order to achieve this purpose, the library method and content analysis was used. Lastly, this paper would summarize a halalan tayyiban food-quality management method that has been re-structured without involving the application of the accommodative-modification principle that has eclecticism-methodological characteristics.

Item Type:	Article (Journal)
Additional Information:	8899/71334
Uncontrolled Keywords:	Halalan Tayyiban, quality management method, Halalan Tayyiban food quality management, Islamic Tasawur, Islamic philosophy
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Norazilawati Md Dahlal
Date Deposited:	29 Mar 2019 16:48
Last Modified:	29 Mar 2019 16:48
URI:	http://irep.iium.edu.my/id/eprint/71334

Actions (login required)

View Item