An ideal halalan toyyiban food quality management (htfqm) principles

Md Dahlal, Norazilawati (2021) An ideal halalan toyyiban food quality management (htfqm) principles. Halalsphere, 1 (2). pp. 76-85. E-ISSN 2773-6040

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Abstract

Technically, the Halalan Toyyiban food quality system has used both conventional and halal standards to control quality. This serves as a greater impact on both technical and Syari'ah elements to enhance the marketability of Halalan Toyyiban food items locally and globally. According to some reports, certain producers could make an immediate profit by committing a food quality control infraction, such as food adulteration. As a result, the purpose of this study is to explore the ideal HTFQM principle that may be used in everyday activities rather than just for product quality. A qualitative inquiry was used to highlight the Halalan Toyyiban component in the Qur'an. The seven ideal principles of HTFQM could be established based on content analysis, considering all aspects of the physical and spiritual as well as material and intangible factors.

Item Type:	Article (Journal)
Subjects:	BPG Islamic geography > BPG87 Islamic tourism. Halal issues H Social Sciences > H Social Sciences (General) > H71 General works
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:	19 Nov 2021 10:14
Last Modified:	19 Nov 2021 10:14
URI:	http://irep.iium.edu.my/id/eprint/93881

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