The development of the halal food industry today is based on the Halalan Tayyiban food quality management (HTFQM) framework. The HTFQM framework is universally adopted based on the product’s superior quality in hygiene, safety and purity. The external characteristics of the product are more emphasized than its internal characteristics. This is a critical issue that can inhibit the effectiveness of HTFQM framework. Thus its impact has exposed a gap. This paper identifies the gap and discusses the important elements in the HTFQM framework. This paper uses a sequential qualitative multimethod approach combining two data collection methods to explain the needed features to build the ideal dimension of the elements. The study is divided into two phases. The study was conducted by obtaining primary data through face-to-face interviews and thereafter content analysis of the HTFQM framework. It is discovered that the HTFQM framework has not applied all the elements contained in the halalan tayyiban concept. The evaluation of the HTFQM framework accentuates the physical and technical aspects. The paper presents the analysis which proves that an ideal HTFQM framework can be formed provided the aspects of the physical, and material, the spiritual and supernatural aspects are included too with practical suggestions.
Talib, A. H., & Ali, M. K. A. (2009). An overview of Malaysian food industry: The opportunity and quality aspects. Pakistan Journal of Nutrition, 8(5), 507-517. Doi: 10.3923/pjn.2009.507.517
Ahmad, K. (1979). Economic Development in Islamic Framework in Khurshid Ahmad & Zafar Ishaq Ansari (eds.) Islamic perspectives: Studies in Honour of Mawlana Sayyid Abdul ala Maududi, Leicester: The Islamic Foundation.
Al-Buraey, M. (1985). Administrative development: an Islamic perspective. London: KPI Ltd.
Ali, M. M. (1994). Development, change, progress and civilization: western and Islamic perspectives. Working Paper presented at the International Conference on Comprehensive Development of Muslim Countries from an Islamic Perspective organized by International Islamic University Malaysia on 1 – 3 August at Subang Jaya.
Ali, N., & Wanwang, A. (2002). Halal Food: Thai Halal Food Products and International Market. Karlstad Business School, Sweden. Not published.
Ghazali, A. (1990). Development: an Islamic perspective. Selangor: Pelanduk Publications.
Halal Malaysia. (t.t). Piawaian Malaysia: Malaysian standard on halal food (MS1500:2009). Accessed from Portal Rasmi Halal Malaysia,
http://www.halal.gov.my/v4/index.php?data=bW9kdWxlcy9uZXdzOzs7Ow==&utama=panduan&ids=gp2&lang=bm on 2 April 2017.
Hassan, M. K. (1990). Pembangunan yang berteraskan Islam in Muhammad Syukri Salleh (Ed.), Konsep dan pelaksanaan pembangunan berteraskan Islam. Pulau Pinang: Penerbit Universiti Sains Malaysia.
Hassan, S. H., Dann, S., Kamal, M. K. A., & Ernest, C. D. R. (2009). Chapter 14: Influence of the halal certification mark in food product advertisements in Malaysia. Lindgreen, A. & Hingley, M. K. (Ed). The new cultures of food: Marketing opportunities from ethnics, religious and cultural diversity. Gower Publishing, Ltd. 243-261.
Kausar, Z. (2000). Political Development in Islam: Meaning, Goals and Phases in Zeenath Kausar (ed.) Political development: an Islamic perspective. Kuala Lumpur: The Other Press and The Research Centre, International Islamic University Malaysia.
Lincoln, Yvonna, S., & Guba, Egon, G. (1985). Naturalistic inquiry. London: SAGE Publications. Diakses dari https://books.google.com.my/ books?hl=en&lr=&id=
2oA9aWlNeooC&oi=fnd&pg=PA7&dq=Naturalistic+ Inquiry&ots=0ssxYfSaxt&sig=L0U-
2DpKnKA1gNwoSbrAZWHawlU &redir_esc=y#v=onepage&q =saturation&f=false
Dahlal, M. N. (2017). Konsep pengurusan kualiti makanan halalan tayyiban. An unpublished PhD Thesis submitted for the Doctor of Philosophy (PhD) degree to the Centre for Islamic Development Management Studies (ISDEV), USM.
Merriam, Sharan, B. (2009). Qualitative research: A guide to design and implementation. San Francisco: A Wiley Imprint.
Shahwahid, M. F., Wahab, A. N., Ager, S. N., Abudllah, M., & Hamid, A. N. A. (2015). Peranan agensi kerajaan dalam menguruskan industri halal di Malaysia: Isu dan cabaran yang dihadapi. Working paper presented at the World Academic and Research Congress 2015 (World-AR2015), on 9-10 December 2015 in Jakarta, Indonesia.
Sirajuddin, M. D., Saad, M. A., Sahri, M., Khalid, M. M., & Yaakub, M. A. Z. (2014). Benchmarking tayyib as the best practise for halal logistic management: The Qur'anic perspective. Islamic principle-based Management Technique, 04(2), 1-8.
Nasaruddin, R. R., Mel, M., Fuad, F., Jaswir, I., & Abd. Hamid, H. (2011). The importance of standardized Islamic Manufacturing (IMP) for food and pharmaceutical productions. Working paper presented at the 2nd International Conference on Professional Ethics and Education in Engineering 2011 (ICEPEE’11), Kuala Lumpur.
Noordin, N., Noor, M. N. L., & Samicho, Z. (2014). Strategic approach to Halal certification system: An ecosystem perspective. Procedia-Social and Behavioral Sciences, 121. 79-95. Doi: 10.1016/j.sbspro.2014.01.1110.
Patton, M. Q. (2015). Qualitative research & evaluation methods: Integrating theory and practice (4th Ed.). London: SAGE Publications, Inc.
Sadeq, A. M. (2
In-Text Citation: (Dahlal & Saniff, 2019)
To Cite this Article: Dahlal, N. M., & Saniff, S. M. (2019). Implementing the Halalan Tayyiban Food Quality Management Framework: Some Considerations for the Actors. International Journal of Academic Research in Business and Social Sciences, 9(12), 701–719.
Copyright: © 2019 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
