HALAL FOOD: A STUDY ON CLAYPOT CHICKEN RICE ISSUE

Abstract

This study addresses concerns regarding the halal status of Ahmad Muzakin Restaurant's claypot chicken rice cooked with rice wine. It explores historical origins, impact on Muslim patrons, and effects on unaware consumers, aiming to dismantle facts and laws supporting Muslim diners. The qualitative approach employs document analysis, extracting insights from various sources like journal articles, books, social media, and newspapers. In conclusion, the Sri Petaling claypot chicken rice case emphasizes the responsibility of restaurant owners in ensuring collective food safety. Ethical practices, transparency, and prioritizing customer safety over profits are crucial for a halal business, with open communication and customer awareness essential during crises. Customers should be cautious, vigilant about food safety, and verify halal certifications from JAKIM.