Assessing Awareness of Halal Food Premises: Issues and Strategic Solutions
DOI:
https://doi.org/10.24191/jhsmr.v2i1.11147Keywords:
Consumer Perception, Food Premises, Halal Awareness, Halal Certification, Halal ComplianceAbstract
In the contemporary era, the food and beverage industry grown rapidly. This can be observed through the rise in the number of premises that have been established currently. This growth provides consumers many types of options. However, this industry is always facing thousands of problems regarding the disobedience of the halal and haram concept, whether during the preparation of the food or its consumption. Therefore, this study aims to measure the awareness among society towards the halal status of premises, analyse the factors of premises not having halal certification and to identify the solution to encourage premises owners to apply for halal certificates. This study used a mixed methods approach, combining quantitative and qualitative methods. A survey was conducted on 50 respondents by using Google Forms while qualitative data were obtained through the analysis of journals and articles. The findings show that most of the respondents were concerned about the halal certification of the restaurant. Majority also believe that a sign of ‘no pork’ and ‘no alcohol’ do not guarantee halal compliance due to there being other factors that can influence the halal status. Additionally, three major factors of premises were founded as contributing to the absence of halal certification, which are the strict procedures required by Department of Islamic Development Malaysia (JAKIM), the complicated documentation process and financial problems. As a result, effective solutions are proposed including applying halal certification through MYeHALAL, ensuring raw materials used in the premises have a halal certification or supporting documents from the authority, sending the internal staff to halal training provided by JAKIM to avoid hiring outsiders as halal executives and give a financial support to the premises that want to apply for halal certification.
References
Al-Bukhari, Muhammad bin Isma’il, al-Sahih al-Bukhari, ed. Muhammad Zuhayr bin Nasir al-Nasir, Damsyiq: Dar Tawq al-Najah, (t.t.), 1: 20.
Ali, M. Q., & Ahmad, N. (2023). The factors that affect halal food and food products awareness and different challenges: An overview. Journal of Agribusiness Marketing, 82-95.
Arif, S., Bakar, N. A. & Ahmad, N. N. (2023). Keupayaan Menguasai Penggunaan Teknologi Sistem MYeHALAL. Halal Issues in Malaysia, 1.
Azhar, A., & Abdul Wahab, H. (2017). Pentakrifan halal menurut Syara' dan perundangan Malaysia: Satu tinjauan. Journal of Global Business and Social Entrepreneurship (GBSE), 18–19.
Azhar, M. A. Z., Zakaria, Z., Rofaie, N. S. A., & Razaly, M. M. (2025). Analissis awal tahap kesedaran pengguna terhadap pembelian ayam halal di Selangor. Journal of Shariah Law Research (JSLR), 163.
Basarud-din, S. K. (2013). Persepsi Usahawan Industri Kecil dan Sederhana (IKS) Bumiputera Terhadap Pensijilan Halal Malaysia. 4.
Gunardi, S., Awang, M. S., Mohd Salleh, M. M. H., Ab Halim, M. A., & Abdul Rab, M. A. (2022). Kawalan perundangan terhadap pemakanan halal di Malaysia. Journal of Fatwa Management and Research, 108.
Hassan, M. H., Zamri, M. & Fadilah, A. (2023). Cabaran Semasa Usahawan Dalam Permohonan Persijilan Halal Malaysia Di Negeri Perlis. International Journal of Islamic Bussiness, 8(2), 58-70.
Ibn Hajar al-Asqalani, Fath al-Bari Sharh Sahih al-Bukhari, ed. Muhammad Fu’ad ‘Abd al-Baqi, Beirut: Dar al-Ma’rifah, 1379.
Ibrahim, I. I., Md Nor, M. N., Ahmad, Z., Mohd Razali, M. F., & Mansor, Z. (2023). Examining the awareness of Muslim consumers towards halal food. International Journal of Entrepreneurship and Management Practices, 177.
Malaysian Halal Management System (MHMS). (2020). Manual Prosedur Pensijilan Halal Malaysia (Domestik). Malaysian Halal Management System (MHMS).
Nadzri, S., Yaacob, S. E., & Abd Rahman, S. S. (2020). Pematuhan piawaian halal dalam industri perkhidmatan katering di Malaysia. International Journal of Social Science Research, 170–171.
Noor, N. F. M. (2025). Halal Awareness through Information-seeking Behaviours. Journal of Contemporary Studies, 11(2), 1-12.
Nor ‘Azlan, F. B. A., & Ab Hamid, N. A. (2025). Awareness of halal food consumption among Muslim community. International Journal of Academic Research in Progressive Education and Development, 714.
Osman, M. I. (28 February, 2020). Al-Afkar : Hukum Muslim Memakan Makanan dan Buah-Buahan Sembahan Berhala. Retrieved from Mufti Of Federal Territory's Office : https://www.muftiwp.gov.my/en/artikel/al-afkar/4251-al-afkar-103-hukum-muslim-memakan-makanan-dan-buah-buahan-sembahan-bagi-berhala
Othman, B. & Nawi, N. H. M. (2022). Pensijilan Halal Malaysia, Cabaran dan Potensinya Sebagai Hab Halal. Jurnal Hadhari , 14(1), 4-5.
Raes, N. K. M. & Shamsuddin, A. (2025). Menganalisa Faktor-Faktor yang Menghalang Pensijilan Halal Malaysia: Perspektif Pihak Berkuasa Halal Malaysia. Research in Management of Technology and Business, 6(1), 49-62.
Ramli, M. H. M., Muda, T. S. B. T. & Rani, A. A. (2024). Kepentingan, Keperluan dan Cabaran dalam Pemerkasaan . Seminar Antarabangsa Falsafah, Tamadun, Etika dan Turath Islami (i-STET), 36.
Rizal, N. a. R. M., & Latif, L. A. (2024). Tahap Sensitiviti Status Halal dan Toyyib Terhadap Makanan Trend Dalam Kalangan Mahasiswa Pengajian Islam di Universiti Teknologi MARA, Shah Alam. Journal of Contemporary Islamic Studies, 10(3),
Saima, S. U., Firdaus, R. B. R., & Sarjiyanto. (2024). Challenges and ways forward for the Malaysian SMEs in the Halal food industry: A systematic review. Slovak Journal of Food Sciences, 229.
Samia’an, M. I. H. & Jasmi, K. A. (2022). Konsep Halal dan Penjagaan Kualiti Produk dalam Islam. Seminar Falsafah Sains dan Ketamadunan (SFST), 4(1), 7.
Sofian, F. M., Dalin, M. R., Madzen, M., Shahbana, N. A. H. N., Singh, S. L. K., Syafie, H. H. K., Ali, M. N. S., & Adenan, F. M. (2023). Pembangunan industri halal: Kajian perbandingan prosedur dan proses pensijilan halal dan pengauditan serta cabaran dihadapi oleh Malaysia dan Thailand. e-Bangi: Journal of Social Sciences & Humanities, 214.
Suhaili, S., Fareed, F. R. A. M. & Metusin, N. (2022). Pengetahuan Para Peniaga Kecil Terhadap Permohonan Pensijilan Halal di Negara Brunei Darusslaam: Satu Tinjauan. Jurnal Syariah, 30(3), 257-269.
Yahaya, A. M., & Ruzulan, Z. (2020). Quranic concept of halalan tayyiban and its application in food and beverages of hospitality sector in Malaysia. Journal of Contemporary Islamic Studies, 6
Downloads
Published
Issue
Section
License
Copyright (c) 2026 NUR FADIAH QISTINA AUDI BINTI MOHD SHARIFUDDIN, NUR MASITAH ZULKIFLI, AMIRATUL MUNIRAH YAHAYA, RUSNI MOHAMAD
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
