Memperkasakan Pensijilan Halal Premis Makanan di Malaysia: Kepentingan, Keperluan Dan Cabaran

Empowering Halal Certification for Food Premises in Malaysia: Importance, Necessity, and Challenges

Authors

  • Mohammad Hafeez Md Ramli Pusat Sains Kemanusiaan, Universiti Malaysia Pahang Al-Sultan Abdullah
  • Tuan Sidek Tuan Muda Pusat Sains Kemanusiaan, Universiti Malaysia Pahang Al-Sultan Abdullah, 26300, Kuantan Pahang, Malaysia
  • Anita Abdul Rani Pusat Sains Kemanusiaan, Universiti Malaysia Pahang Al-Sultan Abdullah

Keywords:

Kata Kunci: Pensijilan Halal, Premis makanan, keselamatan makanan, kesihatan

Abstract

Abstrak: Produk berlogo halal telah menjadi keperluan penting bagi pengguna Muslim di Malaysia. Seiring dengan peningkatan kesedaran halal, pensijilan halal semakin mendapat perhatian. Di Malaysia, terdapat sembilan kategori pensijilan halal dan salah satunya ialah kategori premis makanan. Kategori ini merangkumi pemberian sijil halal kepada pelbagai jenis premis makanan seperti dapur hotel, restoran, gerai, kiosk, warung dan sebagainya yang telah mematuhi syarat dan prosedur pensijilan halal. Walaupun pensijilan halal dalam industri makanan berkembang pesat dengan peningkatan permohonan sijil halal, kategori premis makanan masih menunjukkan perkembangan yang agak perlahan. Sehubungan itu, tulisan ini bertujuan membincangkan kepentingan, keperluan dan cabaran dalam memperkasa pensijilan halal bagi kategori premis makanan. Kajian ini menggunakan kaedah kualitatif dimana data dikumpul dan dianalisis melalui pendekatan analisis kandungan. Dapatan kajian menunjukkan bahawa pensijilan halal untuk premis makanan adalah penting untuk diperkasakan bagi memastikan pengguna mendapat jaminan makanan halalan tayyiban dan terjamin keselamatannya. Pemerkasaan ini diharapkan dapat mencegah isu-isu keselamatan makanan yang sering berlaku di premis makanan. Kajian ini juga mendapati beberapa cabaran utama dalam memperkasakan pensijilan halal bagi kategori ini iaitu kesukaran proses permohonan, kos pematuhan dan keperluan bahan mentah halal, kesulitan memenuhi dokumentasi serta kebersihan dan kos penambahbaikan premis. Implikasi kajian ini ialah dapat memberikan pemahaman yang lebih mendalam kepada pengusaha premis makanan, pihak berkuasa pensijilan halal dan pengguna Muslim berkaitan keperluan dan cabaran dalam pensijilan halal premis makanan serta memberikan jalan penyelesaian yang praktikal dan strategik dalam meningkatkan keyakinan pengguna, memacu ekonomi dan memperkukuh sistem pensijilan halal di Malaysia.

Kata Kunci: Pensijilan Halal, Premis makanan, keselamatan makanan, kesihatan

Abstract: Halal certified products have become an essential need for Muslim consumers in Malaysia. With growing awareness of halal's importance, interest in halal certification has risen. There are nine categories of halal certification, one of which is food premises. This category covers halal certification for various types of food premises such as hotel kitchens, restaurants, stalls, kiosks, and similar establishments that have met the halal certification requirements and procedures. While halal certification within the food industry is rapidly growing with an increasing number of applications, the food premises category has shown somewhat slower progress. Therefore, this paper aims to discuss the importance, necessity and challenges in empowering halal certification for food premises. This study adopts a qualitative approach with data collected and analyzed through content analysis. The findings highlight the need to strengthen halal certification for food premises to ensure halalan tayyiban and safe food for consumers. The study also identifies several key challenges in strengthening halal certification for this category including the difficulty of the application process, compliance costs, the need for halal raw materials, difficulties in documentation as well as cleanliness and costs for premise improvements. Among the implications of the research are providing deeper understanding to food premise operators, Halal certification authorities and Muslim consumers regarding the needs and challenges in halal certification for food premises. It also offers practical solutions to enhance consumer confidence, drive economic growth, and strengthen the halal certification system in Malaysia.

Keywords: Halal Certification, Food Premises, Food Safety, Health

Downloads

Download data is not yet available.

References

Al-Quran

Al-Qaradawi, Y. (2015). Halal dan Haram Dalam Islam. Penerbit Pustaka Cahaya Kasturi. Kuala Lumpur

Akta Perintah Perihal Dagangan (Takrif Halal), 2011, (Seksyen 28).

Ameer Fikri Mohamad Hilmi, Muhamad Fakhrul Aiman Mohd Asri, Zainul Arif Mohd

Ariffin, Muhammad Iman Hakim Hasbullah, Fazura Minhad & Mohamad Hilmi Mat

Said. (2021). Cabaran pensijilan halal: kesediaan pengusaha industri dan premis

makanan. 3rd International Halal Management Conference (3rd IHMC 2021). p. 188-199.

Astro Awani. (2024), Bernama, “Mengiklan makanan halal tanpa miliki sijil adalah satu kesalahan – Jakim”. https://www.astroawani.com/berita-malaysia/mengiklan-makanan-halal-tanpa-miliki-sijil-adalah-satu-kesalahan-jakim-452832

Ayub, A. K. M. (2012). Remaja Melayu tidak sensitif isu halal. Dewan Masyarakat.

Baharudin Othman & Nurul Hudani Md. Nawi. (2022). Pensijilan halal Malaysia, cabaran

dan potensinya sebagai hab halal. Jurnal Hadhari, 14(1), 1-15.

Baizuri Badruldin, Zainalabidin Mohamed, Juwaidah Sharifuddin, Golnaz Rezai, Amin Mahir, Abdullah Ismail, Abd Latif, Mohd. Ghazali Mohayidin, (2012). Clients Perception towards JAKIM service quality in Halal certification, Journal of Islamic Marketing, 3 (1):59 – 71

Berita Harian. (Januari, 2024). Bernama, "Malaysia kuasai sektor makanan halal buat tahun ke-10". https://www.bharian.com.my/berita/nasional/2024/01/1195778/malaysia-kuasai-sektor-makanan-halal-buat-tahun-ke-10.

Berita Harian. (April, 2024). Nurfajrina Fakhira Abdul Rahim, “Hapus amalan 'silo' perkasa industri halal negara”. https://www.bharian.com.my/rencana/komentar/2024/04/1235220/hapus-amalan-silo-perkasa-industri-halal-negara

Fred R. Von Der Mehden, 1987, “Malaysia: Islam and Multi Ethnic Politics”, dalam John L. Esposito (ed.), Islam in Asia: Religion, Politics and Society. New York: Oxford University Press, h. 177.

Hamidon, S. F. & Buang, A. H. (2016). Pandangan pengguna Muslim terhadap pemakaian logo Halal Jabatan Kemajuan Islam Malaysia (JAKIM): Satu Sorotan Literatur. Journal of Shariah Law Research, 1(1), 105–118.

Hamka, Abdulmalik Abdulkarim Amrullah. (2007). Tafsir al-Azhar. 10 jilid. (Cet. 7).

Singapura: Pustaka Nasional Pte Ltd.

Harlida Abdul Wahab & Alias Azhar. 2014. HalalanTayyiban dalam Kerangka Perundangan

Malaysia. KANUN. 1:103-120

Hashim, K. E., Tumiran, M. A., & Husna, A. (2023). Maqasid Syariah dalam Industri Halal: Aplikasi Elemen Keselamatan Makanan dalam Kalangan Pengusaha Pembuatan Produk Makanan di Bangi, Selangor. Journal of Management and Muamalah, 13(1).

https://doi.org/10.53840/jmm.v13i1.144

Ilyia Nur Ab Rahman, Suhaimi Ab. Rahman, Rosli Saleh & Dzulkifly Mat Hashim. (2011).

Polisi pensijilan halal bagi industri restoran di Malaysia. Dlm. Suhaimi Ab. Rahman

& Jafri Abdullah, Pengurusan produk halal di Malaysia (pp. 113-134). Penerbit

Universiti Putra Malaysia.

Izhar Ariff Mohd Kashim & Wan Aida Nadirah Sobri. (2013). Perlindungan pengguna produk halal di Malaysia: isu dan cabaran penguatkuasaan pensijilan halal. Proceedings of The International Conference on Consumerism 2013 (ICC 2013),479-488.

JAKIM. (2024). Jabatan Kemajuan Islam Malaysia. www.halal.gov.my

Khairul Anuwar Mustaffa, Joni Tamkin Borhan & Mohd Roslan Mohd Nor. (2017). Manual

Prosedur Pensijilan Halal Malaysia sebagai suatu aplikasi memenuhi keperluan

konsep halalan toyyiban: suatu analisis. Online Journal Research in Islamic Studies, 4

(1), 1-16.

Khairul Effendi Hashim, Nasharuddin Mohammad, Rafeah Saidon Dan Muhammad Nazir Alias (2022). Pensijilan Halal Malaysia Dalam Memenuhi Penjagaan Hifz Nafs Dan Peranan Pengusaha. International Journal Of Humanities Technology And Civilization (Ijhtc), Vol. 7, Issue 2, 10 – 18 Doi: Https://Doi.Org/10.15282/Ijhtc.V7i2.8783

Marzuki, C. Hall, C. and Ballatine, P. (2014). “Measurement of Restaurant Manager Expectations toward Halal Certification Using Factor and Cluster Analysis”. Journal of Procedia - Social and Behavioural Sciences. Vol. 121, 291-303.

Mohamad Hafifi Bin Hassim & Nor’adha Bt Ab Hamid (2019). Tuntutan Mencari Makanan Halal Dan Toyyiban Dalam Islam: Penguatkuasaannya Melalui Undang-Undang Semasa. 5th Muzakarah Fiqh & International Fiqh Conference (Mfifc 2019).

Mohammad Aizat Jamaludin, & Mohd Anuar Ramli. (2012). Isu Sensitif Berkaitan Dengan Kepenggunaan Dalam Masyarakat Majmuk di Malaysia. In Isu-Isu Sensitif Dalam Hubungan Etnik di Malaysia. UPM Press, Serdang.

Muhammad Basir Roslan dan Bernama (2019), “Tangani Segera Isu Salah Guna Sijil Halal Sebelum Parah,” laman sesawang MalaysiaKini, https://www.malaysiakini.com/news/463637.

Muhammad, M.A., Elistina, A.B. and Ahmad, S. (2019). The challenges faced by halal certification authorities in managing the halal certification process in Malaysia. Food Research 4 (Suppl. 1): 170 - 178.

Mustaffa, K. A. (2017). Konsep ḥalālan ṭayyiban dan Aplikasinya dalam Kalangan Pengusaha Industri Kecil dan Sederhana dalam Industri Halal di Selangor. Tesis PhD, Universiti Malaya.

Nadzri, S., Yaacob, S., & Abd Rahman, S. (2020). Pematuhan Piawaian Halal Dalam Industri Perkhidmatan Katering Di Malaysia. International Journal Of Social Science Research, 2(3), 156-174.

Norain Mod Asri, Mhd. Suhaimi Ahmad & Wook Endut. (2013). Persepsi pengguna

terhadap logo / sijil halal: Kajian kes di Selangor. Jurnal Pengguna Malaysia, 37-57.

Nor, N. F., & Zuki, M. F. M. (2020). Pensijilan Halal: Sejauh Manakah Organisasi dalam Industri Halal di Malaysia Menjamin Pematuhan Terhadap Piawaian Halal? 3rd UUM International Islamic Business Management Conference 2020 (IBMC 2020), 126. https://doi.org/eISBN: 978-967-2276-25-8

Nurshafaaida, M. R., Nordian, M., Amran, A., Ibrahim, I., & Haron, H. (2020). Industrial

Revolution 4.0 Halal Supply Chain Management: A Theoretical Framework.

International Journal of Arts Humanities and Social Sciences Studies, 5, 31-36.

Pauzi, N., & Man, S. (2019). Cabaran dan Elemen Kearifan Tempatan dalam Pensijilan Halal Malaysia. Jurnal Fiqh, 16(1), 165–190.

Qutb, Sayyid. (2009). Tafsir fi Zilal al-Quran. 6 jilid. (Cet. 38). Kaherah: Dar al-Syuruq.

Rahimin Affandi Abd. Rahim. 2005. Citra Islam dalam pembentukan manusia melayu moden di Malaysia: satu analisa. Dlm. Jurnal Pengajian Melayu. Jil 15. Penerbit: Kuala Lumpur: Akademi Pengajian Melayu, Universiti Malaya.

Rahman, A. A., Ahmad, W. A. I.W., Mohamad, M.Y., Ismail, Z. (2011). Knowledge on Halal Food amongst Food Industry Entrepreneurs in Malaysia. Asian Social Science Journal, 7(12), 216-221.

Rima Abdul Rahman, Harifah Mohd Noor & Adilah Md Ramli. (2021). Cabaran dan kelangsungan pengusaha makanan kecil dalam pandemic covid 19. Malaysian Journal of Social Sciences and Humanities, 6(12), 13-23.

Riwayat Muslim, No. Hadis; 4178, Jilid 5, Halaman 50

Rodzi, Z. bin M., Amın, F. A. M., Al-Sharqi, F., Jamiatun, N., Hasnan, Q. H., Zaharudin, Z. A., & Khair, M. H. M. (2023). Integrated Single-Valued Neutrosophic Normalized

Weighted Bonferroni Mean (SVNNWBM)-DEMATEL for Analyzing the Key Barriers to Halal Certification Adoption in Malaysia. International Journal of Neutrosophic

Science, 21(3), 106–114. https://doi.org/https://doi.org/10.54216/IJNS.210310

Salindal, N. A. (2019). Halal certification compliance and its effects on companies’ innovative and market performance. Journal of Islamic Marketing, 10(2), 589–605.

https://doi.org/10.1108/JIMA-04-2018-0080

Sharifah Zannierah Syed Marzuki, Collin Michael Hall & Paul William Ballantine. (2012).

Restaurant managers’ perspectives on halal certification. Journal of Islamic

Marketing, 3(1), 47-58.

Sri Devie Melavanic. (2016). Pengaruh Label Halal dan nformasi Produk terhadap Keputusan Pembelian Produk Coklat Cadbury Diary Milk [Studi Kasus Pasca terdapat Isu DNA Babi (Porcine)]. Jurnal Manajemen Update. 5(2), B11111080.

Tieman, M., van der Vorst, J. G., & Che Ghazali, M. (2012). Principles in halal supply chain

management. Journal of Islamic Marketing, 3(3), 217-243.

Wilson, Jonathan A.J. and Liu, J. (2010). Shaping the Halal into a brand.? Journal of Islamic Marketing, 1 (2) 107 - 123.

Zuhaili Saiman, M., & Salsabila Yusma ii, N. (2022). Issues and Challenges of Promotion Halal Certification for Muslim Entrepreneurs in Malaysia. 28(2). http://alqanatir.com

Downloads

Published

2025-05-31

How to Cite

Md Ramli, M. H., Tuan Muda, T. S., & Abdul Rani, A. (2025). Memperkasakan Pensijilan Halal Premis Makanan di Malaysia: Kepentingan, Keperluan Dan Cabaran : Empowering Halal Certification for Food Premises in Malaysia: Importance, Necessity, and Challenges. Sains Insani, 10(1), 154–163. Retrieved from https://sainsinsani.usim.edu.my/index.php/sainsinsani/article/view/739

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.