Literatura académica sobre el tema "Halal certification"
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Artículos de revistas sobre el tema "Halal certification"
Aprilia, Sifa y Anita Priantina. "ANALISA STRATEGI PENINGKATAN SERTIFIKASI HALAL SEKTOR KULINER DI BANGKA SELATAN". International Journal Mathla’ul Anwar of Halal Issues 2, n.º 1 (15 de marzo de 2022): 50–71. http://dx.doi.org/10.30653/ijma.202221.46.
Texto completoGiyanti, Ida y Erna Indriastiningsih. "Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness Using Partial Least Square". Jurnal Teknik Industri 20, n.º 2 (31 de agosto de 2019): 140. http://dx.doi.org/10.22219/jtiumm.vol20.no2.140-151.
Texto completoGiyanti, Ida y Erna Indriastiningsih. "Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness Using Partial Least Square". Jurnal Teknik Industri 20, n.º 2 (31 de agosto de 2019): 36. http://dx.doi.org/10.22219/jtiumm.vol20.no2.36-47.
Texto completoMuhammad, M. A., A. B. Elistina y S. Ahmad. "The challenges faced by halal certification authorities in managing the halal certification process in Malaysia". Food Research 4, S1 (10 de febrero de 2020): 170–78. http://dx.doi.org/10.26656/fr.2017.4(s1).s17.
Texto completoSucipto, Sucipto, Elvira Moudhy Syahputri y Riska Septifani. "Variabel Pengajuan Sertifikasi Halal Usaha Kecil Keripik Tempe di Kota Malang". Agrointek : Jurnal Teknologi Industri Pertanian 15, n.º 3 (19 de agosto de 2021): 736–47. http://dx.doi.org/10.21107/agrointek.v15i3.9743.
Texto completoTieman, Marco. "Halal Supply Chain Certification: The Next Frontier in Halal Certification?" ICR Journal 9, n.º 2 (15 de abril de 2018): 233–36. http://dx.doi.org/10.52282/icr.v9i2.124.
Texto completoTieman, Marco. "Halal Supply Chain Certification : The Next Frontier in Halal Certification ?" Islam and Civilisational Renewal 9, n.º 2 (abril de 2018): 233–36. http://dx.doi.org/10.12816/0049468.
Texto completoArtadita, Sherly y Yuliani Dwi Lestari. "Halal Slaughterhouse Certification: The Comparison between Two Halal Certification Bodies". Binus Business Review 10, n.º 3 (30 de noviembre de 2019): 211–27. http://dx.doi.org/10.21512/bbr.v10i3.5968.
Texto completoHaji Sulaiman, Nor Surilawana y Norkhairiah Hashim. "Halal Certification Value Chain in Brunei Darussalam". Dinar : Jurnal Ekonomi dan Keuangan Islam 8, n.º 2 (3 de agosto de 2021): 24–34. http://dx.doi.org/10.21107/dinar.v8i2.10814.
Texto completoAnas, Muhammad, Andre Ridho Saputro y Huliyyatul Wahdah. "Persepsi Halal dan Pemahaman Sertifikasi Halal: Studi Deskriptif Analitik". Misykat al-Anwar Jurnal Kajian Islam dan Masyarakat 6, n.º 1 (30 de enero de 2023): 1. http://dx.doi.org/10.24853/ma.6.1.1-12.
Texto completoTesis sobre el tema "Halal certification"
Syed, Marzuki Sharifah Zannierah. "Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia". Thesis, University of Canterbury. Management, 2012. http://hdl.handle.net/10092/6867.
Texto completoMachula, Lukáš. "Rozvoj "halal" obchodu ve světě". Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-193855.
Texto completoTIRABASSI, MARIAGRAZIA. "MACELLAZIONE RITUALE E CERTIFICAZIONE DELLE CARNI KASHER E HALAL: I MODELLI FRANCESE E STATUNITENSE". Doctoral thesis, Università Cattolica del Sacro Cuore, 2015. http://hdl.handle.net/10280/7812.
Texto completoMeat production is regulated by both Jewish and Islamic Laws through sets of rules that, aside from their respective specificities, share the aim of teaching reverence for life to the believers. Generally speaking, in pluralist democracies the production of kosher (“fit/proper”, according to Jewish Law) and halal (“permissible”, under Islamic Law) meat is protected under the right to freedom of religion. However, the State retains the authority to regulate the use of religious slaughter and that of kosher and halal claims in the meat market, on the basis and within the limits of its mandate to protect and promote public health, humane treatment of animals, fair market competition and consumer rights. Fulfilling such responsibility without overstepping the bounds of State-religion mutual autonomy is a complex task, especially when it comes to determining the roles of public authorities, religious bodies and the private sector in the fields of ritual slaughter and religious certification; it requires, indeed, to strike a fair balance between several - sometimes competing - rights and interests. The dissertation analyses and compares the legal approaches through which these matters are addressed in France and in the US, where the general principle of separation between Church and State is construed and implemented in profoundly different ways.
TIRABASSI, MARIAGRAZIA. "MACELLAZIONE RITUALE E CERTIFICAZIONE DELLE CARNI KASHER E HALAL: I MODELLI FRANCESE E STATUNITENSE". Doctoral thesis, Università Cattolica del Sacro Cuore, 2015. http://hdl.handle.net/10280/7812.
Texto completoMeat production is regulated by both Jewish and Islamic Laws through sets of rules that, aside from their respective specificities, share the aim of teaching reverence for life to the believers. Generally speaking, in pluralist democracies the production of kosher (“fit/proper”, according to Jewish Law) and halal (“permissible”, under Islamic Law) meat is protected under the right to freedom of religion. However, the State retains the authority to regulate the use of religious slaughter and that of kosher and halal claims in the meat market, on the basis and within the limits of its mandate to protect and promote public health, humane treatment of animals, fair market competition and consumer rights. Fulfilling such responsibility without overstepping the bounds of State-religion mutual autonomy is a complex task, especially when it comes to determining the roles of public authorities, religious bodies and the private sector in the fields of ritual slaughter and religious certification; it requires, indeed, to strike a fair balance between several - sometimes competing - rights and interests. The dissertation analyses and compares the legal approaches through which these matters are addressed in France and in the US, where the general principle of separation between Church and State is construed and implemented in profoundly different ways.
Zemmour, Samir. "L' incertitude sur la qualité et les biens ethico-alimentaires : le marché de la viande halal en France". Versailles-St Quentin en Yvelines, 2010. http://www.theses.fr/2010VERS022S.
Texto completoThe thesis analyzes the issues of halal meat certification at various levels of the value chain. It reveals that the process of qualification halal represents a process of qualification of ethical-food goods which are connected with the constitution of Potemkin attributes. In the historical absence of an agreement on a shared definition of halal quality and ritual slaughter, the thesis leads to an against-intuitive result: the limits and the failures of the process of qualification halal are the requirements of its operation. For a low level of acceptability of a compromise of the actors, the transition towards a new mode from coordination of the industrial type is nevertheless possible. Correspondent with a certification of the intention and belief, the creation of an imperfect sign of halal quality would lead to the satisfaction of the need for quality and the request for religious ethics of a young French Muslim population
JYE, TSAI JIA y 蔡家傑. "The Study of Islamic Market And Halal Certification". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/50084662251725423358.
Texto completo東吳大學
國際經營與貿易學系
102
Though mainland China has always been considered as one of largest global consumer markets, leading businesses around the world have been preparing themselves for consumers of even higher potential: The Muslim market. Muslim countries, combined with non-Muslims who have an interest in Islamic products, provide this market with approximately two billion consumers. This is a vast population with a great potential for profit. After exploring factors such as the effect of the Islamic religion on the consumer market; the analysis of the current Islamic market and its potential; the estimated growth of the Islamic market; the SWOT analysis of Taiwanese businesses entering the Islamic market; issues related to the HALAL certification of products; case studies of Taiwanese businesses which have successfully entered the Islamic market, this study aims to achieve the following: 1. Help businesses understand the cultural and behavioral characteristics of the Islamic market, the market size, and the direction of future market development. Only through this understanding will businesses be able to constantly succeed. 2. Aid businesses in choosing the correct product, marketing strategy and partners when entering the Islamic market. 3. Inform businesses of the fastest, accurate and the most economical method of gaining the HALAL certification to ensure the global distribution of goods to the Islamic and non-Islamic market.
Hawthorne, Emily Claire. "Chains of trust : halal certification in the United States". Thesis, 2014. http://hdl.handle.net/2152/26418.
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Teo, Joo Meng y 張寓茗. "A Research Of Halal Certification For Beauty Salon In Malaysia". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/25720027161655393112.
Texto completo樹德科技大學
經營管理研究所
103
ABSTRACT The global Muslims population grow significantly to around 20.4 billion till the year of 2013, according to the annual growth rate of 1.8%, there will be one Muslim in every four of the global population on 2030.With the high development of transportation and huge amount of Muslim’s tourist today, the halal business has a huge market of trillion dollars per year, halal certified products by Malaysia are popular in the Middle East area. Since Malaysia is the only country in the world who issued halal certification by government, it shows that the Malaysian government put attention on this matter and has lay position between international, compare to other countries who have their halal certification provided by local agencies or non-governmental organizations. In order to become the world leader of halal certification and verification authority, the Malaysian Government established the Malaysia Halal Industry Development Corporation (HDC) on September 18, 2006 , and formally took over JAKIM (Malaysian Islamic Development Department) halal certification business on April 2, 2008. The main responsibilities is to co-ordinate the overall development of the industry, such as halal standards planning, audit and certification, to provide the necessary platform for halal products and services in order to promote and increase the participation and development of Malaysian companies in the global halal market, and provide the best Halal certification procedures and standards in the world. This study is based on the general guidelines of Halal Assurance Management System by Malaysian Islamic Development Department and the Islamic consumer goods - Part 1: General guidelines for cosmetics and personal care and halal pharmaceutical products plus Guidelines for Control of Cosmetic Products by National Pharmaceutical Control Berhad (NPCB) , Guidelines on Cosmetic Good Manufacturing Practice , plus a lot of research about Islamic law, customs and taboos ,and PDCA system to develop a set of simple Halal certification system to be understand by the small to medium size beauty salon.
CHEN, CHING-LIN y 陳慶麟. "Research On The Restaurant Industry Get Halal Certification In Taiwan". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5fj556.
Texto completo銘傳大學
觀光事業學系碩士在職專班
106
This study mainly discusses the factors related to the challenges faced by the Taiwan restaurant industry in obtaining halal certification from the comments of the research participants. The study found that although there are certification systems in halal food, the standard procedures are complex, Taiwan's economic market is insufficiently supported, business performance is poor, hardware facilities are not friendly enough, employees lacking Islamic culture knowledge, insufficient on-the-job training and government food The safety regulations are not strict enough and the law enforcement supervision mechanism is weak. Even if the food meets the requirements of halal food, it will cause doubts. Finally, after identification and evaluation, we have constructed an integrated model based on the relationship of food halal certification factors. It can serve as a reference for halal foods' future development or certification, and an important factor in research design, laying the foundation for future research.
Abdul, Aziz MS. "Halal certification in Malaysia and Singapore : culinary infrastructure at the intersection of religion and politics". Thesis, 2020. https://eprints.utas.edu.au/36029/1/Abdul_Aziz_whole_thesis.pdf.
Texto completoLibros sobre el tema "Halal certification"
Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Requirements of halal certification: HAS 23000. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.
Buscar texto completoCertification of halal meat in the UK. Cambridge: HRH Prince Alwaleed Bin Talal Centre of Islamic Studies, University of Cambridge, 2010.
Buscar texto completoLembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). General guidelines of halal assurance system. 5a ed. [Jakarta]: Assessment Institute for Foods, Drugs, and Cosmetics, Indonesian Council of Ulama, 2010.
Buscar texto completoGirindra, Aisjah. Dari sertifikasi menuju labelisasi halal: LPPOM MUI. [Jakarta]: Pustaka Jurnal Halal, 2008.
Buscar texto completoSopa. Sertifikasi halal Majelis Ulama Indonesia: Studi atas fatwa halal MUI terhadap produk makanan, obat-obatan, dan kosmetika. Editado por Bariyah Oneng Nurul y Majelis Ulama Indonesia. Ciputat, Jakarta: GP Press, 2013.
Buscar texto completoLembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Requirements of halal food material: HAS 23201. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.
Buscar texto completoHasan, K. N. Sofyan. Sertifikasi halal dalam hukum positif: Regulasi dan implementasi di Indonesia. Sleman, Yogyakarta: Aswaja Pressindo, 2014.
Buscar texto completoLembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Guidelines of halal assurance system criteria on slaughterhouses: HAS 23103. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.
Buscar texto completoCapítulos de libros sobre el tema "Halal certification"
Debney, Ben. "Halal Certification Uproar". En The Routledge Handbook of Halal Hospitality and Islamic Tourism, 313–25. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315150604-24.
Texto completoRahman, Nor Aida Abdul y Zainab Al Balushi. "Halal logistics certification". En Halal Logistics and Supply Chain Management, 222–29. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003223719-22.
Texto completoKnudsen, Jes, Mian N. Riaz y Munir M. Chaudry. "Globalization of Halal Certification". En Handbook of Halal Food Production, 283–90. Boca Raton, Florida : CRC Press, [2019] | Expanded version of: Halal food production / Mian N. Rias, Muhammad M. Chaudry. Boca Raton, FL ; CRC Press, c2004, with twelve new contributions.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315119564-26.
Texto completoChen, Ning (Chris), Shanshan Qi y C. Michael Hall. "Halal Food Certification in China". En The Routledge Handbook of Halal Hospitality and Islamic Tourism, 249–63. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315150604-19.
Texto completoAmicarelli, Vera y Christian Bux. "Halal Certification and Healthy Lifestyles". En Encyclopedia of Quality of Life and Well-Being Research, 1–5. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-69909-7_104692-1.
Texto completoAmicarelli, Vera y Christian Bux. "Halal Certification and Healthy Lifestyles". En Encyclopedia of Quality of Life and Well-Being Research, 1–5. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-69909-7_104692-1.
Texto completoIbrahim, Muhammad Azman, C. Michael Hall y Paul W. Ballantine. "Food Certification". En The Routledge Handbook of Halal Hospitality and Islamic Tourism, 264–77. Abingdon, Oxon ; New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315150604-20.
Texto completoTania, Novita, Sugeng Santoso, Adyanto Kurniawan Hulu, Muhdorun y Gunawan Wiyogo Siwantoro. "Potential Role Analysis of Halal Certification Facilitation and Tangerang Emas Program Activation to Increase Culinary Micro Business Income in Tangerang City". En Proceedings of the 19th International Symposium on Management (INSYMA 2022), 1127–34. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_139.
Texto completoNoor, Nor Laila Md y Nurulhuda Noordin. "A Halal Governance Structure: Towards a Halal Certification Market". En Contemporary Issues and Development in the Global Halal Industry, 153–64. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1452-9_14.
Texto completoLestari, Fitra, Mohammad Dzaky Adzkia y Irdha Mirdhayati. "Strengthening Strategy on Halal Certification Body Through Halal Inspection Agency". En Transactions on Engineering Technologies, 53–68. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-7138-9_5.
Texto completoActas de conferencias sobre el tema "Halal certification"
Kumaladewi, Nia, Suci Ratnawati, Yuni Sugiarti y Amany Burhanuddin Umar Lubis. "Evaluation of e-Halal Certification System Acceptance to Improve Halal Certification Services at LPPOM MUI". En 2020 8th International Conference on Cyber and IT Service Management (CITSM). IEEE, 2020. http://dx.doi.org/10.1109/citsm50537.2020.9268919.
Texto completoSidqi, Adkhilni y Akmal Ruhana. "Intermestic Factors of Indonesia’s Halal Certification". En Proceedings of the 3rd International Symposium on Religious Life, ISRL 2020, 2-5 November 2020, Bogor, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.2-11-2020.2305029.
Texto completoDevi, Abrista y Kholil M. Nawawi. "Halal Certification Implementation Strategies for Fashion Product". En 1st International Conference on Islamic Ecnomics, Business and Philanthropy. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007087306450649.
Texto completoHosen, Muhamad Nadratuzzaman y Fitriyani Lathifah. "Comparison of Halal Certification in Several Countries toward Halal Standard of Indonesia". En International Conference Recent Innovation. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0009921502010210.
Texto completoKadir, Evizal Abdul, Siti Mariyam Shamsuddin, Sharul Kamal Abdul Rahim y Sri Listia Rosa. "Application of NFC technology for premise Halal certification". En 2015 3rd International Conference on Information and Communication Technology (ICoICT ). IEEE, 2015. http://dx.doi.org/10.1109/icoict.2015.7231497.
Texto completoKhoir, Shohibul, Andre Sugesty y Shandy Hamonangan. "Legal Certainty Against Halal Certification Of Investment Fund". En Proceedings of the 1st International Conference on Business, Law And Pedagogy, ICBLP 2019, 13-15 February 2019, Sidoarjo, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.13-2-2019.2286032.
Texto completoSulaiman, Mohd Zabiedy Mohd, Nurulhuda Noordin, Nor Laila Md Noor, Ahmad Iqbal Hakim Suhaimi y Wan Abdul Rahim Wan Mohd Isa. "A Preliminary Study of Halal Virtual Inspection: A Case of Halal Certification in Malaysia". En 2016 6th International Conference on Information and Communication Technology for The Muslim World (ICT4M). IEEE, 2016. http://dx.doi.org/10.1109/ict4m.2016.030.
Texto completoHasim, Norhasdalina. "Buying Intentions: Do Knowledge, Religiosity, And Halal Certification Matter?" En International Conference on Sustainable Practices, Development and Urbanisation. European Publisher, 2022. http://dx.doi.org/10.15405/epms.2022.10.28.
Texto completoRatnawati, Suci, Yuni Sugiarti y Nia Kumaladewi. "INCREASING LEARNING ABOUT HALAL CERTIFICATION PROCESS THROUGH KNOWLEDGE MANAGEMENT SYSTEM". En International Symposium on Open, Distance, and E-Learning. Pustekkom, 2018. http://dx.doi.org/10.32550/pi.v1i1.46.
Texto completoSulaiman, Mohd Zabiedy Mohd, Nurulhuda Noordin, Nor Laila Md Noor, Ahmad Iqbal Hakim Suhaimi y Wan Abdul Rahim Wan Mohd Isa. "Halal inspection process at federal and state level: A case study of Halal Certification system in Malaysia". En 2017 IEEE Conference on Open Systems (ICOS). IEEE, 2017. http://dx.doi.org/10.1109/icos.2017.8280276.
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