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Literatura académica sobre el tema "Halal certification"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 11 de marzo de 2023

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Artículos de revistas sobre el tema "Halal certification"

1

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.

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This study discusses priority problems, priority solutions, and priority strategies in increasing the number of halal certifications in the culinary sector in South Bangka Regency. The research method uses the Analytical Network Process (ANP). Based on the research results, the priority problem faced by South Bangka MSME actors is the lack of information dissemination and socialization related to halal certification. The priority solution that can be offered in increasing the number of halal certifications in South Bangka is to hold training related to halal certification, starting from filing to issuing halal certification. And the priority strategy implemented in increasing the number of halal certifications in South Bangka is to increase information, education, and socialization related to halal certification to business actors.
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Giyanti, 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.

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This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation, but they are not statistically significant.
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3

Giyanti, 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.

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This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation, but they are not statistically significant.
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4

Muhammad, 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.

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The massive demand for halal food is the main reason business enterprises engage in halal food production, namely for the purpose of increasing profits. Halal certification has been managed by Malaysian halal certification authorities, namely the Islamic Development Department Malaysia (JAKIM) and the State Islamic Religious Department (JAIN). This study triangulates the viewpoints of Halal Auditors, Halal Executives, and Halal Certification Panel in managing the halal certification process in Malaysia. The main aim of this study is to explore the challenges faced by halal certification authorities and the initiatives that can be taken to improve their roles. A qualitative research method via indepth interviews with Halal Auditors from JAKIM and JAIS, Halal Certification Panel, and Halal Executives from various companies has been used to gather the data for this study. Findings from the interviews highlighted six challenges in the halal certification process which are lack of manpower, Halal Auditor’s lack of skills and knowledge, problems with MYeHALAL system, issues in reviewing halal certification applications, lack of proper guidelines in Malaysia halal certification, and competition from the foreign certification body. The initiatives and suggestions to improve the standard and performance of the Malaysian halal certification authorities are also highlighted. In terms of practical implications, the findings of this study can be used as baseline data for any policy intervention and improvement or advocacy efforts related to halal certification process in Malaysia.
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Sucipto, 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.

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Malang is one of the halal tourism destinations in Indonesia. Halal certification of superior food souvenirs such as tempeh chips is important to support halal tourism. In fact, the small business of halal certified chips is still limited. This study aimed to identify variables that affect the tempeh crispy small business submission for halal certification. The study used the Partial Least Square (PLS) method. Data was obtained from a questionnaire of 40 respondents consisting of 20 tempeh chips not halal certified and 20 businesses that were halal certified. Research variables include producer awareness, halal certification procedures, halal certification costs, halal certification regulations, and consumer demand. The results showed that the variable halal certification regulations and consumer demand significantly influence the submission of halal certification. Awareness and knowledge of producers of the procedures, costs, and benefits of halal certification can be increased in collaboration with the Halal Product Guarantee Agency (HPGA), the industrial offices of local government, and universities to provide information, improve, and assist producers to submit halal certification.
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Tieman, 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.

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Halal supply chains are vulnerable to contamination, risk of contamination and perception issues, providing reputational risks for brand owners operating supply chains in and for Muslim markets. At the same time, new halal standards are being developed by Muslim countries beyond slaughtering and food production, covering areas such as animal welfare, cosmetics, pharmaceuticals, medical equipment, logistics, food services, retail, Islamic banking and finance, etc. Indeed, halal requires a supply chain approach in order to ensure the integrity of a halal product, similar to food safety. Therefore, the halal assurance system of a company should go beyond ingredients and production process. But, is the certification of an end-to-end halal supply chain feasible?
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Tieman, 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.

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Artadita, 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.

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This research aimed to provide information regarding the process and requirement of halal slaughterhouse certification implemented in halal certification bodies archival comparison research strategy by using the secondary data. It usedt he comparison of halal slaughterhouse certification process and requirement were conducted between two halal certification bodies, those were Lembaga Pengkajian Pangan, Obat-obatan, dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI - The Assessment Institute for Foods, Drugs and Cosmetics Majelis Ulama Indonesia) and Jabatan Kemajuan Islam Malaysia (JAKIM - Department of Islamic Development Malaysia). From the comparative analysis, the result shows that certification processes of LPPOM MUI and JAKIM are similar with slight differences. There are four main activities during the certification process in both halal certification bodies, namely application process, payment process, audit process, and certificate issuance/decision process. The criteria set by both halal certification bodies, in general, are similar. Those are classified into eight categories, although there are slight differences. The eight categories are halal control/assurance system, human resource, permitted animal, production facilities, storage and transportation, packaging and labeling, slaughtering process, and stunning.
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Haji 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.

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As Brunei Darussalam is positioning itself to be a halal hub, Brunei needs to act fast to strengthen its halal certification value-chain or system. Therefore, the Brunei Government appointed Bahagian Kawalan Makanan Halal (Halal Food Control Division), Jabatan Hal Ehwal Syariah (Department of Shariah Affairs), as a body to handle the halal certification process. Due to the rapid growth of the halal industry both local and international, it is important to research the halal certification process. The main objective of this study is to provide an understanding of the halal certification process in Brunei Darussalam. The study will highlight and determine to examine (1) the halal certification process, (2) actors, and (3) information on halal. The method used in this study is derived from the literature review in the form of related articles, journals, proceedings and books, and interviews with related actors of the halal certification. The results of the study will reveal (1) the halal certification value chain, (2) the related agencies and acts of the halal certification process, and (3) the information required in applying halal certification in Brunei Darussalam.
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Anas, 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.

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The World Halal Food Council (WHFC) harmonized halal standards and enacted the Job Creation Law with BPJPH, which is in charge of halal registration, certification, and verification, and there is still public understanding that there is no need for halal certification. Research objective: knowing halal perceptions and certification, research method: a descriptive-analytic study. Research results: The survey involved 48 WhatsApp groups with 3,240 members. There were 104 respondents. Four of the 48 WhatsApp groups were business WhatsApp groups, with 225 members. All respondents understood the halal concept, and those who did not understand doubted 21.2%. Of the respondents who understood the term halal certification, 88.5% and 98.1% stated the need for halal labeling. As many as 73.1% of respondents understand that BPJPH and MUI accommodate halal certification, 72.1% of respondents understand that BPJPH manages the administration of halal certification, and 99% of respondents know that halal fatwas are carried out by MUI. Only 30.8% of respondents know that the government facilitates free halal certification. Conclusion: some respondents still do not understand the term syubhat; most are familiar with halal certification, but only a few know about the government's free facilitation of halal certification.
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Tesis sobre el tema "Halal certification"

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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.

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This study focuses on the expectations of restaurant managers and perceived attributes of halal certification in Malaysia. Halal certification at restaurants represents the understanding that foods is served according to Islamic dietary laws. Halal means permitted or lawful or fit for consumption. As well as its importance in Muslim countries, the demand for halal food is growing internationally as a result of increasing trade, tourism and globalization. Therefore, halal certification is seen as an important aspect in both the Malaysian and the international restaurant and hospitality industries. Halal certification in an eating premises means that both the restaurants, as well as the entire food supply chain, conform to Islamic dietary rules which do not tolerate contamination by haram (prohibited) materials. Research for this thesis was undertaken by both a mail survey and interviews with restaurant managers. For the survey, a systematic sampling method was applied whereby every fourth restaurant was selected from a list of all restaurants in Malaysia provided by the Companies Commission. A mail survey to 2080 restaurants was administered throughout Malaysia in July 2009. The number of completed and returned questionnaires was 643, indicating a 31% response rate. Data was then entered into a Statistical Package for the Social Sciences (SPSS) for further analysis. The response rate was considered reasonable given the nature of the study and its limitations. In addition, 33 interviews with restaurant managers were conducted in five locations. The results indicate that restaurant managers have high expectations towards halal certification although there are different expectations between Muslim and non-Muslim respondents with respect to attributes such as food safety, hygiene, food quality, marketing aspects and certification issues. It is also gathered that there are significant differences between them with respect to market signals, Islamic attributes, marketing benefits, cost of compliance and local awareness. This thesis concludes that halal certification does yield some benefits in terms of market signals, Islamic attributes and marketing factors while there are also certain issues on cost and compliance that need to be addressed by related local authorities. The findings also indicate that halal restaurant food may have a broader appeal beyond religion and also contributes to Malaysia’s positioning as a tourism destination and a hub for the global halal market.
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2

Machula, Lukáš. "Rozvoj "halal" obchodu ve světě". Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-193855.

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The presented diploma thesis Development of "halal" trade in the world deals with the detailed analysis of this current socio-economic phenomenon. The thesis aims to provide the reader with a more detailed and comprehensive view of one of contemporary fastest growing markets in the world in general. Thanks to its unification, halal market is the only market in the world that transcends both religious as well as geographical and cultural boundaries. In this diploma thesis the development of the halal market in the world is viewed from the perspective of theoretical background and practical applications with a focus on the evaluation of the current trends. This diploma thesis presents a detailed picture on the dynamic development of halal food, cosmetics, textile, tourism industry and the field of Islamic finance. Geographically, the diploma thesis evaluates the development of halal trade in the three major regions of the world - North America, Europe and Southeast Asia. Author's subjective forecast of future development of halal market in the world is a part of the diploma thesis.
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3

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.

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La produzione di carne è disciplinata dai diritti ebraico ed islamico attraverso normative che, a prescindere dalle loro rispettive specificità, sono accomunate dallo scopo fondamentale di rammentare ai fedeli la gravità dell’atto di privare un animale della vita. La produzione di carni kashèr (idonee ad essere consumate, in base al diritto ebraico) e halal (lecite, ai sensi di quello islamico) trova generalmente spazio nelle democrazie pluraliste in virtù del diritto alla libertà religiosa. Questo, ad ogni modo, non esime lo Stato dalla responsabilità di disciplinare la macellazione e l’uso commerciale delle indicazioni di qualità kashèr e halal, in ragione ed entro i limiti dei propri compiti di tutela della salute umana ed animale, della concorrenza e dei consumatori. Assolvere questa responsabilità nel rispetto della reciproca autonomia tra Stato e confessioni religiose implica la ricerca di un equilibrio complesso, soprattutto quando si tratta di individuare e delimitare le competenze dei poteri pubblici, degli enti confessionali e del settore privato in materia di macellazione rituale e di certificazione religiosa delle carni. La tesi analizza e mette a confronto le soluzioni normative adottate in due ordinamenti (quello francese e quello statunitense) ispirati al principio di separazione dello Stato dalle religioni, seppur con declinazioni molto differenti.
Meat 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.
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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.

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La produzione di carne è disciplinata dai diritti ebraico ed islamico attraverso normative che, a prescindere dalle loro rispettive specificità, sono accomunate dallo scopo fondamentale di rammentare ai fedeli la gravità dell’atto di privare un animale della vita. La produzione di carni kashèr (idonee ad essere consumate, in base al diritto ebraico) e halal (lecite, ai sensi di quello islamico) trova generalmente spazio nelle democrazie pluraliste in virtù del diritto alla libertà religiosa. Questo, ad ogni modo, non esime lo Stato dalla responsabilità di disciplinare la macellazione e l’uso commerciale delle indicazioni di qualità kashèr e halal, in ragione ed entro i limiti dei propri compiti di tutela della salute umana ed animale, della concorrenza e dei consumatori. Assolvere questa responsabilità nel rispetto della reciproca autonomia tra Stato e confessioni religiose implica la ricerca di un equilibrio complesso, soprattutto quando si tratta di individuare e delimitare le competenze dei poteri pubblici, degli enti confessionali e del settore privato in materia di macellazione rituale e di certificazione religiosa delle carni. La tesi analizza e mette a confronto le soluzioni normative adottate in due ordinamenti (quello francese e quello statunitense) ispirati al principio di separazione dello Stato dalle religioni, seppur con declinazioni molto differenti.
Meat 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.
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5

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.

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La thèse analyse les enjeux de la certification halal de la viande au niveau des différents échelons de la filière. Elle fait apparaître que le processus de qualification halal représente un processus de qualification de biens éthico-alimentaires qui s’apparente à la constitution d’attributs Potemkine. En l’absence historique d’un accord sur une définition partagée de la qualité halal et de l’abattage rituel, la thèse aboutit à un résultat contre-intuitif : les limites et les défaillances du processus de qualification halal sont les conditions nécessaires de son fonctionnement. Pour un faible niveau d’acceptabilité d’un compromis des acteurs, la transition vers un nouveau régime de coordination de type industriel est néanmoins envisageable. Correspondant à une certification de l’intention et de la croyance, la création d’un signe imparfait de qualité halal conduirait à la satisfaction du besoin de qualité et de la demande d’éthique religieuse d’une jeune population musulmane française
The 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
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JYE, TSAI JIA y 蔡家傑. "The Study of Islamic Market And Halal Certification". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/50084662251725423358.

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碩士
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.
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7

Hawthorne, Emily Claire. "Chains of trust : halal certification in the United States". Thesis, 2014. http://hdl.handle.net/2152/26418.

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The growing halal food sector in America has garnered attention recently in a number of ways regarding changing consumer demands, production yield, and certification standards. Muslim consumers choosing halal food products today combine more objective knowledge about halal food products - learned from jurists, imams, the Qur’an, ḥadīth, and family traditions - with more subjective knowledge about what they want from their food. The resultant mix of objective and subjective information about halal food production standards creates a unique milieu termed, in this thesis, the contemporary consumption context. The small variances between what different Muslim consumers want out of their halal food – particularly in terms of ethical and humane animal treatment – introduce tiny iterations to the timeless religious ritual that halal food consumption and ẓabīḥa, or ritual, slaughter entail.
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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.

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碩士
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.
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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.

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碩士
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.
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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.

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Scholars use the term 'religious economy' to describe situations where religion is treated as a marketplace, analogous to a typical business or economic realm. The term suggests that religious or moral-related markets are compatible with and embedded in with political interests that suit the ruling political parties, ostensibly for maintaining their hegemony and thereby sustaining power. In Southeast Asia, religion and ethnic culture remain among the key determinants in ensuring political and social stability. Moreover, the dynamic multi-ethnic and multicultural societies of Malaysia and Singapore serve as exemplars of Halal systems to understand and entice wider conclusions on the subject. My central argument is that the state authorities have been at the forefront in exploiting Islamic values and ideas for the purpose of attaining hegemony and sustaining dominance. The management of Halal production, certification and regulation are, in Jeffrey Pilcher’s terms, a form of ‘culinary infrastructure’1 that unites cultural and social practices, and in the case of Malaysia and Singapore, are entangled with ‘… intense political negotiation’.2 This thesis envisages studies on the multidisciplinary expressions of Halal systems comprising political, social and economic discourses. Muslims in both states are becoming increasingly cognisant of their religious obligations (particularly in diet and dress); this, coupled with evolving lifestyle and increasing purchasing power, has created demand for Halal products. Halal certification expression is reflective of an outcome of modernisation of Malay people's consumerism, bureaucratisation and industrialisation of Islam as culinary infrastructure where Halal is viewed beyond mere religious lenses.
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Libros sobre el tema "Halal certification"

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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.

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Vers une certification de qualité halal? Paris: L'Harmattan, 2007.

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Certification of halal meat in the UK. Cambridge: HRH Prince Alwaleed Bin Talal Centre of Islamic Studies, University of Cambridge, 2010.

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Lembaga 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.

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Girindra, Aisjah. Dari sertifikasi menuju labelisasi halal: LPPOM MUI. [Jakarta]: Pustaka Jurnal Halal, 2008.

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Sopa. 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.

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Lembaga 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.

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Hasan, K. N. Sofyan. Sertifikasi halal dalam hukum positif: Regulasi dan implementasi di Indonesia. Sleman, Yogyakarta: Aswaja Pressindo, 2014.

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Lembaga 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.

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Capítulos de libros sobre el tema "Halal certification"

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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.

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Rahman, 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.

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Knudsen, 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.

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Chen, 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.

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Amicarelli, 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.

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Amicarelli, 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.

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Ibrahim, 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.

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Tania, 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.

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AbstractThe Indonesian Law No. 33 of 2014 about Halal Product Assurance, Article 4 administers that the products entered, circulated, and traded in the territory of Indonesia must be Halal Certified, since October 17, 2019. The government has provided facilities for Halal Certification in the context of Omnibus Law (The Indonesian Law 11 year 2020 and the Government Regulation 39 of 2021), where micro-business is free of charge. The Tangerang City Government has issued several policies to help micro-business survive and grow. The programs that have been carried out include the Facilitation of Halal Certification and the Tangerang Emas Program for micro-business in Tangerang City. This study aims to explain the role of the Halal Certification facilitation and Tangerang Emas Program in increasing the micro-business income in Tangerang City. This research used qualitative and quantitative methods. A qualitative approach with related key informants of Halal Certification facilitation and Tangerang Emas Program and financial access. The results show that the facilitation of Halal Certification and activation of the Tangerang Emas Program can increase the income of the micro-business in Tangerang City.
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Noor, 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.

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Lestari, 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.

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Actas de conferencias sobre el tema "Halal certification"

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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.

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Sidqi, 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.

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Devi, 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.

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Hosen, 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.

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Kadir, 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.

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Khoir, 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.

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Sulaiman, 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.

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Hasim, 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.

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Ratnawati, 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.

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Sulaiman, 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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