Halal Quality Management System: A Comparison between Halal and Kosher

Authors

  • Abdul Rahman Adam
  • Che Amnah Bahari
  • Mohd Noh Abdul Jalil

Abstract

This study discusses Ḥalāl and Kosher Food. How are these different dietary systems managed by food establishments? The management of Ḥalāl food has been studied from different perspectives. Management of Halāl food issues in Singapore adopts the 10 principles of Halāl Quality Management System set out by Islamic Religious Council of Singapore (MUIS) Halāl Certification Strategic Unit. However, no attempt has been made to systematically review the published literature on Halāl and Kosher food system management. It has been an industry practice for caterers to apply Halāl Certification even while they operate Non-Halāl kitchens. It is very challenging for caterers to maintain the Halāl Certification. The objective of Ḥalāl Quality Management System is to guide the Ḥalāl Certificate Holders in maintaining their Ḥalāl status. The principles developed contain very detailed guidelines to ensure that Ḥalāl integrity and traceability are maintained as well as no religious breaches. The Muslim worker in the company plays a very important role in ensuring that this system is followed. Thus, this reminds the Non-Muslims to be very serious whenever they are involved in providing Ḥalāl Food to the Muslim community.

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Published

2020-12-29

How to Cite

Adam, A. R., Bahari, C. A., & Abdul Jalil, M. N. (2020). Halal Quality Management System: A Comparison between Halal and Kosher. AL-ITQAN: JOURNAL OF ISLAMIC SCIENCES AND COMPARATIVE STUDIES, 4(1), 89–115. Retrieved from https://journals.iium.edu.my/al-itqan/index.php/al-itqan/article/view/136