Assuring Tayyib from a food safety perspective in Halal food sector: a conceptual framework

Abstract

Making sure that food, its ingredients, additives and processing aids are of the proper source and treatment is the starting point for the Halal food sector. With the onset of processed foods, it has become AbstractThis paper puts forth how food safety and hygienic practices are a part of the Halal concept and should thus be adapted by the Halal food sector to achieve Halal and Tayyib assurance. It further puts forth the concept of Halal prerequisites, which were established through identifying food safety and hygiene requirements in Islamic Jurisprudence. To move toward more efficient Halal and Tayyib practices these should be demanded, implemented, maintained and controlled by the whole Halal food sector, instead of just relying on the existence of food safety certification. A conceptual framework was constructed depicting the Halal sector's possible passive and potential active Halal and Tayyib food safety control practices. It will enable the sector to gain insight to issues in Halal certification, food safety position within it and reach an understanding of improvement measures. The paper also suggests recognising and incorporating the Halal prerequisites and other sector specific requirements as Halal Control Points (HCPs) to the Halal HACCP system.

Intention to consume halal pharmaceutical products: evidence from Indonesia

“…The word tayyib means "good", "delicious" and "lawful". It usually refers to the hygiene and safety of food consumed by Muslims (Raheem and Demirci, 2018). The recommendation to consume such hygienic and safe food is clearly stated in the Qur'an "Eat of the good (tayyib) and lawful (halal) things provided by Allah.…”

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“…Accordingly, such programs are implemented in wider scope such as management of material purchasing, waste disposal, personal hygiene, warehousing, etc. (Al-Mazeedi et al, 2020;Ur Raheema, 2018). These criteria should be fulfilled to establish the claim of safety in food products.…”

“…Moreover, Halal food which is clearly contaminated with pathogenic microorganisms or toxic ingredients cannot establish the Tayyib principle since it is closer to consumer health risk (Kurniadi & Frediansyah, 2017). More explanation on the rationale of Tayyib's function in establishing food safety for Halal food has been affirmed by other extant researches (Alzeer et al, 2018;Armanios & Ergene, 2018;Neio Demirci et al, 2016;Ur Raheema, 2018).…”

Urban food environments and cultural adequacy: the (dis)assemblage of urban halal food environments in Muslim minority contexts

“…At the same time, "the practical description of Tayyib and the rational merging with Halal have not been well clarified yet" (Alzeer, Rieder, and Hadeed 2018, 265). Especially in industrial halal food production, tayyib has been used to refer to food safety, health and hygiene (e.g., Raheem and Demerci 2018), while in the context of Islamic environmental ethics it has also served to conceptualize eco-friendly, sustainable halal food production (e.g., Abdul-Matin 2010). As we show in the empirical part of the paper, our interlocutors ultimately did not mention the concept of tayyib, as it is relatively recent in the field of halal food production and marketing; nonetheless, this does not mean health, hygiene, and/or sustainability have no role in the interlocuters' understandings of halal food.…”