Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)

Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)

As a Muslim, it is compulsory to find halal food. This is because food is the main sources for spiritual and physical formation as a human. Thus products or foods that are produced in line with halal prescriptions are readily acceptable by Muslim consumers as well as consumers from other religions....

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Main Author: Nur Aqilah, Ahmad
Format: Thesis
Language:eng
eng
Published: 2016
Subjects:
HD58.7 Organizational Behavior.
Online Access:https://etd.uum.edu.my/5952/1/s816711_01.pdf
https://etd.uum.edu.my/5952/2/s816711_02.pdf
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institution Universiti Utara Malaysia
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language eng
eng
topic HD58.7 Organizational Behavior.
spellingShingle HD58.7 Organizational Behavior.
Nur Aqilah, Ahmad
Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
description As a Muslim, it is compulsory to find halal food. This is because food is the main sources for spiritual and physical formation as a human. Thus products or foods that are produced in line with halal prescriptions are readily acceptable by Muslim consumers as well as consumers from other religions. For a Muslim consumer, halal foods and drinks means that the products have met the requirements laid down by the Syariah law whereas for a non-Muslim consumer, it represents the symbol of hygiene, quality and safety product when produced strictly under the Malaysian Standard of Halal Food (MS1500:2009). To ensure the food is halal and meet the standard made by Jakim, there are several factors that need to be emphasized. The study was carried out at cafeteria’s operators at UUM Sintok. There are three factors that are believed to influences the standard of halal food in UUM, which are trustworthiness (Status Halal), food safety and personal and societal behaviour. This study is a quantitative research by using a questionnaire that involves the study sample consisted of 103 respondents. The methodology used in this research is statistical analysis descriptive and inferential that involves the use of frequencies and percentages for analysing the demographics of respondents, independent t-test samples, the test of one-way ANOVA, Pearson correlation analysis and multiple regression analysis. Overall, the findings based on the analysis of Multiple regression analysis test found that food safety and trustworthiness (Halal Status) are the most influences that effect the MS1500:2009.
format Thesis
qualification_name other
qualification_level Master's degree
author Nur Aqilah, Ahmad
author_facet Nur Aqilah, Ahmad
author_sort Nur Aqilah, Ahmad
title Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
title_short Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
title_full Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
title_fullStr Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
title_full_unstemmed Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM)
title_sort determinant factors that influences halal food standard practices: a case study of cafeteria's operators at universiti utara malaysia (uum)
granting_institution Universiti Utara Malaysia
granting_department School of Business Management
publishDate 2016
url https://etd.uum.edu.my/5952/1/s816711_01.pdf
https://etd.uum.edu.my/5952/2/s816711_02.pdf
_version_ 1747827998600462336
spelling my-uum-etd.59522021-04-19T03:08:44Z Determinant factors that influences halal food standard practices: A case study of cafeteria's operators at Universiti Utara Malaysia (UUM) 2016 Nur Aqilah, Ahmad School of Business Management School of Business Management HD58.7 Organizational Behavior. As a Muslim, it is compulsory to find halal food. This is because food is the main sources for spiritual and physical formation as a human. Thus products or foods that are produced in line with halal prescriptions are readily acceptable by Muslim consumers as well as consumers from other religions. For a Muslim consumer, halal foods and drinks means that the products have met the requirements laid down by the Syariah law whereas for a non-Muslim consumer, it represents the symbol of hygiene, quality and safety product when produced strictly under the Malaysian Standard of Halal Food (MS1500:2009). To ensure the food is halal and meet the standard made by Jakim, there are several factors that need to be emphasized. The study was carried out at cafeteria’s operators at UUM Sintok. There are three factors that are believed to influences the standard of halal food in UUM, which are trustworthiness (Status Halal), food safety and personal and societal behaviour. This study is a quantitative research by using a questionnaire that involves the study sample consisted of 103 respondents. The methodology used in this research is statistical analysis descriptive and inferential that involves the use of frequencies and percentages for analysing the demographics of respondents, independent t-test samples, the test of one-way ANOVA, Pearson correlation analysis and multiple regression analysis. Overall, the findings based on the analysis of Multiple regression analysis test found that food safety and trustworthiness (Halal Status) are the most influences that effect the MS1500:2009. 2016 Thesis https://etd.uum.edu.my/5952/ https://etd.uum.edu.my/5952/1/s816711_01.pdf text eng public https://etd.uum.edu.my/5952/2/s816711_02.pdf text eng public other masters Universiti Utara Malaysia Abdul, R. A. & Ahmad, N. B. (2014). People’s awareness on Halal foods and products: Potential issues for policy makers. Procedia-Social and Behavioural Science, 3, 121. Ahmad Rafiki. (2014). Determinants on the obtained of Halal certification among small firms. World Applied Sciences Journal. 32(1), 47-55. Ahmed, A. (2008). Marketing of Halal meat in the United Kingdom-supermarkets versus local shops. British Food Journal, 110(7). Aida, A.A., Y.B.C. Man, A.R. Raha & R. Son, 2007. 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