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

• Main Author: Nur Aqilah, Ahmad
• Format: Thesis
• Language: English; English
• Published: 2016
• Subjects: HD58.7 Organizational Behavior.
• Online Access: http://etd.uum.edu.my/5952/
• Institution: Universiti Utara Malaysia

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.