Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1107703 | Procedia - Social and Behavioral Sciences | 2016 | 9 Pages |
Abstract
Food premises characterize as a space for food storage, preparation and serving with dining and cleaning areas. In Malaysia, halal food premises are in demand as larger population are Muslims. This paper aims to clarify holistic understanding of design of Malaysian food premises accordance halal concept. It comprehends discussion of pertinent issues gleaned from the literature reviews, available guidelines and governmental acts and policies. There are Food Act 1983, Malaysian Standards, Malaysian Halal Certification Procedure Manual 2011 by JAKIM and Trade Descriptions Act, 2011. Conclusively, further explorations needed to formulate and implement best practices for Halal food premises design concept.
Keywords
Related Topics
Social Sciences and Humanities
Arts and Humanities
Arts and Humanities (General)
Authors
Nor Hazirah Hasri, Mohd. Zafrullah Mohd. Taib, Sabarinah Sh. Ahmad,