The Similarity of Food Safety Principles as Part of the Halalan Toyyiban Aspect


Zalina Zakaria
Department of Syariah & Law, Academy of Islamic Studies, University of Malaya, 50603 Kuala Lumpur
Nursyamimi Zawani Mohd Shoid
Institute for Advanced Studies, Universiti Malaya, 50603 Kuala Lumpur


Food safety is one of the main protections under the food regulations. It should be the primary aim in any food regulations policy in every country, including Malaysia. This is because consumers are constantly introduced to a wide variety of foods that are more diverse and technologically advanced. The principle of food safety is in line with the principles laid down by Shariah. In this study, the similarity of food safety principles is discussed as part of halalan á¹­oyyiban aspect. Primarily, Food Act 1983 is the main policy and source of authority in enforcing the food safety among industrial players as well as protecting the consumers. This act mainly focuses on food premises. The authority for health officers to enter and close the food premises as well as to collect food samples for laboratory analysis is subjected to this act. Unfortunately, this act has a limitation since the focus is mostly on food premises. So, the development of Food Regulations 1985 is mainly based on food. Tentatively, the implementation of this act enables the action of food sampling, food analysis and the development of food standards such as standard for preservatives, additives and dyes. Conversely, this act does not address the aspect of food handlers in a way on how to dress properly and to have the knowledge on how to handle food safely because Food Regulations 1985 is more about food than it does on handling the food. As a result, Food Hygiene Regulations is established in 2009. The act guides the food handlers on handling of food, the intake of typhoid injection and requirement to food handlers the food handling training. Meanwhile, Food (Compounding of Offences) Regulations 2017 is an outcome from Food Hygiene Regulations 2009 due to the necessity of compounding that did not explicitly address in Food Act 1983 and Food Hygiene Regulations 2009. In conclusion, all of these policies complement one another and will safeguard the public from health hazards and fraud caused by food consumption. This is in line with the concept of halalan toyyiban and Shariah principles.

February 9, 2024