Halal certification debate heats up: Financial burden or industry boost?
The proposal to make halal certification mandatory for all restaurants that do not serve pork or alcohol has garnered attention from both the public and politicians.
SHAH ALAM - The recent revelation by the Malaysian Islamic Development Department (Jakim) that five prominent restaurants lack halal certification has reignited the debate about the importance of halal certification in Malaysia.
The proposal to make halal certification mandatory for all restaurants that do not serve pork or alcohol has garnered attention from both the public and politicians.
While this is a positive suggestion to strengthen local restaurants and attract Muslim consumers, several factors must be considered.
One significant factor is the financial burden associated with obtaining and maintaining halal certification.
Restaurant operators may face challenges in meeting these costs.
However, it is essential to ensure that all ingredients used in their dishes are halal.
Consumers also play a crucial role in ensuring they consume halal food.
From an Islamic perspective, halal encompasses not only the method of animal slaughter and cleanliness in food preparation but also extends beyond the absence of pork and alcohol.
By promoting halal certification and encouraging responsible consumer behavior, Malaysia can strengthen its reputation as a destination for halal food and enhance the overall quality and safety of the country's food industry.
