ANALISIS KEFAHAMAN DAN AMALAN PENGENDALIAN MAKANAN DALAM KALANGAN PENGENDALI MAKANAN DI LEMBAH KLANG BERASASKAN PRINSIP HALALAN TAYYIBAN (Analysis of Understanding and Food Handling Practices Among Food Handlers in the Klang Valley Based on Halalan Tayyiban Principles)

Abstract

ABSTRACT

Pencemaran makanan sentiasa dilaporkan berlaku dalam masyarakat. Biasanya, kes ini timbul adalah disebabkan pengabaian terhadap prinsip halalan tayyiban dalam amalan pengendalian makanan dari ladang ke meja pengguna. Antara bentuk pengabaian ini termasuklah melibatkan proses awal, iaitu pemilihan bahan mentah dari sumber yang tidak halal dan tayyib. Implikasinya akan berlaku pencemaran dalam rantaian pengendalian makanan. Pencemaran aspek halal akan menjerumuskan pengguna kepada larangan syarak dan memberi kesan terhadap aspek spiritual pengguna, sedangkan pencemaran aspek tayyib memberikan kesan terhadap kesihatan fizikal dan keselamatan nyawa pengguna. Sehubungan itu, kajian ini akan membincangkan tentang kefahaman para pengendali makanan khususnya berkaitan amalan pengendalian makanan halalan tayyiban. Bagi mencapai objektif tersebut, kajian ini telah menggunakan pendekatan kualitatif melalui metode temu bual tidak berstruktur. Sebanyak 11 informan yang terdiri daripada pengendali makanan sekitar Lembah Klang telah ditemu bual. Data yang dikumpulkan telah dianalisis melalui perisian Atlas.ti versi 8 bagi membina tema, kategori dan subkategori. Dapatan kajian menunjukkan bahawa, secara teoritikalnya, semua informan mempunyai kefahaman yang jelas berkaitan dengan makanan halalan tayyiban dan ciri-ciri pengendalian makanan halalan tayyiban. Namun, dari aspek praktikal dan pengamalannya, mereka masih kurang mengamalkan pengendalian makanan berdasarkan prinsip halalan tayyiban sepenuhnya sehingga berpotensi menyebabkan berlakunya pencemaran dan keracunan makanan.

ABSTRACT

Contamination of food has always been reported to occur in the community. Usually, this case arises as a result of the neglect of the Halalan Tayyiban principle in the practice of handling food from the farm to the consumer table. Among these forms of neglect is the initial process, which involves the selection of raw materials from non-halal and tayyib sources. The implication is that it will cause contamination in the food chain. Contamination of halal aspects will lead consumers to Islamic prohibitions and affect the spiritual aspects of consumers, while contamination of tayyyib aspects will have an impact on the physical health and safety of consumers. This study will therefore discuss the understanding of food handlers in particular related to the practice of preparing halalan tayyiban food. To achieve this objective, the study used a qualitative approach through unstructured interviewing methods. Eleven informants from food handlers around the Klang Valley were interviewed. The data collected was analyzed using Atlas.ti software version 8 to build themes, categories and subcategories. The findings of the study show that, theoretically, all informants have a clear understanding of the characteristics of tayyiban halal food and tayyiban halal food handling. However, in terms of practicality, they still do not practice food handling entirely on the basis of halalan tayyiban so it has the potential to cause food contamination and poisoning.