Istihlak in the Application of Catgut Surgical Sutures in Malaysia

Abstract

It has been shown by the previous studies that most incidences of foodborne illnesses worldwide and in Malaysia were largely caused by the poor observance of ethical aspects from the part of those involved in the preparation, processing, handling and production of in food premises, i.e. the food handlers. In the food industry, food handlers play very important roles, as they are the ones who prepare, process and handle food which are eventually consumed by the end-users, i.e. the consumers. Hence, the quality of food prepared, produced, storaged, transported, distributed and served to the end consumers depends very much on the ethics practiced by the food handlers throughout the halal food supply chain. In view of their important role, as well as to safeguard the interest of the public, most government have drawn certain laws, regulations, guidelines and standards that emphasize on the ethical aspects of food handlers. This paper analyses some ethical issues of food handlers in the halal food industry, with special reference to the hygienic and sanitary aspect of food handlers. It further appraises sanitation and hygienic practices and behaviours of food handlers from the halal perspective.