Food Quality and Safety in Japan: Exploring Ḥalᾱlan Tayyiban Aspect

Raihana Mohd Raffi; Quamrul Hasan

doi:10.7187/GJATSI112019-3

Authors

Raihana Mohd Raffi Center for Global Initiatives, Osaka University, Osaka University Suita Campus, 2-7 Yamadaoka, Suita city, Osaka 565-0871, Japan
Quamrul Hasan Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Simpang 347, Jalan Pasar Gadong, BE 1310, Negara Brunei Darussalam

DOI:

https://doi.org/10.7187/GJATSI112019-3

Keywords:

Food quality, Food safety, Halal, Halalan Thayyiban, Japan

Abstract

In food production, the quality and safety aspect of a product must be at optimal level. To maintain good and nutritional quality, all aspects of food chain must be monitored. In Japan, all measures are being taken seriously from handling, preparation and storage of food. Ministry of Health, Labour and Welfare, Ministry of Agriculture, Forestry and Fisheries along with Food Safety Commission of Japan are committed to protect the integrity of the food chain. The regulatory requirement of Japan for food is critical, ensuring every food product in the shelves are at their utmost quality following the international and local food regulations. Accordingly, the spirit of food quality and safety lays on the basis of halalan thayyiban concept in Islam. Thus, this paper attempts to contribute to this growing area of research by exploring on the thayyiban aspect of food underpinned in the prevalent concept of halal food in Islam, focusing on the food quality and safety in Japan.

Author Biography

Quamrul Hasan, Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Simpang 347, Jalan Pasar Gadong, BE 1310, Negara Brunei Darussalam

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