Halal Status and Food Safety Required by Consumers: Addressing Often-Neglected Business Ethics

Abstract

Introduction/Main Objectives: This study examines whether consumers prioritize halal status or food safety, evaluates business ethics in the food industry, and identifies factors contributing to the neglect of consumer rights. Research Methods: A normative legal method with a qualitative approach was used, employing a literature review of legislation, books, journals, and institutional reports. Data were analyzed using descriptive-critical and content analysis. Finding/Results: Halal status and food safety are complementary within the concept of halalan thayyiban. However, the implementation of business ethics is hindered by a profit orientation, weak oversight, and limited awareness and literacy among business operators and consumers. Conclusion: Stronger collaboration among government, businesses, and consumers is needed to improve supervision, business