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Halal Certification in Brunei

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dc.contributor.authorHajah Siti Norfadzilah Binti Haji Kifli
dc.contributor.editorProfessor Lian Kwen Fee
dc.contributor.editorDr. F. Merlin Franco
dc.date.accessioned2025-11-10T08:01:25Z
dc.date.available2025-11-10T08:01:25Z
dc.date.issued2019
dc.description.abstractThis research explores how halal is regulated and practised in Brunei by highlighting the process of Halal Certification in Brunei. In the recent enforcement of the Halal Certificate and Halal Logo (Amendment) Order of 2017, this research discusses the effects it has towards the local food and beverage (F&B) businesses, particularly the Micro, Small and Medium Enterprises (MSMEs). By comparing halal certification in Brunei with Singapore and Malaysia, the paper highlights the concept being used in regulating halal in Brunei, which is Halalan Thayyiban.
dc.format.extent30
dc.identifier.urihttps://repository.ubd.edu.bn/handle/123456789/3633
dc.language.isoen
dc.publisherInstitute of Asian Studies, Universiti Brunei Darussalam
dc.relation.ispartofseries50
dc.subject.lcshHalal food industry—Law and legislation—Brunei
dc.subject.lcshFood—Safety measures—Religious aspects—Islam
dc.subject.lcshHalal certification—Brunei
dc.subject.lcshSmall business—Brunei—Management
dc.subject.lcshBrunei—Economic policy—21st century
dc.titleHalal Certification in Brunei
dc.typeWorking Paper
dspace.entity.typePublication
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