Firms' commitment to Halal standard practices in the food sector: impact of knowledge and attitude

被引:3
|
作者
Nawi, Nurul Hudani Md [1 ]
Ahmad, Puteri Hayati Megat [1 ]
Ibrahim, Habibie [1 ]
Suki, Norazah Mohd [2 ]
机构
[1] Univ Malaysia Sabah, Fac Psychol & Educ, Kota Kinabalu, Sabah, Malaysia
[2] Univ Utara Malaysia, Othman Yeop Abdullah Grad Sch Business, Sintok, Kedah, Malaysia
关键词
Halal food; Knowledge; Attitude; Commitment; Halal standard; PLS-SEM;
D O I
10.1108/JIMA-10-2021-0333
中图分类号
F [经济];
学科分类号
02 ;
摘要
Purpose The purpose of this study is to examine the effect of knowledge and attitude on firms' commitment to Halal standard practices in a developing nation's food sector. Additionally, the moderating effect of gender on this association is explored. Design/methodology/approach The partial least squares-structural equation modelling (PLS-SEM) technique is used to analyse the results of a self-administered questionnaire completed by 200 internal Halal executive officers of multinational corporations and small and medium enterprises in a developing nation's food sector. Findings The empirical findings reflect the significant role of attitude in influencing firms' commitment to Halal standard compliance in the food sector and thereby contribute towards improving organisational performance. In more detail, male respondents were more likely than female respondents to have a favourable attitude toward Halal standards in the food industry. Additionally, a positive attitude can influence how employees are judged on their adherence to Halal standard processes. This encouraging outcome is the result of joint efforts by all government agencies, statutory bodies and private organisations involved in Halal practices. Practical implications Halal food producers should engender greater commitment to Halal standard practices within the buyer-supplier relationship due to the crucial nature of Halal concerns in food production. They should place a premium on strategic planning to safeguard the integrity of Halal food for consumption. Originality/value This study considerably advances the existing body of knowledge by applying the consumer decision model to explain the relationships between knowledge, attitude and firms' commitment to Halal standard practices in the food industry of a developing nation, with gender serving as a moderating variable. The empirical findings addressed the research gap by offering noteworthy insight into a subject that has received minimal attention in prior studies.
引用
收藏
页码:1260 / 1275
页数:16
相关论文
共 50 条
  • [1] Evaluation of knowledge, halal quality assurance practices and commitment among food industries in Malaysia
    Othman, Baharudin
    Shaarani, Sharifudin Md
    Bahron, Arsiah
    [J]. BRITISH FOOD JOURNAL, 2016, 118 (08): : 2013 - 2032
  • [2] Halal food standard implementation: are Malaysian firms proactive or reactive?
    Ab Talib, Mohamed Syazwan
    Chin, Thoo Ai
    [J]. BRITISH FOOD JOURNAL, 2018, 120 (06): : 1330 - 1343
  • [3] Halal certification impact on firms' corporate social responsibility disclosure: Evidence from the food & beverage sector in Italy
    Secinaro, Silvana
    Radwan, Maha
    Calandra, Davide
    Biancone, Paolo
    [J]. CORPORATE SOCIAL RESPONSIBILITY AND ENVIRONMENTAL MANAGEMENT, 2021, 28 (04) : 1376 - 1385
  • [4] Food safety knowledge, attitude and food handling practices of students
    Sanlier, Nevin
    Konaklioglu, Ece
    [J]. BRITISH FOOD JOURNAL, 2012, 114 (4-5): : 469 - 480
  • [5] An integrated framework for the measurement of halal good manufacturing practices on the case of SMEs in the food sector
    Lestari, Fitra
    Kurniawan, Rahmad
    Arifin, Johar
    Yasir, Muhammad
    Saleh, Mawardi Muhammad
    Akbarizan
    [J]. JOURNAL OF ISLAMIC MARKETING, 2023, 14 (01) : 82 - 105
  • [6] Knowledge, attitude and practices regarding food additives of food SMEs in Mauritius
    Etwaroo, Dhamawatee Harnarun
    Goburdhun, Dayawatee
    Ruggoo, Arvind
    [J]. SCIENTIFIC AFRICAN, 2023, 19
  • [7] Assessing the Safety of Hotel Food: Knowledge, Attitude, and Practices of Food Handlers
    Segbedzi, Cynthia Esinam
    Ansah, Edward Wilson
    Apaak, Daniel
    [J]. JOURNAL OF FOOD QUALITY, 2024, 2024
  • [8] Halal standard implementation in food manufacturing SMEs: its drivers and impact on performance
    Giyanti, Ida
    Indrasari, Anita
    Sutopo, Wahyudi
    Liquiddanu, Eko
    [J]. JOURNAL OF ISLAMIC MARKETING, 2021, 12 (08) : 1577 - 1602
  • [9] Evaluation of knowledge and practices of halal certification among food processing companies in Sabah, Malaysia
    Nuratifah, A. S.
    Sharifudin, M. S.
    Mariam, A. L.
    [J]. INTERNATIONAL FOOD RESEARCH JOURNAL, 2019, 26 (01): : 295 - 304
  • [10] The effects of 'high commitment' HRM practices on employee attitude: The views of public sector workers
    Gould-Williams, J
    [J]. PUBLIC ADMINISTRATION, 2004, 82 (01) : 63 - 81