Halal Standards Setting for Promoting Halal Business

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Siripong Rugmai
Phatchara Phiriyaphorn
Achira Sajjatanawa
Warrawat Warakulputcharawat
Nathinee Chiralaksanakul
Chayakorn Dulyakorn
Amita Inah Marie Bancoro
Patcharin Anantacunupakorn


The objectives of this research were 1) to study Halal knowledge and 2) to set Halal standards for Halal business promotion. Qualitative Research based on documentary research methods, related to Halal documents. Data analysis was based on the content analysis of Halal standards collected from the documents, and brainstorming from relevant people to summarize the content analysis process for the Halal standards for Halal Promotion.

The results found that the knowledge about Halal consists of three parts: Halal and Islamic Principles, Halal Principles and Halal Certification. The results of Halal standards for Halal promotion include: 1) Halal management standards contain with places and facilities management and Personnel Management 2) Halal operation standards for Halal products or services include Halal standards for raw materials, materials and equipment, including the process of Halal cooking and Halal services.  



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Rugmai, S. . ., Phiriyaphorn, P. . ., Sajjatanawa, A. . ., Warakulputcharawat , W. . ., Chiralaksanakul, N. . ., Dulyakorn, C. . ., Marie Bancoro, A. I. ., & Anantacunupakorn, P. . . (2020). Halal Standards Setting for Promoting Halal Business. Dusit Thani College Journal, 13(3), 127–142. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241101
Research Article


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