Integrasi Halalan Tayyiban dalam Kerangka Konseptual Bank Makanan: Analisis Terhadap Agensi Pengurusan Terpilih

Integration of Halalan Tayyiban in the Conceptual Framework of Food Banks: An Analysis of Selected Management Agencies

Abstract

Bank makanan adalah sebuah inisiatif yang berperanan mengumpul, menyimpan dan mengagihkan makanan berlebihan kepada golongan yang memerlukan. Isu yang sering membelenggu bank makanan ialah keperluan memastikan makanan yang diagihkan bukan sahaja halal dari sudut bahan, tetapi juga patuh dari segi sumber, penyimpanan, pengangkutan dan pengendalian, khususnya dalam situasi bantuan bencana. Kajian ini bertujuan untuk menganalisis konsep bank makanan halal dalam konteks pengurusan bank makanan terpilih di Malaysia dengan memberi tumpuan kepada aspek halalan tayyiban dalam keseluruhan rantaian operasi dan pandangan pihak pengurusan bank makanan terhadap pelaksanaan serta cabaran mengekalkan elemen halal dalam operasi mereka. Kajian ini mengadaptasi kaedah kualitatif dengan reka bentuk kajian kes. Data dikumpul melalui kajian kepustakaan dan temu bual separa berstruktur yang melibatkan lima agensi pengurusan bantuan makanan di Malaysia dengan jumlah informan sebanyak 12 orang keseluruhannya. Data dianalisis menggunakan tematik bagi membentuk kategori dan mengenalpasti pola atau corak dapatan. Hasil kajian mendapati bahawa kebanyakan agensi menekankan pemilihan sumber makanan yang mempunyai pensijilan halal, pengasingan makanan halal dan tidak halal, penggunaan logistik yang bersih serta penyimpanan yang sistematik seperti gudang dan bilik sejuk. Selain itu, terdapat inisiatif menghasilkan sendiri produk makanan halal dan vegetarian bagi memenuhi keperluan masyarakat pelbagai agama. Kesimpulannya, pengurusan bank makanan terpilih menunjukkan komitmen tinggi dalam memastikan pematuhan prinsip halalan tayyiban, sekali gus meningkatkan keyakinan penerima terhadap keselamatan, kebersihan dan kehalalan makanan yang diagihkan. Dari sudut teoretikal, kajian ini memperluas aplikasi konsep halalan tayyiban daripada wacana normatif kepada kerangka operasional pengurusan bank makanan, manakala dari sudut praktikal, ia menawarkan implikasi dasar dan cadangan SOP bagi memperkukuh tadbir urus bank makanan patuh syariah dalam situasi bencana.

Food bank is an initiative that collects, stores, and distributes surplus food to individuals or groups in need. One of the persistent issues faced by food banks is the need to ensure that the food distributed is not only halal in terms of ingredients, but also compliant with halal requirements in terms of sourcing, storage, transportation, and handling, particularly in disaster relief situations. This study aims to analyze the concept of halal food banks within the context of selected food bank management in Malaysia, with a focus on the application of the halalan tayyiban principle throughout the entire operational chain and on management perspectives regarding the implementation and challenges of maintaining halal elements in their operations. This study adopts a qualitative approach using a case study research design. Data were collected through literature review and semi-structured interviews involving five food aid management agencies in Malaysia, with a total of 12 informants. The data were analyzed thematically to develop categories and identify patterns and emerging themes. The findings indicate that most agencies emphasize the selection of food sources with valid halal certification, segregation of halal and non-halal food, the use of hygienic logistics, and systematic storage facilities such as warehouses and cold rooms. In addition, there are initiatives to produce in-house halal and vegetarian food products to meet the needs of multi-religious communities. In conclusion, the selected food banks demonstrate a high level of commitment to ensuring compliance with the halalan tayyiban principle, thereby enhancing recipients’ confidence in the safety, cleanliness, and halal integrity of the food distributed. From a theoretical perspective, this study extends the application of the halalan tayyiban concept from a normative discourse to an operational framework for food bank management. From a practical perspective, it offers policy implications and standard operating procedure (SOP) recommendations to strengthen Shariah-compliant food bank governance in disaster contexts.