Practice and factors affecting the selection of halal processed food among UMT's employees

Abstract

Halal food, halal food selection and halal logo are some of the important of food choice among Muslims, especially where a lot of non-genuine halal logo are available in the market. This study was about the practice and factor affecting the selection of halal processed food among the staffs of University Malaysia Terengganu (UMT). The main objective of this study was to identify factors that affecting the selection of halal processed food among staffs of UMT. This research also studied level of consumers' knowledge of halal logo, perception about halal food, criteria that used to choose halal processed food and also the relationship between demographics information and factors affecting the selection of halal processed food. Questionnaire that consists of five sections was used in collecting tha data of this study. There were 110 UMT's staffs (Administrative, FST and F ASM) were became as respondents in this study. There were some factors included in this study but the main factors that most influencing was health factor (Mean=3.72).Beside that, this study also found that the level of the UMT's staffs knowledge about halal logo was moderate level for both knowledge of characteristics of Malaysian halal logo was (Mean=0.58), and knowledge of genuine and non-genuine halal logo was (Mean=0.59). UMT's staff had not sure perception for most of the subcomponents in halal food. The criteria that most applied by the UMT' s staffs was the halal status (Mean=3.54). Other than that, this study also found that there were no significant correlation between demographic information (Age and gander) and factors selection of halal food except for education level [r(n= l 10)=0.222, p<0.05 and r(n= l 10)=0.343, p<0.01].