Toward Halal and Thayyib School Vendors through Education and Mentoring
DOI:
https://doi.org/10.21070/jhlshlsKeywords:
Halal practices, thayyib principles, school canteens, halal certificationAbstract
Halal and thayyib practices are essential for food quality, hygiene, and safety, particularly in school food environments. Specific Background: A gap between awareness and actual practices persists among micro-vendors around schools, including SDN Matagara, which lacks a structured vendor development program. Knowledge Gap: The implementation of halal and thayyib practices among these vendors requires assessment. Aims: This activity aimed to provide education and mentoring to school canteen vendors. Results: Structured Yes/No interviews with five vendors yielded an overall score of 92% (23 of 25). Halal ingredients, cleanliness, and willingness to receive mentoring each scored 100%, while halal labels and distribution permits, as well as prior training, each scored 80%. Novelty: The activity identifies gaps between basic halal practices and administrative compliance. Implications: Mentoring should prioritize halal labeling, distribution permits, business identification numbers (NIB), and halal certification. The findings are descriptive and cannot be generalized.
Highlights:
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All five vendors reported using ingredients with known halal status and maintaining cleanliness with covered food.
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Four vendors had received halal and thayyib training and reported having packaged products with halal labels and distribution permits.
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All five vendors expressed willingness to participate in further guidance and development activities
Keywords : Halal practices; thayyib principles; school canteens; halal certification; vendor mentoring
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