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Implementation of the Principles of Halal and Tayyib at the Slaughterhouse in Sustainable Development Goals
Abstract
The application of halal and ṭayyib principles in slaughterhouses is important to achieve SDG goals, especially the provision of safe, healthy, and sustainable food. This research examines how the concepts of halal and ṭayyib can be applied effectively in slaughtering and distributing meat in slaughterhouses, including aspects of hygiene, waste management, and physical facility standards. The integration of these two principles aims to ensure that every stage of the production and distribution process complies with Islamic law, as well as meets environmental sustainability standards. It also highlights the importance of changing work culture, implementing strict regulations, and monitoring distribution to ensure the quality of the meat products produced is maintained throughout the years. consumer's hands.
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