The conceptual analysis of the halalan toyyiban for practices of food handling in food truck business / Fatin Ayuni Abdul Rahman and Noorul Huda Sahari

In Malaysia, food trucks are a popular business among industry players due to the nature of the business being much easier and more comfortable for the customer, and the food served is cheaper than the restaurants. Despite the immense attention alongside the growth revenue towards the food truck business in 5 years, they are also a few unwanted cases arise caused by poorly handling of food throughout the business which is proven that food truck has been associated with almost 70% of disease outbreak (Auad et al., 2018). Although the food truck business has expanded year by year, the growth of food truck activities has triggered certain issues, and some of the issues might lead to serious matters. The first and foremost gap is when it comes to the cleanliness of the food served and sold on the mobile premise (Okumus et al., 2019). The most common question is how the food truck operators prepare their food, the level of hygiene of its’ utensils, the preparation of mixed ingredients, and the management waste practice (Donkor et al., 2009). These problems might trigger the halalan toyyiban concept adopted in the practices of the food truck business. This study aimed to examine the concept of halalan toyyiban in the food truck business.