Browsing by Author "NUR HIDAYAH BINTI ROZALI"

Whistleblowing is a key countermeasure to reduce vulnerabilities in the halal food supply chain. Despite its importance as a monitoring mechanism, limited studies have examined whistleblowing intentions in halal-certified food companies. This study addresses that gap by exploring whistleblowing intentions through a qualitative study design, using in-depth interviews with 16 employees and experts. Thematic analysis, guided by the Theory of Planned Behaviour (TPB), was employed to analyse the data. The interviews were audio-recorded, and the transcriptions were exported to qualitative analysis software, ATLAS.ti Web. The analysis was conducted through several analytical stages. Findings reveal varying levels of employee awareness and knowledge about whistleblowing. While some employees have a clear understanding due to company policies and training, others grasp the concept intuitively despite limited exposure. Attitudes, subjective norms, and perceived behavioural control, as outlined in the TPB, were found to influence whistleblowing intentions. Additionally, factors such as organisational support, employee responsibility, religious obligation, seriousness of wrongdoing, knowledge, and the perceived authority of the complaint recipient also shaped whistleblowing intentions and decisions. These findings underscore the complex interaction of individual, social, and organisational factors in whistleblowing. They highlight the importance of clear reporting channels, strong management commitment, and supportive policies to encourage employees to report wrongdoing internally within halal-certified food companies. The insights gained can help companies, halal agencies, and policymakers develop better systems to protect whistleblowers and uphold ethical standards in the food industry, ultimately benefiting consumers and the halal market. This research also contributes valuable insights to the academic understanding of whistleblowing intention.