Isu pencemaran makanan sering berlaku dalam masyarakat. Implikasinya boleh menyebabkan keracunan makanan sehingga membahayakan nyawa pengguna sama ada dalam jumlah besar atau kecil seperti di kantin sekolah, kedai makan dan majlis. Asasnya, pelbagai isu pencemaran makanan ini timbul disebabkan pengabaian terhadap prinsip halalan tayyiban dalam pengendalian makanan. Selaras dengan itu, kajian ini akan membangunkan reka bentuk model pengendalian makanan halalan tayyiban sebagai panduan umum kepada pengendali makanan di samping penambahbaikan terhadap amalan sedia ada. Bagi mencapai objektif tersebut, pembangunan reka bentuk model berasaskan pendekatan kajian reka bentuk dan pembangunan (DDR) diaplikasikan. Fasa ini menggunakan kaedah Fuzzy Delphi (FDM). Kajian melibatkan seramai 13 orang pakar berkaitan pengurusan halal, syariah, teknologi makanan dan juga pengendali makanan bagi tujuan melengkapkan fasa reka bentuk dan pembangunan model. Satu instrumen soal selidik menggunakan skala linguistik Fuzzy dibangunkan dan melalui proses kesahan oleh pakar kandungan serta pakar bahasa sebelum ditadbir. Instrumen FDM1 dibangunkan bagi mengesahkan konstruk model berpandukan sorotan literatur, namun panel pakar dibenarkan untuk menambah atau menggugurkan komponen utama yang disarankan. Selanjutnya, instrumen FDM2 pula dibangunkan bagi memperoleh kesepakatan pakar terhadap elemen- elemen yang perlu dimasukkan ke dalam komponen utama model yang bersesuaian dengan konteks pengendalian makanan dan seterusnya diberi keutamaan. Hasil kajian mendapati, satu prototaip model dapat dibangunkan sebagai asas model amalan pengendalian makanan halalalan tayyiban (APMHT) bagi menangani isu pencemaran makanan dalam kalangan pengendali makanan di Malaysia.
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