MUSLIM FRIENDLY TOURISM ECOSYSTEM

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1 SESSION MUSLIM FRIENDLY TOURISM ECOSYSTEM A S S T. P R O F. D R. B E T A N I A K A R T I K A, M A I N T E R N A T I O N A L I N S T I T U T E F O R H L A L R E S E A R C H A N D T R A I N I N, I I U M A L A Y S I A

2 2 O B J E C T I V E S What you will learn in this session : Understanding of Muslim global needs Understanding of Muslim Friendly Tourism ecosystem Understanding of Muslim Friendly Tourism Rating System Understanding of Halal Kitchen Rating System

3 3 C O N T E N T S MUSLIM GLOBAL NEEDS MUSLIM FRIENDLY TOURISM ECOSYSTEM MUSLIM FRIENDLY TOURISM ECOSYSTEM RATING SYSTEM HALAL KITCHEN RATING SYSTEM INHART S TRAINING LIST

4 GLOBAL NEEDS Muslim Population and Global Needs 4

5 GLOBAL NEEDS Experientialism

6 GLOBAL HALAL HUBS The Positions 6 STATE OF THE GLOBAL ISLAMIC ECONOMY REPORT 201/16 Source: Thomson Reuters & Dinar Standard

7 HALAL TRAVEL INDICATOR The Positions 7 Source: Thomson Reuters & Dinar Standard

8 8 Logistic, transport, shipping Food manufacturing Food service industry Tourism and hospitality service Halal Industry Meat and poultry Farm input & animal feed Pharmaceutical, health and personal care Food and product retailing Research and development Islamic finance & insurance Training and consultancy Standards, auditing, & Lab Analysis

9 9 1. Overview of the Global Halal Market Key drivers of growth 1 Sizeable and growing Muslim population 2 Growing economic development in Muslim countries 3 Emergence of potential Halal markets

10 2. Global Halal Interest 10

11 Region Year Region s total population Region s Muslim population % Muslim in region Asia- Pacific 2010 4,04,940,000 986,420,000 24.3 200 4,937,900,00 1,47,720,000 29.

11 11 Region Year Region s total population Region s Muslim population % Muslim in region Asia- Pacific ,04,940, ,420, ,937,900,00 1,47,720, Middle East-North Africa ,020, ,070, ,960,000 1,900, Sub-Saharan Africa ,730, ,420, ,899,960, ,710, Europe ,0,000 43,470, ,330,000 70,870, North America ,30,000 3,480, ,420,000 10,30, Latin America- Carribbean ,080, , ,620, ,

GDP (USD) 12 3. Purchasing Power of Muslims is Growing GDP per Muslim capita has grown faster annually than its global counterparts over the period from 1990 to 2010. Source: PWC Analysis 12.000 10.

12 GDP (USD) Purchasing Power of Muslims is Growing GDP per Muslim capita has grown faster annually than its global counterparts over the period from 1990 to Source: PWC Analysis Gross Domestic Product (USD) Per Capita Between 1990 and 2010, GDP per capita for Muslims worldwide has grown at a Cumulative Annual Growth Rate (CAGR) of 6.8% (Global CAGR:.0%) CAGR: Global Muslims Source: United Nations, IMF, PWC

13 4. Purchasing Power: Malaysia s Muslims Rank 4 th 13

14 14. Emergence of Potential Markets Top 10 Export Destinations Country Total (RM) billion China 4.4 Singapore 3.1 USA 2.7 Indonesia 2.2 Japan 1.9 Thailand 1.6 Netherlands 1.6 India 1.2 South Korea 1.2 Australia 1.2

15 MUSLIM GLOBAL NEEDS MUSLIM FRIENDLY TOURISM ECOSYSTEM MUSLIM FRIENDLY TOURISM ECOSYSTEM RATING SYSTEM HALAL KITCHEN RATING SYSTEM INHART S TRAINING LIST 1

i o n s Restaurants Roads Banks Railways Tourist Guide Shops Convenience store

16 Shari ah Compliant Hospitality Social Environment Economy MUSLIM FRIENDLY TOURISM ECOSYSTEMS 16 Airports Hotels Resorts Homestays Ports To u r i s t A t t r a c t i o n s Restaurants Roads Banks Railways Tourist Guide Shops Convenience store Gift store Public parks Public toilets Other amenities Hospitals Masjids Service store

17 SHARI AH COMPLIANT M a q a s i d a s h - S h a r i a h 17 Means objectives or intents of Sharia. to protect the people s basic interests (Basic Needs) which he categorized into five levels - the preservation of religion, life, reason, posterity and property

HOSPITALITY 18 Applied to all components of Tourism Ecosystems According to Selwyn (2000) The basic function of hospitality is to establish a relationship or to promote exchange of goods and

18 HOSPITALITY 18 Applied to all components of Tourism Ecosystems According to Selwyn (2000) The basic function of hospitality is to establish a relationship or to promote exchange of goods and services, both material and symbolic, between those who give hospitality (host) and those who receive it (guests)...one of the principal functions of any act of hospitality...is to consolidate the recognition that hosts and guests share the same moral universe or...to enable the construction of a moral universe to which both host and guest agree to belong..

19 SUSTAINABLE DEVELOPMENT 19 was first introduced in Uruguay Round, Green Round in 1986 to meet the needs of the present without compromising the ability of the future generations to meet their own needs.. Brundtland Commission

20 20 PHYSICAL BUILDINGS Function: to accommodate the human needs of having places to live in (temporary for tourist) and work Hotels: to accommodate the temporary needs of tourists Restaurants: to accommodate the tourists needs of eating Banks: to accommodate the economic needs of tourists Shops: to accommodate the primary and secondary needs of tourists Other amenities: such as masjids, public toilets, communication, etc.

21 21 INFRASTRUCTURES Function: to connect a place to another places Should be efficiently enough to cater the demands of the passengers

22 22 TOURIST GUIDE Person, who has knowledge about the place or tourist attractions, to guide the tourist to the place/attractions. Skills of telling stories, based on facts or other legendary stories.

23 23 TOURIST ATTRACTIONS No definite forms. Could be from physical forms (such as buildings, monuments) to non-physical forms (such as cultures). Reasons of attractions: historical values, uniqueness, educational,

24 HALAL ECOSYSTEMS 24 Tourism ecosystems Halal Food ecosystems Islamic Banking ecosystems HALAL ECOSYSTEMS Safe city ecosystems Green Building ecosystems Carbon Footprint

25 MUSLIM GLOBAL NEEDS MUSLIM FRIENDLY TOURISM ECOSYSTEM MUSLIM FRIENDLY TOURISM ECOSYSTEM RATING SYSTEM HALAL KITCHEN RATING SYSTEM INHART S TRAINING LIST 2

26 M u s l i m F r i e n d l y T o u r i s m E c o s y s t e m 26

27 27 Services Sector Muslim Friendly Hotel Halal Kitchen Muslim Friendly Spa Muslim Friendly Hospital Transportation Sector Muslim Friendly Airport Muslim Friendly Railway Station Muslim Friendly RnR

MUSLIM FRIENDLY TOURISM ECOSYSTEM SCORING SYSTEMS 28 PROJECT CHECKLIST Country's Name: Date: GI POINTS GI GENERAL ITEMS POINT POSSIBLE 10 GI Pre-requisite 1 HTCP Modules or equivalent 10 SERVICES'

28 MUSLIM FRIENDLY TOURISM ECOSYSTEM SCORING SYSTEMS 28 PROJECT CHECKLIST Country's Name: Date: GI POINTS GI GENERAL ITEMS POINT POSSIBLE 10 GI Pre-requisite 1 HTCP Modules or equivalent 10 SERVICES' SECTORS MFH POINTS MFH MUSLIM FRIENDLY HOTEL POINT POSSIBLE 1 MFH Pre-requisite 1 Certified Muslim Friendly Hotel by MFHRS or equivalent 10 MFH 1 Attending Muslim Friendly Hotel Awareness Training module HK POINTS HK HALAL KITCHEN POINT POSSIBLE 1 HK Pre-requisite 1 Certified Halal Kitchen by INHART or equivalent 10 HK 1 Attending Halal Kitchen Awareness Training Module MFS POINTS MFS MUSLIM FRIENDLY SPA POINT POSSIBLE 1 MFS Pre-requisite 1 Certified Muslim Friendly Spa by Certification Bodies 10 MFS 1 Attending Muslim Friendly Spa Awareness Training Module MFHL POINTS MFHL MUSLIM FRIENDLY HOSPITAL POINT POSSIBLE 1 MFH 1 Certified Muslim Friendly Hospital by INHART or equivalent 10 MFHL 1 Attending Muslim Friendly Hospital Awareness Training Module TRANSPORTATION SECTORS STAGE: EXISTING SECTORS MFA POINTS MFA MUSLIM FRIENDLY AIRPORT POINT POSSIBLE 2 MFA Pre-requisite 1 Providing Mussola 10 MFA Pre-requisite 2 Certified Halal Kitchen by INHART or equivalent 10 MFA 1 Halal based product at convenient store MFRS POINTS MFRS MUSLIM FRIENDLY RAILWAY STATION POINT POSSIBLE 2 MFRS Pre-requisite 1 Providing Mussola 10 MFRS Pre-requisite 2 Certified Halal Kitchen by INHART or equivalent 10 MFRS 1 Halal based product at convenient store MFR POINTS MFR MUSLIM FRIENDLY RnR POINT POSSIBLE 2 MFR Pre-requisite 1 Providing Mussola 10 MFR Pre-requisite 2 Certified Halal Kitchen by INHART or equivalent 10 MFR 1 Halal based product at convenient store MFBS POINTS MFBS MUSLIM FRIENDLY BUS STATION POINT POSSIBLE 2 MFBS Pre-requisite 1 Providing Mussola 10 MFBS Pre-requisite 2 Certified Halal Kitchen by INHART or equivalent 10 MFBS 1 Halal based product at convenient store INN POINTS INN INNOVATION POINT POSSIBLE 30 INN 1 Other Halal Kitchen forms (eg. Halal Food Truck) 10 INN 2 Halal Technology Environment 10 INN 3 Halal Tourism Product 10 0 TOTAL POINTS 200 MFTE Scorecard Two Sectors: Services Transportation Total points: 200 Stars Rated Country: 0%-9% 60%-69% 70%-79% 80%-89% 90%-100% Star MFTE Country Star MFTE Country Star MFTE Country Star MFTE Country Star MFTE Country

29 29 Auditing & Certifying Hotels according to MFHRS standard Audit Consultancy Training Train MFHRS auditors and hotel operators, awareness program for hotel industry Assisting hotels to be certified as Muslim Friendly Hotel according to MFHRS standard

30 30 Auditing & Certifying restaurants according to Halal Kitchen standard Audit Consultancy Training Train Halal Kitchen auditors and restaurant operators, awareness program for restaurant industry Assisting restaurants to be certified as Halal Kitchen according to Halal Kitchen standard

31 31

32 32

33 INTERNATIONAL HALAL CERTIFICATION BODIES 33

34 MUSLIM GLOBAL NEEDS MUSLIM FRIENDLY TOURISM ECOSYSTEM MUSLIM FRIENDLY TOURISM ECOSYSTEM RATING SYSTEM HALAL KITCHEN RATING SYSTEM INHART S TRAINING LIST 34

PROJECT CHECKLIST 3 HALAL KITCHEN RATING SYSTEM Existing Premise Restaurant's Name: Date: STAGE: OPERATIONS AND MAINTENANCE GI POINTS GI GENERAL ITEMS POINT POSSIBLE Pre-requisite GI Pre-requisite 1

area not serving any food consisting of pork and other non halal material Pre-requisite Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite Pre-requisite GI

35 PROJECT CHECKLIST 3 HALAL KITCHEN RATING SYSTEM Existing Premise Restaurant's Name: Date: STAGE: OPERATIONS AND MAINTENANCE GI POINTS GI GENERAL ITEMS POINT POSSIBLE Pre-requisite GI Pre-requisite 1 Using halal ingredients for halal food and beverages Pre-requisite Pre-requisite GI Pre-requisite 2 Dedicated menu for halal food and beverages Pre-requisite Pre-requisite GI Pre-requisite 3 Dining area not serving any food consisting of pork and other non halal material Pre-requisite Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite Pre-requisite GI Pre-requisite No dog and animal allowed in dining or kitchen area Pre-requisite Pre-requisite GI Pre-requisite 6 Control of physical, chemical and biological hazards Pre-requisite GI 1 Kitchen implementing HACCP / FSMS / ISO GI 2 Promoting Sunnah food POINT POSSIBLE FP MATERIALS 0 FP Using halal sources Pre-requisite Pre Requisite 1 material for utensil, device and equipment Pre-requisite Pre-requisite FP Pre Requisite 2 Using halal sources supporting material for cleaning and disinfection Pre-requisite Pre-requisite FP Pre Requisite 3 Using halal sources for dining ware in serving halal food Pre-requisite Pre-requisite FP Pre Requisite 4 Using material which is innert, durable and not from wood. Pre-requisite FP 1 The use of suitable type of stainless for utensil, device and equipment FP 2 Proper and clear labelling for utensil, devices, equipment and dining ware for halal kitchen POINT POSSIBLE PR PREMISE 0 PR Dedicated Pre-requisite Pre Requisite area for halal hotel's kitchen/ restaurant Pre-requisite PR Pre Requisite Design and construct kitchen process flow compliance with halal and basic food Pre-requisite safety requirements. Pre-requisite PR Pre Requisite Design and contruct workers and material flow in compliance with halal and food Pre-requisite Pre-requisite safety requirements Pre-requisite PR Pre Requisite Internal structure and facilities in compliance with food safety requirements Pre-requisite Pre-requisite PR Pre Requisite Establish receiving area segregated between halal and non halal material Pre-requisite Pre-requisite PR Pre Requisite Provide properly segregated and clearly identified storage area for halal and non Pre-requisite halal material PR 1 Provide clearly identified signage for halal kitchen area PR 2 Proper and effective zoning area implementation PR 3 Effective and environmental friendly exhaust system and ventilation installed POINT POSSIBLE PS PROCESS 0 PS Every process Pre-requisite Pre Requisite in kitchen in compliance with halal certification requirement and food Pre-requisite safety requirements by JAKIM and Ministry of Health /WHO respectively Pre-requisite PS Pre Requisite Supplier Control Pre-requisite Pre-requisite PS Pre Requisite Water and Ice control Pre-requisite Pre-requisite PS Pre Requisite Effective ingredient handling requirements Pre-requisite Pre-requisite PS Pre Requisite Effective pest control management system Pre-requisite Pre-requisite PS Pre Requisite Safe and effective defrosting procedure Pre-requisite Pre-requisite PS Pre Requisite Safe and effective chill and freezing method for ready to eat food and beverages Pre-requisite Pre-requisite PS Pre Requisite Safe and effective ingredient, food and beverage storage system Pre-requisite Pre-requisite PS Pre Requisite Safe and effective temporary holding method / device Pre-requisite Pre-requisite PS Pre Requisite Effective traceability sytem and product recall Pre-requisite Pre-requisite PS Pre Requisite Effective customer complain management Pre-requisite Pre-requisite PS Pre Requisite Effective calibration and maintenance program Pre-requisite Pre-requisite PS Pre Requisite Establish effective waste management system Pre-requisite Pre-requisite PS Pre Requisite Personnel / Kitchen Staff Pre-requisite POINT POSSIBLE FS HUMAN RESOURCE 0 FS Every kitchen personnel Pre-requisite Pre Requisite in compliance wth Ministry of Health requirements Pre-requisite Pre-requisite FS Pre Requisite Establish competent Halal Committee Pre-requisite Pre-requisite FS Pre Requisite Provide sufficient training for every kitchen personnel on halal requirements Pre-requisite Pre-requisite FS Pre Requisite Sufficient number of Muslim personnel in the kitchen Pre-requisite Pre-requisite FS Pre Requisite Sufficient facilities for Muslim personnel Pre-requisite FS 1 Provide sufficient training on implementation of food safety system INN INNOVATION POINT POSSIBLE 0 INN 1 INN 2 INN 3 Innovation 1 : Organic, Natural and Healthy Halal Food Innovation 2: Dakwah Innovation 3: others 0 TOTAL POINTS 0 Audit Consultancy Training Scorecard Guidelines

SCORECARD GUIDELINES 36 HALAL KITCHEN RATING SYSTEM Existing Premise PROJECT CHECKLIST Restaurant's Name: STAGE: OPERATIONS AND MAINTENANCE Date: GI POINTS GI GENERAL ITEMS POINT POSSIBLE 7

Dining area not serving any food consisting of pork and other non halal material Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite GI Pre-requisite No dog and

36 SCORECARD GUIDELINES 36 HALAL KITCHEN RATING SYSTEM Existing Premise PROJECT CHECKLIST Restaurant's Name: STAGE: OPERATIONS AND MAINTENANCE Date: GI POINTS GI GENERAL ITEMS POINT POSSIBLE 7 Pre-requisite GI Pre-requisite 1 Using halal ingredients for halal food and beverages Pre-requisite GI Pre-requisite 2 Dedicated menu for halal food and beverages Pre-requisite GI Pre-requisite 3 Dining area not serving any food consisting of pork and other non halal material Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite GI Pre-requisite No dog and animal allowed in dining or kitchen area Pre-requisite GI Pre-requisite 6 Control of physical, chemical and biological hazards Sn GI 1 Kitchen implementing HACCP / FSMS / ISO L Sn GI 2 Promoting Sunnah food L 2 MT POINTS MT MATERIALS POINT POSSIBLE 10 Pre-requisite MT Pre Requisite 1 Using halal sources material for utensil, device and equipment Pre-requisite MT Pre Requisite 2 Using halal sources supporting material for cleaning and disinfection Pre-requisite MT Pre Requisite 3 Using halal sources for dining ware in serving halal food Pre-requisite MT Pre Requisite 4 Using material which is innert, durable and not from wood. Tn FP 1 The use of suitable type of stainless for utensil, device and equipment L FP 2 Proper and clear labelling for utensil, devices, equipment and dining ware for halal Tn L kitchen PR POINTS PR PREMISE POINT POSSIBLE 9 Pre-requisite PR Pre Requisite 1 Dedicated area for halal hotel's kitchen/ restaurant Design and construct kitchen process flow compliance with halal and basic food Pre-requisite PR Pre Requisite 2 safety requirements. Design and contruct workers and material flow in compliance with halal and food Pre-requisite PR Pre Requisite 3 safety requirements Pre-requisite PR Pre Requisite 4 Internal structure and facilities in compliance with food safety requirements Pre-requisite PR Pre Requisite Establish receiving area segregated between halal and non halal material Provide properly segregated and clearly identified storage area for halal and non Pre-requisite PR Pre Requisite 6 halal material Sn PR 1 Provide clearly identified signage for halal kitchen area L 2 PR 2 Proper and effective zoning area implementation Tn L 2 PR 3 Effective and environmental friendly exhaust system and ventilation installed Sn L PS POINTS PS PROCESS POINT POSSIBLE 0 Every process in kitchen in compliance with halal certification requirement and food Pre-requisite PS Pre Requisite 1 safety requirements by JAKIM and Ministry of Health /WHO respectively Pre-requisite PS Pre Requisite 2 Supplier Control Pre-requisite PS Pre Requisite 3 Water and Ice control Pre-requisite PS Pre Requisite 4 Effective ingredient handling requirements Pre-requisite PS Pre Requisite Effective pest control management system P Pre-requisite Pre-requisite PS Pre Requisite 6 Safe and effective defrosting procedure Pre-requisite PS Pre Requisite 7 Safe and effective chill and freezing method for ready to eat food and beverages Pre-requisite PS Pre Requisite 8 Safe and effective ingredient, food and beverage storage system Pre-requisite PS Pre Requisite 9 Safe and effective temporary holding method / device Pre-requisite PS Pre Requisite 10 Effective traceability sytem and product recall Pre-requisite PS Pre Requisite 11 Effective customer complain management Pre-requisite PS Pre Requisite 12 Effective calibration and maintenance program P Pre-requisite Pre-requisite PS Pre Requisite 13 Establish effective waste management system P Pre-requisite Pre-requisite PS Pre Requisite 14 Personnel / Kitchen Staff HR POINTS HR HUMAN RESOURCE POINT POSSIBLE Pre-requisite HR Pre Requisite 1 Every kitchen personnel in compliance wth Ministry of Health requirements Pre-requisite HR Pre Requisite 2 Establish competent Halal Committee Pre-requisite HR Pre Requisite 3 Provide sufficient training for every kitchen personnel on halal requirements Pre-requisite HR Pre Requisite 4 Sufficient number of Muslim personnel in the kitchen Pre-requisite HR Pre Requisite Sufficient facilities for Muslim personnel P Pre-requisite Tn HR 1 Provide sufficient training on implementation of food safety system L INN POINTS POINT POSSIBLE INN INNOVATION 1 INN Innovation 1 : 1 Organic, Natural and Healthy Halal Food INN 2 Innovation 2: Dakwah INN 3 Innovation 3: others 0 Maslahah Din /Religion (R ) Nafs /Life (L) Aql/Intelect (I) Nasl/Descendant (D) Mal/Property (P) Daruriyyat /Primary needs () R L I D - P Hajiyyat /Secondar needs (Sn) 6- Sn 7- Sn 8- Sn 9- Sn Sn R L I D 10- P Tahsiniyyat /Tertiary needs (Tn) Tn Tn R 13- Tn Tn Tn L I 14- D 1- P 1. The number shows the priority/hierarchy of maslahah/interest 2. If religion (primary needs Pr/R) conflicts with property (primary needs Pr/P), religion would take precedence. 3. If life (primary needs Pr/L) contradicts with Aql (tertiary needs Te/P, life will override the other. TOTAL POINTS 0% -9%: 1 STAR HALAL KITCHEN 60% -69%: 2 STAR HALAL KITCHEN 70% -79%: 3 STAR HALAL KITCHEN 80% -89%: 4 STAR HALAL KITCHEN 90% -100%: STAR HALAL KITCHEN 46

37 SCORECARD 37 PROJECT CHECKLIST Restaurant's Name: Date: HALAL KITCHEN RATING SYSTEM Existing Premise GI POINTS GI GENERAL ITEMS POINT POSSIBLE 7 Pre-requisite GI Pre-requisite 1 Using halal ingredients for halal food and beverages Pre-requisite GI Pre-requisite 2 Dedicated menu for halal food and beverages Pre-requisite GI Pre-requisite 3 Dining area not serving any food consisting of pork and other non halal material Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite GI Pre-requisite No dog and animal allowed in dining or kitchen area Pre-requisite GI Pre-requisite 6 Control of physical, chemical and biological hazards Sn GI 1 Kitchen implementing HACCP / FSMS / ISO L MT POINTS Sn GI 2 Promoting Sunnah food L 2 MT MATERIALS POINT POSSIBLE 10 Pre-requisite MT Pre Requisite 1 Using halal sources material for utensil, device and equipment Pre-requisite MT Pre Requisite 2 Using halal sources supporting material for cleaning and disinfection Pre-requisite MT Pre Requisite 3 Using halal sources for dining ware in serving halal food Pre-requisite MT Pre Requisite 4 Using material which is innert, durable and not from wood. Tn FP 1 The use of suitable type of stainless for utensil, device and equipment L FP 2 Proper and clear labelling for utensil, devices, equipment and dining ware for halal Tn L kitchen PR POINTS PR PREMISE POINT POSSIBLE 9 Pre-requisite PR Pre Requisite 1 Dedicated area for halal hotel's kitchen/ restaurant Design and construct kitchen process flow compliance with halal and basic food Pre-requisite PR Pre Requisite 2 safety requirements. Design and contruct workers and material flow in compliance with halal and food Pre-requisite PR Pre Requisite 3 safety requirements Pre-requisite PR Pre Requisite 4 Internal structure and facilities in compliance with food safety requirements Pre-requisite PR Pre Requisite Establish receiving area segregated between halal and non halal material Provide properly segregated and clearly identified storage area for halal and non Pre-requisite PR Pre Requisite 6 halal material Sn PR 1 Provide clearly identified signage for halal kitchen area L 2 PR 2 Proper and effective zoning area implementation Tn L 2 PS POINTS PR 3 Effective and environmental friendly exhaust system and ventilation installed Sn L PS PROCESS POINT POSSIBLE 0 Every process in kitchen in compliance with halal certification requirement and food Pre-requisite PS Pre Requisite 1 safety requirements by JAKIM and Ministry of Health /WHO respectively Pre-requisite PS Pre Requisite 2 Supplier Control Pre-requisite PS Pre Requisite 3 Water and Ice control Pre-requisite PS Pre Requisite 4 Effective ingredient handling requirements Pre-requisite PS Pre Requisite Effective pest control management system P Pre-requisite Pre-requisite PS Pre Requisite 6 Safe and effective defrosting procedure Pre-requisite PS Pre Requisite 7 Safe and effective chill and freezing method for ready to eat food and beverages Pre-requisite PS Pre Requisite 8 Safe and effective ingredient, food and beverage storage system Pre-requisite PS Pre Requisite 9 Safe and effective temporary holding method / device Pre-requisite PS Pre Requisite 10 Effective traceability sytem and product recall Pre-requisite PS Pre Requisite 11 Effective customer complain management Pre-requisite PS Pre Requisite 12 Effective calibration and maintenance program P Pre-requisite Pre-requisite PS Pre Requisite 13 Establish effective waste management system P Pre-requisite Pre-requisite PS Pre Requisite 14 Personnel / Kitchen Staff HR POINTS HR HUMAN RESOURCE POINT POSSIBLE Pre-requisite HR Pre Requisite 1 Every kitchen personnel in compliance wth Ministry of Health requirements Pre-requisite HR Pre Requisite 2 Establish competent Halal Committee Pre-requisite HR Pre Requisite 3 Provide sufficient training for every kitchen personnel on halal requirements Pre-requisite HR Pre Requisite 4 Sufficient number of Muslim personnel in the kitchen Pre-requisite HR Pre Requisite Sufficient facilities for Muslim personnel P Pre-requisite Tn HR 1 Provide sufficient training on implementation of food safety system L INN POINTS 0 INN INNOVATION POINT POSSIBLE 1 INN 1 Innovation 1 : Organic, Natural and Healthy Halal Food INN 2 Innovation 2: Dakwah INN 3 Innovation 3: others Maslahah Din /Religion (R ) Nafs /Life (L) Aql/Intelect (I) Nasl/Descendant (D) Mal/Property (P) Daruriyyat /Primary needs () R L I D - P Hajiyyat /Secondar needs (Sn) 6- Sn 7- Sn 8- Sn 9- Sn Sn R L I D 10- P Tahsiniyyat /Tertiary needs (Tn) Tn Tn R 13- Tn Tn Tn L I 14- D 1- P 1. The number shows the priority/hierarchy of maslahah/interest 2. If religion (primary needs Pr/R) conflicts with property (primary needs Pr/P), religion would take precedence. 3. If life (primary needs Pr/L) contradicts with Aql (tertiary needs Te/P, life will override the other. STAGE: OPERATIONS AND MAINTENANCE TOTAL POINTS 0% -9%: 1 STAR HALAL KITCHEN 60% -69%: 2 STAR HALAL KITCHEN 70% -79%: 3 STAR HALAL KITCHEN 80% -89%: 4 STAR HALAL KITCHEN 90% -100%: STAR HALAL KITCHEN 46 SCORECARD TOPOLOGY Halal Kitchen Rating System s scorecard has 6 criteria: 1. General Items 2. Materials 3. Premise 4. Process. Human Resource 6. Innovation With 46 items Scoring system Maqasid Shari ah approach

38 38 HALAL KITCHEN RATING SYSTEM Existing Premise PROJECT CHECKLIST Restaurant's Name: STAGE: OPERATIONS AND MAINTENANCE Date: GI POINTS GI GENERAL ITEMS POINT POSSIBLE 7 Pre-requisite GI Pre-requisite 1 Using halal ingredients for halal food and beverages Pre-requisite GI Pre-requisite 2 Dedicated menu for halal food and beverages Pre-requisite GI Pre-requisite 3 Dining area not serving any food consisting of pork and other non halal material Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite GI Pre-requisite No dog and animal allowed in dining or kitchen area Pre-requisite GI Pre-requisite 6 Control of physical, chemical and biological hazards Sn GI 1 Kitchen implementing HACCP / FSMS / ISO L Sn GI 2 Promoting Sunnah food L 2 Auditor to fill in MT POINTS MT MATERIALS POINT POSSIBLE 10 Pre-requisite MT Pre Requisite 1 Using halal sources material for utensil, device and equipment Pre-requisite MT Pre Requisite 2 Using halal sources supporting material for cleaning and disinfection Pre-requisite MT Pre Requisite 3 Using halal sources for dining ware in serving halal food Pre-requisite MT Pre Requisite 4 Using material which is innert, durable and not from wood. Tn FP 1 The use of suitable type of stainless for utensil, device and equipment L FP 2 Proper and clear labelling for utensil, devices, equipment and dining ware for halal Tn L kitchen PR POINTS PR PREMISE POINT POSSIBLE 9 Pre-requisite PR Pre Requisite 1 Dedicated area for halal hotel's kitchen/ restaurant Design and construct kitchen process flow compliance with halal and basic food Pre-requisite PR Pre Requisite 2 safety requirements. Design and contruct workers and material flow in compliance with halal and food Pre-requisite PR Pre Requisite 3 safety requirements Pre-requisite PR Pre Requisite 4 Internal structure and facilities in compliance with food safety requirements Pre-requisite PR Pre Requisite Establish receiving area segregated between halal and non halal material Provide properly segregated and clearly identified storage area for halal and non Pre-requisite PR Pre Requisite 6 halal material Sn PR 1 Provide clearly identified signage for halal kitchen area L 2 PR 2 Proper and effective zoning area implementation Tn L 2 PR 3 Effective and environmental friendly exhaust system and ventilation installed Sn L Maximum points allocated PS POINTS PS PROCESS POINT POSSIBLE 0 Every process in kitchen in compliance with halal certification requirement and food Pre-requisite PS Pre Requisite 1 safety requirements by JAKIM and Ministry of Health /WHO respectively Pre-requisite PS Pre Requisite 2 Supplier Control Pre-requisite PS Pre Requisite 3 Water and Ice control Pre-requisite PS Pre Requisite 4 Effective ingredient handling requirements Pre-requisite PS Pre Requisite Effective pest control management system P Pre-requisite Pre-requisite PS Pre Requisite 6 Safe and effective defrosting procedure Pre-requisite PS Pre Requisite 7 Safe and effective chill and freezing method for ready to eat food and beverages Pre-requisite PS Pre Requisite 8 Safe and effective ingredient, food and beverage storage system Pre-requisite PS Pre Requisite 9 Safe and effective temporary holding method / device Pre-requisite PS Pre Requisite 10 Effective traceability sytem and product recall Pre-requisite PS Pre Requisite 11 Effective customer complain management Pre-requisite PS Pre Requisite 12 Effective calibration and maintenance program P Pre-requisite Pre-requisite PS Pre Requisite 13 Establish effective waste management system P Pre-requisite Pre-requisite PS Pre Requisite 14 Personnel / Kitchen Staff HR POINTS HR HUMAN RESOURCE POINT POSSIBLE Pre-requisite HR Pre Requisite 1 Every kitchen personnel in compliance wth Ministry of Health requirements Pre-requisite HR Pre Requisite 2 Establish competent Halal Committee Pre-requisite HR Pre Requisite 3 Provide sufficient training for every kitchen personnel on halal requirements Pre-requisite HR Pre Requisite 4 Sufficient number of Muslim personnel in the kitchen Pre-requisite HR Pre Requisite Sufficient facilities for Muslim personnel P Pre-requisite Tn HR 1 Provide sufficient training on implementation of food safety system L INN POINTS POINT POSSIBLE INN INNOVATION 1 INN Innovation 1 : 1 Organic, Natural and Healthy Halal Food INN 2 Innovation 2: Dakwah INN 3 Innovation 3: others 0 Maslahah Din /Religion (R ) Nafs /Life (L) Aql/Intelect (I) Nasl/Descendant (D) Mal/Property (P) Daruriyyat /Primary needs () R L I D - P Hajiyyat /Secondar needs (Sn) 6- Sn 7- Sn 8- Sn 9- Sn Sn R L I D 10- P Tahsiniyyat /Tertiary needs (Tn) Tn Tn R 13- Tn Tn Tn L I 14- D 1- P 1. The number shows the priority/hierarchy of maslahah/interest 2. If religion (primary needs Pr/R) conflicts with property (primary needs Pr/P), religion would take precedence. 3. If life (primary needs Pr/L) contradicts with Aql (tertiary needs Te/P, life will override the other. TOTAL POINTS 0% -9%: 1 STAR HALAL KITCHEN 60% -69%: 2 STAR HALAL KITCHEN 70% -79%: 3 STAR HALAL KITCHEN 80% -89%: 4 STAR HALAL KITCHEN 90% -100%: STAR HALAL KITCHEN 46

priority for the item Symbol of the shari ah priority used for the item Submittal(s) by the restaurant to be

39 39 Code name Quality procedure Category Max point(s) given Symbol of the shar iah priority used for the item GUIDELINES TOPOLOGY Item Strategies to obtain the point Intention of the item Explanation of the shari ah priority for the item Symbol of the shari ah priority used for the item Submittal(s) by the restaurant to be submitted to the auditor Description of the item Reference(s) which can be referred to by the auditor/restaurant

40 40 SCORECARD S HEAD HALAL KITCHEN RATING SYSTEM Existing Premise PROJECT CHECKLIST Restaurant's Name: STAGE: OPERATIONS AND MAINTENANCE Date: SCORECARD S TAIL Maslahah Din /Religion (R ) Nafs /Life (L) Aql/Intelect (I) Nasl/Descendant (D) Mal/Property (P) Daruriyyat /Primary needs () 1- R 2- L 3- I 4- D - P Hajiyyat /Secondar needs (Sn) 6- Sn Sn Sn Sn Sn R 7- L 8- I 9- D 10- P Tahsiniyyat /Tertiary needs (Tn) 11- Tn Tn Tn Tn Tn 12- L 13- I P 1. The number shows the priority/hierarchy of maslahah/interest 2. If religion (primary needs Pr/R) conflicts with property (primary needs Pr/P), religion would take precedence. 3. If life (primary needs Pr/L) contradicts with Aql (tertiary needs Te/P, life will override the other. R D 0% - 9%: 1 STAR HALAL KITCHEN 60% - 69%: 2 STAR HALAL KITCHEN 70% - 79%: 3 STAR HALAL KITCHEN 80% - 89%: 4 STAR HALAL KITCHEN 90% -100%: STAR HALAL KITCHEN

41 41 Component Max points Items GI POINTS GI GENERAL ITEMS POINT POSSIBLE 7 Pre-requisite GI Pre-requisite 1 Using halal ingredients for halal food and beverages Pre-requisite GI Pre-requisite 2 Dedicated menu for halal food and beverages Pre-requisite GI Pre-requisite 3 Dining area not serving any food consisting of pork and other non halal material Pre-requisite GI Pre-requisite 4 Establish Halal Assurance Management System Pre-requisite GI Pre-requisite No dog and animal allowed in dining or kitchen area Pre-requisite GI Pre-requisite 6 Control of physical, chemical and biological hazards GI 1 Kitchen implementing HACCP / FSMS / ISO Sn L GI 2 Promoting Sunnah food Sn L 2 General Items

42 42 Component Max points Items MT POINTS MT MATERIALS POINT POSSIBLE 10 Pre-requisite MT Pre Requisite 1 Using halal sources material for utensil, device and equipment Pre-requisite MT Pre Requisite 2 Using halal sources supporting material for cleaning and disinfection Pre-requisite MT Pre Requisite 3 Using halal sources for dining ware in serving halal food Pre-requisite MT Pre Requisite 4 Using material which is innert, durable and not from wood. FP 1 The use of suitable type of stainless for utensil, device and equipment Tn L FP 2 Proper and clear labelling for utensil, devices, equipment and dining ware for halal Tn L kitchen Materials

43 43 Component Max points Items PR POINTS PR PREMISE POINT POSSIBLE 9 Pre-requisite PR Pre Requisite 1 Dedicated area for halal hotel's kitchen/ restaurant Pre-requisite PR Pre Requisite 2 Design and construct kitchen process flow compliance with halal and basic food L safety requirements. Pre-requisite Pre-requisite PR Pre Requisite 3 Design and contruct workers and material flow in compliance with halal and food L safety requirements Pre-requisite Pre-requisite PR Pre Requisite 4 Internal structure and facilities in compliance with food safety requirements Pre-requisite PR Pre Requisite Establish receiving area segregated between halal and non halal material Pre-requisite PR Pre Requisite 6 Provide properly segregated and clearly identified storage area for halal and non halal material PR 1 Provide clearly identified signage for halal kitchen area Sn L 2 PR 2 Proper and effective zoning area implementation Tn L 2 PR 3 Effective and environmental friendly exhaust system and ventilation installed Sn L Premise

44 44 Component Max points PS POINTS PS PROCESS POINT POSSIBLE 0 Pre-requisite PS Pre Requisite 1 Every process in kitchen in compliance with halal certification requirement and food safety requirements by JAKIM and Ministry of Health /WHO respectively Pre-requisite PS Pre Requisite 2 Supplier Control Pre-requisite PS Pre Requisite 3 Water and Ice control Pre-requisite PS Pre Requisite 4 Effective ingredient handling requirements Pre-requisite PS Pre Requisite Effective pest control management system P Pre-requisite Pre-requisite PS Pre Requisite 6 Safe and effective defrosting procedure Pre-requisite PS Pre Requisite 7 Safe and effective chill and freezing method for ready to eat food and beverages Pre-requisite PS Pre Requisite 8 Safe and effective ingredient, food and beverage storage system Pre-requisite PS Pre Requisite 9 Safe and effective temporary holding method / device Pre-requisite PS Pre Requisite 10 Effective traceability sytem and product recall Pre-requisite PS Pre Requisite 11 Effective customer complain management Pre-requisite PS Pre Requisite 12 Effective calibration and maintenance program P Pre-requisite Pre-requisite PS Pre Requisite 13 Establish effective waste management system P Pre-requisite Pre-requisite PS Pre Requisite 14 Personnel / Kitchen Staff Pre-requisite L Process

45 4 Component Max points HR POINTS HR HUMAN RESOURCE POINT POSSIBLE Pre-requisite HR Pre Requisite 1 Every kitchen personnel in compliance wth Ministry of Health requirements Pre-requisite Pre-requisite HR Pre Requisite 2 Establish competent Halal Committee Pre-requisite HR Pre Requisite 3 Provide sufficient training for every kitchen personnel on halal requirements Pre-requisite HR Pre Requisite 4 Sufficient number of Muslim personnel in the kitchen Pre-requisite HR Pre Requisite Sufficient facilities for Muslim personnel P Pre-requisite HR 1 Provide sufficient training on implementation of food safety system Tn L L Human Resource

46 46 Component Max points INN POINTS INN INNOVATION POINT POSSIBLE 1 INN 1 Innovation 1 : Organic, Natural and Healthy Halal Food INN 2 Innovation 2: Dakwah INN 3 Innovation 3: others Innovation

47 MUSLIM GLOBAL NEEDS MUSLIM FRIENDLY TOURISM ECOSYSTEM MUSLIM FRIENDLY TOURISM ECOSYSTEM RATING SYSTEM HALAL KITCHEN RATING SYSTEM INHART S TRAINING LIST 47

TRAINING PRODUCTS 48 H H H Certified Halal Executive Halal Assurance System Halal Lab Analysis H H H Certified Halal Internal Auditor Halal Purification Practice Halal Branding

48 TRAINING PRODUCTS 48 H H H Certified Halal Executive Halal Assurance System Halal Lab Analysis H H H Certified Halal Internal Auditor Halal Purification Practice Halal Branding and Marketing H H H Halal Lead Auditor Program Halal Slaughtering Program Halal Officer Training H Halal Industry Awareness Program *Customized training modules are also possible

49 49 THANK YOU International Institute For Halal Research & Training (INHART) Level 3, KICT Building, International Islamic University Malaysia (IIUM) P.O. Box 10, 0728, KUALA LUMPUR, MALAYSIA Tel : /91 Website :

Your passport to Muslim-majority countries

Your passport to Muslim-majority countries Who we are The Halal Institute is the entity responsible of certifying goods and services suitable for consumption by Muslims in Spain, Mexico and Dominican Republic.