HALAL FOOD HANDLING FOR NON-HALAL RESTAURANT

Transcription

1 HALAL FOOD HANDLING FOR NON-HALAL RESTAURANT by HB LINKS

2 Demand for halal foods is increasing, not only in the U.S., Europe and Canada, but also in the Middle East, Southeast Asia, North Africa and Australia. Halal consumer market/trade is the fastest growing in the world. According to a latest estimation by the Pew Forum on Religion and Public Life, there are about 1.57 billion Muslims in the world today, and they comprise 23% of the global population of 6.8 billion. Over 60% of them live in Asia, and one-fifth in

3 the Middle East and North Africa. More than 300 million Muslims live as minority communities. In Europe, there are an estimated 38.1 million Muslims, while about 1 million live in Canada, comprising 3.1% of the population. There are varying estimates of the Muslim population in the U.S., but most surveys place it at around 8 million.

4 Over the past 30 years, many halal markets, ethnic stores and restaurants have sprung up, mainly in major metropolitan areas. For the most part, the food industry has ignored this population group and concentrated its efforts towards exporting to Muslim nations. In the past, Muslim businessmen slaughtered their own animals, and the concept of halal certification was foreign to them. However, in the late 1990s, small to mid-size companies

5 recognized the vacuum and need to capture this niche. Halal certification is becoming as popular for domestic products as it has been for exported products. Foods and beverages bearing halal certification are readily accepted by Muslim consumers, as well as customers from other religions, provided it is from a reputable certification organization.

6 Objectives Understand the basics of halal guidelines Differentiate between halal and non-halal foods Learn how to identify products that are certified halal Learn how to create a halal-friendly kitchen

7 Introduction People of Islamic faith follow specific guidelines for foods Guidelines are referred to as eating Halal Guidelines indicate allowed and unacceptable foods

8 Definitions Halal: Arabic word for lawful or permitted Haram:The opposite of halal (forbidden) Mashbooh:Questionable (needs further information) Zhabiha: Approved slaughter procedure

9 Problems Lack of understanding about Halal. Halal certification may cause difficulties. Halal certification may cause confusion for Non-Muslim. Halal certification cost more budget.

10 How Can Halal Science & Technology Support Halal Industry & Halal Certification Since Halal foods have to be safe to all consumer (Health concern) with no Haram for Muslim (Spiritual safety concern), then prior Halal certification, Halal scientist should assist ulama by: -If Makroh, make it taharah (cleanliness) -If Mushbooh (doubtful), investigate and verify it -If Mubah (neutral) validate its status

11 Most Natural Foods are Halal Fruits Vegetables Grains Dairy Eggs Fish and Seafood

12 Foods that are Not Halal Pork and pork products ham, bacon, lard, and hydrolyzed porcine collagen Gelatin, animal shortening, and hydrolyzed animal protein (if from pig source) Rennet enzymes in cheese and other products (if from pig source)

13 Alcohol and alcohol products wine, wine sauces, vodka, rum, liquor (such as malt liquor), extracts (such as vanilla extract), ethyl alcohol, beer, gin

14 Halal -Meat Offer only zabiha meat to be safe. Zhabiha: Approved slaughter procedure Look for halal certification Level of strictness may vary among Muslims

15 Mashbooh Ingredients of Questionable Origin Artificial or Natural Coloring/Flavoring Stearoyl lactylate (calcium stearoyl lactylate) Fatty acids or fatty acid esters Hydroloyzed bovine collagen Glycerin, Glycerides (mono-and di-glycerides) Gelatin (unless from fish) Stearates (Glycerol, Magnesium, Potassium, and Sodium Stearates; Stearic Acid, Sorbitan monostearate, Propylene glycol monostearate)

16 Enzymes (such as rennet) Gum base Phospholipids Polysorbates Sodium Lauryl Sulfate Tallow

17 Halal Certification Use all Halal Product to build confident by guest, example: Chicken, Beef, etc. Makes it easy to identify halal products Halal Symbol Halal Certificates

18 CLEANING PREPARATION & SERVING STORAGE

19 Cleaning Wash kitchen supplies; utensils, cutleries, equipments. Soil Water; using Taharah Soap (Soap made of 90% Clay) wash 1 Time Cleansing with Water 6 Times

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22 Kitchen Preparing & Serving Change gloves after handling animal meat or alcohol. Use separate kitchen supplies when handling animal meat or alcohol.

23 Kitchen Preparing & Serving Use separate fryers, fry halal items first or use different oil, but please ensure to wash with Taharah Soap before use it. Use separate grill. If using a large surface grill, use different ends.

24 Preparing & Serving Use clean trays, plates, utensils, and other serving pieces. Please ensure it is washed with Taharah Soap before it used for serve Halal Food.

25 Kitchen Storing Store halal foods on higher shelves to avoid being dripped on or dropped on. If on the same shelf, separate halal from non-halal items. Color code halal containers

26 THANK YOU