POTENTIAL NON HALAL ISSUES IN HOTEL KITCHEN
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POTENTIAL NON HALAL ISSUES IN HOTEL
KITCHEN
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LEARNING OBJECTIVES
At the end of this session, learner will be able to› Explain clearly the definition of HALAL, HARAM
and SYUBHAH› Describe at least 5 potential of non-halal issues in
hotel kitchen › Relate the potential issues / situation with the
Islamic rules
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INTRODUCTION What is HALAL?
› Arabic word – permitted or lawful› Things or action permitted by Syariah Law
without punishment imposed on the doer› Principle 1 – All things are created by ALLAH are
Halal except that are specifically prohibited What is HARAM?
› Arabic word – prohibited or unlawful› Haram activities are forbidden to every muslim› Principle 5 – If something is prohibited, anything
leading to it is also prohibited.
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What is SYUBHAH?› Arabic word – doubtful› If one doesn’t know the Halal or Haram status is
consider mashbooh and should be avoided.› Principles 7 – Doubtful things should be avoided
HALAL Food› MS1500 : 2009
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POTENTIAL NON HALAL ISSUES
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DOUBTFUL ?????
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INGREDIENTS› Raw material – meat product› Emulsifier (E code) – either animal based or
plant based › Gelatin› Vinegar › Oil › GMF – vegetarian food
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WHAT IS THIS?
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LOADING BAY› Weighing scale› Passage way› Holding equipment› Undedicated storage› Receiver person› Scheduling time
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KITCHEN
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HOTEL KITCHEN› Butchery – separate room, separate
equipment› Inter transfer kitchen – separate
equipment, coding system› Utensils– brushes› Stewarding – separate cleaning equipment› Staff attitudes on alcoholic control› Satellite kitchen
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DALIL Rasulullah s.a.w. bersabda yang bermaksud :
“Tinggalkan apa yang membimbangkan kamu kepada apa yang tidak membimbangkan kamu”.
Hadis Hasan soheh yang bermaksud : “Tinggalkan perkara yang engkau ragu dan ambillah perkara yang engkau tidak ragu”. (Riwayat At-Tarmizi)
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CONCLUSION COMPULSORY for Muslim looking for HALAL food If doubtful please follow this step :
› Customer complaint› Observation by authorities› Civic consciousness› Traceability