POTENTIAL NON HALAL ISSUES IN HOTEL

KITCHEN

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

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.

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

POTENTIAL NON HALAL ISSUES

DOUBTFUL ?????

INGREDIENTS› Raw material – meat product› Emulsifier (E code) – either animal based or

plant based › Gelatin› Vinegar › Oil › GMF – vegetarian food

WHAT IS THIS?

LOADING BAY› Weighing scale› Passage way› Holding equipment› Undedicated storage› Receiver person› Scheduling time

KITCHEN

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

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)

CONCLUSION COMPULSORY for Muslim looking for HALAL food If doubtful please follow this step :

› Customer complaint› Observation by authorities› Civic consciousness› Traceability