1 / 14

POTENTIAL NON HALAL ISSUES IN HOTEL KITCHEN

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

tiara
Télécharger la présentation

POTENTIAL NON HALAL ISSUES IN HOTEL KITCHEN

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. POTENTIAL NON HALAL ISSUES IN HOTEL KITCHEN

  2. 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

  3. 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.

  4. 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

  5. POTENTIAL NON HALAL ISSUES

  6. DOUBTFUL ?????

  7. INGREDIENTS • Raw material – meat product • Emulsifier (E code) – either animal based or plant based • Gelatin • Vinegar • Oil • GMF – vegetarian food

  8. WHAT IS THIS?

  9. LOADING BAY • Weighing scale • Passage way • Holding equipment • Undedicated storage • Receiver person • Scheduling time

  10. KITCHEN

  11. 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

  12. DALIL • Rasulullahs.a.w. bersabda yang bermaksud : “Tinggalkanapa yang membimbangkankamukepadaapa yang tidakmembimbangkankamu”. • HadisHasansoheh yang bermaksud : “Tinggalkanperkara yang engkauragudanambillahperkara yang engkautidakragu”. (Riwayat At-Tarmizi)

  13. CONCLUSION • COMPULSORY for Muslim looking for HALAL food • If doubtful please follow this step : • Customer complaint • Observation by authorities • Civic consciousness • Traceability

More Related