2.  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.  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

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

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

12.  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

13.  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)

14.  COMPULSORY for Muslim looking for HALAL food  If doubtful please follow this step : › Customer complaint › Observation by authorities › Civic consciousness › Traceability