ASSESSMENT
Section outline
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Students mustMark as done
Situation 1: Halal Certification in a Restaurant
A restaurant in Kuala Lumpur wants to apply for Halal certification from JAKIM. The restaurant ensures all its ingredients are sourced from Halal-certified suppliers, and no pork or alcohol is used in food preparation. However, the kitchen equipment, such as chopping boards and knives, was previously used for non-Halal items. The restaurant also has non-Muslim chefs handling the food.
Questions- What steps must the restaurant take to ensure its kitchen equipment complies with Halal certification standards?
- Can the restaurant obtain Halal certification if its chefs are non-Muslims?
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Students mustMark as done
Situation 2: Halal Compliance in a Hotel Buffet
A hotel offers an international buffet that includes Halal and non-Halal dishes. The Halal dishes are prepared in a separate kitchen with Halal-certified ingredients, but all dishes, including those containing alcohol and pork, are served in the same buffet area. Utensils for serving the dishes are also shared.
Questions
- Why does sharing serving utensils between Halal and non-Halal dishes violate Halal compliance?
- What measures should the hotel implement to ensure its buffet meets Halal standards?
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