Halal catering

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Raw Halal meat on sale at Spinneys, Meadows Dubai branch.

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Prepared Halal meat products on sale at Spinney’s, Meadows Dubai branch.

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Mohamed Zaitoun, Executive chef, Amman Marriott Hotel – Jordan

Taking part in this month's roundtable: Mohamed Zaitoun, Executive chef, Amman Marriott Hotel - Jordan, Ezzat Youssef, Executive chef, Madinah Mövenpick Hotel, Saudi Arabia, JW Marriott Hotel Dubai, Rodney Sims, Technical Manager, Meat and Livestock Australia (MLA), Bahrain, Dewet van der Westhuizen, Executive chef, The Cellar, Dubai.

What is Halal?

Mohamed Zaitoun: The word Halal is an Arabic word meaning ‘lawful' and is one of the key religious terms in the holy Qur'an. The opposite of Halal is Haram [unlawful].

The issue of Halal and Haram with respect to food has become an issue because some non-Muslims may not understand the problems and sensitivities of Muslims. Foods that are unacceptable, such as pork and pork products (ham, bacon, etc), blood products and any type of alcohol are forbidden for Muslim consumption.

It is permissible for Muslims to eat meat from a few animals such as sheep, cattle, poultry, camel, goat and seafood. However, the meat of those animals is considered Halal only if the name of God has been taken before they are slaughtered so that life is not taken in vain.

Rodney Sims: Halal cuisine is food that has been prepared in accordance with Islamic guidelines which are derived from the Qur'an. The type of Halal cuisines available is primarily influenced by ingredients available and cultural influences in menu development.

Under Islamic law all meat processed for consumption by a Muslim must be Halal.

In Australia, to provide integrity for Australian meat, the Halal process is supervised by independent Islamic organisations and supported with Australian government regulation. The supervision of the Halal slaughter is undertaken by approved Muslim slaughtermen who are approved by an appropriate Islamic Organisation.

How does working in a Halal environment compare to other places you have worked?

Dewet van der Westhuizen: It can be very challenging due to the fact that a lot of international cuisine contains ‘non Halal' products.

Maher Naddaf: Working in a totally Halal environment is quite simple if you are operating in a Muslim country because food handlers do not have to remember to educate all concerned about how to handle Halal food. There is always that concern though that we as chefs inadvertently serve up non Halal food to Muslims, which is forbidden by their religion, so that thought is always on our minds.

Ezzat Youssef: There is really no big difference working in a Halal environment compared to other places except in the ingredients we use to prepare Halal food. Also we have to ensure food items are not mixed with alcohol at any time.

What are the kitchen/restaurant requirements for Halal operations?

Youssef: There are no special requirements for kitchen operations but the same basic rules for food handling must be adhered to for the preparation of Halal food. All foods must be prepared, processed and stored in a hygienic manner and should be kept separate from all non-Halal items.

How do local organisations enforce Halal requirements?

Ingo Maass: On the port of entry the customs check for Halal certification. If certification is not correct the item will be refused. In the hotels, the inspector walking around will check the pork prep areas and see if pots and pans are available and marked for pork only.

Youssef: The authorities and those concerned, municipality, quarantine and slaughterhouse inspectors, are constantly checking that all requirements such as the fact that the animal is not dead prior to slaughtering and that blood should be drained, are followed. In addition, they ensure that all slaughtering is performed by a Muslim licensed slaughterer under the supervision of an official veterinarian. All imported foodstuffs have to be from an approved company and checked by the customs quarantine inspectors.

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