HALAL CERTIFYING BODY IN THE PHILIPPINES,MEMBER OF THE WORLD HALAL FOOD COUNCIL...

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MY PRESENTATION ON HALALFOOD CONCEPT

HALALFOOD  CONCEPT

Consumption patterns of Muslims are different from other communities. Muslims strictly follow dietary practices as these are stated in the Qur’an the Last Revelation to mankind by Almighty. Muslims must eat good ,healthy and halal food or nutrition.

Qur’an has numerous injunctions, instructing Muslims to choose and consume wholesome food.

…..“O ye who believe! Eat of the good things wherewith We have provided you, and render thanks to Allah if it is (indeed) He whom ye worship” (Qur'an 2:172).

WHAT IS HALAL?                              

HALAL" is an Arabic word which means:

□   Permissible

□   Acceptable

□   Allowable

□   Consumables

□   Good and Healthy


Range of application.

□   Human relationship

□   Clothing & Manner,

□   Social & business transaction, trade & financial services to investments , Halal is a standard which covers every detail of a Muslim life.

 

For a product to be Halal it must be as a whole and in part:

□   Free of, and not containing any substance or ingredient taken or extracted from a haram animal or ingredient.

□   Made processed, produced, manufactured and/or stored by using utensils, equipment and/or machinery that has been cleansed according to Islamic law.

□   Must never have come into contact with, touch or be close to a haram substance during preparation, making, production, manufacture, processing and/or storage.

The opposite of Halal is Haram.

The meaning of the word haram is:

□   Not permitted

□   not allowed

□   unauthorized

□   unapproved

□   unsanctioned

□   unlawful

□   illegal

□   illegitimate or illicit."

When used in relation to food or drink in any form whatsoever it means that it is not permitted and unfit for consumption by Muslims.

WHAT IS MASBOH? ( Questionable item, the sourse of the food is not known either it is halal or haram.

□   Gelatin.

□   Enzymes.

□   Emulsifiers.

□   Lard.

□   Glycerol/glycerin etc.

Source of Haram Food and Drinks…

□   Animals not slaughtered in a Zabiha way

□   Pig, Dog, Donkey or Carnivores.

□   Dead animals due to stangulation. a blow to the head (as in clubbing), a headlong fall, natural causes (carrion), being gored or attacked by another animal.

□   Animals having protruding canine teeth such as monkeys, cats, and lions.

□   Amphibious animals such as frogs, crocodiles, and turtles

□   Undesirable insects such as worms, flies, and cockroaches.

□   Alcohol, harmful substances, poisonous and intoxicating plants or drinks.

□   Blood

Halal Assurance System

A system applicable to monitor the Acceptability status of the Food and Non Food Products from the sources to the consumers. The halal manufacturer should monitor their process flow from Purchasing, Receiving, Storage, Preparation, Cooking/Formulation, Packaging/Portioning  and Delivery/Services

□   RECEIVING

□   STORAGE

□   PRE-PREPARATION

□   COOKING/FORMULATION

□   PACKAGING/PORTIONING

□   DELIVERY/SERVICES

E-NUMBERS

E-numbers are reference numbers used by the European Union to facilitate identification of food additives. All food additives used in the European Union are identified by an E-number. The "E" stands for "Europe" or "European Union". Normally each food additive is assigned a unique e-number

Halal is Healthy

What the Holy Qur’an states about Halal

□   Modern Science confirm

What other Holy Scriptures says

Chronic illnesses

□   Allah loves His Creation so much that He is concerned even what we eat and what we put in our body”

□   And He enforce the balance. That you exceed not the bounds ;but observe strictly balance and fall not short thereof(55:7-9)

Component of Halal diet

□   Permissible

□   Moderation

□   Balance food

□   Exercise

Halal is a Billion Dollar Industry

□   Growing number of population

□   Increasing income

□   Importance of Hotel and Restaurant trade

□   Growing consciousness about foods, health and nutrition

Halal as Universal

□   The People of the Book

□   Race

□   Color

□   Religion

Certification

□   The Law of demand

□   The Law of Supply

□   Structures/Application of system

□   The role of Local Muslim Council

□   Professionalism/integrity and discipline

□   The role of the Philippine Gov’t, DTI and NCMF

Halal as Culinary Art

□   Any Cuisines can be halal

□   Asian

□   European

□   French

□   Italian

□   Pizzas can be Halal

□   Design of the kitchen

□   Staff knowledge

Categories of the Kitchen

□   Total Halal Kitchen ( this is totally zero pork no wine and contamination inside the kitchen,  probably owned by a Muslim or Halalfood Advocates 

□   Separate Kitchen ( this type of kitchen is with one facility with two kitchen within the production area.Tools and Utensils were identified by markings ,color coded,tags and with separate storage of Non Halal items, eg . pork meat and other non halal ingredients

□   Shared Kitchen ( this type of kitchen is not recommended however, if the owner of the restaurant wants to level up the status of the kitchen he will hire a dedicated kitchen staff to handle the Halal food to avoid contamination.Working tables are identified including the tools and utensils similar to that of separate kitchen.)

□   Non at all (This type of kitchen is not recommended.)

What make the Food Halal ? ( In Scientific Persfective.)

The Halal Assurance System ( HAS)

STEP 1 – POLICY

• The company should make Statement of Commitment 
• Being Loyal and Consistent to Halal policy

STEP 2 – THE ORGANIZATION

• The Halal Working Team with appointment from top management. 
• Company/Organization with updated or on process application for Halal certification coming from International Certifying Body preferably Member of the World Halal Food Council (WHFC) 
• Established process control to prevent contamination. Updated, reviewed and documented.
•  Halal orientation of Employees (Internal Halal Awareness Program) 
•  Designation of Wuduh area ( washing area)Prayer room with signage pointing QIBLAH

STEP 2 – FOOD PURCHASE

• Halal raw material are use for production (Approved List of Suppliers in Matrix Form) 
• Halal raw material/Ingredients with Halal certificates/Identified Logo logo

1.      Beef

2.      Lamb

3.      Poultry

4.      Dairy Products

5.      Processed items

6.      Non Food Products including its Prime Packaging

• No Mashboh (Questionable) status item ( Halal Statement is not accepted) 
• No contamination of non Halal and Halal. Segregation during receiving

Step 3 - FOOD STORAGE/AWAREHOUSE

• Halal items stored separately from Non Halal with markings, name tags, labels and signage. 
• Separate containers for Halal and non Halal

Step 4 – FOOD HANDLING (Raw and Cooked)

• Non- Hala/ Items are handled /prepared in designated/dedicated working tables or area with signage. 
• No mixing of tools and equipment. Color coding, markings following the normal sanitation standards in the kitchen. 
• No mashboh or no halal additives/components on Halal menu 
• Existing menu are reviewed for screening 
• Portioning or plating or Halal and non Halal meals are not portioned or plated on the same time. 
• Always cover the items with labels

Step 5 – FOOD COOKING

• Cooking at designated area, burners can be shared not the ladle, sauce pot and other utensils with direct contact to the food during cooking process. (Eg. Thermometers.) 
• No mixing of tools and equipment. These are identified with markings, color codings, rings and holes.
•  No mashboh items or non Halal added to the halal meals.

Step 6 – CLEANING AND DISINFECTION 

• No mixing of tools and equipment  before and after washing 
• Water in sink ( washing tub) are drained before washing other utensils 
• Halal Cleaning material including hand towels are segregated. 
• Color coding of crates or utensils containers are followed. 
• Hand washing before and after touching other foods

Note:

Any cuisines around world can be Halal food provided that the principles, process and concepts are followed. THE HALAL ASSURANCE SYSTEM (HAS)

GIVE YOUR PRODUCT THE GLOBAL REACH IT DESERVES, HAVE IT CERTIFIED HALAL!

GIVE YOUR PRODUCT THE GLOBAL REACH IT DESERVES, HAVE IT CERTIFIED

HALAL!

International Halal Certifying Bodies /Auditors Training in Santika Convention Center , Bogor,Indonesia last October 27 to November 5, 2015

Halal products are food and non-food item that it is clean, healthy and of good quality. It must have been prepared, processed, stored, transported and served under the strict observance to Halal Standard. It must not be contaminated with haram and has no ingredients or components that are not allowed by Shari’ah law to be consumed. Halal standard is in conformity with codex alimentarius and the basic food safety management or GMP/ HACCP. 

 

The only difference is in matters concerning hygiene and sanitation. Cleanliness in Islam is broader as it gives emphasis not only to the ordinary meaning of cleanliness but also to non contamination with haram elements such as pork and alcohol. A halal certified product does not necessarily mean that it is for Muslim consumption only. A product that is fit for Muslim consumption is definitely fit for human consumption. But a product that is fit for human consumption does not necessarily mean that it is fit for Muslim consumption. Halal is an Arabic term which means lawful or permitted. The opposite of Halal is Haram. Halalness of a particular product is governed by Islamic dietary principle that is found in the glorious Qur’an and the Hadith of Prophet Muhammad (PBH). It is an Islamic teaching that no prayers will be heard by Almighty Allah for forty days for one who knowingly consumed or use haram products. If he dies within this period, he may not be allowed to enter heaven( Jannah).

The visit of JAKIM representatives last November 2012

A halal certified product has an economic value. It provides an increase in sales because it attracts Muslim Consumers and penetrates Islamic Markets worldwide. Halal consumers are now a dominant global market because the demand for halal products has been growing in tandem with the increase in Muslim population. Muslim countries will be the major contributors of the population growth and consequently will become an increasing halal food and non-food consumers. The global halal trade is estimated to be around 150 billion dollars a year and increasing. There are around 1.5 billion Muslim consumers in 112 countries. Apart from the 70 countries where Muslims are in absolute majority, there are some countries where Muslim population is second in number and are heavily concentrated. For instance, India with an estimated population of 952 million has more Muslim population than any other country except Indonesia. China has a Muslim population of 100 million. Muslim population can also be found in other non-Muslim countries like Russia, USA, France and Germany. The European Union with a total Muslim population of 17 million will command about 225 million dollars of halal food per annum. The ASEAN market, with a Muslim population of 261 million, will command about 51 billion dollars of the global halal market by the year 2010. In the Philippines, the market of Filipino-Muslim consumers is roughly 12 million and has long been overlooked.

This is the HALAL MARKETING  LOGO of HDIP implemented last February 18, 2010  

In a joint resolution adopted by recognized halal certifying bodies in the Philippines,  a halal logo was designed to be used in halal labels of products certified as halal. The objective of this resolution was for the purpose of identification and uniformity in order not to confuse the consuming public with the various halal logos appearing  in product labels in the market.  A product bearing the the above halal logo is guaranteed to have fully complied with the halal standards.

Halal Development Institute of the Philippines,  

 Business Address:
 4th Floor Central Bldg., Malabito St. cor Arayat St., Cubao, Quezon City, Philippines

 Email Address:  
hdiphilippines@gmail.com Contact No: 
 Tel : +63-02-9944244 / +63-02-4634007 / +63-02-9252785
Tel Fax : +63-02-6338754

GO HALAL!

GO GLOBAL!

  

WHAT IS ADULTERATION?

A food is adulterated if it omits a valuable constituent or substitutes another substance, in whole or in part, for a valuable constituent (for instance, olive oil diluted with tea tree oil); conceals damage or inferiority in any manner (such as fresh fruit with food coloring on its surface to conceal defects); or any substance has been added to it or packed with it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is (for example:)

·         Scallops to which water has been added to make them heavier.

·         A 70% ground beef was mixed with 30% / ground pork and the vendors declared it beef.

One of the unsafe product nowadays is oil, most cooking oil now are recycled -  meaning, used oil are refined, repacked labelled as commercial oil, this is due to the advancement of technology. Same to an ugly person ,they can make him or her beautiful faces because of technology, this might be true that food manufacturers of food chain are using that kind of oil.

Some chain of restaurants  have to fry their food using an oil supplied by thier suppliers. But unknowingly these suppliers using USED OIL COLLECTED FROM HOTELS AND RESTAURANTS. Refined and recycled this item as source of their raw material for manufacturing oil, recycled oil have been sold in the local market, (bote bote lang) without label, business is business, for as long as those businessmen can sale and get benefit out of this type of product , they don’t care...who are their target market and victim, Halal consumers ordinary households should aware of these products in the market.

What is adulteration? find the meaning here...

THE FACTS ABOUT HALAL FOOD IN THE PHILIPPINES

It looks delicious.. but is it halal? Knowing what is contained in food is crucial to knowing whether the food is halal or not. The question of halal status of food is one issue that raises common concern to all Muslims and other Halal Consumers to other part of the world.

Halal or haram? This question haunts every Muslims community

The most common issues that Muslims know about haram or halal food is: - anything without pork - anything that is slaughtered the Muslim way or Zabiha. Is this right? Are these the only things that Muslims should be aware of to make sure that their food is halal? No!. We must be wrong somewhere. Why? Because in this modern world, we now have thousands of new types of food that were not existent just a few decades ago, moreover a century ago. Thus we must look deeper into current facts... current realities. Of course our first guides to look into the haram and halal food issue is the Al-Quran and Al-Hadith ( sayings and way of life of the Prophet Muhammad (SAW).                                         

However, modern Islamic scholars ( Ulamas ) including the Halal Technical Experts have interpreted the Quran and Hadith to solve modern and current issues. One thing that many Muslims have forgotten is that to determine whether food is halal or not, it's not just what you see from the outside... it's what you don't see inside the food that is tricky. Thus, the issues of halal and haram often lay inside the food itself. What is in the food? Even if the food looks halal on the outside; cakes, ice cream, candy, toothpaste... it's what you don't see inside these food that make them still non-halal. What one common thing that is present inside all the above food and hundreds of other food that may make the food seem halal but is actually haram?

Halal-food certification gives companies access to Muslim consumers and helps Muslims in choosing their foods, assured that what they are buying is Halal without doubt!

For the consumer, the benefits of Halal certification are clear: knowing a product is Halal certified means they don’t have to bother checking all the ingredients. They can purchase the product with the assurance it does not contain anything that is haram or doubtful.

What about the producer? What benefits do they receive from Halal certification? Actually, the benefits for the producer are just as great.

For starters, they get the expertise of the Halal Technical Experts in reviewing their products, the ingredients, the preparation and processing and the hygiene and sanitation procedures. Of course, this is all done confidentially so there is no concern of competitors learning anything about the products.
The Halal Development Institute of the Philippines (HDIP)  has developed a documented procedure for producing Halal products. The procedure is consistent with HACCP and other quality assurance standards and is easily implemented. Halal Development Institute of the Philippines (HDIP) works with the producer every step of the way to make sure all questions are answered and the Halal procedures are integrated into the standard operating procedures. The Halal logo encircled with PHILIPPINES with three stars portrays the Halal authenticity!

Halal Development Institute of the Philippines (HDIP) was created last 2001 to assist and accredit several companies producing Halal  Halal Food and Non Food Product manufactured in the Philippines.

Prior to the creation of HDIP , due to the increase of the demand from Halal Consumers, it was observed that many certifiers came out and exploit the necessity of the manufacturers. These companies have to acquire and renew halal certification so that their product will penetrate and capture the Muslim Market locally and abroad. Competition among the Halal certifiers became deteriorating that they even blackmailing each other, there is even some press conference, forum being held and that they are accusing, blatantly denouncing each other and each group claim that they are the only credible and right group to engage in the Halal Activity.

The Halal Consumers and Halal manufacturers were aware of the situation and update of the Halal Industry in the Philippines. We don’t want to be called bogus or fake HCBs whereas before the creation of HDIP, some Halal Certifiers is issuing Halal Certification that is similar to the Certification made along the corridors of Recto Ave. and Quiapo Sts. Halal Certificate is made or being processed while you wait. A one-man office and single typewriter is operating along this street. A few minutes, Halal Certification is being issued to companies asking for certification and they paid ranging from Php 30,000.00 to Php 80,000.00.Sometime these certificates are signed by General Secretary and at the same time the Treasurer of the Halal Certifiers This is messy practice being observed that's why HDIP was created/initiated by us.

Halal Activity on food and non-food products is a religious concern of all Muslims and not by a single organization claiming to be a Religious group and Halal Authority. Halal certification is religious in nature and should be manage in accordance with the principle of Islamic Laws through the application of comprehensive HALAL ASSURANCE MANAGEMENT SYSTEM wherein this system adopt the uses of modern technology supervised and monitored by persons with technical know how.

We call on other groups not to exploit the Halal Manufacturers because nowadays, violations of Halal, which committed even by the so-called “HALAL AUTHORITIES” in the past, are indeed very disturbing and offensive to the teaching of Islam.

The Halal Development Institute of the Philippines would like to express its support to the Halal Certification Scheme that was spearheaded by JAKIM and that of World Halal Food Council. HDIP as one of the the leading Halal Certifying Bodies in the  Philippines have the credibility to handle and manage to halal certification and implement halal activity since they had been tested and have the technical capability and with the support of several religious group in the Philippines.

The Official Seal of the HDIP

The  HDIP  under the  supervision of  World Halal Food Council , JAKIM and of other reputable HALAL ACCREDITATION AUTHORITIES is committed to uplift the Moral and Cultural Heritage of the Muslim Filipinos, The composition of staffs and their roles is very significant due to their competency and reliability to run their office. You can reach HDIP at Tel Numbers (02)9944244 /Telefax (02)6338754  and send your e mail at hdiphilippines@gmail.com

Let us look forward and support the Halal Industry in the Philippines  for the benefit of Halal Consumers especially Muslim Ummah and the Country.
Visit our Website: www.hdiphilippineshalal.com

COOKING PROFESSION IS A LIFETIME CAREER

Cooking is an art form, and like other forms of art, proper tutelage is invaluable to success. The great painters in history studied under great painters before them. Becoming a chef is no different. A cook is like someone who paints a house, while a chef is someone who paints masterpiece painting.
Kitchen profession is challenging; for those who have been in the business a while, the challenge is how to continuously expand their culinary repertoire; for the hopefuls, the challenge is how to start right in the culinary arts world.

 Culinary art was once seen either as a hobby or as a chore or as a fashion in general. Now it is rightly regarded as a highly skilled – highly paid professional within a multi billion dollars industry. The food industry is a leader in generating employment worldwide. From Executive Chefs, Restaurant Manager, Business Owner, Food Stylist, Kitchen Researcher…. The opportunities are endless.
A culinary arts profession is a fulfilling and a financially rewarding career, chef profession offers unlimited – endless opportunities; travel, career growth, financial stability and most importantly is the unmatched feeling of joy and triumph whenever the food you cook is appreciated.

Working as a chef is very demanding, with a lot of pressure at service time. Kitchens get very hectic especially when many dishes must be produced at the same time. Chefs must be able to deal with pressure. The challenge for every chef is to simultaneously perform tasks, put the right ingredients and flavors and to keep the kitchen team working in synchrony.

Chefs need good communication, management and leadership skills to manage and train kitchen staff. They are responsible for budgets and negotiating with suppliers. Kitchen discipline is not different from military discipline; some even believe that discipline in kitchen is twice demanding as those in military.

What makes a chef?

The finest restaurants in the world hire only those who have solid kitchen experiences, positive personal values and professional work ethics. Those who have completed certification from credible culinary arts schools enjoy higher employment and career advancement opportunities.

Becoming a chef is not as easy as heating a pan, working in a kitchen involves a great deal of on-the-job-training and off-the-job college study as well. To become a chef, it is necessary to learn different methods of food preparation and cooking. Training usually begins with simpler (but repetitive) preparation and cooking tasks. Hygiene and safety including the safe handling of knives is very important. Different cooking skills, such as carving or cake decorating can be learned on the job.

Career options


Kitchen professionals have unlimited choices to pursue their careers. The first best choice to start a kitchen career is the restaurant.

There are small, individually run restaurants, chef-owned fine dining establishment, larger operations that have multiple outlets or high seating capacity and there are corporate restaurants.


The next obvious choice is the hotels or resorts. Other foodservice operations, such as catering, institutional food services, corporate food services, are not always on the cutting edge of culinary arts but is equally challenging.


The personal chef is becoming a larger component of the foodservice industry. In the past, this job was mainly concerned with being the chef for a person or family. It involved everything from shopping to preparing the meals, and perks often included traveling with the client, or extended periods of downtime when the client was away.

Today, the personal chef industry has developed into a kind of specialized catering company. Chefs often have several clients, and, rather than cook on a daily basis, they prepare a series of meals to last the week. This can be done in client’s home, or at a centralized kitchen where meals are then packaged for delivery. This style of personal service allows the chef to schedule their own time and amount of work – a benefit that is reflected in increasing number of chefs in this category.

There are many other areas that chefs could pursue with a culinary degree. Chefs can be found working for major food companies in research and development, in research for large restaurant chains, or as production chefs for specialty food producers. Chefs are also in demand in hospitals, schools and corporate facilities.

Of course, culinary does not have to mean cooking either. Some chefs take their knowledge of food and become restaurant managers, food and beverage directors of hotels and resorts. Some chef who tire of working in the kitchen, but want to stay connected become food sales representatives. They may represent a specialty grower, or producer, or they may be a rep for a large foodservice company.

Still others combine their culinary education with their personal and professional interests, such as writing or photography, which can lead to careers in food writing for newspapers, magazines or cookbooks.

And, of course, there is also food styling, the profession that makes food look its best and/or authentic in front of a camera to produce both still-pictures and video productions that we see of food.

with Chef Boy Logro and Chef Nobu

Not all chefs are equal
There are a number of different types of chef. Large kitchens in restaurants and hotels are divided into departments, each responsible for specific preparation and cooking activities such as the Entremetier who is responsible for preparing vegetable items, Garde Manger responsible in the operation of cold kitchen, Saucier who prepares all hot sauces.
Trainee chefs or commis, work three to six months in each section to gain experience in every area of the kitchen. They learn for instance how to prepare and cook vegetables or make sauces, as well as doing general cleaning.


Each different section of the kitchen is run by a Chef de Partie, the next step is Sous Chef or second chef, who is skilled enough to run any section, and to take charge of whole kitchen in the absence of the Executive Chef. The Executive Chef runs the whole kitchen, including planning menus, ordering supplies, managing staff and budgets, and ensuring food of a consistently high standard is produced.


Skills and Talents to becoming a Chef


The most basic skill, the one that schools are designed to teach, is the technical. These skills are the basis of every chef’s talent – knife skills, cooking methods, timing, mise en place, and (the ultimate technical skill) making cooking on the line graceful, even during the rush.
There are four basic categories of skills that every chef uses during his or her career: technical, culinary, organizational, and managerial. Each builds upon the other. These skills are the basics of becoming a good chef.

The other skill taught in school is culinary. Most chefs have a good palate to begin, but training for flavor and seasoning, new flavor combinations, creative plates and presentations, diving deep into a cultures cuisine; all take training and practice.

The other two skill sets are what distinguish a cook from a Chef. A Chef is concerned with more than his/her own piece of the kitchen – they have the whole kitchen as a responsibility. With this in mind, organization skill is essential. How to stay organized and have the kitchen run smoothly and efficiently, and how to conduct business (ordering, scheduling, and food costing); are all part of the chef’s duties and responsibilities.


Hand in hand with organizational skills are managerial skills. A chef understands how to work with people and get them to work for him/her. These skills are the highest level because they involve sharing knowledge and skill with new breed of kitchen professional hopefuls. The most often-seen method is training, but ultimately being a mentor to a cook and to develop their career is the highest skill a chef can attain.


Even a chef who is doing 95 percent managerial work needs to keep the knife skills toned and ready for use. A finely-honed palate needs adjusting and testing to stay tuned.

Culinary Arts

Cooking school has taught the basic skills, and the first few jobs allow for the development of those skills.
It is best for all hopefuls to start their careers from the ranks; start as “commis 3”, the entry level in the kitchen brigade. This way you get to practice and perfect as many basic skills as possible needed and from there, progress into more difficult tasks in the kitchen.

The first few years of a culinary career are an exploratory period. You get paid to keep practicing your skills and to explore your new vocation for what really excites you.

Graduation from a professional culinary arts school is the best opportunity to assess the skills you have and determine what you want or need to improve. Then, the choice of what foodservice venue in which to concentrate your career will be easier: The beginning of a career path should be based on the skills needed be practiced.


Eventually, there will come a time when you choose one path. It may be in the hotel environment, cruise ships, a or independent restaurants, or inflight catering. Whatever you choose, the best way to start a culinary arts career is to study in Culinary Arts and is associated with Technical Education and Skills Development Authority (TESDA)





Tired of your Career?
SWITCH NOW!
ENROLL NOW!
And enjoy T R I P  to Europe and AROUND THE WORLD
visit our website:  HALAL CULINARY ARTS

Chef Tato with the former Prime Minister of Malaysia- His Excellency Ahmad Bin Badawi