HALAL FOOD HANDLING

GUIDELINES

WHY HALAL TOURISM?

Global Muslim Lifestyle Travel Market 2012

Posted on November 3, 2012 by Think Ethnic

A new groundbreaking study,

‘Global Muslim Lifestyle Travel Market: Landscape & Consumer Needs,’

shows that Muslim tourists globally represent a major niche market worth $126.1 billion in 2011 growing at a higher 4.8% through 2020, compared to global average of 3.8%. In a challenging global economic environment, the Study highlights how airlines, tourism destinations, and hotels/resorts can benefit by engaging with a market that has a young demographic, is growing in affluence, and is increasingly asserting its unique needs on the tourism industry.

Consider this:

Australia’s Gold Coast is attracting Muslim tourists by offering a Gold Coast Ramadan Lounge

In Thailand, spa outlets have introduced the concept of Muslim friendly spas in a bid to lure tourists from the Middle East

Global Health City, in Chennai, India, has gotten Halal certified to better serve its growing medical tourists from Muslim countries

Even in Muslim majority destinations, hotels/resorts such as De Palma Group of Hotels in Malaysia, Al Jawhara Hotel in Dubai, Amer Group of Resorts in Egypt, Ciragan Palace

Kempinski Hotel in Turkey are offering Muslim lifestyle focussed services

Airlines and destinations are just beginning to pay attention

Chart: Outbound Tourism Expenditure, 20062017 (in US$ millions)

However, as this study shows, there is a multibillion dollar customer base whose latent needs are yet to be met by the tourism industry. Muslim tourists may very well be the largest untapped niche market of the tourism Industry.

This Study estimates that the global Muslim tourism market in 2011 was $126.1 billion in outbound expenditure (excluding core religious travel expenditure of Hajj & Umrah, but including leisure, business, and rest of tourism segments).

This expenditure is 12.3% of the total global outbound tourism expenditure in 2011 of $1,034 billion as estimated by (UNWTO) World Tourism Organization.

Comparatively this Muslim Tourism Market as a whole is larger than the largest spending tourist market in the world – Germany – and almost twice that of China’s in 2011.

The top Outbound Muslim Tourism source country is Saudi Arabia in 2011, followed by Iran, UAE, Indonesia and Kuwait. Muslim communities living in non Muslim countries also have sizable outbound tourism expenditure share.

The largest of these markets are Germany, Russia, France and UK the top destinations for Muslim Tourists are Malaysia, Turkey, and UAE. The following six markets are Singapore, Russia, China France, Thailand and Italy.

Overall, which of the following are important to you when travelling for leisure? top answers were, “Halal Food” (67%), followed by “Overall price” (53%), and “Muslim friendly experience” (49%).

Objectives of the Program •Understanding the definitions of halal •Differentiate between halal and non-halal foods •Learn how to create a halal-friendly kitchen

Problems •Lack of understanding about Halal. •Halal certification may cause difficulties. •Halal certification may cause confusion for Non-Muslim. •Halal certification is more costing.

Definitions •Halal: Arabic word for lawful or permitted •Haram:The opposite of halal (forbidden) •Mashbooh:Questionable (needs further information) •Zhabiha: Approved slaughter procedure

Most Natural Foods are Halal •Fruits •Vegetables •Grains •Dairy •Eggs •Fish and Seafood

Foods that are Not Halal a) Pork and pork products

–ham, bacon, lard, and hydrolyzed porcine collagen –Gelatin, animal shortening, and hydrolyzed animal protein (if from pig source) –Rennet enzymes in cheese and other products (if from pig source).

b) Dogs, snakes and monkeys c) Carnivorous animals with

claws and fangs: lions, tigers, bears and similar animal.

d) Birds of prey with claws such as eagles, vultures, and others silimar animals.

e) Pests such as rats, centipedes, scorpions and other similar animals.

f) Animals forbidden to be killed in Islam, i.e. ants, bees and woodpecker birds.

g) Animals which are considered repulsive generally like lice, flies, maggots, and other similar animals.

h) Animals that like both on land and in water such as frogs, crocodiles, and other similar animal.

i) Mules and domestic donkeys.

j) All poisonous and hazardous aquatic animals.

k) Any other animals not slaughtered according to Islamic Law.

l) Blood

•Alcohol and alcohol products –wine, wine sauces, vodka, rum, liquor (such as malt liquor), extracts (such as vanilla extract), ethyl alcohol, beer, gin

Halal -Meat •Offer only zabiha meat to be safe. –Zhabiha: Approved slaughter procedure –Look for halal certification •Level of strictness may vary among Muslims

Mashbooh Ingredients of Questionable Origin •Artificial or Natural Coloring/Flavoring •Stearoyl lactylate (calcium stearoyl lactylate) •Fatty acids or fatty acid esters •Hydroloyzed bovine collagen •Glycerin, Glycerides (mono-and di-glycerides) •Gelatin (unless from fish) •Stearates (Glycerol, Magnesium, Potassium, and Sodium Stearates; Stearic Acid,

Sorbitan monostearate, Propylene glycol monostearate) •Enzymes (such as rennet) •Gum base •Phospholipids •Polysorbates •Sodium Lauryl Sulfate •Tallow

SLAUGHTERING New Zealand has been exporting halal meat since the 1970s.

“It’s good to have knowledge rather than to be in the dark.” Ritchie says the Government, via the New Zealand Food Safety Authority, brought in the Halal Notice in 2010 as a result of market pressure.

In 2005, Malaysia delisted most New Zealand meat processing plants on ambiguous halal-based grounds. The implementation of the Halal Notice helped to overcome these restrictions, with 17 plants now approved for export to Malaysia.

BY THE NUMBERS Nearly 20 per cent of New Zealand’s total exports of red meat and edible co-products were halal-certified Halal products were exported to 66 countries 75,000 tonnes of halal-certified exports, worth $392 million, were sent to Muslim countries The remaining 115,000 tonnes of halal-certified exports went to other countries.

CLEANING PREPARATION & SERVING STORAGE

Cleaning •Wash kitchen supplies; utensils, cutleries, equipments. – Soil Water: wash 1 Time

– Cleansing with Water 6 Times

Kitchen Preparing •Change gloves after handling animal meat or alcohol. •Use separate kitchen supplies when handling animal meat or alcohol. •Use separate fryers, fry halal items first or use different oil, but please ensure to wash with Taharah Soap before use it. •Use separate grill. If using a large surface grill, use different ends.

Serving

utensils, and other serving pieces. Please ensure it is washed with Taharah Soap before it used for serve Halal Food.

with Halal Food list only and used for Muslim Guest only.

Kitchen Storing – •Store halal foods on higher shelves to avoid being dripped on or dropped on.

– •If on the same shelf, separate halal from non-halal items.

– •Colour code halal containers

Common Questions & Answers 1) Are Halal Food consider Halal if prepared by Non-Muslim? Yes, it is Halal as long the way of the preparation follow according the Muslim Law except Slaughtering.

2) Do we need to wash the cookware, utensils, etc., all the time? Yes, once it was used to prepare Non-Halal Food, which are only Pork and any product from it. Other than that, clean wash should be alright, example glasses use for alcohol.

3) Do we need separate kitchen for Halal Food? And will be the Food Halal if prepared in the same kitchen.

- Yes, if you apply to Certified as Halal Restaurant. No, if you are not.

- It will be Halal as long the Muslim Law is followed.

4) What the different of Halal Food in premises with and without Halal Certified? In any Non Halal Certified premises, Food prepared according Halal procedures will always Halal but not all Muslim will feel confident compare to fully Halal Certified premises.

THANK YOU