School, Hospital and Prison Meals
resh, chilled or frozen foodstuffs procured for hospitals, schools or prisons have to be monitored and regulated for authenticity of halal with full traceability. Cuisines or recipes, whether Oriental, Mid-eastern or European have to be made and formulated with permissible ingredients and processed on lines that are dedicated and approved for halal operation.
These dishes have to be prepared with some care, hygiene and aplomb as other foodstuffs are under various regulations in vogue.
It is preferred that there is a Muslim to supervise production and serving of these meals. However, since HFA endorsees are working in adherence to an agreement and all procedures are logged at all stations, to be checked on the spot or on a subsequent inspection; it is managed as a part of the trust and responsibility assigned to the endorsee and, they carry out with flow-charts and relevant production documents.
- Halal meal must be served to pupils, patients and prisoners who require such meals and these dishes must be prepared and served according to Islamic dietary rules.
- The contractors must have awareness of Islamic dietary laws. Fats and oils used for frying, baking and cooking must be of vegetarian origin. Use of animal fat and fat from non-halal animals is not acceptable.
- The contractors must have awareness of Islamic dietary laws. Fats and oils used for frying, baking and cooking must be of vegetable origin. Use of animal fat and fat from non-halal animals is not acceptable.
- Additives, preservatives, gelatine or gelling agents and colouring, if and when used must be approved by the Halal Food Authority.
- Red meat and poultry must have been slaughtered according to Islamic Shari’ah and authenticated by the inspectors of HFA and clearly identifiable as halal.
- The contractor must ensure all halal meat is cut, portioned and prepared by or provided under strict supervision of a Muslim worker. Meat must be cut in a manner consistent with good retail trade practice. The subcutaneous layer of fat must be trimmed so that it does not exceed 8mm thickness at any point. All bruised or discoloured fibrous tissue and gristle must be removed.
- All equipment and utensils used in the preparation, handling and storage of halal meat and meals must be identifiable and always kept separate from the ones used for non-halal meals. Every item must be thoroughly cleaned and sanitised after use. Visually identifiable (e.g. different colour) oven gloves, pinafores and aprons must be used to halal meal preparation, cooking and serving.
- All preparation and cooking equipment must be identified and should be distinguishable for halal meals, for example, a different colour handle or some kind of permanent marking etc.
- Halal meat must be prepared and cooked in accordance with authentic and traditional methods. Details of recipes and ingredients must be submitted for approval to the HFA.
- All halal meals must be prepared, cooked and packed under supervision of a Muslim. This applies to frozen items as well.
- The contractor/distributor must have provisions for staff training in all aspects of halal and at all locations for introducing and serving halal meals.
- Halal meals must be identifiable and must be stored separate from non-halal meals. Separate cold rooms, supply cages, shelves and trolleys must always be used to store and transport halal products.
- Staff serving halal meals must not serve non-halal meals during the same service.
- The contractor/distributor must have food, equipment and premises available for inspection at all times by authorised religious leaders, HFA inspectors or their representatives.