Prepared by:

[YOUR NAME]

Date:

January 5, 2055

1

Verify that the meat is sourced from Halal-certified suppliers.

2

Check for Halal certification labels on packaged foods.

3

Ensure that dairy products do not contain non-Halal enzymes.

4

Confirm that all fruits and vegetables are free from non-Halal pesticides.

5

Research ingredients in processed foods for non-Halal components (e.g., gelatin, rennet).

1

Store Halal and non-Halal foods separately to avoid contamination.

2

Use separate utensils and cookware for Halal food preparation.

3

Regularly check expiration dates to avoid using expired Halal products.

4

Label Halal food items clearly in the storage area.

5

Ensure proper temperature control to maintain the quality of Halal foods.

1

Wash hands thoroughly before handling food.

2

Ensure all surfaces and equipment are cleaned before preparing Halal food.

3

Use Halal-certified cooking oils and fats.

4

Avoid cross-contamination with non-Halal items during preparation.

5

Follow proper cooking times and temperatures for meat products.

1

Cook all Halal meats to the recommended internal temperatures.

2

Serve Halal food on clean dishes that have not been used for non-Halal foods.

3

Ensure drinks served are Halal (avoid alcohol and non-Halal ingredients).

4

Use Halal seasoning and marinades that do not contain any non-Halal additives.

5

Offer a variety of Halal food options to accommodate different dietary needs.

1

Ensure that all diners are aware of the Halal nature of the food served.

2

Be mindful of allergies and dietary restrictions within the Halal guidelines.

3

Encourage guests to provide feedback on Halal food options.

4

Promote awareness of Halal practices among staff and diners.

5

Respect the beliefs of those who follow Halal dietary laws during meal service.