Zarul Syazwan b Zulkifli Nur Farhana Najwa bt

Zarul Syazwan b. Zulkifli Nur Farhana Najwa bt Nasaruddin Yusrina Yasmin bt Mohd Yusof Ng Shahril Nizam bin Kalbeh 161141065 161141032 161141064 161141047 PREMISES

Halal Premise Any premises with Halal certificates that are applied first through JAKIM or JAIN/MAIN in order to authorize the premise as halal food product premise. In order to ease the tourists particularly the Muslims, the premise such as restaurant, café and hotel which display Halal logo or certificate (Halal Malaysia) at the entrance is assumed to be halal food product premise. The halal certificate for premises covers the processing area, dining space, clean toilet including the staffs involved in preparing and serving the food. Premise Food Staffs • They should predominantly Muslim workers and being well-dressed in a clean proper clothes or uniforms during preparing and serving the foods. • Good condition and health. • Behave in proper manner

Hotel Halal foods and no alcohol to be served in the premises/hotels. No inappropriate entertainment No gambling and alcohol drinks in the hotel lobby and restaurant. Predominantly Muslim staffs with proper Islamic code of dressing Separate salon, recreational facilities and swimming pool for men and women • Tourist dressing codes • Prayer room available • • •

Hotel rooms • Separate room/ floor for unmarried couple between male and female • Hotel rooms should not serve any prohibited foodstuffs or beverages in the fridge especially when involve the Muslim tourists. • Recommended every room for Muslim tourist should has the direction of performing prayer or qiblat, prayer mat and Quran translation. • ‘Friendly Muslim hotels’ • Beds and toilets positioned not to face the qiblat.

LAYOUT 1. Layout of premises shall permit proper process flow, proper employee flow, good hygienic and safety practices, including protection against pest infestation and cross-contamination between and during operations. Personnel flow Personnel must comply with strict access rules a. Personnel must be made aware of the cross-contamination hazards • keeping doors and windows closed • Regular training and controls b. Preventing direct access to areas of higher hygiene by building walls

Personal Flow

Product Process Flow 2. Product process flow from receipt of raw materials to the finished products shall prevent cross contamination.

3. The premises shall be designed to facilitate cleaning and proper supervision of food hygiene.

4. Adequate sanitary facilities shall be provided and maintained. Toilets Changing rooms Workers’ locker / Personal areas Cafe for workers

SANITARY FACILITIES a. Staffs need adequate facilities to implement the required standard of hygiene b. Premises must prepare toilets, changing rooms and strategically hand-washing stations c. Staffs must have enough space to store personal items and somewhere outside the areas of higher hygiene to eat and drink

5. Loading and unloading bay shall be appropriately designed to allow effective transfer of perishable products.

6. The premises shall be effectively separated and well insulated from pig farm or its processing activities to prevent cross contamination through personnel and equipment.

7. Processing of carcasses such as deboning, cutting, packing and storing shall be done in the same premises as slaughtering or in approved premises by the competent authority that meets the requirements of this standard.

8. Pets and other animals shall be refrained from entering the premises.