CATEGORIES OF CERTIFICATES AND HALAL OUTLETS

To facilitate new applicants and increase the number of Halal Certified Food Outlets/
Premises, the Board of Trustees has introduced a special 3-Tier approach to enable aspiring decision makers from across
the Catering Industry to apply for Halal Certification:

1. Halal Restaurant: Where everything prepared in the kitchen and the serving/dining is Halal Certified.
   - All ingredients need to be verified Halal
   - Only Halal items are present in the preparation area

2. Halal Kitchen Restaurant: Where the preparation area i.e. kitchen, is fully Halal compliant but the serving/dining
area may have some non-halal items: wine, alcohol

3. Halal Friendly Restaurant: Where Non-Halal ingredients maybe used but same general hotel kitchen is used to
prepare Halal food and diligent care is taken that no cross contamination takes place during preparation of Halal Food.
Requirements:
    i) Storage of meat and other ingredients for preparation of Halal food are separated from Non-Halal Items.
    ii) Cutting & preparation of meat and vegetable used for Halal food are separated from Non-Halal items.
    iii) Cooking/Preparation area for Halal Food is separated from Non-Halal cooking/preparation area with clear markings.
    iv) It is recommended that a person in charge is trained and assigned to oversee the Halal procedures.

為了方便新申請人及增加清真認證食品或場所的數量，董事會推出了一種特別的三層分類方法，使飲
食業中有抱負的決策人能夠申請清真認證:
1. 清真餐廳： 該廚房或備餐區及用膳區均完全合乎清真規條
   - 所有原料成份符合清真
   - 只提供清真食品

2. 清真廚房餐廳： 該廚房或備餐區完全合乎清真規條，但用膳區可能提供非清真餐點， 如酒精。

3. 清真友善餐廳： 該餐廳廚房可能會採用非清真材料或酒精煮食，但要注意在準備清真食品的過程中不會與前者
發生交叉污染。
要求：
   i) 清真肉類及製作清真食品的原料與非清真食品分開儲存。
   ii) 用於清真食品的切割工具及設備不會用於準備非清真食品。
   iii) 清真食品的烹飪區/備餐區與非清真食品的烹飪區/備餐區是分開的，並需清楚標記。
   iv) 建議指派一位負責人受訓及監督清真程序。