Guidance for food handlers on the management of halal food
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EmailLearn how to handle halal food to create inclusiveness and decrease food insecurity.
Access to nutritious and safe food is a universal desire for people around the world. While food is nourishment for the body; it can be a balm for mental well-being in the form of comfort food. Traditional food used for celebrations and in religious ceremonies is deeply embedded in cultural identity. Many religious dietary laws determine food consumption based on certain beliefs and values.
For Muslims who observe religious dietary law, the Quran defines what food is permissible to consume. Food that is deemed permissible is called halal. Most fruits and vegetables are considered halal. Pork is never considered halal. There are specific slaughtering requirements that must be followed for poultry and meat, such as beef and sheep, to be considered halal.
Halal poultry and meat are no longer considered halal if it comes into contact with poultry or meat that has been slaughtered non-halal. To preserve the halal status of food, it must be handled to prevent it from coming into contact with non-halal food.
People who immigrate to the United States, or who are international students in the U.S., may find it difficult to find halal food. According to research by Keleher and colleagues, the inability to find halal food may decrease or limit access to nutritious and safe food, which contributes to food insecurity. Furthermore, they identified that certified halal options in school settings (e.g., K-12 grades, universities) are needed.
By gaining an awareness of cultural and religious food, many organizations and food facilities can provide inclusive programs and environments. The proper handling of halal food shows Muslims that their food choices are respected. Be aware that one person who follows a religious food law is not a reliable source for all halal diets. With Islamic law, there are many schools of thought, ranging from lenient to strict interpretations.
The easiest way to accommodate individuals is to ask about food preferences or ask, “Do you have any food allergies or food preferences?” Providing Muslims access to honestly presented halal food has financial advantages by increasing a customer base.
Unfortunately, food handlers may unknowingly cause halal food to be no longer permissible. To gain the trust of Muslim customers/clients, become aware of what is considered halal food and how to properly handle the food. Additional research by Elshahat and colleagues indicates that food security of nutritious and culturally relevant food promoted mental health for Arab immigrants/refugees surveyed in Canada.
Michigan State University Extension offers Guidance for Food Handlers on the Management of Halal Food training. Food workers who attend this training will increase their knowledge and confidence to properly handle halal food for Muslim customers/clients. Food handlers may work at:
- Restaurants.
- Cafeterias.
- Nursing homes.
- Childcare and preschools.
- Hospitals.
- Institutional corrections facilities.
- College dining halls.
- Food pantries.
Many more organizations and facilities will also benefit from this training. By gaining an awareness of cultural and religious food, individuals can provide inclusive programs in a variety of environments, such as nutrition education classes, dietetic programs, youth camps and more.
This halal food training is designed to complement the Accredited Food Handler Training Certificate Programs, such as the MSU Extension ServSafe Food Manager Certification, which is held across the state.
Food handlers should already understand how to minimize cross-contamination by cleaning and sanitizing kitchen tools equipment and tableware. Proper handling of food to minimize cross-contact with food allergens is a skill that can also be used for handling halal food. For example, a customer/client asks for a vegetarian sub sandwich, and it is cut in half with a knife used to previously cut a ham sub sandwich, the vegetarian sub sandwich is no longer halal unless the knife is clean and sanitized after being used on the ham sub sandwich.
There is no cost to attend this online webinar. Register here for Guidance for Food Handlers on the Management of Halal Food.
*This is NOT to be used as a substitute for Halal Certification.
