By Hjh Saemah Zulkefli
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It is part of a series of roadshows in all districts aimed at providing clearer information and understanding on the application processes for the Halal certificate for restaurants, including hotel restaurants, based on the rules stated by the Halal Certificate Order and Halal Label 2005 as the guideline for Halal certification.
The Head Officer of Halal Food Control from the Department of Syariah Affairs, Dato Seri Setia Haji Awang Abd Rahman bin Abdullah, stressed that the Halal Certificate Order and Halal Label 2005 have been enforced since August 1, with the process now in its third stage, which is for restaurants and stall vendors.
According to Chapter 4 (1) of the Halal Certificate Order and Halal Label 2005, anyone can send in their application, irrespective of religious background, as long as they fulfil the stated categories stipulated in the order.
The briefing on the Halal Certificate application and its guidelines was presented by Acting Assistant Director of the Syariah Affairs Department, Awang Haji Kassim bin Haji Mohamad, whilst the briefing from the Agriculture Department was presented by Agriculture Chemist, Dayang Hajah Siti Raihani binti Haji Abdul Hanid and an Agriculture Officer, Pengiran Hajah Masliati binti PSJ Pengiran Haji Abdul Momin.
The briefing was to provide a better understanding and explanation regarding the aspects of Halal and Haram according to the rules as well as the job description of a Halal food supervisor and those who wish to apply for the post.
The restaurant vendors were told that every establishment must have at least two Muslim Halal food supervisors, who have been approved by Islamic Religious Council of Brunei, whenever they wish to obtain a Halal permit, which is stated under Section 4 (1) of the Halal Permit and Label 2005 Act.
Awg Hj Kassim bin Hj Mohamad also explained that those applying to become supervisors for Halal food must be Muslims of the Syafiee school of thought or any of the three other schools of thought - Hanafi, Maliki or Hambali - that have been approved by this country on the condition that one understands the laws under the Syafiee sect.
Their supervision only entails businesses that they have applied for, unless there is specific permission from Islamic Religious Council of Brunei to carry out their job elsewhere. Aside from other responsibilities, Halal food supervisors are also responsible for areas, vehicles and utensils that are connected with the preparation, storage and transportation of Halal products, as stipulated in the Brunei Darussalam Standardisation 24:2007.
Supervisors need to know and understand laws regarding Halal food and drinks, slaughter, storage, display, preparation, cleanliness and other aspects. In the briefing, it was mentioned that owners or managers should immediately replace supervisors that are not carrying out their responsibility and the Halal Food Control Section should also be notified in writing immediately and no later than seven days.
The Acting Assistant Director further explained that owners or managers must also ensure that their staff wear appropriate attire according to Islam, and that files and documents relating to Halal matter should be updated and kept at their business premises.
"Owners and managers should also have some control mechanism to ward off animals from encroaching onto their business premises and they should make sure that these places are away from farms, garbage disposal area and waste disposal plant," he said.