Halal food on campus
The University is a multicultural community with students, staff and visitors who have differing religious and non religious beliefs and ethics. In line with the University Plan and Equality and Diversity Policy, Catering Services are committed to ensuring that services provided meet the needs of this diverse community.
We have worked closely with the ISA, particularly Dina Salah and her colleagues and Professor Mohamed El Gomati (Electronics) to discuss and understand the catering needs of the Muslim community. As a result of this collaboration we have developed an 'in house' Halal service standard for the Roger Kirk Centre (Galleria Restaurant) which will enable customers to select appropriate dishes at the point of service.
Roger Kirk Cenre halal service standard
- This standard only applies to food produced at the Roger Kirk Centre.
- The kitchen is not exclusively Halal. It also produces dishes which are Haram. For this reason the kitchen is not certified by the Halal Authority and we can not use the official Halal symbol to identify suitable dishes.
- Halal dishes are identified on our written menus by the letter 'H'.
- We have developed codes of practice (outlined below) to minimise the risk of cross contamination between Haram and Halal ingredients. We trust that these codes of practice will provide assurances that we are taking all reasonable precautions to ensure the provenance and authenticity of Halal dishes.
- For reference purposes, a copy of our Service Standard and Codes of Practice is displayed in the service area. It is anticipated that this information will enable customers to make an informed decision at the point of service.
- We will continue to develop and identify our range of Halal suitable products in line with customer demand and availability of products.
Codes of practice for the production and service of halal dishes
The following codes of practice apply to all Halal dishes identified on our menus by the letter 'H'.
- Meat supplied by our nominated butcher is Halal certified, processed and delivered to us using strict segregation guidelines.
- Halal meat is covered, labelled and segregated (within the same refrigerator / freezer ) from other Haram products.
- Staff wash their hands before the preparation of Halal products.
- Where appropriate, staff wear new disposable gloves before the preparation of Halal products.
- Preparation surfaces, boards, knives and equipment are washed and sanitised before the preparation of Halal products.
- The dish does not contain:
- pork or pork derivatives e.g. bacon, ham, sausage
- gelatine from animal source
- All oils and fats used in the preparation and cooking of Halal dishes are of vegetable origin.
- Cheese used as part of the dish is vegetarian i.e. does not contain rennet from animal origin.
- Where ever practicable Halal food is cooked in a separate oven. Where this is not possible the food is covered and the Halal dish placed above other dishes to minimise the risk of cross contamination from splashes.
- During service separate utensils are used for the service of Halal dishes.
- Hot food left over after service is discarded i.e. no food is reheated so there is no possibility of cross contamination from subsequent procedures.
- All production and service staff are trained in the above codes of practice.
- The Executive Chef and the RKC Chef attended approved Halal awareness training in November 2009.