As a general principle, non-Muslim owned restaurants are not given the option of HALAL ASSURANCE INSTITUTE certification due to the logistical difficulty associated in regulating such a store. However, as an exception to the rule consideration will be given in the following instances:

• An equitable active Muslim partner is involved in the business.

• If there isn’t a Muslim partner then consideration will only be given  if there is a genuine community need for such an establishment, subject to the following conditions:

If the above criteria are met, the said application will be tabled for discussion by HALAL ASSURANCE INSTITUTE’s senior management for a decision.

1.    Can we eat the breakfast at hotels? I travel frequently and stay at the Southern Sun hotels?

Whilst we do not certify any of the Southern Sun hotels kitchens? nor do we have in-depth knowledge of products served thereat, we list hereunder a few suggestions which may assist you in making an informed decision on the breakfast served at Southern Sun:

• Fruit and other neutral foods (non-meat) which you are confident are free from non- Halal contaminants may consumed.
• Water, tea, coffee, hot chocolate ,cold drinks, etc. are also permitted.
• Yoghurts from a HALAL ASSURANCE INSTITUTE’s certified/approved supplier may also be consumed.
• Breads, rolls etc from aHALAL ASSURANCE INSTITUTE’s certified/approved supplier are permissible.
• Kindly request the chef to prepare an egg in a utensil that has not been used for any meat or other non-Halal product.(most chefs are very obliging and if requested will prepare the eggs in your presence using non-contaminated utensils). Alternatively, you may request a boiled egg which would rule out the fear of contamination.
• Cereals from a HALAL ASSURANCE INSTITUTE’s certified/approved supplier may be consumed.

We trust the above will be of assistance to you.

1.Please can you explain what are E No’s?

E-Numbers represent specific food additives, used by the industry in the manufacture of various food products. These E-Numbers have been formulated by the European Economic Community (EEC) and are universally adopted by the food industry worldwide.

The E-numbers are categorised as follows:
      E100-199      food colours
      E200-299      preservatives
      E300-399      antioxidants, phosphates, and complexing agents
      E400-499      thickeners, gelling agents, phosphates, humectants, emulsifiers
      E500-599      salts and related compounds
      E600-699      flavour enhancers
      E700-899      not used for food additives (used for feed additives)
      E900-999      surface coating agents, gases, sweeteners
      E1000-1399      miscellaneous additives
      E1400-1499      starch derivatives

Yes, there are few additives which are “always” of animal origin, such as:

  E120 Cochineal : a red colour obtained from female insects
  E441 Gelatine : derived from the bones and/ or hides of cattle and/ or pigs
  E542 Edible Bone Phosphate : an extract from animal bones

Whilst some additives with a common code such as E471, can be either of animal or plant origin and this latter type needs to be investigated on a case-by-case basis per product/ manufacturer.

Most of the additives are however suitable.

Q: Glycerin – is it Halaal or not?Reason I?m asking is that I was told it is a form of Alcohol, but still seems to be found in some chocolates, biscuits, snack bars, etc.

Answer:

Glycerine is not an alcohol nor is it derived from alcohol. It is a syrupy liquid which is a by-product of animal fat such as tallow. Widely derived from plant source, e.g. Palm Kernel and also synthetically manufactured which is free of animal derivatives. Plant and Synthetic glycerine is permissible. Glycerine obtained from animal fat is generally not acceptable since the fat is in all likelihood, derived from a suspected non-Halaal animal source.

Q: What is the difference between vinegar and wine? 

Answer:

We outline the differences as follows:

1.        Wine is Haram & Vinegar is Halal
2.      Wine is an intoxicant beverage and vinegar a neutral condiment
3.       From a scientific perspective, when fruit juice is fermented it becomes wine and when oxidised it becomes vinegar

Q: I used to cook non-halal meat in a pot, but recently began practicing Islam. I only eat halal meat now. So can i use the same pots that I used to cook the haram meat for the halal meat? Or do I have to buy new pots? And new forks and knives?

Answer:

If the pots and utensils are in good order, there is no need to replace them with new ones.

What is however required is that the utensils be thoroughly washed and rinsed until one is satisfied that there is no remaining fatty residue etc. Once cleansed, the utensils be exclusively dedicated for Halal food preparation.

Yes, where the utensil is badly damaged or scarred in the inside to such an extent whereby residues, etc. cannot be removed from the crevices then it will be necessary to replace such items.  Generally, plastic and wooden items would fall into the latter category.

Q: I have a few questions which I hope you can help me with. We Muslims are experiencing alot of confusion with regards to the different Halal authorities that are popping up in Uganda. why do we have so many different Halal authorities in Uganda? Who do we ordinary Muslims trust with regards to this? Is there any communication between all the different Halal authorities of Uganda? Is there talk of a ‘merger’ between the different authorities? Has any effort been made by the different authorities to merge? I apologise if these questions are frequently asked and out of date but I believe it is important issues that need to be addressed. Cant the different bodies realise the amount of confusion that they are creating? Please let us unite. I am sure some sort of agreement can be reached. Jazakallah. (student)

Answer:

Among HALAL CONFORMITY’s objectives from the onset has been the cherished dream of a single united Halal body to serve the Ummah. A body that is nationally represented, enjoys the support and guidance of the broader Ulama, is above cultural, geographical and petty politics, operates as a non-profit entity, refuses to serve vested business interests, applies the highest Shariah standards and last but not the least, places the Muslim Consumer at the core focus of its activity.

To a large degree this has succeeded where today only a few certifiers exist in the country. Hopefully, if they cannot or will not embrace the noble ideal of a single body then at least we must aim for unified standards.

In this respect we urge all Muslims to be circumspect and demand open, transparent and efficient service delivery from all certifiers including ourselves.

I hope that my response helps you answer your questions. May Allah (SWT) reward you for your ?fikr? and sincere concern in the important area of Halal food consumption.

We are on record publicly and we reiterate that HALAL CONFORMITY is willing to disband and join any sincere initiative for a ?single body? provided that it is one that is truthful, honest, upholds the highest standards, have office bearers of high integrity and acknowledged repute and place the Deeni interest above all.

Q: Is it permissible for me to use the same microwave, at the workplace, that my non-muslim colleagues use to heat their food?

Answer:

The possibility of the remnants of Non-Halal foods that would be found on the inner walls of the microwave poses the threat of contamination of your meal.

However, in such constrained circumstances, kindly ensure that your meal is placed in a covered plastic or glass container wherein the risk of contamination with Non-Halal food is minimised. Also ensure that the microwave is cleaned daily. It would be best if you could use the microwave after it is cleaned and before non-Halal foods are warmed therein.

And Allah Knows best!

Q: What is Thareed?

Answer:

Abu Musa al-Ash?ari radhiyallaahu anhu narrated that Rasulullah sallallahu alayhi wasallam said, ?The virtue of Aaishah (the Prophet?s wife) over other women is like the virtue of Thareed over other food.? [Ash-Shamaail lit-Tirmizi, Chapter on the curry of Rasulullah sallallahu ‘alayhi wasallam.]

Types and ingredients
Thareed is a kind of food which was common amongst Arabs. The books of Hadith and the commentaries are hence sparse in detailed descriptions of a dish which was well known at the time. For example, Tuhfatul Ahwazi , a commentary of at-Tirmizi simply states, ?Thareed is bread mixed with meat gravy.? [Book of Virtues, Virtues of Aishah radiyallahu anha]

Of the breads available to us, the closest to the bread of the Hadith would be pita bread, although Rasulullah sallallahu alayhi wa sallam ate coarse bread made of unsifted flour.

Another Hadith which al-Imam al-Bukhari narrates from Anas radiyallahu anhu establishes that green bottle gourd was also added to Thareed, ?I went along with the Prophet sallallahu ‘alayhi wasallam to the house of a young tailor of his. The tailor presented a dish of Thareed to the Prophet and resumed his work. The Prophet sallallahu ‘alayhi wasallam started picking the pieces of gourd and I too, started picking them and putting it before him. Since then I have always loved gourd.? [al-Bukhari, Book of Foods] See our article on gourd

Since it is a general Sunnah to eat salt with food, salt could also be said to be an ingredient of Thareed.

A Hadith in Abu Dawud states that Ibn Abbas radiyallahu anhu said, ?The most liked food of Rasulullah sallallahu alayhi wa sallam was Thareed of bread and Thareed of Hays.? [Book of Foods, Eating Thareed]

According to the commentary in Awnul Ma?bood the first method is, ?? to crumble bread and add it to gravy??

Regarding the second kind it says, ?Hays is dates mixed with cheese and fat (butter)? the cheese can be substituted with spices?. The dates are made into dough with the fat ?. Saweeq (a barley cereal) can also be added?.as well as honey.?

Recipe ? Lamb Thareed
Since these recipes are not absolutely precise, we include here a recipe from a 700 year old recipe book of al-Andalus [the Muslim rule of Spain]. These recipes may not be the exact Thareeds of the Hadith, but nevertheless are Thareeds and part of the Muslim heritage.

Soaking – Overnight
Total second-day time – 2 hours

3 cups chickpeas
3 lbs. lamb, cut into bite-sized cubes
8 cups water
6 cups finely chopped onion
2 tsp. ground coriander
1/2 cup finely chopped fresh coriander
2 tsp. caraway seeds
2 tsp. pepper
6 eggs
1 tbsp. salt
1/2 tsp. saffron in 2 tbsp. water
1/2 cup honey
Enough stale bread for 2 cups of crumbs
6 rounds pita bread, quartered

Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.

Put the lamb into a large stew pot and cover it with cold water. Bring to a boil and skim off the foam that rises to the top. Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce the heat. Break the eggs directly into the pot so that they will poach along with the stew. Let the stew cook for an hour to an hour and a half, until the chickpeas are done and the lamb is tender. Add salt and saffron, then remove 1/2 cup of broth from the pot, mix it together with the honey, and pour it back into the pot. Return to a boil and boil vigorously for 3 minutes.

Put the pita wedges in the bottom of the serving bowl and pour the tharid over them; or serve the pita wedges alongside the tharid and so that guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.

Recipe ? Chicken Thareed
An Arabic cookbook written about 2 -3 centuries after Rasulullah sallallahu alayhi wa sallam contains the following recipe for Chicken Thareed:
Soaking – Overnight
Total second-day time – 1-1/2 hours

2 cups chickpeas
8 cups water
5 lbs. chicken, cut up
1/2 cup (1 stick) butter
2 tsp. dried ginger
2 cinnamon sticks
1 tbsp. salt
2 cups milk
2 cups finely chopped onion
6 cups carrots, cut into 1/4″ slices
2 cups blanched and ground almonds
1/4 cup vinegar
2 tsp. ground coriander
1 tbsp. pepper
2 tsp. cumin
8 eggs (optional)

Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.

The next day, put the chickpeas into a pot, cover them with 8 cups of water, bring to a boil, reduce the heat and cook for an hour.

After the chickpeas have cooked for 30 minutes, put the chicken into another large pot, add just enough water to cover by 1/2″, and bring to a boil over medium heat. Remove the foam that floats to the top, add the ginger, cinnamon and salt, reduce the heat and simmer for 30 minutes.

Drain the chickpeas and put them in the pot with the chicken. Add the onions and carrots and enough water so that everything is covered. Return to a boil, reduce the heat, and continue to simmer for another 30 minutes. Add more water as needed to keep everything covered.

Stir in the milk, then add ground almonds and vinegar, coriander, pepper and cumin. If desired, break the eggs into the pot, one at a time. Cook for another 5-10 minutes, stirring frequently to prevent sticking.

For more Thareed recipes refer to:

www.superluminal.com
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian8.htm

Q: Are Genetically modified organisms (GMOs) or ingredients or products containing GMO’s Halaal? 

Answer:

At the outset our guiding principles must be based on the Shariah. At this stage the issue of Genetic Modification is highly nebulous and no definite decision can be given based on the sparse and indefinite nature of the facts available.

On the one hand, some would advocate that the process is in itself Haraam because of the Quranic prohibition of tampering with the creation of Allah:

“I shall mislead them, and I shall create in them false desires; I will order them to slit the ears of cattle, and to deface the (fair) nature created by Allah, Whoever, forsaking Allah, takes Satan for a friend, hath of a surety suffered a loss that is manifest”. [an-Nisa:119]

An issue then of the product itself being Haraam is separate from whether the process is permitted or not. On the other hand, grafting of one tree onto another was practiced and permitted during the lifetime of Rasulullah sallallahu alayhi wa sallam.

It cannot be said with definite certainty at this stage in which of the two (if either) GM falls in. The next guiding principle would be whether GM is harmful or beneficial to mankind. Again, the pro and anti camps swear to the truth of their respective causes, but at present, the debate continues. None can thus say with certainty whether GM harms or benefits.

What is certain is that a great doubt exists in various aspects, such as the health implications, environmental impact, political agenda of the GM companies etc.

It is our hope that for the sake of the Ummah and mankind in general, Muslim scientists of repute and integrity could shed some independent light on this matter.

Q: Please could you help us out with the Do’s and Don’ts for catering Halaal for a group coming in from the Middle East?

Answer:

A halaal meal entails that the entire process from procurement of all raw materials, meats, preparation, ingredients, processing, handling, equipment used etc. right through to delivery and serving should be stringently supervised by an authorised Muslim person.

In your given circumstances, we suggest that arrangements be made with one of our certified caterers who will provide the halaal meal, snack platters etc. Kindly contact our offices and we shall forward you details of Halaal certified caterers closest to your area.

Alternatively, you may serve them with seafood, vegetables, rice and / or lentils. You may use plain filleted fish but not the ready made crumbed and seasoned ones unless it is an I & J fish product made in South Africa which are Halaal suitable.

Use plain spices or herbs in the preparation and only pure unused vegetable oil, olive oil or pure butter.

Do not prepare, handle, store or serve any meat products, alcohol etc. with this Halaal meal. Ensure that new utensils are used if available or alternatively thoroughly wash, cleanse and sanitise all utensils, crockery, cutlery etc. before using for preparation and serving of the Halaal meal.

You may serve tea, coffee and / or 100% fresh juice with the meal.

Wine and all forms of alcohol are totally forbidden. Do not serve alcohol even for your non-Muslim guests on this occasion.

If any further clarity is required, please do not hesitate to contact us.

Q: I’m not sure if you will be able to help me with my query, I’m very particular about where I eat and cross contamination etc, but I am faced with a dilemma.

I work in an environment where there is only one other Muslim and my company goes out as group and buys lunch for the staff but it has to be done in a group and from the same store.

How do I still partake in team building activities and still ensure that I am consuming halal at restaurants etc as most of my colleagues eat pork and consume alcohol. What do I do, as I find it increasingly difficult to keep explaining my Halal requirements and to still be part of the team? 

Answer:

We suggest that you make your own arrangements for meals. There are many Halal certified caterers that you can contact for Halal food. You can still be part of the team in all other operational activities.

Under no circumstances can you allow your right to consume Halal to be compromised. Where the company purchases meals from a known Halal certified outlet, then most surely you can partake.

Q: Can you please advise me if a product is certified as kosher, whether it is Halaal.

Some people have said that the process of certifying a product is kosher is much more stringent than the halaal certification.

I have also been told that Allah (S.W.T.) states in the Quraan (Sura Al – Maida, verse 6) that one is allowed to eat the meat of the people of the book (Being Jews and Christians). Does this mean that if a product is kosher that they have taken the name of The Lord (Allah S.W.T.) whilst slaughtering.

Thus can one partake of kosher products and also eat at restaurants certified as kosher because it is my understanding that kosher certified restaurants also do not serve pork or alcohol.

Answer:

The question of reliance on a kosher stamp as a guarantee on the Halaal status is hazardous and a slippery slope to follow, a path that we cannot unconditionally recommend.

Whilst there are similarities in certain of the rituals, there are many differences that one may not be aware off, some of which we list below.

?        Kosher meat cannot be regarded Halaal, since the present day Jewish method of slaughter in an abattoir environment does not include the recitation of the name of the Almighty upon each animal which is a requirement for Halaal slaughter.

?        Islam prohibits all intoxicating alcohol whilst wines manufactured under rabbinic supervision and other intoxicating beverages such as beers and rum etc. are regarded as kosher. The kosher mark cannot make it Halaal.

?        Islam considers the entire cattle as Halaal if it is slaughtered in accordance to the Shari’ah whilst according to Jews the hind quarter is forbidden.

?        Gelatin is considered kosher by some Jewish authorities regardless of its source of origin. Muslims consider gelatin prepared from pork as Haraam and most Halaal authorities also do not accept gelatin from non-Halaal slaughtered animal origin as being Halaal either. Therefore food items that could contain gelatin with kosher symbols on products such as marshmallows, yoghurts etc are not automatically Halaal.

?        Enzymes irrespective of their source are acceptable in cheese making and carry the kosher symbol whilst enzymes of pork origin are Haraam to Muslims.

?        Jewish law permits use of pork bristle brush in food preparation whilst it is Haraam for Muslims.

Muslims accept and believe as an article of faith, the role of all the previous Prophets (Peace be upon them) and the scriptures revealed through them, it relies on the final verse of the final revelation revealed to the final Prophet (Peace be upon him) in his farewell pilgrimage to put matters into its proper perspective.

In the verse revealed it was stated “…this day have I perfected your religion for you and completed my favour upon you and chosen for you Islam as your religion.” (Surah 5: Verse 3)

The final divine laws of Islam are indeed perfect and best for followers. Consumption of Halaal increases spirituality and benefits us both now and in the Hereafter. There is no need to be dependent on any other sets of laws for convenience.

Q: I’ve been told that it is Haram to eat sushi, on the basis that it is Haram to eat raw fish. Is this correct?

Answer: There is no prohibition against eating raw fish. Raw fish/Sushi is Halal provided no Haram additives, sauces, etc. added and the area of preparation is free from other Haram contaminants.

Q: I would like to know if scallops (similar to mussels as they also grow in shells) are Halaal?

Answer: Kindly be advised that scallops, calamari, crabs, crayfish and lobster being non-fish are not permitted for Hanafis.

However, according to Imam Sh?fi’iy rahimahullah, all seafood is permissible except for frogs, turtles, crocodiles and any animal whose consumption will harm the consumer.

Q: According to Imam Shafi “all” seafood is Halal, what about Shark? Does that make Shark permissible?

Answer: Shark is from the Fish category and is accordingly unanimously permitted for Muslim consumption by all the mathaa-hib.

Q: I would like to know if Whey is Halaal?

Answer: Whey / whey protein is a by-product of cheese manufacture. As long as the rennet enzymes used in cheese manufacture is from either Microbial/plant origin or sourced from a Halal slaughtered animal, the product would be deemed Halal.

Q: Are the bread rolls, cakes and other confectionery items baked at pick n pay, checkers and spar supermarkets Halaal?

Answer: Bakery outlets which are not certified/ approved fall within the category of Mushtabihat (doubtful areas) due to the following reasons:

• Ingredients/ premixes used may contain improvers such as l-cysteine which is commonly derived from human hair.
• Pangreases may not be Halaal compliant.
• Possible use of animal fats such as lard for glazing or greasing purposes.
• Contamination with Haraam (non-Halaal) meat products in storage, handling, preparation and processing is highly possible.
• Natural basting brushes used in bakeries are commonly manufactured using pig hair.
• Possible use of brandy, sherry etc in certain confectionery products.
• Gelatin is often used as a stabilizer and aerating agent in mousses, cheesecakes, and in fresh and sour creams that are used by bakeries.

Q: Are we allowed to use moisturisers/face creams containing collagen?

Answer: Collagen is the most common protein in connective tissue, bones, tendons and skin of animals and fish.

Where fish/marine collagen is used, it would be acceptable for Muslims to use such moisturisers and cosmetics.

We should abstain from products where animal collagen is used as such collagen can be derived from non-Halaal animals including pigs.

And Allah Knows Best!

Was-salam

Q: I would like to know if one is permitted to apply colognes and eau de toilette perfumes containing Alcohol?

Answer: The alcohols used in creams/cosmetics etc. are denatured and furthermore are NOT from the ‘khamr-asli’ category which is najis (napaak and impure) thus the use of such perfumes, colognes etc is permissible.

Q: It would be appreciated if you can please investigate the above-mentioned ingredient which is contained in most body lotions & beauty products. Is it an extract of urine?

Answer: Urea used in cosmetics / skin care products has thus far been found to be a synthesised chemical substance and is therefore not regarded objectionable.

Q: Is butylated alcohol used in creams and perfumes permitted for Muslims?

Answer: Butylated alcohol is a synthesized chemical alcohol. Such alcohols used in creams/perfumes etc. are NOT from the ‘khamr-asli’ category which is najis (napaak and impure), thus the use of such creams / perfumes etc is permitted.