Abstract

This Uganda Standard, covers particular requirements for halal servicing restaurants, hotels (their restaurants and open buffets), canteens, cafeterias and buffets, self-service places, fast food sections of supermarkets, catering services delivered during land, air, sea travels, bakery ovens and pastries, raw materials used in such places, methods of preparation, storage and serving of meals, the personnel who are employed in these processes and the tools, utensils and facilities to be used. Conformity of all areas of a facility to halal requirements is the main objective of the application of this standard. However, if there are areas and services in the facility that are not halal; the kitchens where food and beverages are prepared, the places where the products are served, products and equipment, and materials belonging to these products and the storage areas shall be definitely separated from each other. Work flow in the facility shall be prepared so as not to cause any contamination from nonhalal areas to halal areas and the size and the layout of the facility shall be appropriate for this purpose. Requirements in this standard have been established to indicate which additional activities or precautions have to be conducted in order to maintain efficiency in the application of OIC/SMIIC 1 to facilities where halal food and beverages are prepared, stored and served, and to assist in determining particular requirements for those facilities. This standard was published on 24 May 2023.