In Kuching, Muslims are encouraged to dine exclusively at establishments with Halal certification. This precautionary measure is intended to prevent potential discomfort or tension that may arise between Muslims and non-Muslims in the state due to dietary conflicts.
Datuk Daud Abdul Rahman, Assistant Minister in the Chief Minister’s Office for Islamic Affairs, advises that situations where Muslims inadvertently use the same utensils that have served pork or non-Halal foods can be easily avoided by patronizing only Halal-certified eateries.
“It’s not within our purview to compel any food establishment to seek Halal certification. The decision to apply for this certification is voluntary and typically driven by the desire to cater to Muslim consumers,” Daud explains.
His comments were in response to a recent incident where a Muslim customer reportedly discovered pork in a soup purchased from an Indonesian food stall located within a prominent Kuching shopping complex.
Daud further emphasized that food outlets with Halal certification understand the significance of retaining their Muslim clientele. This understanding is often the motivating factor behind their decision to obtain Halal certification.
“We are not in a position to penalize food stalls that lack Halal certification. However, we can and will take action against establishments found to be misusing the Halal logo as a shortcut to attract more customers, particularly Muslims,” he added.
Daud also highlighted that Halal certification is not a one-time achievement for eateries. He stressed that establishments with this certification should not become complacent. The state religious authorities conduct regular checks to ensure ongoing compliance with all relevant regulations.
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