Rokiah Mahmud
Royal Brunei Culinary’s (RBC) Central Kitchen celebrated obtaining its halal certification alongside an important safety accreditation in a ceremony at its premises yesterday.
The central kitchen, which services airlines, RBC’s group of restaurants and cafes as well as hospitals and healthcare facilities, received its halal certification from the Brunei Islamic Religious Council (MUIB) after undergoing inspections on all its ingredients, products and processes.
Meanwhile, it received its Hazard Analysis Critical Control Points (HACCP) accreditation from CARE Certification International (M) Sdn Bhd. The HACCP food safety system provides a structured and systematic approach to control microbiological, chemical or physical hazards.
“The process in obtaining halal certification is very detailed and thorough, therefore, RBC is fortunate to also have the halal committee to ensure all ingredients, products and process is safe for customers to consume,” said RBC General Manager Haji Jeff Hadiman bin Dato Paduka Haji Danial.
Meanwhile, the HACCP certification was also not easy, even though they successfully went through the process with their airline kitchen in the past, he said, noting that the central kitchen is much larger in size with more processes in its daily operations.
The ceremony was attended by members of the Board of Directors of RBC, representatives from Darussalam Assets Sdn Bhd and RBC’s management.
