Halal Cake Preparation Checklist
This checklist ensures that all halal cakes are prepared and handled according to halal requirements while considering our shop’s operational limitations.
1. Handwashing & Hygiene
• Wash hands thoroughly before starting any work on a halal cake.
• Wash hands again after any break, no matter how short.
• Do not handle non-halal ingredients (e.g., alcohol, gelatine, or meat-based products) at any time while working on a halal cake.
• If gloves are used, change gloves when resuming work on a halal cake after handling any non-designated items.
2. Cleaning & Surface Preparation
• Clean all work surfaces with non-alcoholic cleaning products, even if they were previously cleaned.
• Remove or store away any non-halal products, including alcohol-based ingredients, meat products, and gelatine-based sweets.
• Surfaces used for halal cake baking or decorating must remain free from any non-halal food items throughout the process.
🚫 Do NOT use opened alcohol-based products (including vanilla extracts containing alcohol) on baking or decorating surfaces at any time—this applies to both halal and non-halal cakes.
3. Storage & Break Time Rules
• No non-halal food or drinks are allowed near surfaces used for decorating or storing halal cakes.
• Halal cakes must be stored separately from cakes containing alcohol, gelatine, or other non-halal ingredients.
• Any utensils, boxes, or storage areas used for halal cakes must be free from contamination at all times.
4. Ingredient Checks
• All ingredients must be verified as halal-friendly.
• Gelatine, alcohol, and animal-based products must not be used.
• Decorations, flavourings, and colourings must be checked for:
• Vegetarian certification (as a minimum standard).
• HALAL certification for any meat-based or animal-derived ingredients.
• If unsure:
• Check the halal certification logo on packaging.
• Look up the product online or consult an Islamic food authority.
• When in doubt, do NOT use the product.
5. Cake Tins & Baking Equipment
• Use designated cake tins for halal cakes ONLY.
• Do NOT use halal-designated tins for any other cakes, even if they don’t contain alcohol or gelatine.
• Mixing utensils, spatulas, and piping bags must also be designated for halal use or thoroughly cleaned before use.
6. Oven Use
• Halal cakes may only be baked alongside vegetarian cakes that contain no alcohol.
• If unsure about the ingredients in other cakes, bake halal cakes separately.
• If possible, bake halal cakes on their own to ensure complete separation.
7. Pre-Pickup Handling & Storage
• Before handling a finished halal cake, wash hands or change gloves.
• Ensure the storage area is free from:
• Any alcohol-based products.
• Any gelatine-based products.
• Any non-halal products.
8. Final Check Before Customer Collection
• Confirm that no cross-contamination has occurred throughout the baking, decorating, and storage process.
• Double-check ingredients, utensils, and handling procedures before handing over the cake to the customer.
Final Notes:
• If at any stage contamination occurs, stop and restart the cleaning process before resuming work on the halal cake.
• If any doubt arises, consult a supervisor or check with halal certification sources before proceeding.