Written by Rachel Grace A. Liclican
Photos courtesy of Ms. Mary Joy Limpin and Ms. Sweet Eulynette Garcia
Two faculty members from the University of Baguio’s School of International Hospitality and Tourism Management (UB-SIHTM), Ms. Mary Joy B. Limpin and Ms. Sweet Eulynette C. Garcia, took part in a two-week Halal Food and Halal Compliance Program hosted by Universitas Bakrie in Jakarta, Indonesia, from November 25 to December 5, 2024.
Joining fellow participants from across the Philippines, the UB faculty delved into an immersive learning experience centered on halal food production, compliance, and its global relevance. The program kicked off with a visit to the Philippine Embassy in Jakarta, followed by an insightful lecture on the rising global demand for halal-certified food and its pivotal role in a rapidly globalizing marketplace.
The lecture series offered an extensive exploration of critical topics, including the Fundamental Principles of Islamic Law on Halal Foods, Halal Critical Control Points for food and beverage production, and the Halal Production processes for Meat and Poultry, Dairy, Fish and Seafood, and Cereals. It also covered Halal Slaughtering practices, Supply Chain Management, and an Overview of Halal Tourism in Indonesia. A key highlight was the focus on the Halal Assurance System for the food industry and the Halal Certification process for complete product categories.
This in-depth series not only enhanced participants’ understanding of halal practices but also underscored their vital role in achieving Sustainable Development Goal (SDG) #12 – Responsible Consumption and Production, and SDG #10 – Reduced Inequalities. The knowledge gained fosters a deeper appreciation for sustainable and inclusive practices within the global halal food industry, contributing to more equitable opportunities and environmentally responsible production systems.
Beyond the classroom, the participants conducted site visits to halal-certified facilities, including YoyiC Dairy Indonesia, PT., and Aerofood Indonesia. These visits provided firsthand insights into the rigorous manufacturing processes that ensure compliance with halal quality and assurance standards.
Reflecting on the experience, Ms. Limpin and Ms. Garcia expressed their gratitude for the opportunity to deepen their understanding of halal food and tourism. They emphasized that the knowledge gained will be integrated into UB’s Hospitality, Tourism Management, and Culinary courses, helping students enhance their global competitiveness. Additionally, the program broadened their perspective on halal tourism in Indonesia and provided them with an opportunity to explore the country’s rich and diverse culinary landscape.
Overall, the program proved to be an invaluable and enlightening experience for the UB-SIHTM faculty, emphasizing the critical role of halal compliance in the global market. It further reinforced the university’s commitment to delivering high-quality education while aligning with international industry standards.
Additionally, the program reinforced the university’s commitment to quality education, international industry standards, and fostering global partnerships, while also supporting the Commission on Higher Education (CHED) initiatives.
