Shawarma Paradise

1. *Receiving of Halal Products (HPs)*:
   - HPs arrive at the restaurant's receiving area.
   - Each item is checked for halal certification upon arrival.

2. *Storage of HPs*:
   - HPs are immediately transferred to a designated halal storage area.
   - The storage area is segregated from non-halal storage to prevent cross-contamination.

3. *Preparation of HPs*:
   - HPs are taken to a halal-only preparation area when needed.
   - Preparation staff use color-coded or clearly marked halal-only utensils and cutting boards.

4. *Cooking of HPs*:
   - Prepared HPs move to the halal-only cooking stations.
   - Staff use dedicated halal cookware and appliances.

5. *Assembly and Serving of HPs*:
   - Cooked HPs are assembled for serving in a halal-designated area.
   - Dishes are plated using utensils reserved for halal products.

6. *Logging and Documentation*:
   - Throughout the process, details of the HPs (including product identifiers, supplier details, dates, and lot numbers) are logged at each stage for traceability.

7. *Waste Management*:
   - Waste from HPs is disposed of in separate halal-only bins.
   - Waste is managed to avoid cross-contamination with non-halal waste.

8. *Cleaning and Sanitation*:
   - All areas used for halal production are cleaned with separate cleaning equipment.
   - A sanitation schedule is strictly followed to maintain halal compliance.

By following this systematic flow, the restaurant ensures that HPs are handled in accordance with halal standards at every stage of production. This process helps maintain the integrity of halal products and provides assurance to consumers observing halal dietary restrictions.