Quiz Halal Standards and Guidelines (HLC 1013)

Quiz Halal Standards and Guidelines (HLC 1013)

10th Grade - University

15 Qs

quiz-placeholder

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Quiz Halal Standards and Guidelines (HLC 1013)

Quiz Halal Standards and Guidelines (HLC 1013)

Assessment

Quiz

Professional Development

10th Grade - University

Medium

Created by

danial fitri

Used 294+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

“O ye who believe! Eat of the good things that We have provided for you, and be grateful to Allah, if it is Him ye worship.” (2:172)


The ayah above is an instruction from Allah to

do good deeds

eat Halal Food

eat Halalan Thoyyiban food

be considerate during eating

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Below are standards developed by SMIIC EXCEPT?

OIC/SMIIC 1: 2011, General Guidelines on Halal Food

OIC/SMIIC 1: 2011, General Guidelines on Halal Products

OIC/SMIIC 2:2011, Guidelines for Bodies Providing Halal Certification

OIC/SMIIC 3:2011, Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Halalan Thoyyiban can be defined as allowed and permissible for consumption with relation to Shariah law that is

cheap

delicious

good and high quality

halal but bad quality

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

MS 1500 prescribes the practical guidelines for the ______________ industry on the preparation and handling of halal _______________.

Food

Pharmaceutical

Cosmetics

Logistics

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which one is the impact on presence of various halal standards to the industry?

Broken supply chains

Increase understanding on Halal

Better supply chain

convenience international trading

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Opposite of Thoyyib is

As-Su'

Al-Khobith

Al-Qobih

Aj-Jayyid

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Halal supply chain can be defined as the integration of business process and activities from point of origin to the point of consumption according to _________________.

Shariah Law

Codex Principles

GMP

HACCP

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