HCA Quiz 5_Azri

What is traceability?

• The ability to identify a certain item and verify information about the item.

• The process of importing meat products

• The process of mixing Halal and non-Halal food

• The process of labelling products in English

Why is traceability necessary?

• To reduce the shelf life of products

• To increase the cost of production

• To speed up the manufacturing process

• To ensure there is no cross mixing between Halal and non-Halal food

What information should be minimally labelled on non-meat products for traceability purpose?

• Product name and description, Manufacturer/brand owner’s name, Manufacturer/brand owner’s address

• Product name and description, Expiry date, Halal mark or equivalent

• Product name and description, Abattoir/plant number, Halal slaughtering and packing date

• Product name and description, Manufacturer/brand owner’s name, Halal slaughtering and packing date

What is the Halal risk category for a product that contains rennet?

• Medium

• Medium-High

• Low

• High

Can you still use a corned beef with a lapsed Halal certificate if it was manufactured during the validity period?

• Depends on the country of origin

• Not sure

• No

• Yes

Where can the list of Muis-Recognised FHCBs be found?

• GoBusiness Licensing portal

• Muis website

• Google search

• Social media platforms

What is the plant number for the imported meat with the SIF number 2212?

• 2212

• 607489

• 2167

• 19003423

What should be done if the supplier sends the wrong items?

• Put the item aside and inform the supplier to collect back the wrong items

• Ensure there is a recognised and valid Halal certificate for the product before endorsing the delivery order

• Endorse the invoice and delivery orders with signature, name and date

• Do not endorse the invoice and request another invoice that is in English from supplier

What is the purpose of establishing traceability?

• To speed up the manufacturing process

• To increase the cost of production

• To prevent fraud and cross-mixing, giving added assurance to consumers

• To reduce the shelf life of products

What information should be minimally labelled on imported meat for traceability purpose?

• Product name, Manufacturer’s name & address, Abattoir/plant number, Halal slaughtering and packing dates

• Product name, Abattoir/plant number, Halal slaughtering and packing dates, Brand (if any)

• Product name, Manufacturer’s name & address, Validity date of Halal certificate, Abattoir/plant number

• Product name, Manufacturer’s name & address, Slaughtering date, Halal mark or equivalent