WorksheetsHalal Traceability & Internal Halal Audit Workshop (Post-test)
Total questions: 14
Worksheet time: 8mins
What is food contamination?
(Apakah pencemaran makanan)
When you eat the food you become healthy
(Apabila anda makan makanan tersebut, anda menjadi sihat)
When you eat food you become happy
(Apabila anda makan makanan tersebut anda menjadi gembira)
Presence of substances or conditions in the food that can be harmful to humans.
(Kehadiran sesuatu bahan atau keadaan dalam makanan yang menyebabkan kemudaratan kepada manusia)
Presence of nutritious substance which energize humans
(Kehadiran bahan yang bernutrisi yang memberi tenaga kepada manusia)
Which of the below are food safety hazards?
(Antara yeng berikut, yang manakah merupakan bahaya keselamatan makanan?)
Biological
(Biologi)
Chemical
(Kimia)
Slippery floor
(Lantai yang licin)
Allergen
(Allergen)
Select all that applicable.What are the sources of biological hazards
(Apakah punca bahaya biologi)
Human
(Manusia)
Plants
(Tumbuhan)
Animals
(Haiwan)
Air
(Udara)
Below are sources of physical hazard EXCEPT
(Di bawah adalah punca bahaya fizikal KECUALI)
Worker
(Pekerja)
Tools
(Peralatan)
Raw Material
(Bahan mentah)
Cleaning Detergents
(Sabun pencuci)
What is Food Borne Illness
(Apakah itu penyakit bawaan makanan)
Any illness resulting from accident
(Apa sahaja penyakit yang disebabkan oleh kemalangan)
Any illness resulting from the consumption of contaminated food
(Apa sahaja penyakit yang disebabkan oleh memakan makanan yang tercemar)
Any illness resulting from environment pollution
(Apa sahaja penyakit yang disebabkan oleh pencemaran persekitaran)
Any illness resulting from consumption of too many fat food
(Apa sahaja penyakit yang disebabkan makan terlalu banyak makanan berlemak
What is definition of traceability?
(Apakah yang dimaksudkan dengan kebolehkesanan?)
Ability to analyze performance of halal management system
(Kebolehan untuk menganalisa prestasi sistem pengurusan halal)
Ability to identify non-conformance
(Kebolehan untuk mengenalpasti ketidakakuran)
Ability to track the history, application, and location of a product.
(Kebolehan untuk menjejak sejarah, penggunaan dan lokasi sesuatu produk)
Ability to comply to halal requirement
(Kebolehan untuk mematuhi syarat halal)
Below are the importance of traceability EXCEPT
(Berikut adalah kepentingan kebolehkesanan KECUALI)
Facilitate investigation
(Membantu penyiasatan)
Enhances halal integrity and food safety
(Meningkatkan integriti halal & keselamatan makanan)
Improves Halal & Quality Control
(Menambahbaik halal dan kawalan mutu)
Facilitate increment of salary
(Membantu meningkatkan gaji)
According to MHMS, the company shall develop SOPs for the implementation of Internal Halal Audit.
Correct
Wrong
The Internal Halal Audit shall be conducted at least:
Once (1) a year
Every month
Once (1) every 6 months
Once (1) every three years
Internal Halal Audit team shall consist of minimum:
One (1) auditor
Two (2) auditor
Three (3) auditor
Four (4) auditors
Lead Auditors are NOT necessarily Muslim, but must be competent in Shariah/technical knowledge of Halal.
Correct
Wrong
"Emulsifier" categorised as:
Critical Ingredients
Non-critical
Semi Critical
I don't know
Internal Halal Auditor shall be officially appointed by the Internal Halal Committee.
Yes
Not necessary
There are three categories of non-conformance (NC) for Halal Certification: Minor, Major, and Serious. Non-conformance related to finding NON-HALAL sources of material is considered a:
MINOR offence
MAJOR offence
SERIOUS offence
