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WorksheetsModule 3: Quiz 3
Total questions: 14
Worksheet time: 14mins
In a food production company, the management is implementing a Halal Assurance System to ensure compliance with halal standards. Which of the following is a principle of the Halal Assurance System?
Dalam sebuah syarikat pengeluaran makanan, pihak pengurusan sedang melaksanakan Sistem Jaminan Halal bagi memastikan pematuhan terhadap standard halal. Yang manakah antara berikut merupakan prinsip dalam Sistem Jaminan Halal?
Define the halal control point
calibration activity
validation process
verification process
During a community potluck, Abigail is tasked with ensuring that all food items served are halal. She comes across several dishes and items. Which one of the followings is categorise as halal threat?
Semasa jamuan komuniti (potluck), Abigail ditugaskan untuk memastikan semua makanan yang disajikan adalah halal. Dia menemui beberapa hidangan dan item. Yang manakah antara berikut dikategorikan sebagai ancaman halal (halal threat)?
Carrion
Chicken with hayat al-mustaqirah
a bottle of a new water
gelatin
In a poultry processing plant, Aiden is responsible for ensuring that all processes adhere to halal standards. He needs to identify which of the following processes are considered halal control points in the industry.
Di sebuah loji pemprosesan ayam, Aiden bertanggungjawab memastikan semua proses mematuhi standard halal. Dia perlu mengenal pasti proses manakah antara berikut yang dianggap sebagai titik kawalan halal (Halal Control Points) dalam industri tersebut.
Water bath stunning process
Halal Checker process
Scalding Process
Slaughtering Process
Source of halal risk can be derived from?
Sumber risiko halal boleh diperoleh daripada?
Manpower
Machine
Marketing
Material
In a large industry, how many minimum procedures/SOPs must be established in the Health and Safety (HAS) department to ensure compliance?
Dalam syarikat besar, berapakah bilangan minimum prosedur/SOP yang mesti diwujudkan di jabatan Kesihatan dan Keselamatan (HAS) untuk memastikan pematuhan?
8
7
6
9
In preparing for an audit to ensure their products meet halal compliance. They have gathered various documents to demonstrate their adherence to halal standards. Which documents they have collected is not necessary for this purpose?
Dalam membuat persediaan untuk audit bagi memastikan produk mereka memenuhi pematuhan halal, mereka telah mengumpulkan pelbagai dokumen untuk menunjukkan pematuhan terhadap standard halal. Dokumen manakah antara yang telah dikumpulkan tidak diperlukan untuk tujuan ini?
Manual Halal Management system
Food and Beverages Act
International Quality Management system standard
Fatwa rulings of Neigbouring country
In a food manufacturing company, the management is looking to implement a Halal Assurance System to ensure compliance with halal standards. What is the basic step they should take to establish this system?
Dalam sebuah syarikat pembuatan makanan, pihak pengurusan berhasrat untuk melaksanakan Sistem Jaminan Halal bagi memastikan pematuhan terhadap standard halal. Apakah langkah asas yang perlu mereka ambil untuk mewujudkan sistem ini?
Establish halal policy
Establish halal manual
Establish halal training
Establish Internal Halal Committee
Halal Assurance System compulsory for?
Sistem Jaminan Halal (Halal Assurance System) diwajibkan untuk?
Medium Company
Large Company
Hotel Industry
Small Industry
Hannah is the manager of a food production company that specializes in halal products. She is tasked with implementing a system to ensure that all products meet halal standards. What is the primary purpose of a Halal Management System?
Hannah ialah pengurus di sebuah syarikat pengeluaran makanan yang mengkhusus dalam produk halal. Dia ditugaskan untuk melaksanakan satu sistem bagi memastikan semua produk memenuhi standard halal. Apakah tujuan utama Sistem Pengurusan Halal (Halal Management System)?
To ensure product quality
To maintain halal compliance
To increase market share
To reduce operational costs
What the halal threat can cause from environment?
Apakah ancaman halal yang boleh berpunca daripada persekitaran?
Presence of dogs, pigs, or other najis mughallazah (severe impurity) around facilities.
Mixed storage (Halal and non-Halal in the same cold room/warehouse) without segregation.
Workers handling non-Halal substances (e.g., alcohol, pork) without proper cleansing before touching Halal items.
Which conditions must be fulfilled for sertu water?
Apakah syarat-syarat yang mesti dipenuhi untuk air sertu?
Water must be mutlaq (pure and clean water)
ater mixed with soap only
Flowing water (tap, well, rain) is allowed
It must be sufficient to cover and remove the najis
What are the requirements for approving Halal raw materials?
Apakah keperluan untuk meluluskan bahan mentah Halal?
Raw material must comply with Food Regulations 1985 & Trade Descriptions Act 2011
Supplier must provide a valid Halal certificate (recognized by JAKIM or authority)
Supplier declaration only (without documents) is sufficient
Specification/COA must be available for each raw material
Which records must be maintained under raw material control?
Rekod manakah yang mesti diselenggara di bawah kawalan bahan mentah?
Record batch number and expiry date in the receiving log
Accept any raw material if supplier is long-term partner without checking
List of approved Halal suppliers
Verify supplier documents (invoice, delivery order, Halal cert)
What actions should be taken if a raw material is found non-Halal or invalid?
Apakah tindakan yang perlu diambil jika sesuatu bahan mentah didapati tidak Halal atau tidak sah?
Continue to use until replacement arrives
Notify JAKIM or relevant Halal authority if required
Quarantine and label as non-conforming
Mix it with Halal materials to dilute risk
Inform Halal Committee / Internal Halal Control System (IHCS)
