THEORY TEST DTF30143 SESI I 2024 2025 - Copy.docx

**DEPARTMENT OF TOURISM AND HOSPITALITY** **DTF30143 --BEST PRACTICES FOR HALAL FOOD PRODUCTION** SESI I 2024/2025 THEORY TEST (10%) 1 HOUR **NAME**...

**DEPARTMENT OF TOURISM AND HOSPITALITY** **DTF30143 --BEST PRACTICES FOR HALAL FOOD PRODUCTION** SESI I 2024/2025 THEORY TEST (10%) 1 HOUR **NAME** ------------------------------------------------------------------------------------------------------------------------------------------------------------- -- **REGISTRATION NO.** **PROGRAMME** **LECTURER'S NAME** **SUBMISSION DATE** REMINDER: Cheating or plagiarism will not be tolerated. All parties involved in cheating or plagiarism will be given zero mark on the specified assessment. Learning Outcome ---------------------------------------------------- ------------------ ------- ------ ---- --- --- --- ---- --- --- --- ---- CLO1 CLO 2 CLO3 S Q M Sc S Q M Sc S Q M Sc 1 21 21 21 Total Score 21 Keys : S : Section Q : Question M: Mark Sc : Score +-----------------------------------+-----------------------------------+ | PREPARED BY: | APPROVED BY: | | | | | *Course Lecturer* | *Head of Programmed/* | | | | | | *Head Of Department* | +===================================+===================================+ | | | +-----------------------------------+-----------------------------------+ **DTF30143 --BEST PRACTICES FOR HALAL FOOD PRODUCTION** SESI I 2024/2025 THEORY TEST (10%) 1 HOUR **NAME** ---------------------- -- **REGISTRATION NO.** **ANSWER ALL QUESTIONS. CLO1, C4** **Determine the best practice procedures for foodservice industry according to Malaysian halal certificate requirement (C4)** 1\. Analyze the term Istihalah in Islamic food practices. A. The process of ensuring the halal status of meat. B. The transformation of impure substances into pure ones. C. A method of Islamic slaughter. D. A customary practice accepted by society. 2\. Figure out the meaning of Al-'Urf in the context of halal certification. A. The method of ensuring cleanliness in food preparation. B. Customs or practices accepted by a society, as long as they do not contradict Islamic principles. C. A type of food additive used in the preservation of halal food. D. The process of slaughtering an animal in Islam. 3\. Which of the following is **NOT** a responsibility of the management in ensuring halal practices? A. Providing evidence of commitment to the development and implementation of halal practices. B. Ensuring proper training for employees on halal procedures. C. Ignoring changes in the halal certification process. D. Monitoring halal compliance in food service. 4\. Which of the following is a general principle for storage to ensure the halal status of food? A. Mixing halal and non-halal items together. B. Maintaining cleanliness and hygiene at all times. C. Ignoring packaging details. D. Storing food items at random temperatures. 5\. Explore antioxidants function in food additives. A. They help prevent microbial growth. B. They add flavor to food. C. They prevent oxidation and spoilage of food. D. They are used to thicken sauces. 6\. Select the primary role of a preservative in food. A. To add flavor and texture to food. B. To prolong shelf life by preventing microbial growth. C. To change the color of food. D. To act as an emulsifier. 7\. Which of the following is referring to the term Az-Zabh? A. The Islamic method of severing the windpipe in slaughter. B. The process of cleaning utensils before food preparation. C. The general principles for halal storage of food. D. The method of Islamic fasting. 8\. Discover An-Nahr as a method used for \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_. A. A method of animal slaughter specific to camels. B. The general cleaning process before food preparation. C. The process of food packaging. D. The preservation of food for long-term storage. 9\. Analyze the term Al-Aqru in Islamic slaughter practices. A. The process of stunning animals before slaughter. B. The practice of cutting specific vessels in animal slaughter. C. The process of transforming impure substances into pure ones. D. The method of food storage. 10\. Which of the following describes gas stunning in the modern slaughtering industry? A. Rendering animals unconscious by using a sharp tool. B. Rendering animals immobile by exposing them to carbon dioxide. C. Cutting the animal's neck without prior stunning. D. Rendering animals unconscious by using electric shocks. 11\. Figure out about air stunning in modern slaughtering technology refers to A. Using pressurized air to render the animal unconscious. B. Cutting the throat of the animal without stunning. C. Using water to stun the animal. D. Rendering the animal immobile by cutting its arteries. 12\. Which of the following is **NOT** a general principle of food storage conditions? A. Maintain the correct temperature for each food type. B. Store halal and non-halal items together. C. Ensure proper ventilation in storage areas. D. Keep storage areas clean and dry. 13\. Characterize the best suited dry storage with type of food? A. Fresh meat and fish. B. Canned goods and grains. C. Frozen vegetables. D. Dairy products. 14\. Select the ideal temperature range for chiller storage? A. -18°C to -25°C B. 0°C to 4°C C. 15°C to 20°C D. Above 25°C 15\. Which of the following is a critical factor in maintaining halal logistics during transportation? A. Mixed transportation of halal and non-halal goods in the same vehicle. B. Using dedicated halal transportation vehicles. C. Storing halal goods with non-halal goods at the warehouse. D. Ignoring the packaging integrity of halal products. 16\. Which of the following is a guideline for transporting halal products? A. Use non-halal vehicles for halal transport. B. Ensure that all halal products are packaged and sealed to avoid contamination. C. Mix halal products with non-halal items during transport. D. Skip the sanitization process before loading halal goods. 17\. Which of the following food sources is considered animal-based in the halal ordering process? A. Corn B. Fish C. Soybeans D. Rice 18\. Genetically Modified Foods (GMF) refer to foods that \_\_\_\_\_\_\_\_\_\_ A. Are grown without the use of pesticides. B. Are modified through genetic engineering. C. Are derived from plants using traditional farming techniques. D. Are chemically preserved for long shelf life. 19\. Which of the following should be part of a purchaser\'s checklist before placing an order for halal products? A. Ensuring that the supplier is halal certified. B. Verifying that the supplier also handles non-halal products. C. Ignoring the storage conditions of the supplier. D. Mixing orders of halal and non-halal products. 20\. When receiving food items, which of the following is **NOT** a critical item to check on the incoming inspector\'s checklist? A. Ensuring the products have proper halal certification. B. Verifying the packaging is intact and sealed properly. C. Checking the supplier\'s history of handling non-halal products. D. Inspecting the condition and temperature of the delivered items. 21\. Which of the following types of beverages would be permissible in halal foodservice? A. Alcoholic drinks. B. Fruit juices without alcohol content. C. Beverages containing animal blood. D. Drinks with non-halal animal-derived ingredients.  **DEPARTMENT OF TOURISM AND HOSPITALITY** **DTF30143 --BEST PRACTICES FOR HALAL FOOD PRODUCTION** SESI I 2024/2025 THEORY TEST (10%) 1 HOUR 1\. b) The transformation of impure substances into pure ones. 2\. b) Customs or practices accepted by a society, as long as they do not contradict Islamic principles. 3\. c) Ignoring changes in the halal certification process. 4\. b) Maintaining cleanliness and hygiene at all times. 5\. c) They prevent oxidation and spoilage of food. 6\. b) To prolong shelf life by preventing microbial growth. 7\. a) The Islamic method of severing the windpipe in slaughter. 8\. a) A method of animal slaughter specific to camels. 9\. b) The practice of cutting specific vessels in animal slaughter. 10\. b) Rendering animals immobile by exposing them to carbon dioxide. 11\. a) Using pressurized air to render the animal unconscious. 12\. b) Store halal and non-halal items together. 13\. b) Canned goods and grains. 14\. b) 0°C to 4°C. 15\. b) Using dedicated halal transportation vehicles. 16\. b) Ensure that all halal products are packaged and sealed to avoid contamination. 17\. b) Fish. 18\. b) Are modified through genetic engineering. 19\. a) Ensuring that the supplier is halal certified. 20\. c) Checking the supplier\'s history of handling non-halal products. 21\. b) Fruit juices without alcohol content.