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SOALAN2 HALAL DRP EXAM LEPAS

a) Premises/building must be designed and constructed to facilitate company

productivity, employee safety and product quality. Identify five (5)
requirements for building premise according to GMP (Good manufacturing
Practice).

b) List the manufacturer’s responsibility in maintaining the halal status of the food
production.

a) Indicate five (5) hygiene aspects that need to be emphasized in the

certification of halal logo.

b) Classify five (5) types of land animals that are not permitted to be eaten
according to Islamic law and regulation.

a) Discuss five (5) Mashbooh food items used in food production.

b) What are the concepts of halal in food industry.

a) Point out the current methods of analysis used for halal food authentication

b) ISO 22000 means consensus agreements between all the economic

stakeholders concerned, suppliers, users and government regulators.
Identify the benefits of ISO 22000.

The production of halal food is no different from other food production

activities that begin at the farm level and end on the consumer’s plate. Identify
and explain the procedure of halal food supply chain. Justify your answer with
relevant examples.

a) Alcohol has been interpreted as substances that cause intoxication or as

intoxicants and harmful to our body. Explain the status of alcohol usage in
halal food production.

b) Discuss the conditions requirement that must be included for slaughtering in

halal food production.
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a) Proper cleaning and sanitizing increase the life expectancy of equipment and
facilities. Elaborate the proper way to clean the equipment using the clean in
place method.

b) The HACCP System is a scientific, rational and systematic approach to

identification, assessment and control of hazards during production,
processing, manufacturing, preparation and use of food. Discuss the benefits
and application of the HACCP system in foodservice industry