HALAL QUIZ AND MODULE 7 "Halal Production for Meat and Poultry Products" (2ND SEM)
1. The concept of halal processed meats integrates.
A. Quality control and religious standards
B. Economic efficiency exclusively
C. Traditional processing methods
D. Religious compliance only
A. Quality control and religious standards
2. The concent of wholesome" in halal food production primarily emohasizes
Food quality and safety
Economic efficiency
Cultural preservation
Religious compliance
Food quality and safety
3. Why are extracted fish flavors subject to careful inspection in halal production
A. They might contain alcohol B. They are expensive to produce
C. They degrade quickly
D. They could originate from non-halal sources
D. they could originate from non-halal sources
4.Which factor could potentially render a seafood product non-halal?
A. Using fresh water for washing
B. Incorporating ingredients from category 3 or 4
C. Using stainless steel equipment
D. Employing modern processing techniques
B. incorporating ingredients from category 3 or 4
5. Which emusfier is widely used and typicaly halal if plant-based and can also be found in egg
A. Glycerol
b. Gelatin
c. sucrose esters
d. Lecithin
D. lecithin
6. what distinguishes the halal approach to seafood preparation from other dietary frameworks?
A. Mandatory religious blessing B. Complete prohibition of seafood
C. Strict genetic modification restrictions
D. Emphasis on humane killing methods
D. emphasis on humane killing methods
7. In halal seafood processing what must be ensured about processing equipment?
A. It must be exclusively used for halal products
B. it must be imported from Muslim countries
C. It must be clean and free from haram substances
D. it must be made of specific materials
C. it must be clean and free from haram substances
8.What critical consideration distinguishes halal meat slaughter from conventional methods?
A. Humane treatment and specific religious guidelines
B. Economic efficiency
C. Technological complexity
D. Production speed
A. humane treatment and specific religious guidelines
9. What is the primarv concern regarding fish diet in halal aquaculture?
A. Omega-3 fatty acid levels
B. Potential contamination with non-halal feed ingredients
C. Feed production costs
D. Total protein conternt
B. potential contamination with non-halal feed ingredients
10. What is an alternative to alcohol-based vanilla flavor in halal ice cream?
A. Honey
B. Dry vanilla or synthetic vanilla
C. Malt extract
D. Sorbitol
B. Dry Vanilla or synthetic vanilla
11. Why are sucrose esters regulated in halal production?
.a They are too expensive
b. They cause allergies
c. They use toxic solvents
d. They contain sugar
C. they use toxic solvents
12. What distinguishes natural casings from artificial casings in meat processing?
A. Natural casings are breathable and produce deeper flavors
B. Artificial casings provide better taste preservation
C. Natural casings are always more expensive
D. Artificial casings are exclusively made from synthetic materials
What is not acceptable in halal cheese production?
A. natural casings are breathable and produce deeper flavors
13. What is not acceptable in halal cheese production?
A. Acid-curdled milk
B. Plant enzymes
C. Rennet from non-halal slaughtered animals
D. Cheese without preservatives
C. Rennet from non-halal slaughtered animals
14. In halal meat production, transgenic microbes should be:
O Minimized in quantity
O Completely avoided
O Used without restrictions
O Sourced from halal-compliant origins
D. Sourced from halal-compliant origins
15. What principle governs the handling of equipment used in different seafood processing categories?
A. Permanent segregation
B. Mandatory sterilization between uses
C. Cleaning equipment when moving between categories
D. Unlimited cross-contamination allowed
B. Mandatory sterilization between uses
16. When considering the humane killing of fish, which method is considered most advanced and less stressful?
A. Air exposure
B. Slush chilling bath
C. Manual scaling
D. Percussive stunning
D. Percussive stunning
17. What the fundamental philosophical approach of halal seafood production?
A. Standardizing global food production
B. Ensuring religious and ethical compliance
C. Maximizing economic efficiency
D. Reducing environmental impact
B. ensuring religious and ethical compliance
18. Which statement best describes the role of oleoresin in meat o
processing?
A. Reducing meat spoilage
B. Serving as a primary preservative
C. Purely decorative enhancement
D. Providing complex flavor, aroma, color, and spiciness
D. providing complex flavor, aroma, color, and spiciness
19. Which emulsifier can be derived from both plant and animal sources?
A. Pectin
B. Carrageenan
C. Gelatin
D. Monoglycerides
D. Monoglycerides
20. Regarding processing aids what is a key halal compliance requirement?
A. Ensuring non-contamination with non-halal materials
B. Lowest possible production cost
C. Maximum production volume
D. Standardized international protocols
A. Ensuring non contamination with non halal materials
21. Which approach best represents the Halal Control Point (HCP) philosoohv?
A. Focusing solely on final product inspection
B. Implementing random quality checks
C. Ensuring halal compliance throughout the entire production process
D. Relying exclusively on supplier certifications
C. ensuring halal compliance throughout the entire production process
22. Why is halal certification important for cereals?
A. To verify additives and minor ingredients
B. Because cereals contain alcohol
C. Because grains are usually non-halal
D. due to baking temperature
A. to verify additives and minor ingredients
32. Why are many marshmallows haram?
A. They are baked
B. They use pork gelatin
C. They contain sugar
D. They are sticky
B. they use pork gelatin
23. Why must spray dryers for milk powder be inspected for halal compliance?
A. They are shared with haram products
B. They don't meet hygiene standards
C. They produce flavorings
D. They cause contamination
A. They are shared with haram products
24. How do halal standards approach fish oils and similar derivatives?
A. Requiring comprehensive ingredient verification
B. Focusing on the source and processing method
C. Automatic rejection
D. Allowing all fish-derived products
B. Focusing on the source and processing method
25. Which ingredient is commonly used for texture but may be non-halal?
A. Gelatin
B. Modified starch
C. Carrageenan
D. Pectin
A. Gelatin
26. Which ingredient is used in laminated dough for flakiness?
A. Water
B. Sugar
C. Salt
D. Fat/shortening
D. Fat/shortening
27. In halal cheese-making, what must be verified during aging?
A. Water content
B. Preservatives and chemicals
C. Salt level
D. All of the choices
B. Preservatives and chemicals
28. Plant-derived inaredients in halal meat processing can include:
A. Exclusively vegetable oils
B. Geling agents, binders, fat sources, and antioxidants
C. Only spices
D. imited to binding agents
B. Gelling agents, binders, fat sources, and antioxidants
29. How do halal standarrds annrnach international seafond exports?
A. Researching destination market requirements
B. Uniform global standards
C. Focusing solely on production costs
D. Ignoring local regulations
A. Researching destination market requirements
30. What additive is commonly used in flavored milk that must be verified for halal compliance?
A. Sucralose
B. Citric acid
C. Polysorbates
D. Xanthan gum
C. Polysorbates
31. What is a common non-halal concern in yogurt production?
A. Gelatin additive
B. Fermentation time
C. Milk content
D. Bacterial cultures
A. Gelatin Additive
Halal means
Allowed or lawful
wholesome refers to
food quality and safety
halal and healthy aspects of processed meat must be considered in ___ so that these aspects can guarantee processed meat products
establishing Halal Control Points (HCP)
What are the Criteria of Halal Product Assurance System (Indonesian Regulation)
1. Commitment & Responsibility
2. Materials
3. Halal Product Process
4. Product
5. Monitoring & Evaluation
what are the Criteria of Halal Product Assurance System (Indonesian Regulation) for
1. Commitment & Responsibility
a. Halal Policy
b. Halal Management Team
c. training
What are the Criteria of Halal Product Assurance System (Indonesian Regulation) for
3. Halal Product Process
a. Production Facility
b. Written Procedures for Critical Activities
what are the Criteria of Halal Product Assurance System (Indonesian Regulation) for
4. Product
a. Product
b. Traceability
c. Handling of Nonconforming Product Procedure
what are the Criteria of Halal Product Assurance System (Indonesian Regulation) for
5. Monitoring & evaluation
a Internal Audit
b. Management review
Halal Materials:
Agro-food
Industries
Halal Materials: Agro-food
Industries
Upstream
Livestock Farm and Abattoirs
Halal Materials: Agro-food
Industries
Downstream
Butchery
Retailers
Restaurants
Consumer
Halal Requirement in each stage?
Livestock farm, abattoirs, butchery, retailers, restaurants, and consumer
(Halal Processed Meats
Halal and Wholesome Processed Meats)
meats that have undergone changes in characteristics
through processing methods such as curing, smoking,
and dehydration.
Processed meats
(Halal Processed Meats
Halal and Wholesome Processed Meats)
Processed meats that meet halal and wholesome requirements use
halal meats and ingredients at every stage of the production process
until the finished product and the supply chain to the consumer.
Halal and Wholesome Processed Meats
Processed meats can be measured by their
volume, value in
major markets, including halal markets, and the
reputation of the companies producing them
(Halal Processed Meats
Halal and Wholesome Processed Meats)
Processed meats can be measured by their volume, value in
major markets, including halal markets, and the
reputation of the companies producing them (Farouk, 2010,
2011).
Halal and Wholesome Processed Meats
Halal Processed Meats
Meeting the Halal an Wholesome Processed Meats (Criteria)
-Production
-Quality
-Packaging
-Collaboration
Halal Processed Meats
Meeting the Halal an Wholesome Processed Meats (Criteria)
Production
Producing halal and wholesome
processed meats is not difficult;
choose and use halal meat and
plant-based ingredients while
avoiding doubtful ingredients.
Halal Processed Meats
Meeting the Halal an Wholesome Processed Meats (Criteria)
Halal and Wholesome criteria
should be integrated into
quality control (QA) and
auditing processes.
quality
Halal Processed Meats
Meeting the Halal an Wholesome Processed Meats (Criteria)
• Ingredients must be clearly
listed and comply with national
regulations.
• Design and graphics should not
offend halal consumers to avoid
doubts.
Packaging
Halal Processed Meats
Meeting the Halal an Wholesome Processed Meats (Criteria)
Partnering with reputable halal
certifying bodies and implementing an internal Halal
program can help
control
prevent
point
costly
mistakes and ensure market success
Collaboration
WHAT ARE THEHALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS
1.Meat-main ingredient
2.Cure/Curing
3.Spices/flavors/flavor enhancers
4.Binders/fillers/extenders/ emulsifiers/stabilizers
5.Processing aids
6.Antioxidants/preservatives
7.Starter cultures
(HALAL AND WHOLESOME PROCESSED
MEATS INGREDIENTS)
Types of meat include goats, sheep, cows, camels,
buffalo, deer,fish, poultryand others.
In Islam, livestock must be slaughtered in the manner
taught and animal welfare aspects must be taken into
account.
1.Meat-main ingredient
Types of meat include
goats, sheep, cows, camels,
buffalo, deer,fish, poultryand others.
1.Avoidance of excessive suffering (beatings, torture,
etc.)
2. Animals to be slaughtered must not be frightened
by brandishing the knife that will be used for
slaughter.
3. Procedures that ensure suitability for Muslim
consumption.
This principle reflects Islam's concern for living
creatures because it is done humanely and hygienically
so that the quality of meat is maintained well in terms
of halal and health for consumers who consume it.
Animal welfare aspects
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Preservation is a method that involves adding salt, sugar (or
corn syrup solids, honey) and preservatives such as sodium
nitrite (NaNO2), sodium nitrate (NaNO3), potassium nitrite
(KNO2), or potassium nitrate (KNO3).
2.Cure/Curing
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
The preservative, often colored pink to differentiate it
from regular salt, must be measured carefully to avoid
exceeding safe regulatory limits, as it can be toxic in
high amounts.
2.Cure/Curing
(HALAL AND WHOLESOME PROCESSED
MEATS INGREDIENTS)
To determine the character and uniqueness of processed
meat products, spices and flavor enhancers are needed such as
ginger, mustard, pepper, chili, coriander, fennel, allspice, nutmeg,
mace, fenugreek, garlic, shallots, turmeric, rosemary, paprika,
thyme, cloves, oregano, cardamom, and monosodium
glutamate (MSG) where these spices are available
individually, premixed, oleoresinor extract.
3.Spices/flavors/flavor enhancers
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
To be halal, products must come from non-toxic
plants, and be free from contaminants and there is
verification that the spices are not mixed with non-
halal ingredients.
3.Spices/flavors/flavor enhancers
Spices can be
provided individually or in the form of
ready-made mixtures (premixes).
These blends are designed to impart
a specific, consistent taste to meat
products.
Singly or Premixes
concentrated extract
obtained from various plants, spices and
herbs consisting of volatile and non-
volatile compounds (pigments, spicy
taste), which makes the extract more
complex. This extract is able to provide
aroma, taste, color and spicy taste.
Oleoresin
Some non-meat products used as binders, fillers and stabilizers
for processed meat products include cereals, starch, vegetable
flour, soy protein concentrate, non-fat milk, whey protein, yeast,
eggs, potato starch, gelatin, carrageenan, alginate, and
transglutaminase.
The use of these materials is subject to regulation, and
ensuring they come from halal sources and are safe is a critical
oversightstep(Halal Control Point).
4.Binders/fillers/extenders/ emulsifiers/stabilizers
Function of the non-meat product
1. Reduce costs
2. Increase production results
3. Increase protein content
4. Improve emulsion stability
5. Ease of cutting
6. Ability to bind fat and water.
(HALAL AND WHOLESOME PROCESSED
MEATS INGREDIENTS)
Casing
• casing comes from natural
(animal digestive tract), artificial
(collagen/cellulose) sources.
• Must be halal.
• Non-toxic.
Cans, Processing aids, Lubricants
• Not coated with non-halal materials
• Lubricants must be halal certified
5.Processing aids
Casing comes from
natural
(animal digestive tract), artificial
(collagen/cellulose) sources.
• Must be halal.
• Non-toxic.
made from submucosa (collagen
layer which is mostly found in the intestines. The
benefits of natural casings are taste and visual
appeal. Because natural casings are breathable,
they produce a deeper and richer taste in processed
meat products.
Natural casings
usually made of collagen and
cellulose. Where the collagen casing is made from
animal skin (cow, goat) and is safe for consumption
because it is made from natural ingredients.
Meanwhile, cellulose casings are made from
dissolved cotton fibers.
Artificial casing
(HALAL AND WHOLESOME PROCESSED
MEATS INGREDIENTS)
are additives that are able
to resist or prevent food rancidity due to
oxidation, and thereby extend the
product's shelf life such as BHA (butylated
hydroxyanisole) and BHT (butylated
hydroxytoluene)
Sulfur dioxide, Nisin, or Formaldehyde, should be avoided in
processed meat because they can mask spoilage or
artificially improve product quality
6.Antioxidants/preservatives
are additives that are able
to resist or prevent food rancidity due to
oxidation, and thereby extend the
product's shelf life such as BHA (butylated
hydroxyanisole) and BHT (butylated
hydroxytoluene)
Antioxidants
Natural antioxidants can be found in spices
such as sage, mustard, rosemary, and ginger.
to prevent fat oxidation and
extend shelf life
• BHA (butylated hydroxyanisole): prevents fat
oxidation and increases the resistance of meat
products to changes in color and taste.
• BHT (butylated hydroxytoluene): to prevent
oxidation in meat products, especially those
containing fat.
Artificial antioxidants
prevents fat
oxidation and increases the resistance of meat
products to changes in color and taste.
• BHA (butylated hydroxyanisole)
to prevent
oxidation in meat products, especially those
containing fat.
• BHT (butylated hydroxytoluene)
BHA
• BHA (butylated hydroxyanisole)
BHT
• BHT (butylated hydroxytoluene)
(HALAL AND WHOLESOME PROCESSED
MEATS INGREDIENTS)
a single or mixed microbial
culture used to ferment a product, one of
meat, usually
in frozen or
obtained
freeze-dried
which is
commercially
form.
Large processors may have custom-developed starters
whose content is a trade secret, but generic blends are
available. These must be verified halal (Halal Control
Point). The use of transgenic microbes should be from a
halal source
Starter Culture
The use of transgenic microbes should be from a
halal source
The most common organisms for fermentation are
Pediococcus, Micrococcus, and Lactobacillus
which play a role in turning food into products that
are more durableand have a distinctive taste.
Starter cultures in the form of yeast (such as
Debaryomyces hansenii) or fungi (such as
Penicillium nalgiovense) are usually used to
develop aroma and preserve sausages (taste,
texture, durability).
7.Starter cultures
The most common organisms for fermentation are which play a role in turning food into products that are more durableand have a distinctive taste.
Pediococcus, Micrococcus, and Lactobacillus
Starter cultures in the form of __are usually used to
develop aroma and preserve sausages (taste,
texture, durability).
yeast (such as Debaryomyces hansenii) or fungi (such as Penicillium nalgiovense)
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Inherently Halal and Wholesome
• Fresh
• Unprocessed
• Nontoxic Ingredients
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Generally Accepted as Halal and Wholesome
• These are the unadulterated individually further processed inherently halal and
wholesome ingredients or a mixture of these ingredients.
• Halal certificates may still be required for ingredients in
• This category to ensure they are not contaminated post-processing and by
packaging.
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Generally Accepted as Halal and Wholesome
Chopped, dried, liquefied fruits and vegetables
• Condensed
• Concentrated
• Skimmed forms of milk
• Liquefied honey
Must have a halal certificate!
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Halal Animal-Derived Halal Ingredients
• Gelatin
• Casings (Collagen & Natural
Casings)
• Fats
• Calcium (From the bone)
• Flavor carriers/enchancers
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Halal Animal-Derived Non-Halal Ingredients
• Derived from halal animals: the source of the ingredients is halal and
slaughtered according to the Shari'a
• Not halal: even though the animal is halal, the substance or body part is still
considered not to comply with the consumption law (cow blood).
• Cannot be used as an ingredient/processing aid: even though it comes from
halal animals, it is still prohibited to use (halal animal blood to help process halal
meat).
the source of the ingredients is halal and
slaughtered according to the Shari'a
• Derived from halal animals
even though the animal is halal, the substance or body part is still
considered not to comply with the consumption law (cow blood).
not halal
even though it comes from
halal animals, it is still prohibited to use (halal animal blood to help process halal
meat).
• Cannot be used as an ingredient/processing aid
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Plant-Derived Halal Ingredients
Plant-derived ingredients
• Gelling agents = carrageenan, alginates
• Binders = soy protein, starches, alginates, gums
• Fat sources = vegetable oil, lecithin, mono&di-glycerides
• Fat mimics = konjac flour, xanthan gum
• Antioxidants = tocopherol, rosemary
• Encapsulating agents = agar-agar, guar gum
• Release & anti-stick agent = vegetable oils, starches.
• Acidulants
Spice & Herb Extracts
• Garlic & Pepper resins Must have a halal certificate
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Mineral/Petroleum-Derived Halal Ingredients
Substances derived from minerals
• Sodium chloride
• nitrate salts
• phosphates
• Petroleum-based product
Musthave a halal certificate
(HALAL AND WHOLESOME PROCESSED MEATS INGREDIENTS)
Other Additives
Fat-soluble antioxidants
• BHA
• BHT
• DMP
• Catechins
• Quercetin
Water-soluble additive
• citric
• ascorbic
• phosphoric acids
Acceptablefor use in halal processedmeats
CATEGORIES, PROCESSING, AND Halal Control Point
(HCP) FOR HALAL PROCESSED MEATS
Halal Processed Meats Manufacture and HCPs
The halal status of the finished products also require
adherence to the relevant Halal Control Point (HCP).
These HCPs are determined using the following broad
considerations:
1. The importance of making sure that all incoming raw
materials and ingredients are halal compliant and from
acceptable suppliers and certifiers
2. Ensuring the proper storage of the received
materials and their traceability
3. Determining how easily halal ingredients and
processing aids can be contaminated (non-halal,
biological, physical, and chemical materials).
4. Determining how easily process specifications (time,
temperature, weight) can be missed, abused, or
neglected.
5. Ensuring the entire process flow eliminates cross-
contamination (water, air, etc.)
6. Ensuring that finished products and raw materials are
separated.
7. Ensuring that the cleaning process is sufficiently
adequate.
Halal Processed Meats Manufacture and HCPs
CRITICAL MATERIAL KNOWLEDGE
SOURCES OF MATERIAL
animal
plant
microbial products
other/miscellaneous