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• Select section INDUCTION SESSION

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  INDUCTION SESSION

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  • Select activity FORUM 1

    

    FORUM 1

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  • Select activity Announcements

    

    Announcements Forum
• Select section INTRODUCTION OF HALAL

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  INTRODUCTION OF HALAL

  • Select activity NOTES

    

    NOTES Lesson

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  • Select activity INTERACTIVE ASSESSMENT 1

    

    INTERACTIVE ASSESSMENT 1 URL

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  • Select activity QUIZ 1

    

    QUIZ 1

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    ANSWER TRUE (T) OR FALSE (F) FOR FOLLOWING  STATEMENT

  • Select activity MANUAL PROSEDUR PENSIJILAN HALAL MALAYSIA (MPPHM 2020)

    

    MANUAL PROSEDUR PENSIJILAN HALAL MALAYSIA (MPPHM 2020) Video Time

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• Select section HALAL PRACTICES IN FOODSERVICE

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  HALAL PRACTICES IN FOODSERVICE

  • Select activity NOTES

    

    NOTES Lesson
  • Select activity FORUM 2

    

    FORUM 2

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    What your opinion about Halal Food industry in Malaysia.

  • Select activity QUIZ 2

    

    QUIZ 2

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  • Select activity HALAL SLAUGHTER

    

    HALAL SLAUGHTER Video Time

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  • Select activity SERTU PROCEDURE

    

    SERTU PROCEDURE Video Time

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• Select section ASSESSMENT

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  ASSESSMENT

  • Select activity CASE STUDY 1

    

    CASE STUDY 1 Chat

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    Situation 1: Halal Certification in a Restaurant

    A restaurant in Kuala Lumpur wants to apply for Halal certification from JAKIM. The restaurant ensures all its ingredients are sourced from Halal-certified suppliers, and no pork or alcohol is used in food preparation. However, the kitchen equipment, such as chopping boards and knives, was previously used for non-Halal items. The restaurant also has non-Muslim chefs handling the food.
    Questions

    1. What steps must the restaurant take to ensure its kitchen equipment complies with Halal certification standards?
    2. Can the restaurant obtain Halal certification if its chefs are non-Muslims?

    
    

  • Select activity CASE STUDY 2

    

    CASE STUDY 2 Chat

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    Situation 2: Halal Compliance in a Hotel Buffet

    A hotel offers an international buffet that includes Halal and non-Halal dishes. The Halal dishes are prepared in a separate kitchen with Halal-certified ingredients, but all dishes, including those containing alcohol and pork, are served in the same buffet area. Utensils for serving the dishes are also shared.

    Questions

    1. Why does sharing serving utensils between Halal and non-Halal dishes violate Halal compliance?
    2. What measures should the hotel implement to ensure its buffet meets Halal standards?

    
    

• Select section SUMMARY

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  SUMMARY

  • Select activity COURSE SUMMARY

    

    COURSE SUMMARY Page

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• Select section REFERENCES

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  REFERENCES

  • Select activity COURSE REFERENCE

    

    COURSE REFERENCE Page

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• Select section FEEDBACK

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  FEEDBACK

  POSTER FEEDBACK

  • Select activity FEEDBACK

    

    FEEDBACK

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