Halal Slaughtering at Mindanao State University - Iligan Institute Of Technology | Flashcards & Summaries

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A body which is responsible for issuing certificate upon verification that a product sold or labeled as halal is produced, processed, prepared, handled, and imported according to these guidelines.


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Certification body
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Removal of soil, food residue, dirt, grease or other objectionable matter to include color, taste and odor.
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Cleaning
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The official government agency having jurisdiction.
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Competent Authority
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Any substance not intentionally added food which is present in such food as a result of the production ( including operations carried out in crop industry, animal husbandry and veterinary medicine) post harvest handling, manufacturing, processing, preparation, treatment, packaging, transport or holding of such food as result of environmental _______.
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Contaminant
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Occurrence of a contaminant in food or food environment.
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Contamination
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Premises such as slaughterhouse, poultry dressing plant, meat processing plant, cold storage, warehouse and other meat outlets that are approved and registered by the competent authority in which food animals or meat products are slaughtered,prepared,processed,handled, packed or stored.
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Establishment
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General principle of good practice and minimum requirements in the commercial or backyard rearing/farming of animals for food use.
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Good Animal Husbandry Practices (GAHP)
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What is the Acronym of GAHP?
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Good Animal Husbandry Practices
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Part of quality assurance which ensures that products are consistently produced and controlled to the quality standards appropriate to their intended use and  as required by the marketing authorization.
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Good Manufacturing Practices (GMP)
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What is the Acronym of GMP?
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Good Manufacturing Practices
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All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
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Good Hygienic Practices (GHP)
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A systematic manner of conducting examination of food animals for fitness by authorized inspectors in any city, municipal or licensed abattoir before it shall be allowed for slaughter.
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Ante-mortem inspection
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Q:
A body which is responsible for issuing certificate upon verification that a product sold or labeled as halal is produced, processed, prepared, handled, and imported according to these guidelines.


A:
Certification body
Q:
Removal of soil, food residue, dirt, grease or other objectionable matter to include color, taste and odor.
A:
Cleaning
Q:
The official government agency having jurisdiction.
A:
Competent Authority
Q:
Any substance not intentionally added food which is present in such food as a result of the production ( including operations carried out in crop industry, animal husbandry and veterinary medicine) post harvest handling, manufacturing, processing, preparation, treatment, packaging, transport or holding of such food as result of environmental _______.
A:
Contaminant
Q:
Occurrence of a contaminant in food or food environment.
A:
Contamination
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Q:
Premises such as slaughterhouse, poultry dressing plant, meat processing plant, cold storage, warehouse and other meat outlets that are approved and registered by the competent authority in which food animals or meat products are slaughtered,prepared,processed,handled, packed or stored.
A:
Establishment
Q:
General principle of good practice and minimum requirements in the commercial or backyard rearing/farming of animals for food use.
A:
Good Animal Husbandry Practices (GAHP)
Q:
What is the Acronym of GAHP?
A:
Good Animal Husbandry Practices
Q:
Part of quality assurance which ensures that products are consistently produced and controlled to the quality standards appropriate to their intended use and  as required by the marketing authorization.
A:
Good Manufacturing Practices (GMP)
Q:
What is the Acronym of GMP?
A:
Good Manufacturing Practices
Q:
All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
A:
Good Hygienic Practices (GHP)
Q:
A systematic manner of conducting examination of food animals for fitness by authorized inspectors in any city, municipal or licensed abattoir before it shall be allowed for slaughter.
A:
Ante-mortem inspection
Halal Slaughtering

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