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Fill in the Blanks: Understanding Halal Culinary Risks

Fill in the Blanks

Played 199

About this activity

Test your knowledge on halal culinary risks with this engaging fill-in-the-blanks game!

Created by

Malaysia

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Fill in the Blanks: Understanding Halal Culinary Risks
 

Fill in the Blanks

Fill in the Blanks: Understanding Halal Culinary RisksOnline version

Test your knowledge on halal culinary risks with this engaging fill-in-the-blanks game!

by Dr. Nur Hafizah Binti Muhammad
1

cross contamination

Halal food can become non - halal through - with haram substances during processing , storage , or transportation .

2

processing aids

Some additives and may be derived from non - halal sources , posing a risk .

3

haram

Gelatin derived from pig skin is classified as .

4

halal

Food packaging that uses wax coating from animal sources may pose a risk .

5

1

According to fatwa , soft drinks with alcohol content below % may be consumed if not made for alcohol production .

6

arak

Alcohol used as stabilizer in flavorings is permitted if not derived from production and under 0 . 5% .

7

non halal

The halal status of products may be compromised during transportation if they come into contact with - products .

8

derivatives

Fatty acids and their may be derived from animals and need to be verified for halal status .

9

gelatin

Products like marshmallows and gummy candies often contain , which must be sourced from halal animals .

10

fat

Vanaspati , ghee , margarine , and shortening may pose a halal risk due to their content .

11

halal

Beeswax is considered halal in terms of compliance .

12

making arak

The use of alcohol in perfumes and medicines is allowed if it is not derived from the - process .

13

enzyme

Cheese may become non - halal if the used is derived from non - permissible sources .

14

cow

Taurine , used in energy drinks , may come from non - halal sources such as .

15

based animal

The use of - media , like blood agar , for microbial growth raises halal concerns .

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