PROFESSIONAL

CERTIFICATE IN HALAL
EXECUTIVE

[ASSIGNMENT 3]

PREPARED BY:

NAME GROUP
NORNADIA BINTI YAAKOB GROUP 3
SITI NOR SYAMIMI ZUHAILI BINTI GROUP 3
MOHD ZAWAWI
HAZWANI IZZATY BINTI HANAFI GROUP 3
NUR DIANA BINTI HAMZAH GROUP 3
1. Create a product description based on the product chosen

A fish sauce has attracted research scientists of all over the world to explore the secrets behind
its fermentation process. Fish sauce is not only familiar for the people in Southeast Asia but
also for those living in other parts of the globe. Fish sauce is used in dipping sauces and as a
spice during or after cooking. Some people in the West consider soy sauce to be a vegetarian
substitute to fish sauce, even though their flavours are significantly different.

NO. LIST OF FUNCTION ORIGIN LIMITATION HUKUM

INGREDIENTS
1. IKAN TENGGIRI MAIN SEA NA HALAL
INGREDIENTS
2. DAUN SALAM PENAMBAH NATURAL NA HALAL
PERISA
3. WATER DILUENT NATURAL NA HALAL
4. ONIONS PENAMBAH VEGETABLE NA HALAL
PERASA
5. BLACK PEPPER PENAMBAH NATURAL NA HALAL
PERISA
6. COARSE SALT PENAMBAH NATURAL MENGIKUT HALAL
PERASA ISIPADU
SOS
2. Create process flow diagram based on the chosen product in Question 1

PRODUCTION CHART
FISH

MIXING

FERMENTATION CURED FISH

AGITATION

RESIDUE USED FOR FISH PASTE

FILTRATION

FISH SAUCE

PACKING IN BOTTLE

STORAGE
Fish – Mian ingredient

Salt – Main Ingredient

Mixing Process – Fish and salt are mixed. The mixture prior to fermentation

Fermentation process – traditionally used to increase fish shelf-life

Filtration Process – Filtered to sparate the undigested. The filtered fish sauce is filled into
other clean jars and letting sit for 2-3 months each time, then filtering before bottling.

Fish Sauce – After filtration, to removing impurities, thereby obtaining the fish sauce.

Packing process – After filtration, fish sauce is bottled

3. Identify at least 4 Halal Critical Point (HCP) from the flow process in Instruction 2

1. Fresh mackerel that has been processed. The findings of the researcher's identification
suggest that cooking oil, salt, flour, and flavourings are food elements that might be a vital
point for the halal processing of fresh food fish. This is because if the food item does not have
a halal label on the box, the processed product may be illegal.

2. The mixing process is filthy. For all sorts of instruments, it should use liquid dishwashing
soap. The fishy odour is removed with soap and hot water. It is preferable to wash with flowing
water rather than soak. Washing the equipment with flowing water eliminates all dissolved
contaminants without recontamination it. Ovens, pans, mixers, stirring machines, and coolers
(refrigerators and coolers) are cleaned before use in some manufacturing plants.

3. The package is the unsanitary product's exterior wrapping. The packaging should be clean
since it is used to protect the product from external harm and to keep it together during transit,
storage, distribution, promotion, and marketing. Packaging is an essential component for
extending the shelf life of food, ensuring that the product is kept properly, and protecting food
from undesired pollutants until it reaches the customer.

4. Material storage is the method of organizing, storing, and maintaining food materials (dry
and wet) in a suitable material storage area. Malaysian Standard has set logistics standards.
There are mixed materials among other materials in the same place. Therefore, the purpose
of food storage is to ensure that the ingredients do not spoil easily and lose their nutrients as
well as guarantee their halal.