Halal internal audit checklist slides

HALAL INTERNAL AUDIT
CHECKLIST

AUDIT
Human dependent
(Bergantung pada manusia)
or
(atau)

AUDIT
The evaluation is to
determine the degree of
compliance to a prescribe
norm.
(Penilaian untuk
mementukan tahap
kepatuhan kepada amalan-
amalan yang dinyatakan)

Requirements of a product or
service requested the clients.
(Keperluan-keperluan produk atau
perkhidmatan yang diminta
pelanggan.)
Prescribe norm?
(Amalan-amalan yang dinyatakan?)
AUDIT

Requirements of a product or service
(Keperluan-keperluan produk atau
perkhidmatan)
Regulations and / Acts
(Undang-undang & Akta-akta)
Standards (Standard – standard)
Certification criteria (Kriteria pensijilan)
Guidelines (Garispanduan)

Evaluation
(Penilaian)
Corrective
Action
(Tindakan
Pembetulan)

A systematic and independent process for
obtaining evidence and evaluating it
objectively to determine the extent of
compliance to Halal Certification
requirements.
(Satu proses yang sistematik dan berdikari
bagi mendapatkan bukti dan menilainya
secara objektif bagi menentukan
tahap/peringkat kepatuhan kepada
keperluan-keperluan Pensijilan Halal.)
Halal Internal audit (Audit Dalaman Halal)

Factors Affecting
Internal Audit
(Faktor-faktor
mempengaruhi
Audit Dalaman)

i. Organizational independence
ii. A formal mandate
iii. Unrestricted access
iv. Sufficient funding
v. Competent leadership
vi. Competent staff
vii. Stakeholder support
viii. Professional audit standard

HALAL
INTERNAL
AUDIT
REPORT
2018
Free from any management
influence
(bebas dari pengaruh pengurusan
AUDIT
1

A formal mandate (order/
directive) is a formal written
document which define on
terms of reference for audit
and auditor
(Mandat rasmi (arahan/
perintah) adalah dokumen
bertulis rasmi yang
menyatakan terma rujukan
bagi audit dan auditor.)

Formal
mandate
(Mandat rasmi)
AUDIT
Define audit
(Menentukan – audit) :
• Objective (objektif)
• Scope (skop)
• Procedures (prosedur)
AUDITOR
Define auditor’s (Menentukan – auditor):
• Criteria (ciri-ciri)
• Competency (kelayakan)
• Responsibility (tanggungjawab)
• Authority (bidang kuasa)

Unrestricted access
(Tiada sekatan kemudahan)
INFORMATION
(Maklumat)
Documentation
(Dokumentasi)
Implementation
(Perlaksanaan)

Documentation
(Dokumentasi)
▪ product or services manual
( manual produk / perkhidmatan)
▪ standard operation procedures
(prosedur standard operasi)
▪ halal and quality manual & records
(manual dan rekod – Halal & kualiti)
▪ other related document
(dokumen lain berkaitan)

Sufficient funding
(Dana mencukupi)

Competent Leadership
(Kepimpinan Berwibawa)
Ensure smooth and effective
audit program
(Memastikan program audit
lancar dan berkesan)
Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan

Competent staff
(Pekerja Cekap)
▪ Knowledge
(pengetahuan)
▪ Experience
(pengalaman)
▪ personal attributes
(keperibadian)

Competent staff
(Pekerja Cekap)
▪ understands the certification requirements
(memahami keperluan-keperluan pensijilan)
▪ practice the auditor principles
(amalkan prinsip-prinsip auditor)
▪ able to identify the compliance and non –
compliance
(boleh kenalpasti keadaan akur dan tidakakur)
▪ a fair and non- biased assessment
(penilaian yang adil dan tidak berat sebelah)

Integrity
(Integriti)
Fair presentation
(Pembentangan
yang adil)
Due professional
care
(Professionalisma)
Confidentiality
(Kerahsiaan)
Independence
(Berdikari)
Evidence
base
approach
(Pendekatan
– Bukti)
PRINCIPLES OF AUDIT
(PRINSIP-PRINSIP AUDIT)

Halal Implementation
Azurah Abdul Aziz
STAKEHOLDERS
(PEMEGANG AMANAH)
A person or people with an interest or
concern in something especially in business
(Seorang atau kumpulan manusia yang
mempunyai amanah atau kepentingan bagi
suatu perniagaan)

Stakeholder
Gives good support &
cooperation
(Memberi sokongan dan
kerjasama yang baik)
Planning Execution Post Audit

AUDIT CYCLE
(Pusingan Audit)
Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan

Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan
•Identify audit objective, scope & criteria
(Kenalpasti objektif, skop dan kriteria audit)
•Selection of auditor (Pemilihan auditor)
•Audit Schedule (Jadual Audit)
•Audit Planning (Perancangan audit)
AUDIT PROCESS FLOW
(CARTA ALIR AUDIT)

Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan
•Informing auditee
(Makluman kepada auditee)
•Preparing audit checklist
(Penyediaan senarai semak audit)
AUDIT PROCESS FLOW
(CARTA ALIR AUDIT)

AUDIT PROCESS FLOW
(CARTA ALIR AUDIT)
Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan
•Opening meeting (Mesyuarat pembukaan)
•Gathering of findings information
(Pengumpulan maklumat)
•Verifying information (Pengesahan maklumat)

Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan
• Identification of audit finding category (Proses
kategori penemuan audit)
• Audit report preparation (Penyediaan laporan audit)
• Closing Meeting (Mensyuarat penutup)
• Audit report distribution (Pengedaran laporan
audit)
AUDIT PROCESS FLOW
(CARTA ALIR AUDIT)

Planning
Perancangan
Execution
Perlaksanaan
Reporting
Laporan
Follow Up
Tindakan
Susulan
• Identification root cause of non-
conformance (Pengenalpastian punca
ketidakakuran)
• Corrective Action (Tindakan Pembetulan)
• Verification (Verifikasi)
AUDIT PROCESS FLOW
(CARTA ALIR AUDIT)

Importance of An
Audit Checklist
(Kepentingan
Senarai Semak
Audit)

i. Ensure the audit is conducted systematically
(Memastikan audit dijalankan secara teratur)
ii. Ensure consistent audit approach
(Memastikan pendekatan audit yang sama)
iii. Actively support the organization audit process
(Membantu proses audit syarikat secara aktif)
Importance of an audit checklist
(Kepentingan senarai semak
audit)

iv. Provides as source of reference for notes
collected during audit for preparation of closing
meeting, audit report and corrective action
request.
(Dijadikan sebagai sumber rujukan untuk
mengumpul nota/ maklumat semasa audit bagi
penyediaan mesyuarat penutup, laporan audit
dan tindakan pembetulan)
audit)

v. Ensure uniformity in the performance of different
auditors
(Memastikan keseragaman prestasi dikalangan
auditor)
vi. Provide reference to objective evidence
(Menyediakan rujukan bagi bukti objektif)
audit)

How to produce a
checklist?
(Bagaimana
untuk
menghasilkan
checklist?)

CHECKLIST
Developing a checklist
(Membina senarai semak)
1.Identify the requirements
(Kenalpasti keperluan-keperluan
yang berkaitan)
2. Develop checklist questions
(Bina soalan-soalan senarai
semak)
3. Describe audit sampling
(Menyatakan persampelan bagi
audit)

Identify the requirements
(Kenalpasti keperluan-keperluan
yang berkaitan)

References related to Halal (Rujukan-rujukan
berkaitan dengan Halal):
i. National or international act and regulation
related to halal products or services
(Akta dan undang-undang yang berkaitan
dengan produk/perkhidmatan Halal)
ii. Certification requirements and related Halal
standards
(Keperluan pensijilan dan standard Halal
berkaitan)
iii. Internal documented documents and records
(Dokumen & rekod dalaman)

References related to Halal (Rujukan-rujukan
berkaitan dengan Halal):
iv. Pre requisite requirements as dictate by
related governing bodies - i.e. Ministry of
Health, Environmental, Agricultural and
others.
(Pra- syarat bagi keperluan seperti yang
dinyatakan agen kerajaan yang berkaitan- spt.
Kementerian Kesihatan, Alam Sekitar dll)
iv. HAS Manual (Manual HAS)

Develop a checklist question
(Bina soalan-soalan bagi senarai
semak )

Understand the objective and scope of audit
(Fahamkan objektif dan skop bagi audit)1
By asking ourselves questions
(Tanya diri kita soalan-soalan):
i. What am I specifically auditing?
ii. What are the reason for the audit & why is it
necessary?
i. Apa yang hendak saya audit secara spesifik?
ii. Apakah sebab audit dilakukan & kenapa ia perlu
dilakukan?

In worded form
(dalam bentuk ayat)
Clear
(Jelas)
Evidence base
(Asas - pembuktian)
Written in a way that produce answer which
clearly indicate compliance/noncompliance
(Pembinaan soalan menghasilkan jawapan yang
menyatakan dengan jelas patuh / tidak patuh)
2

Audit method & sampling
(Kaedah & sampel audit)
3
Describe audit technique to use:
(Nyatakan kaedah audit yang akan digunakan:)
Interview Observation Review document/
records

Audit Sampling :
(Sampel Audit:)
Is the audit criteria
critical?
(Adakah kriteria audit
kritikal?)
What is the required
sampling?
(Apakah persampelan
yang diperlukan?)

Audit Sampling :
(Sampel Audit:)
Where is the evidence you need
to review to determine
compliance?
(Dimanakah bukti yang perlu
disemak untuk tentukan
kepatuhan?)
What record will you review?
(Apakah rekod yang akan
disemak?)

Audit Checklist
Format
(Format Senarai
Semak Audit)

Requirement:
Insert specific requirement (copy and paste from standard, directive, regulation, etc.)
Checklist Questions
Compliance
verified?
(yes or no)
Evidence
and/or
Observations
1.
2.
3.
4.
5.
Audit Sampling Methods (where to look and how many to look at, find, discuss or interview)
Additional Comments (use additional pages as needed)

Audit Criteria &
Audit Evidence
(Kriteria & Bukti
Audit)

AUDIT CRITERIA (KRITERIA AUDIT)
Audit criteria is the set of policies,
procedures or requirements which is being
use as a reference against audit evidence.
(Kriteria audit adalah polisi, prosedur atau
keperluan yang digunakan sebagai rujukan
bagi pembandingan dengan bukti audit).

a. Audit criteria (Kriteria audit):
i. National or international act and regulation
related to halal products or services
(Akta dan undang-undang yang berkaitan
dengan produk/perkhidmatan Halal)
ii. Certification requirements and related
Halal standards
(Keperluan pensijilan dan standard Halal
berkaitan)
iii.Internal documented documents and
records (Dokumen & rekod dalaman)

a. Audit criteria (Kriteria audit):
iv. Pre requisite requirements as dictate by
related governing bodies - i.e. Ministry
of Health, Environmental, Agricultural
and others.
(Pra- syarat bagi keperluan seperti yang
dinyatakan agen kerajaan yang
berkaitan- spt. Kementerian Kesihatan,
Alam Sekitar dan lain-lain)
iv. HAS Manual (Manual HAS)

AUDIT EVIDENCE (BUKTI AUDIT)
a. Audit evidence is records, statements of facts
or other information which are relevant to
the audit criteria and verifiable.
(Bukti audit adalah rekod, penyataan fakta
atau maklumat lain yang berkaitan dengan
kriteria audit dan boleh disahkan)
Record
(Rekod)
Poster Memo
Work
instructions
Signage

b. Information is obtained during audit process
through specific or combination audit
method.
(Maklumat diperolehi semasa proses audit
dilakukan menggunakan satu atau lebih
kaedah audit.)

c. Audit evidence consist both information that
support and verifies management
commitment in complying halal certification
requirements and standards and implementing
halal internal control system – HAS.
(Bukti audit mengandungi maklumat yang
menyokong dan mengesahkan komitmen
pengurusan dalam pematuhan kepada
keperluan pensijilan Halal dan standardnya
serta melaksanakan system kawalan dalaman -
HAS.)

Reasonable conclusion based on
evidence gathered by the auditor
Reliable Evidence
Trustworthy and
persuasive
Relevant Evidence
Pertinent to the matter
being tested
Appropriate EvidenceSufficient Evidence
Enough to be
representative

57
PROOF of HALAL for INGREDIENT (CRITICAL
INGREDIENT)
Appropriate Evidence
(Bukti yang sesuai) Halal certificate
(Sijil Halal)

INGREDIENT)
Halal Certificate for the critical
ingredient in question (Sijil Halal
bagi bahan kritikal yang diperiksa)
Stating the name of the ingredient
(Menyatakan nama bahan yang
diperiksa)
Stating the manufacturing location
(Menyatakan lokasi kilang pemprosesan)
Relevant
Evidence
(Bukti
Berkaitan)
58

INGREDIENT)
Reliable
Evidence
(Bukti
Dipercayai)
Halal certificate from
recognised CB & valid
(Sijil Halal dari badan Islam
yang diiktiraf & sahlaku)
59

Management Responsibility
(Tanggungjawab pihak pengurusan)
1 Establish Internal Halal Committee - IHC
(Komiti Halal Dalaman)
2. Appoint Halal Executive
(Melantik Halal Eksekutif)
3. Appoint 2 Muslim workers
(Melantik 2 orang pekerja Muslim)
4. Establish Halal Assurance Management
System
(Membina Sistem Pengurusan Jaminan Halal)


Is there committee responsible to steer and
implement HAS?
If yes, has the IHC been official appointed by the
top management? Kindly provide the prove.
Audit method:
• Verify the each member with the IHC official
appointment letter

If yes, has IHC establish term of reference for the
committee?
Audit method:
▪ Procedure for IHC
▪ Requirements/ criteria for IHC member
▪ Scope of roles and responsibilities for IHC &
individual member
▪ Required activities for IHC

Is the IHC competent to implement HAS?
If yes, has each IHC member been trained
accordingly?
Audit method:
▪ Training procedure
▪ Type of training required for IHC member
▪ HE – shall attend Halal Executive training
by HPB recognised training provider
▪ Yearly training schedule
▪ Prove of training – certificate of attendance
▪ Training assessment

If yes, has each committee succeeded in
achieving halal objectives set by the company?
Audit method:
▪ Every material from Halal sources –
document as prove – Critical ingredient:
Halal certificate/ MSDS/ Detailed product
specification
▪ Customer complain report
▪ End product testing for presence of porcine
DNA

Objective Evidence
1. IHC official appointment
2. IHC term of reference
(Procedure and Roles & Responsibility)
3. IHC Organisation Chart
4. IHC competency
5. Activities under IHC
IHC Meetings Internal Audit
Management
Review

IHC competency - Interview
▪ Alert of current issues on Halal
▪ Well verse on requirements for Halal
Customer
complaint
CB audit –
findings –
major / serious
NCR
Internal audit
report – Major
/ serious NCR
IHC competency - Document
▪ Halal objectives achieved

Objective Evidence
1. HE official appointment
2. Competency of HE
3. HE term of reference
(Roles & Responsibility)
IHC Meetings Internal Audit
Management
Review
2. Appoint Halal Executive (Melantik Halal Eksekutif)
Halal
Executive
Training
Assessment of
ingredient
Sertu
Halal
Application
Product Recall HAS
DOCUMENTATION
&RECODS

Halal
Executive
2. Appoint Halal Executive (Melantik Halal Eksekutif)
Competency of HE
1. Halal Executive Training – HBP
recognised
2. Halal Application – Issues resolved
3. Internal Audit – any serious / major
issues
4. Halal objective achieved

3. Appoint 2 Muslim workers
(Melantik 2 orang pekerja Muslim)
Objective Evidence
1. Muslim worker official appointment
2. Presence of Muslim worker at
processing area
Visual Document
Presence in the
production area (min
2 Muslim worker at
all time/ every shift)
• Appointment
letter
• Daily attendance
Attendance
record
Salary pay
slip

4. Establish Halal Assurance Management System
Objective Evidence
1. Available, sufficient and updated
2. Verified by management
3. Communicated to all personnel
4. Implemented
HAS
Manual

Objective Evidence
Physically
available
Completed
Review
i. Document is reviewed according
to requirements
• Changes in ingredient
• Changes in process method
• Changes in process technology
• Changes in management/ IHC

Objective Evidence
i. Halal policy
ii. Halal objectives
iii. IHC – term of references
iv. Halal certification requirements
v. Product specification
vi. Risk assessment method
vii.Risk assessment worksheet
viii.Risk Management Plan Summary
ix. HCP records

Objective Evidence
2. Verified by management
The manual has been agreed on the content and
committed to be implemented
HAS Manual Endorsed by
management

Objective Evidence
3. Communicated to all personnel
The manual has been agreed on the content and
committed to be implemented
▪ Proof communication has been done
Signage
indicating
HCP point
HAS content –
discussed
during IHC
Meeting
HCP
Implemented –
HCP records
available

HALAL PRODUCT INGREDIENT
(RAMUAN PRODUK HALAL)
1. Source – Halal & safe
(Sumber – Halal & selamat)

Halal
certificate
from
recognised
body
Detailed
Product
Specification
MSDS/
CSDS/
SDS
Certificate
of origin

2. Register every ingredient used / keep –
halal application – ingredient, product &
processing aids
(Daftarkan setiap ramuan yang
digunakan/simpan – bahan ramuan,
produk, bahan bantuan pemprosesan)
Only register ingredient available
Processing Area Storage Area

Registered ingredient/supplier
1 Registered in MYeHAlal
2 Approved Supplier list = MYeHalal
3 Non-registered material/ supplier –
approval letter for addition/ change/
omitting ingredient/supplier
4 Sufficient prove of Halal status for
ingredient

Supplier Control
1 Initial supplier assessment – any control
on ingredient – Halal sources + prove
2 Supplier Audit – initial assessment / yearly
3 Yearly Supplier Evaluation/ Assessment –
deviation by supplier on Halal delivery &
material Halal integrity

3. Do not keep any haram material in
the premise
(Tidak menyimpan sebarang bahan
haram di dalam premis)
R&D Material/ Ingredient
Do not contain of:

R&D Material/ Ingredient
1 R&D – SOP – source of R&D material
ingredient

Halal certificate from
recognised Halal
certification body
(Sijil Halal dari badan
pensijilan Halal
diiktiraf)
Prove of Halal status
(Bukti status Halal):

Meat importation
permit recognised by
JAKIM & related
government agencies
(Permit impot daging
yang diiktiraf JAKIM &
agensi kerajaan
berkaitan)

PRODUCT SPECIFICATION
• Issued by the ingredient
manufacturer
• Accompanied with detailed
process flow
• Consist of ingredient
breakdown and source of
origin

PROCESSING
1 During preparation, handling, processing,
packaging, storage or transfer of products,
they shall be in compliance to requirements
by the Shariah law and remain clean as well as
comply to Good Manufacturing Practices
(GMP)/ Good Hygienic Practices (GHP)


PROCESSING
Good Manufacturing Practices
(GMP)
1 GMP Manual (complete &
sufficient) including Good
Hygiene Practices
2 GMP certificate (cGMP)
3 GMP Audit / Inspection
record
4 Audit report from CB

PROCESSING – Material Control
2 No mixing between raw materials/ products
with non-halal materials/ sources or those
with uncertain halal status

Only register ingredient available

Registered ingredient/supplier
1 Registered in MYeHAlal
ingredient (including support process
material)

Supporting
Process
Maintenance Program
Cleaning & Sanitation
Program
Water treatment /
Purification
Program
Product Quality &
Safety Testing
Program
Pest Control
Program
Calibration
Program
Waste and Effluent
Management
Program

Equipment/ Tool Material Identification : Hazard &
Compliance Prove
Equipment/ tools
Animal base?
Yes No
Porcine base or
its derivatives?
Yes No
Haram &
Sertu*
Material requires animal to
be slaughtered according to
Islamic law?*
Yes No
Halal
Certificate
Equipment
specification
with indication
of material
used.

Support Process Material Identification : Hazard &
Compliance Prove
Support Process Material
Animal base?
Yes No
Porcine base
or its
derivatives?
Yes No
Haram &
Sertu*
Material use from animal/
microbial base/ enzyme as
main material, additives or
processing aids ?*
Yes No
Halal
Certificate
Material
specification with
indication of
material used &
source.

PROCESSING - Transportation
3 Transportation used shall be for halal products
only


Transportation
1 Delivery history – any delivery of haram
material (najs mughallazah)
2 If yes – Sertu verification & cleaning
certificate
3 MoU – Purchasing and supplier - Product
specification
Indication – delivery requirements
4. NCR/ Supplier Yearly Assessment/
Performance Report

PACKAGING & LABELLING
1 Comply with NPRA requirements on labelling

NPRA requirements
Product shall be listed in Halal Certificate
(available)

Shariah Law Principles (Prinsip-Prinsip Shariah)
Not highlighting indecency
(Tidak menunjukkan ketidaksopanan)
Tag line/ phrase
Actual Picture
AnimationToo much showing of skin/
body parts (man/woman)
L
a
b
e
l
shall not contravene (tidak melanggari)
No other religion festival
picture
No other religion symbol

L
a
b
e
l
Compare product with MYeHalal list
(certified product/ halal certificate)
Compare artwork ingredient list with
batch mixing report & product
formulation
Product has been notified with NPRA

Premise
1 The factory compound shall be fenced or
having a control mechanism to prevent pets
or wild animals from entering or remain in the
factory area

Available, suitable fixture/
structure & in good
condition

Premise – Non Halal Material Control
2 The factory shall have an effective control
system from contamination of animal rearing
centres, sewerage plant and premises that
process nonhalal materials; and
3 Liquor and materials sourced from liquor is
strictly prohibited to be in the factory
compound

Available,
suitable
fixture/
structure & in
good
condition
Product Safety
Product Safety Control

Non Halal
material control –
stakeholder
Procedure
Monitoring
activities record
Circulars
Signage
Training

Prohibition of non-Halal
material – personal belonging
(food/drinks/tools/accessories/
gift/ hamper)

Premise - Equipment
4 Equipment used shall be free from najs, any
hazardous materials and does not result in
side effects to the products produced;
5 The arrangement of equipment and goods in
the factory shall be neat, tidy and safe during
working operations in producing the product

▪ Equipment specification
▪ Maintenance material / tools specification
• Porcine – Prohibites
• Slaughtered animal – Halal certificate

Different Building (Bangunan berlainan)
Not allowed in factory
compound, unless have to.
(Tidak dibenarkan kecuali
jika terpaksa)

jika terpaksa)
Different entrance to processing area
(Laluan masuk berlainan)
Processing Area

Control Mechanism (Kaedah Kawalan)
jika terpaksa)

▪ Availability
▪ Control mechanism
(security/ fencing)
Internal audit report:
▪ Non-compliance
▪ Personnel in premise/
processing area during
non working/ operation
hours

WORKERS
1 Workers shall practise code of ethics and
Good Hygienic Practices (GHP) as stated in
the Food Hygiene Regulations 2009 and other
related regulations; and
2 Workers shall wear proper and suitable attire.


Implemented as stated
in SOP - Personal
Control
SOP – Available
SOP – Sufficient to
control hazards
Material from Halal sources – Product
specification

Implemented as stated in SOP -
Personal Hygiene
• Processing area

SOP – Available
SOP – Sufficient to control hazards
GMP / Halal Internal audit report:
▪ Non-compliance recorded
End product analysis report :
▪ Microbiological count – within standard?

SANITATION SYSTEM - Environment
1 The environment shall be clean and its
cleaning schedule shall be properly regulated
and free from pollution;


SOP - Hygiene, Sanitation &
Disinfection
▪ Scheduled cleaning and
sanitation
▪ Occurrence of
deviation/contamination
▪ Cleaning and sanitation record
End product / equipment / area
swab testing analysis report :
▪ Microbiological count – within
standard?

SANITATION SYSTEM - Equipment
2 Equipment used must be clean and sanitary;
a. Equipment, machine appliances and
processing aids which have been used or
in contact with najs mughallazah shall be
religiously cleansed (sertu);
b. Appliances/ brushes from animal hair are
not allowed

With the
presence
of
Religious
Officer
SERTU
With the
presence
of
Religious
Officer
SERTU
SERTU
Sertu – Islamic Special Cleaning

Procedure for sertu
Sertu report from
Religious Officer

SANITATION SYSTEM - Pest Control
3 Applicants shall have records of regular pest
control system conducted by the company
itself or contracted externally.

Documentation
1. Pet control – SOP (type, frequency,
method, pesticides if any)
2. Pest control contract – mentioned
LILATI
3. Pest control activities record – past
3 months

SANITATION SYSTEM - Cleaning Schedule
4 The cleaning schedule shall be prepared and
properly monitored
i.e. Colour
coding

Halal Record
1 Applicants shall provide a proper file to keep
related documents which can be referred to
when inspection is conducted.

• Available
• Complete
• Updated
• Accessible
Halal Record

Halal Record
Application online copy
Summary – changes of raw material/ supplier
Supporting Document
▪ Prove of Halal for material/ processing aids (HC,
PS,MSDS)
▪ Muslim worker identification card (copy)
▪ Plan lay out
▪ Location map
▪ Financial statement
▪ Operation license / Factory Licence
▪ Previous Halal certificate (if any)
Statement / declaration of “true copy”

Halal
Record
Halal Record
Pest control contract and service record
IHC – Activities records
• IHC Minutes of meeting
• Management review Minutes of
meeting
• Internal Audit Report (+ NCR/ CA)
HAS Manual
HCP records
Training records
Sertu report (if any)
Circulars by JAKIM/ JAIN

Workers’ Basic Amenities and Welfare
1 The management shall provide basic
amenities and ensure the worker’s welfare is
taken care of, including:
▪ Suitable praying area for Muslim workers;
▪ Permission to perform daily fardhu and
Friday prayers;
▪ Changing room; and
▪ Pantry


• Available
• Functioning
• Clean
• Accessible
• Sufficient space
/ numbers

Plan layout
• Indicating location of praying
area, eating area and
changing room

• Company policy on packed
food.
• Company policy on food by
canteen operator/ menu
Internal Circular Memo Signage
Briefing
reminder

Training
1 The management shall ensure that all workers
attended halal related training
➓
Interview personnel:
▪ Halal policy
▪ Material prohibited in the
premise
▪ Basic best Halal practices
implemented in working area
▪ HCP – monitoring program
▪ HCP – Corrective Action

Training
1 The management shall ensure that all workers
attended halal related training
• Training procedure
• Training procedure covers training
for halal (IHC/ non IHC)
• Training for HE by recognised HPB
provider
• Training assessment – training
content (notes)/ assessment/ NCR
❿

Supervision and Monitoring
1 The management shall ensure the supervision
and monitoring of Halal Assurance System is
well recorded with reference to the HAS 2011.
⓫
Interview personnel involve in HCP
monitoring:
▪ HCP – monitoring program
activities & records
▪ HCP – Corrective Action activities
and records
▪ Internal audit activities & reports/
records

• HCP – Process verification
• Internal Audit Report –
suitable frequency
• HCP monitoring record
• Data / trend shows within
critical limit
• HCP – Corrective Action
• Validate & verified
• Root cause analysis report

Tool and Elements of Worship
1 Tool and elements of worship are not allowed
in the processing area, starting from the
reception area for raw materials until the
finished products, storage area and serving
place.
⓬

Original Equipment Manufacturing (OEM)
1 Application for original contract
manufacturing (OEM) shall comply with the
following conditions:
The Owner of the Product/ Brand/
Manufacturing Rights shall:
▪ ensure the products are manufactured in
factories with a valid halal certificate; and
▪ apply halal certification for all factories
which are producing the same products
⓭

Original Equipment Manufacturing (OEM)
1 The Manufacturer shall be:
▪ holder of Malaysia Halal Certificate;
▪ ensure that the owner of the product/
brand/ manufacturing rights apply for halal
certification.
⓭

Agreement of every client
which stated:
• Only to use Halal
ingredient
• Only manufacture Halal
products
• Every ingredient shall have
prove of Halal.
• Correct labelling on
packaging

• Compare OEM product
manufactured inhouse with
Halal certificate (copy /
online)
• Every OEM product MUST
have Halal certificate

▪ Halal integrity is everybody responsibilities
in an organization
▪ Everybody in the organization must
understand the halal concept (halalan
thoyibban)
▪ Understand
▪ Appreciate
▪ Value
▪ Effective action
Conclusion

Thank
you
AZURAH ABDUL AZIZ
0193588827
azurah3@yahoo.co.uk

Halal internal audit checklist slides

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