Title Page
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Site conducted
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Location
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Conducted on
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Auditor
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Auditee
OPERATION SOP
Customer Service
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The team greets customers, "Hi! Welcome to Stuff'd"
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The team repeats the order details to customers before proceed with payment
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The team says "Thank you" and passes the receipt to the customers after payment
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The team is being helpful and friendly towards customer's order
Staff Personal Grooming
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Staff in complete uniform while on duty, following company's requirement
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Staffs not wearing any extra accessories
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Fingernails are short, clean and without nail polish
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No loose hair is visible outside the cap or tudung
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Clean and presentable uniform
Shopfront & Cashier
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Food tasting is done before operation hour
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Adhere to outlet operating hours
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TV displays are switched on
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POS, Printer, C.C Terminal and Delivery Devices are switched on
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Plastic spoon & fork are facing downwards in plastic bag, sufficient & store in clean labelled containers
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All the files, Halal files, SOP booklet, Documents & Invoices are well organized
General SOP
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Correct usage of popup foil sheet: Small (27cm x 30cm) for Kebab and Big (30cm x 30cm) for Burrito & Quesadilla
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Correct utensils & strainers are used according to Utensil SOP
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Correct rings & valves are assembled to the Portion Pal FIFO Bottles for all sauces
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Correct type of gloves is used for kitchen & service crews
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Delivery orders are handled & packed according to SOP
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Temperature of Bain Marie is set at 60℃ and above
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First aid kit is replenished and no oral medicine
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Storage in service area is clean and organised
Toasting, Wrapping and Portioning Requirements
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Visible toast line for Kebab and Burrito
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Cheese on tortilla for Quesadilla is toasted for 2 min 10 sec on the flat griller
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Kebab and Burrito are served with no burnt debris after toasting
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Product weight and length of the final product are within SOP
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All products are wrapped properly and well presented
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Delivery order prepared according to SOP
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Food preparation is according to SOP
Grilled Chicken Preparation
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No crosscontamination when thawing in sink, Eg: Beef, Chicken, Edamame & Avocado Pulp
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Raw Chicken is thawed according to the thawing SOP, Eg: Running water
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Raw Chicken is drained for 5 mins after washing
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Correct SOP of poking when skewering the marinated chicken
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Gap between blades of Portis Cutter is set at 7mm
Prepped / Cooked Items Preparation
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Correct cutting blade is used when cutting vegetables
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Mains are cooked / prepped using the correct SOP
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Hot toppings are cooked / prepped using the correct SOP
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Cold toppings are cooked / prepped using the correct SOP
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Homemade sauces are prepped using the correct SOP
Raw Material Storage
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The balance / opened raw materials are stored in proper container with cover
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The prepped items are stored in proper food containers
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All canned products that have been opened shall be transferred to the proper food container with cover
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No raw materials and spring weighing scale are placed directly on the floor
General SOP
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Temperature of Freezer is 18℃ and below
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Temperature of Chiller is 5℃ and below
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Hand Washing Step SOP is displayed on kitchen wall, above the sink
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Table cloths are used according to colour coding SOP
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No overnight carton box found in outlet
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Chemicals are stored in designated area
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Cleaning tools are stored in designated area
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Displayed SOPs are updated and in good condition and clean
HALAL SOP
Documentation (Halal File)
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Existence of Halal file in food premise
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Summary of active employees in food premise
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Employees' personal documents, eg: IC / Icard / Passport
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Valid Typhoid Certificate of all employees
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Valid Food Handler Certificate of all employees
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Valid Halal Awareness Training Certificate / Attendace List of all employees
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Food premise layout plan & equipment list
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Bait station layout plan
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Pest control service report
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Sertu guideline & form in case of contamination
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Maintenance & calibration schedule & record
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Operation records are implemented & well practised for traceability system
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All purchase invoices are available & well kept
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Valid Halal certificate / product specification of water filter (Information of carbon filter source), if applicable
Documentation (HAS)
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Halal Assurance System (HAS) with 10 elements is established
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Internal / External Halal Audit Report
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Halal & product process flow is established & implemented
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HCP & Risk Control Management is established & implemented
Internal Halal Committee (IHC)
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IHC members with respective appointment letter
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Organization Chart of IHC
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Meeting Minutes of IHC (At least twice in a year)
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Halal Executive is recognized by HPB (Halal Executive Certificate)
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Halal related training(s) for employees in complying with MHMS requirements
Outlet Staff
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Appointment letters of outlet Muslim staffs (At least 2)
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Number of Muslim workers is sufficient for each shift in the processing area / kitchen
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Memo from HR to allow employees to perform prayers
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Practise good personal hygiene, eg: Short fingernails, no facial hair, no body odor, wearing gloves when dealing with food
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Staffs with proper & suitable attire
Food Premise & Facility
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Has surau / staff room / dressing room facilities etc
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Maintenance of premise in good condition to prevent pest access & eliminate breeding site
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Pest control system to avoid the entry of pest from entering the food premise area
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No entry of illegal / unauthorized ingredient into the premise
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Proper process flow to reduce the risk of cross contamination
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Premise layout permits proper operation & material flow
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Facilitate cleaning & proper supervision of food hygiene, eg: Cleaning schedule
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Adequate sanitary facilities, eg: hand wash, cleaning chemical ect
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Halal Policy is displayed in food premise
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Valid food premise Business License
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Valid food premise FOSIM
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Nonhalal food & beverages are not allowed to be brought into food premise, eg: “No Outside Food & Beverage Allowed” Signage
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No elements & tools of worship
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Proper sewage system
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Waste management is well practised
Raw Material, Packaging Material & Processing Aid
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Halal certificates of raw materials within validity period
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Halal certificates of raw materials from foreign bodies are recognized by JAKIM
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Raw materials without valid Halal certification shall be accompanied with supporting documents, eg: specification indicating material composition, flow chart & its raw material sources
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Raw materials received & used are the same as declared in MyeHalal application
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Raw material's manufacturer information can be identified on packaging
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Raw materials used are recorded in List of Raw Material approved by JAKIM
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Nonhalal raw materials / ingredients are not allowed to be stored in the premise
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Incoming inspection of all metarials shall be carried out before receiving
Processing
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Process Halal products only
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Processing area is clean, tidy & free from contamination, eg: najs
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Produce only products declared & certified by JAKIM
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Consistency of the use of all raw materials, eg: recipe
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Raw materials used & products produced are systematically recorded & easily to be traced
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No raw materials & food products are directly placed on floor
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Raw materials & food products are well labelled
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All food products & materials directly or indirectly contact with food shall be handled properly, eg: With food cover
Utensil, Equipment & Devices
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Use for Halal products only
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The use of the brush complies with the rules & the source & Halal status are known
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Equipment is clean & free from contamination, eg: najs
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No use / entry of equipment is of doubtful halal status
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No rusty or wooden utensils found in food premise
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Equipment used shall be free from any hazardous materials, eg steel wool
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The arrangement of equipment & devices shall be neat, tidy & safe to ease the operation flow
Packaging & Labelling
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Meet Halal specifications & requirements
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Illustration, labelling & advertising comply with Sharia law
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Company name, product, menu (including description) & brand do not refer to nonHalal & synonymous or similar idioms with nonhalal products or any misleading terms
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Name of product does not use the word ‘Halal’ or name with elements of religion & god
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Halal logo is not used on labels for promotion of other religious celebration
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Product name on the label is the same as the certified name
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Packaging material is not made from materials that clasiffied as najs
Storage
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No mixing between Halal & nonHalal products or products that are questionable on Halal status
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Clear separation between raw materials, packaging materials, finished products, R&D materials & trading items
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Separate storage between raw & packaging materials, with chemical substances
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Storage of materials fulfill food & safery requirement, eg: 1520cm above floor & away from wall
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Raw material, packaging material & chemical are well labelled
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Storage area is clean, tidy & free from contamination, eg: najs
Transportation
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Engage with Halal logistics
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Transportation used shall be for halal products only
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No mixing between Halal & nonHalal products or products that are questionable on Halal status
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Have a contract agreement with 3rd party transportation
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Sertu guideline & form is ready in case of contamination
HYGIENE & MAINTENANCE
Dining & Cashier Area
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Roller Shutter / Staff Entrance Door
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Stuff'd Signage
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Floor
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Wall
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Lighting
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Air Conditioner Vent
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Table
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Chair
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Cashier Desk & Cabinet
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Cash Drawer
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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POS Device
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Delivery Device
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Sunmi Blink (QR/Barcode) Scanner
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Wifi Router & Modem
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Receipt Printer
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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QMS
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
Service Work Section
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Floor & Underneath
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Wall
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Fluorescent Light
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Bain Marie
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Toaster
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Flat Griller
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Chiller and Gasket
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Food Display Glass
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Fire Extinguisher
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Stainless Steel Tray Portion Pal FIFO Bottles
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Stainless Steel Table
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Socket
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Step Bin
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Wall Cabinet
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Flies Trap
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
Kitchen Work Section
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Floor & Underneath
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Wall
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Lighting
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Air Conditioner Vent
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Rack
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Fire Extinguisher
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Grease Trap and Main Gully
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Sink
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Shawarma Griller, Tempered Glass / S.S Cladding
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Exhaust Fan / Hood
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Chiller, Freezer, and Gasket
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Induction Cooker
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Food Processor / Food Blender
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Portis Cutter
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Step Bin
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Wall Cabinet
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Auto Dosing
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Stand / Wall Fan
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
Kitchen General Utensils, Containers & Pots
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Portion Pal FIFO Bottles
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Tongs
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Perforated Ladle
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Ice Cream Scoop
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Spoon
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Can Opener
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Strainers
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Spatula Turner
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Chopping Board
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Knife Holder
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Utensil Holder/ Container
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Food Storage Box & Lid / Baskets
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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Storage / Defrosting Containers & Lid
- Pass Hygiene (No Mark)
- Pass Maintenance (No Mark)
- Fail Hygiene (No Mark)
- Fail Maintenance (No Mark)
- NA
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GN Pan & Lid
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Cooking Pot & Lid
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
General Cleaning Tools
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Water Bucket (Bain Marie)
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Broom
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Dustpan
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Mop
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Mop Bucket
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Table Cloths
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
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Dish Washing Sponge
- Pass Hygine
- Pass Maintenance
- Fail Hygiene
- Fail Maintenance
- N/A
FOOD QUALITY (Portion/Taste/Texture/Visual)
Base
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Lettuce
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Cabbage
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Tomato Slice
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Cucumber Slice
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Onion Slice
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Tomato Salsa
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
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Sour Cream
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
Main
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Grilled Chicken
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Minced Beef
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Guacamole
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Hummus
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
Sauce
-
Habanero
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Mayonaise
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Mayo Cucumber
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Lingham's Garlic Chili Sauce
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Smoky BBQ
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Honey Mustard
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Roaster Sesame
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
Hot Topping
-
Mashed Potato
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Butter Corn
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Couscous
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Black Bean
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Glazed Carrot
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Cilantro Rice
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
Cold Topping
-
Sweet Potato
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Broccoli
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Edamame
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Soba
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Lime
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Coriander Leave
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
-
Cheese
- Pass Portioning
- Pass Visual
- Pass Taste/ Texture
- Fail Portioning
- Fail Visual
- Fail Taste/ Texture
- NA
