Title Page
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Site conducted
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Date/Time of inspection
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Product(s)
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Purpose of Audit
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Person contact / Phone
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Auditor
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Reference Number
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Distribution
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Location
A) Documentation
i) Halal Manual & Records
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1 Halal File
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2 Manual on Halal Assurance System
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3 Validity of Halal certificate from local Islamic authority
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4 Halal Policy and procedure.
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5 Sertu (Islamic cleansing) record
ii) Ingredients, Process flow & Reference
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1 Menu / product specification.
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2 Ingredient list.
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3 Information of raw materials producers can be identified
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4 Specification of water filter (carbon filter used)
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5 Halal Control Point process flow (HCP).
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6 Halal guideline and reference.
iii) Halal Committe & Training record
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1 Certified Halal Executive
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2 Organisation chart
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3 Minutes of meeting
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4 Halal training records/materials
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5 Staff attendance list
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6 Food Handler & Thyphoid
iv) Employee
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1 Personal Hygiene
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2 Has prayer room/canteen/dressing room and others
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3 Halal awareness programme for staff
B) Raw material handling upon receipt
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1 Goods receiving area - clean and safe.
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2 Transported or shipped in a Halal and hygienic manner :-
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a) Tansported Halal items only
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b) Transported Halal and non Halal items with proper segregation
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c) Condition of packaging in proper manner
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d) Halal logo printed on the packaging / product
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3 Have a contract of agreement
C) Storage of raw material & product
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1 No mixing of halal and doubtful and nonhalal products
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2 Clear segregation between raw materials, finished products, R&D materials and trading items
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3 No elements and tools of worship
D) Production / preparation & Distribution
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1 Outside food / non Halal food are not allowed to be in the premise.
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2 Cooking process - no non Halal / doubtful ingredients to be added.
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3 Food production area – clean and safe.
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4 No elements and tools of worship
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5 Storage of Non-Halal, toxic and intoxicating materials is done separately (Segregation is a MUST).
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6 Machine, equipment & utensils in good condition.
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7 No personal belonging.
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8 Transportation used must be for halal products only.
E) Storage of preparation items & finish product
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1 Processing food (segregation from Halal & non Halal item is a MUST).
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2 Finish product (segregation from Halal & non Halal food is a MUST).
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3 Transit storage (segregation from Halal & non Halal item is a MUST).
F) Labeling / signage of finish product
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1 Manufacture & Expiry date available.
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2 Product name on the label is the same as the certified name
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3 Halal poster / signage available for staff awareness.
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4 Halal logo printed on the packaging / product.
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5 Ingredient list printed on the packaging / product.
G) Premise/Location
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1 Far from the animal farm/sewage plant and premises that process nonhalal materials
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2 No haram material entering the premise
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3 Control mechanism ( Pest control and cleaning schedule)
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4 Drainage system
H) General
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1 Pot washing area – clean and safe.
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2 Tools used for halal products only
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3 Records of waste management
Completion
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Additional Comments/Remarks
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We sincerely hope that the recommendations in the audit report will be helpful to your organization. It is imperative that your premise is in compliance with Gardenia Bakeries (KL) Sdn Bhd requirements as it may lead to termination and change of suppliers if the requirements are not met. If there any questions, please do not hesitate to contact us at 03-5161 3228 (ext. 570) .
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Prepared by (Name and Signature)
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Guideline for score:
> 76% - Standard (approved)
75 – 50% - Tolerable (conditional approved)
49 – 25% - Not meet requirement (follow up audit will be conducted before decision on the authorization)
< 25% - Critical (not approved)
The above scores are given for guidance only.
