Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

OBSERVATION

  • Observation: Observations on the outlet situation/condition

DOCUMENTATION

Company Profile

  • 1. Business Registration Suruhanjaya Syarikat Malaysia (SSM).

  • 2. Business License from local authority.

  • 3. Certificate of registration from Bahagian Keselamatan & Kualiti Makanan (BKKM) - FoSim.

  • 4. Halal Executive (Appointment Letter & Halal Executive Certificate)

  • 5. Internal Halal Committee Chart.

  • 6. Location Map.

  • 7. Premise Plan Layout.

Employee Information

  • 1. Employee Master List.

  • 2. Copy of Identity Card (IC).

  • 3. Appointment Letter.

  • 4. Typhoid Injection is available and valid.

  • 5. Food Handling Certificate.

  • 6. Halal Awareness Training Certificate.

  • 7. Staff Attendance Record is available.

Product Details

  • 1. List of Menu Registered.

  • 2. List of Raw Material Registered.

  • 3. Menu Graphic Artwork.

  • 4. Raw Material Master List.

  • 5. Raw Material Halal Certificate.

  • 6. This Outlet have Water filter?

Monitoring & Control Record

  • 1. Latest Pest Control Report are available.

  • 2. Refrigeration Equipment Temperature Record (Rev 00, Dec2023).

  • 3. Waste Management & Sanitation Record is available at outlet. Recording is being done appropriately.

  • 4. Equipment Sanitation & Schedule Record is available at outlet. Recording is being done appropriately.

Internal Halal Audit

  • 1. Previous Audit Report & NCR Report were sighted during the audit.

Technician File

  • 1. Maintenance Report, Machine Log is available at outlet and recording is in place.

OUTLET AND STOREROOM

  • 1. All the products sighted are following the standard . (shelf life, freshness, registered product)

  • 2. Food Tagging, Labelling on the Packaging and Menu (walls and TV display).

  • 3. Chemical Items. Using standard chemical provided by Supply Chain.

Outlet/ Storeroom Layout

  • 1. Displaying Valid Halal Certificate & Halal Sticker Logo.

  • 2. Storage of product shall be following Good Manufacturing Practice (GMP).

  • 3. No mixing between food items & non-food items.

  • 4. The packaging & food items must be kept in good condition, clean and safe.

  • 5. Outside food products must be placed in a dedicated area (personal items box with labelling).

  • 6. Non-halal/ uncertain Halal status product are not allowed to be stored in the premise.

Sanitation System

  • 1. The outlet & storeroom must be in clean condition, with no potential of cross contamination, and its cleaning schedule shall be properly regulated.

  • 2. Cleaning equipment must be clean and in good condition.

  • 3. Pest activity and its control.

EQUIPMENT & UTENSIL

Equipment & Utensil

  • 1. The arrangement of equipment and utensil in the premise shall be neat, tidy, and safe during working operations.

  • 2. Equipment must be remained clean as well as comply to Good Manufacturing Practices (GMP)/ Good Hygiene Practice.

  • 3. All equipment & utensil supplied by llaollao Supply Chain department.

GENERAL REQUIREMENT

Employee/ Staff

  • 1. Muslims: must have 1 muslim every shift<br>

  • 2. Standard Employee Groomming following KKM Standard.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.