HQEC AUDIT EVALATION REPORT

Title Page

References:
1. Manual Prosedur Pensijilan Halal Malaysia (Domestic)
2. Sistem Pegurusan Halal Malaysia (MHMS)
3. Malaysia Standard 1500:2019
AUDIT NAME
PREMISE
MOD / RM NAME
LOCATION
CONDUCTED ON
NO. DOCUMENT
TYPE OF AUDIT
AUDITOR BY

PREVIOUS AUDIT RESULTS

MOD / RM NAME
AUDITOR
DATE
TOTAL SCORE

SECTION A (FOH)

SECTION A: GENERAL HYGIENE & HOUSEKEEPING (SECTION SCORE: 15)

All staff follow uniform standard (clean & ironed). wear apron, nametag, shoes, headgear, no jewelry & accessory while on duty.
Personal Hygiene: Clean and neat fingernails without any nail colour, clean shave, hair grooming (tie back/hair cover for long hair). Free from open cuts or any illness. No offensive odour.
Pest activity present in the restaurants
Practice washing hand regularly and using disposable glove while direct contact with the foods.
Floor is dry and clean
Comply to cleaning SOP (wet floor sign during business hour / usage of correct towel color code for cleaning)
Menu book, merchandise basket and flower pot (if any) are clean and well maintained.

SECTION A: PREPARATION & STORAGE PRACTICE (SECTION SCORE: 15)

No unpleasant smells at the dining area and storage.
All goods received must be stored at the right temperature and well arrange at the dedicated area.
Use suitable cleaning tools and approved chemical.
Condiment and utensils storage is well maintained and clean.
Comply to all shelf life and tagging label (condiment section)
All goods are compulsory to practise FIFO.
All food items are always covered.

SECTION A: PREMISE & FACILITIES (SECTION SCORE: 20)

Merchandise items to display with correct price tag and well arranged.
Valid Fire Extinguisher at the designated area.
No smoking signage displayed in the outlet.
Table, chair, sofa, counter surfaces (cashier/host/merchandise rack) are clean and in good condition.
All lightings are well function, clean and in good conditions.
All serving gears are clean and in dry conditions.
Indoor and Outdoor of premise is well maintained and clean. No broken tiles and all the plants, wall frame, windows are clean from dust.
Promotion standee is well display according to the promotion and in good condition.
Audio: Well function with music selection by company policy. Visual: Well function with updated visual provided by the company.
Customer handwashing area and sink is clean, equipped with antibacterial soap, hand dyer, handwashing poster.

SECTION A: SERVICE EXCELLENCE (SECTION SCORE: 50)

Greetings are welcoming and according to Madam Kwan’s greeting standard (speed, body language)
Menu book and QR for self ordering was given within less than 1 minute
Promote new menu/current promo to customer
Staff display knowledge on the product ingredient and familiar with the menu and self ordering system
Condiments and utensil are according to SOP
Food are delivered according to standard (except large order)
Product serving presentation in compliance with SOP.
Food are not touching at the bottom of the plate when carrying the food
Staff follow serving etiquette standard - Greet and smile - Ask for confirmation before serving - Serve on the right side of customer (if possible) - Place the dish in front of the customer - Wish “enjoy your meal”
Table visit to check on the food order completion and condition. Ask if there is anything else customer need before leave the table. Handle complaint professionally and use LAST method. Show proper facial expression during interaction.
Attend to request professionally and in a friendly manner. Be helpful to customer.
Cashier greet customer with a friendly manner and follow standard script and body gesture guide.
Cashier communication is clear and staff is focused during the interaction session
Cashier repeat customer order (if less than 10 items) / reprint receipt for customer to check (if more than 10 items)
All payment is process within 2 minutes
Staff wish farewell according to Madam Kwan’s standard
Staff are not chit chatting unnecessarily

SECTION B (BOH)

SECTION B: GENERAL HYGIENE & HOUSEKEEPING (SECTION SCORE: 20)

All staff follow uniform standard. wear apron, shoes, headgear, no jewelry & accessory while on duty.
Personal Hygiene: Clean and neat fingernails without any nail colour, clean shave, hair grooming (tie back/hair cover for long hair). Free from open cuts or any illness. No offensive odour.
Outside food not bought into the kitchen area and no eating in processing area/kitchen. (storage for personal belongings provided)
Pest activity present in the restaurants
Practice washing hand regularly and using disposable glove while direct contact with the foods.
Handwashing area and sink is clean, equipped with antibacterial soap, paper towel, handwashing poster.
Drain and grease trap is cleaned and well maintained.
Garbage disposal and dustbins is sufficient, Hand-free and foot pedal operated.
Floor is dry and clean
Exhaust hood/fan surface filtered clean.
No unpleasant smells at the production area and storage.

SECTION B: PREPARATION & STORAGE PRACTICE (SECTION SCORE: 30)

Strictly NO product to place directly on the floor.
External packaging been removed before storage.
All goods received must be stored at the right temperature and well arrange at the dedicated area.
Labelling of raw materials and finished products have enough information (external raw materials: product’s name, expiry date, manufacturer details)
Clear segregation between raw materials and non-food items (equipment, chemical). All frozen food must be thawed according to SOP on food safety.
Suitable cleaning tools and approved chemical.
All goods are compulsory to practise FIFO.
All food items stored in food container and always covered and in good condition.
Comply to all shelf life and tagging label.
Rejected and expired products and raw materials and unused equipment and utensil are removed to avoid any cross contamination risk
Product serving presentation in compliance with SOP.

SECTION B: PREMISE & FACILITIES (SECTION SCORE: 25)

Valid Fire Extinguisher at the designated area.
7 steps of hand washing poster and no smoking signage displayed in the kitchen.
Equipment are well maintained, clean and in good condition
Equipment are operated at the right temperature - Fryer and Griddle: 177°C - Bain Marie: 63°C - 75°C - Chiller: 0’c to 4’c Freezer: -12’c to -18’c - Strip heater: turned on (no heat adjuster) / twist to level 7 (with heat adjuster)
All lightings are well function and in good conditions.
Floor have no broken tiles. Ceiling, lights, and ventilation grids/ducting is in good condition.

SECTION B: DOCUMENTATION AND RECORD(SECTION SCORE: 25)

Food premises registration (FOSIM), Business License, SSM, are available and updated.
Typhoid Injection, halal training and Food Handling Certificate is valid and well-kept in file.
QR Directory is maintain in filing system (Water Filter, Pest Control MSDS, Chemical MSDS, Halal Raw Materials)
Monthly pest control record available
Invoices for purchasing of raw materials record is available and well-kept in file.
Daily checklist has been recorded
All SOP updated and available in outlet for staff references.

SECTION C (HALAL)

SECTION C: HALAL (SECTION SCORE: )

Provide prayer room (shopping mall) and allow time Muslim staff for daily prayers & Friday prayers (for man)
Raw Ingredients, Product, Menu, Labeling and advertising must be clear, accurate and same with name on application MYeHALAL
Product, Menu, Service, Packaging, Labeling and advertising must no resemble prohibited form (e.g., idols or animal najis munghallazah) and no inappropriate or religious sensitive symbols and terms
All Premise area, transportation, packaging, equipment and utensil are free from negative Implication and religious purpose and non halal ingredients and material especially alcohol and pork
Muslim staff must be sufficient as required (1 local Muslim staff at all times)

ACKNOWLEDGEMENT

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By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings.
Signature Auditee
Signature Audit Team Leader
Signature Audit Team
Signature Audit Team