SUPPLIER AUDIT REPORT

• References:
  1. Manual Prosedur Pensijilan Halal Malaysia (Domestic)
  2. Sistem Pegurusan Halal Malaysia (MHMS)
  3. Malaysia Standard 1500:2019

• Supplier Name

• Business License

• Audit Title

  Supplier Audit Report
• Location
  Address

• Conducted on

  Date

• No. Document

• Type of audit

  Audit

  Reaudit

  Remote audit

• Auditor by

• Status Supplier

  Pass

  Fail

  Pending

• Reason

• Reason

• Press + Add General Report

General Report

• undefined

• Instructions:
  1. Answer "Non-Compliant" for the questions below if not comply to the requipment.
  2. Add photos and notes by clicking on the paperclip icon.
  3. To add a Corrective Measure, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
  4. Complete audit by providing digital signature.
  5. Share your report by exporting as PDF, Word, Excel or Web Link.

MANAGEMENT RESPONSIBLE MS 9001:2015 - 4.4 & 5.2, Food Hygiene Regulation - Part III, (9)(10)(11), MPPHM Part IV – 17 (1)

• Existant of formal Food Safety management System & Halal Assurance System

  Non-Compliant

• The organization has a policy for the procurement of Halal Raw material.

  Non-Compliant

• Is the quality system documented, controlled and maintained to clearly describe current practice?

  Non-Compliant

• Does the quality system is routinely review by top management for effectiveness?

  Non-Compliant

• Compliance with Good Manufacturing Practices (GMP)

  Non-Compliant

RAW MATERIAL SOURCING & TRACEABILITY MS 9001:2015 – 8, MS 1514- 6, MHMS 2020- 5(7) & 5(9)

• Raw material/ ingredient sources are halal and safe. Raw material without halal certification shall be accompanied with complete specification (indicating material composition, flow chart and its raw material sources)

  Non-Compliant

• Supplier maintains full traceability records for raw materials

  Non-Compliant

• Approved supplier list for ingredients and packaging materials

  Non-Compliant

• CoA & product specification of raw materials and ingredients are in place.

  Non-Compliant

• Is there a documented process (procedure/work instruction) maintained and implemented for product recall.

  Non-Compliant

• Product traceability, recall and withdrawal is possible for all products and all finished boxes are properly labeled

  Non-Compliant

FUNDAMENTALS - INFRASTRUCTURE MS 1514 - 5.2 & 5.3, MS 9001:2015 - 7.1.3, MPPHM - Part IV 17(8), Food Regulation - Part III 13,18-29

• There is no evidence of chipping, flaking or peeling paint in any of the structural beams, and other structural systems especially nearby the processing area or exposed ingredients.

  Non-Compliant

• Are cracks are filled or sealed?

  Non-Compliant

• Roofing is adequate, and there is no evidence of roof leaks

  Non-Compliant

• Where windows or doors must be kept open for ventilation, they are screened

  Non-Compliant

• There is no evidence of temporary materials (tape, plastic, string) being used for repairs. If they must be used for emergency, they should be dated and replaced with permanent solutions

  Non-Compliant

• There is no evidence of excessive lubrication or leakage in production areas.

  Non-Compliant

• Toilet rooms do not open directly into production, packing or storage areas

  Non-Compliant

FUNDAMENTALS – CLEANING AND SANITATION MS 1514 - 7.2, 7.5, 7.8, 7.9 & 7.12, Food Hygiene Regulation - Part III, 15, MPPHM - Part IV-17(10)

• A Sanitation Standard Operating Procedure (SSOP) exists that outlines all aspects of cleaning, sanitizing, and monitoring the cleanliness of the facility and equipment documented, maintained and followed.

  Non-Compliant

• There is no evidence of dust buildup on anything passing over production lines

  Non-Compliant

• Cleaning equipment and tools are available and stored away from production areas

  Non-Compliant

• Appliances/ brushes from animal hair are not allowed

  Non-Compliant

• Trash and rubbish are stored in proper covered containers and are emptied daily

  Non-Compliant

• There is evidence of proper housekeeping.

  Non-Compliant

FUNDAMENTALS – PEST CONTROL MS 1514 - 7.14.1, 7.14.2, Food Hygiene Regulation - Part III, 16 (1)(2)(3), MPPHM - Part IV- 17(10)(c)

• Shall have records of regular pest control system conducted by the company itself or contracted external service provider.

  Non-Compliant

• No traces of pest activity within the premise and inside the processing area.

  Non-Compliant

• There are no pesticides or pesticide application equipment stored onsite or they are stored in a locked enclosure outside production areas

  Non-Compliant

• There are no conditions outside the facility which will attract rodent activity. There are no noticeable openings in exterior which would allow rodent entrance into facility

  Non-Compliant

FUNDAMENTALS - PERSONNEL HYGIENE MPPHM - Part IV 17(9)(b)(c)(d)(e)(f)(h), MS1514 - 8.1, Food Hygiene Regulation 2009 - Part IV 33 (1)

• Hand washing facilities are convenient to production area, equipped with hand soap, and hand dryers or sanitary towels. "Wash Hands" signs are posted.

  Non-Compliant

• Employee personal items or foods are not stored in production area or raw material storage areas

  Non-Compliant

• Employee personnel hygiene is check daily and record.

  Non-Compliant

• Employees wear an appropriate personal protective equipment when working inside the production area

  Non-Compliant

FUNDAMENTALS – CHEMICAL CONTROL MS 1514 - 7.10, MPPHM - Part IV- 17(3)(g), Food Hygiene Regulation 2009 - Part III 15 (6)

• Approved chemical list and intended used are documented and updated. Chemicals used only from the approved chemical list.

  Non-Compliant

• MSDS sheets and sample labels are on file and maintained for chemicals used on the premises

  Non-Compliant

• Cleaning compounds, lubricants, and sanitizers are properly labelled and stored in locked compartment away from production and product storage areas

  Non-Compliant

• Chemical log shall be available and recorded

  Non-Compliant

FUNDAMENTALS - TRAINING Food Hygiene Regulation 2009 - Part IV 30 (1)(2)(3), MS1514 - 12.1 & 12.2, MPPHM - Part IV-17 (12)

• All production personnel are well trained and educate to avoid food safety and quality issue.

  Non-Compliant

• A GMP training program exists, and records are maintained

  Non-Compliant

• Awareness / refresher training are in plan for CCP/OPRP/PRP, GMP/GHP, chemical handling, emergency response plan, Halal awareness, etc.

  Non-Compliant

• Documented training attendance

  Non-Compliant

• Training evaluation is done and recorded. Records of testing, production quality records, audit records, interview workers to validate training records.

  Non-Compliant

FUNDAMENTALS – HANDLING, STORAGE & DELIVERY MPPHM - Part IV-17(3)(5)(6)(7), MS1514 -9, Food Hygiene Regulation 2009 - Part IV- (35)(36)(37)(38)

• Transport vehicles meet hygiene and temperature control requirements

  Non-Compliant

• No raw ingredients, packaging materials and finished foods are allowed to be placed at the external areas without any attentions

  Non-Compliant

• Incoming materials are examined for potential tampering.

  Non-Compliant

• Warehousing conditions meet temperature, humidity, and cleanliness standards

  Non-Compliant

• FIFO (First In, First Out) inventory management followed

  Non-Compliant

• The organization has appropriately labelled the raw materials, ingredients, product contact materials, WIP, reworked products, and finished products.

  Non-Compliant

FUNDAMENTAL-PROCESSING CONTROL MS 9001:2015 – 8, MS 1514- 6

• Flow diagrams established, maintained, and updated by the food safety team for the products or product categories and the processes

  Non-Compliant

• Raw material specifications include the following information:<br>-all applicable statutory and regulatory food safety requirements<br>-biological, chemical, and physical characteristics<br>-composition of formulated ingredients, including additives and processing aids<br>-source (e.g., animal, mineral, or vegetable)<br>-place of origin (provenance)<br>-method of packaging and delivery<br>-storage conditions and shelf life<br>-preparation and/or handling before use or processing

  Non-Compliant

• Non-conformance handling and corrective action process in place

  Non-Compliant

• Organization has implemented, controlled, maintained, and updated the processes (procedures/work instructions) needed to meet requirements for the realisation of safe products.

  Non-Compliant

• Regular internal audits conducted

  Non-Compliant

PACKAGING & LABELING COMPLIANCE FOOD REGULATION 1985 PART IV

• Packaging materials meet food safety regulations

  Yes

  No

  N/A

• Product labeling complies with regulatory requirements (e.g., ingredient lists, allergens, nutrition facts)

  Yes

  No

  N/A

• Shelf-life validation and storage condition requirements met

  Yes

  No

  N/A
ADDITIONAL OBSERVATION

• undefined

undefined

• 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.

  I agree

• Signature Auditee

  Sign

• Signature Audit Team Leader

  Sign

• Signature Audit Team

  Sign

• Signature Audit Team

  Sign