STANDARD OPERATING PROCEDURE

HALAL ASSURANCE SYSTEM (HAS)

Person In Charge: Outlet Supervidor/Outlet Chef/Crew Leader
STANDARD: Halal Storage

Standard:
 Daily checklist and standard operating procedures for all team member associate.
 All food products must be stored at 6’’ off the ground & 2’’ from walls
Rationale:
 To maintain the standard of HALAL and receiving food standard from supplier
 To ensure all the halal item have Halal Certificate certified by JAKIM

Procedures:
 The layout of the goods should be in accordance with the prescribed categories such as wet, dry
materials and so on
 Every raw material received must have complete packaging and has a valid halal logo recognized
by the JAKIM
 Make sure no items are NON-HALAL stored in halal storage.
 All food products must be stored at 6’’ off the ground & 2’’ from walls
 There should be a 2’’gap in between the shelf and wall to permit a free circulation of air

 Strictly, there should be no food products (raw or prepared) alllowed to be placed on the floor

 The shelving in the store should be maintained by cleaning on a weekly basis

 No rusty shelves shall be used for food products
 All old stock shall be brought to the front with each new delivery ‘’FIFO’’ system
 There should be sufficient lighting in the storage area
 All food products in storage should be efficiently /properly wrapped or covered
All food products in storage must be update and expired items to be removed

Comments/Notes :

Prepare by : Abdul Muhaimin Abdul Aziz

Name & position : Head Chef
Date : 1 Jan 2021

Approved by : Romaizi Abdul Hamid

Name & position : Area Manager
Date : 1 Jan 2021