HAS MANUAL CONTENT & TEMPLATE

This HAS Manual content and Template is distributed freely to be used by all. Nevertheless, each
document is specific to your niche area. Alteration and amendment must be made to suit your
business organization needs and goals. For academic purposes, Please cite the author name as
stated below in your paper:

Ahmad Sahir Jais, Halal Assurance System (HAS) For Foodservice Organization and Food
Manufacturer, 1st ed. Merlimau Melaka: Politeknik Merlimau Melaka, 2016.

Thank You.

Ahmad Sahir Jais

Head of Program
Foodservice (Halal practice)

NO AREAS DOCUMENTS AND CONTENT PAGE

List of content 2
Document Approval page 3
1
Control List of manual distribution 4
Amendment list 5
Company Profile 6
2 Introduction Implementation Objective 7
Implementation scope 8
3 Halal assurance Halal policy 9
system Halal guidelines 10
Internal halal committee 12
Management review system 14
Standard operating procedure 15
Working Instruction 17
 Halal Critical Point 18
Control Measures & Corrective system 22
Administration system 23
IHC meeting Minutes 24
Halal Training 25
Halal Socialization program 26
Internal Halal Audit system 27
Halal audit Checklist 28
Non-Conformity Record (NCR) Reports 29
4 Appendices Halal file
LIST OF CONTENT

2
 APPROVAL PAGE

DATE OF 1 January 2016

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS HAS/MAN/VC-01-2016
Head of IHC VERSION
OWNER
Distribution List HAS/MAN/VC-01-2016 (01-20)

HALAL ASSURANCE SYSTEM (HAS)

MANUAL
PREPARED BY
INTERNAL HALAL COMMITTEE
OF COMPANY XYZ

APPROVED AND VERIFIED TO BE USED

---------------------------------------------------------

(AHMAD SAHIR JAIS)

CEO, Company XYZ

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

Approval Page

3
 HAS MANUAL DISTRIBUTION LIST
N DEPARTMEN NAME SIGNATUR DATE Documents #
O T E

1 CEO Office Ahmad Sahir sahir 1/1/2016 HAS/MAN/VC-01-

2016 (01-20)
2 General Faizal Faizal 1/1/2016 HAS/MAN/VC-01-
Manager 2016 (02-20)
3 Purchasing Salleh Salleh 1/1/2016 HAS/MAN/VC-01-
2016 (03-20)
4 Internal Halal Hisham Hisham 1/1/2016 HAS/MAN/VC-01-
Committee 2016 (04-20)
5

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

Distribution List

4
 DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/AMMLIST/01-2016

AMENDED LIST

CHANGES AMENDMENT REVISED DOCUMENTS REMARKS

NO DATE VERSION CHAPTER PAGE VERSION CHAPTER PAGE
1 12.12.2016 HAS/MANUAL/01- 7 HAS/MANUAL/01- 7 Changes in IHC
2016 2016 (Rev 1/2016) structure

Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording, or otherwise, without prior written permission of company XYZ.

Amended List

5
 Company Profile

DATE OF 1 January 2016

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/COMPROF/
Head of Committee
OWNER REFERENCES 01-2016

COMPANY PROFILE
Company Background Our Product
Company XYZ a public limited company listed on
the Main Market of BURSA MALAYSIA on the 20
October 1994. Its core business activities are in the
mass production of basic daily necessities fresh
table and specialty chicken eggs, liquid egg, chilled
and frozen dressed chicken, chicken parts and
processed related chicken products eg.
Frankfurters, nuggets, fried chicken etc. We are also
contract packed specialized chicken cuts and
chicken related products for certain fast food chain.
The group's products are marketed under two
registered brands namely Nutriplus and Wise
Choice. The Group has also ventured into
community type retail supermarket business in the
sub urban town of Sabah, East Malaysia and
currently operate 10 stores under the trade name
of G*MART.
Financial Board of Director
Dato’ Dr. Abdul Aziz Bin Jais
Independent Non-Executive Chairman
Yap Hong Chong
Group Managing Director
Non-Independent Executive Director
Heap Wing sang
Non-Independent Executive Director
Yap Cher kun
Non-Independent Executive Director
Ng Kim toing
Non-Independent Executive Director
year Feck Chai
Non-Independent Non-Executive Director

6
 DATE OF 1 January 2016
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IMPOBJ/01-
Head of Committee
OWNER REFERENCES 2016

Implementation Objectives

The objectives of Company XYZ Halal Assurance Management System are the following:
IMPLEMENTATION OBJECTIVES
1. To ensure the integrity of Halal processing by continuously and consistently

monitored on the compliance to the Shariah (Islamic Law).

2. To ensure compliance to all guidelines issued by Malaysian authorities such as Halal

Assurance Management System of Malaysia Halal Certification produced by

Department of Islamic Development Malaysia (JAKIM).

3. To ensure compliance to the Malaysia Standard MS 1500:2009 Halal Food

Production, Preparation, Handling and Storage – General Guideline (Second

Revision) produced by SIRIM.

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

7
8
 DATE OF 1 January 2016
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IMPSCOPE/
Head of Committee
OWNER REFERENCES 01-2016

Implementation Scope

IMPLEMENTATION SCOPE
The halal assurance system (HAS) are specially designed for company XYZ. HAS system covers all, but
not limited to entire aspect of the production areas. Scope of the HAS system covers:

 Product development process

 Purchasing process
 Storage process
 Production process
 Transportation process
 Display, serving and merchandising process

The scope of this HAS is limited within the confinement listed in MS1500:2009 - Halal Food -
Production, Preparation, Handling And Storage - General Guidelines (Second Revision), “Manual
Prosedur Pensijilan Halal Malaysia 2014 (Semakan Ketiga),” Pekeliling Pensijilan Halal Malaysia
Bilangan 2 Tahun 2014, Jabatan Kemajuan Islam Malaysia and “Guidelines For Halal Assurance
Management System Of Malaysia Halal Certification.” Halal Hub Division, Department Of Islamic
Development Malaysia Guidelines, Kuala Lumpur,

Implementation is conducted across the board in XYZ Company including the suppliers and third
party service provider.

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

9
 HALAL POLICY

DATE OF 1 January 2016

DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HALPOLICY/
Head of Committee
OWNER REFERENCES 01-2016

Halal Policy

COMPANY XYZ
HALAL POLICY
Company XYZ is committed to providing first class through setting quality objectives and targets in all
areas of our operation including food delivery with respect to halal and food safety with the aim of
continually improving our service performance. Our performance is regularly monitored and
measured and the results, used by management to deliver improved customer services.

Consistent with our approach to achieving sustainable outcomes, we are committed to complying
with and exceeding, where practicable, relevant Malaysian halal and food safety legislation and
other related requirements as set by JAKIM.

Company XYZ is committed to complying with the requirements of our halal assurance, food safety
and quality management system and to working with our customers, suppliers, contractors and
employees to continually improve its effectiveness.

Company XYZ is committed to meet the halal regulatory requirements by ensuring that the
ingredients that we use are certified by the authorized halal certification bodies and other related
regulatory bodies, and that our processing aids, equipment and utensils are clean and free of non-
halal ingredients. A Halal committee, comprising representatives from various departments, has
been established with responsibility for all matters pertaining to halal regularities.

Company XYZ will work to ensure our quality policy is communicated maintained and distributed to
our customers, suppliers, contractors and employees and is subject to periodic review to ensure its
continued suitability.

Ahmad Sahir Jais

Chief Executive Officer
Company XYZ

10
 DATE OF 1 January 2016
DEPARTMENTS IHC
IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/HALGUIDE/
Head of Committee
OWNER REFERENCES 01-2016

Halal Guidelines
HALAL GUIDELINES

A. Preface

In this part principle of halal and haram in Al Qur’an and Fatwa from JAKIM will be
described.

Sources of Islamic Law:

1. Al Qur’an. It is The Holly Book of Islam. It contains philosophy, principles, and theories of
Islamic laws which are work of Allah for the guidance of mankind. It mainly prescribes
permanent, absolute, values and basic principles of Islamic laws.
2. Al-Hadis. It is the authentic practice of Prophet Muhammad (the saying, actions, habits,
and approvals) that explain in detail the application of the Qur’an principles.
3. Ijma Sahabat. It is the consensus of the opinion of the sahabat (companions of the
prophet Muhammad based on their understanding of The Al Qur’an and Al Hadis).
4. Qiyas. It is a law making method by comparing thing with cases already explained in Al
Qur’an and Al Hadis.
5. Fatwa. It is Islamic legal opinion about law status of a certain case made by Ulama
(Islamic Scholars).

B. Meaning of Halal Haram

1. Halal means lawful. In the case of food, most are halal except for some that are explicitly
mentioned in the Al Qur’an or Hadiths.
2. Haram is something prohibited by God Almighty. People who deliberately ignore what is
not allowed will face God’s punishment in the life hereafter. Some even face Islamic law
sanctions in life.

C. Principles on Halal and Haram Status

1. Everything is halal unless explicitly forbidden

2. Only Allah has the right to legislate for man
3. Prohibiting halal and permitting haram is unlawful
4. Haram is always associated with what is bad and harmful
5. There is always a better substitute in halal for that which is haram

11
6. Anything that leads to haram is considered haram
7. It is haram to declare something halal when it is manifestly haram
8. Good intensions do not justify committing haram
9. One should guard oneself against matters that are on the borderline between halal and
haram
10. In extreme circumstances, haram is permissible within certain limits.

Continued…….

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

12
DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/IHC/01-2016
INTERNAL HALAL COMMITTEE of COMPANY XYZ

AHMAD SAHIR JAIS , CEO

JEFFRY DIN, Head of IHC

NANCY WONG SEW YOKE, Secretary

LATIFF IBRAHIM DAHLAN ZAINUDIN MD NOOR SANTHA VELLU

Operations/ Production Procurement Technical / QA / QC R&D

13
 Internal Halal Committee

INTERNAL HALAL COMMITTEE

DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/IHC (2)/01-2016
TOP LEVEL MANAGEMENT

Operations/
POLICY MAKER

Creating,
Production
Operational
Documentation Compliances.
implementing
and Record Application and
and monitoring
HAS
Keeping Procurement
monitoring of
Head of HAS
Secretary
Committee
Technical /
QA / QC

R&D

14
 DATE OF 1 January 2016
DEPARTMENT
IHC IMPLEMENTATIO
S
N
PROCESS DOCUMENT HAS/MANUAL/MGMTREV/
Head of Committee
OWNER REFERENCES 01-2016
Management Review System

MANAGEMENT REVIEW SYSTEM

UD
A OR
EP
ITR TS

ON
C TA U
C
U
D IT
D S SEM
A N
A
T A
FC ILV
ER
G
SN

ON
M C O
R
ITO L
TR
N
SU R
A
EM
R
O
C ES&
TIV
C ON
M R C
ITO R
NS
TIO
C
A

 Management Review of the HAS system must be conducted annually,

corresponding with Internal halal auditing.
 Details of the review must be documented and kept in HAS Manual
 Each signatory must sign at the documents acknowledging that the review
has been conducted.

15
 Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE
DEPARTMENTS Purchasing and Procurement Dept. DATE OF IMPLEMENTATION 1 January 2016

PROCESS OWNER Purchasing Manager VERSION HAS/MANUAL/SOP-PP/01-2016

DESCRIPTION TASK
1. Material purchased should conform to the list approved by JAKIM Purchasing Manager & Receiving Officer
2. Material purchased must conform to data mentioned in the halal certification documents.
Check For :
a) Bill of material Receiving Clerk & Production Manager
b) Product Specification sheets
c) Product code and SKU #
3. Check for Transportation (Vehicle Cleanliness, Not using transport which has been used to carry
Purchasing Manager & Receiving Officer
haram products.
4. Purchasing documents must be well documented (Delivery Order, Purchase request, Invoice etc.) Purchasing Clerk & Finance Department

All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or
otherwise, without prior written permission of company XYZ.

Standard Operating Procedure – SOP

Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE

16
 DEPARTMENTS Production DATE OF IMPLEMENTATION 1 January 2016

PROCESS OWNER Line Manager VERSION HAS/MANUAL/SOP-PROD/01-

2016

DESCRIPTION TASK
1. Production work sheet should refer to formula and matrix of material Line Manager, Line Supervisor, Purchasing
approved by JAKIM Manager
2. Materials that can be used in halal production should refer to the list of
Line Manager, Line Supervisor, Purchasing
raw material approved by JAKIM and having been given a halal
Manager
Certificate.
3. Production line should be used for halal materials only. Line Manager & Line Supervisor
4. Materials should be free from contamination by anything that is najis
and haram.
5. If production line is used for materials that have not been given halal
certificate then cleaning procedure should be done properly to prevent
cross contamination.
6. If non certified products containing pork derivatives are present, the
equipment and production lines must be separated.
7. Materials not used in production are strictly prohibited to be located in
the production.
All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or
otherwise, without prior written permission of company XYZ.

Halal Assurance System (HAS) – WORKING INSTRUCTIONS

DEPARTMENTS Production DATE OF IMPLEMENTATION 1 January 2016

17
 HAS/MANUAL/WINST-PROD/01-
PROCESS OWNER Line Supervisor VERSION
2016

DESCRIPTION TASK
1. At the mixing station, please check the following before beginning of the process:
a) Material name on the packaging, expiration date, condition of the item. Line Supervisor & Production Staff
b) Record item tracking number for ingredients such as their batch and lot number
2. Begin with adding the least critical item first according to this sequence.
b) Water
c) Salt
d) Palm oil Line Supervisor & Production Staff
e) Yeast
f) Bread improver
g) flour
3. Begin mixing under specified time and condition. Mixing vessel should not be Line Supervisor & Production Staff
opened to prevent contamination from foreign material
4. Take sample and the end of the process. Record and noted before sending to QC/ Line Supervisor & Production Staff
QA
All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or
otherwise, without prior written permission of company XYZ.

Working Instruction

DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016

PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/HCP -01/01-2016

18
 PROCESS FLOW & HALAL CRITICAL POINT

Procurement Cooling Packaging

Receiving Baking Distribution

Production
Inspection HCP
line

Material
Storage
Request
HCP
HCP

Halal Critical Point (HCP)

19

All rights reserved. No part of this document

may be reproduced or transmitted in any form
20
 PROCESS FLOW & HALAL CRITICAL POINT

DATE OF 1 January 2016

DEPARTMENT
Production IMPLEMENTATIO
S
N
PROCESS DOCUMENT HAS/MANUAL/HCP -PROD/01-
Line Manager
OWNER REFERENCES 2016

RAW MATERIAL

Flour, Yeast,
HCP 1 Salt, Water,
Bread Improver,
Palm oil

MIXING

DOUGH MAKING

PROOFING

HCP 2 PORTIONING

PAN
DEPOSITS IN PAN
GREASE

BAKING AND SLICING HCP 3

PACKAGING AND Stearate anti sticking

LABELING agent

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

21
 DATE OF 1 January 2016
DEPARTMENT Purchasing &
IMPLEMENTATIO
S Procurement
N
PROCESS DOCUMENT HAS/MANUAL/HCP –PP/01-2016
P & P Manager
OWNER REFERENCES

Product Specification

Supplier Submit Product Specs

HCP 1
NO

YES

Check For halal Certificate

HCP 2

Purchase List

HALAL
TRANSPORTATION

YES
Receiving HCP 3
NO
NO

YES
Comparing With Products Specs
REJECT
SHIPMENTS

HCP 4 Storing

Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written
permission of company XYZ.

22
23
 Control Measure & Corrective Action
DEPARTMENTS Production DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Line Manager VERSION HAS/HCP-CAM/PROD-01-2016

NAME MATERIAL HCP Control Measure CORRECTIVE ACTION VERIFICATION DOCUMENTATION

NO.
Bread Improver Contains lecithin  Product  Rejects if information on  Check during Product specification
Specification packaging does not receiving by
must be clear on correspond with halal receiving clerk Receiving SOP
the type and certification  Check by line
point of origins  Check for packaging supervisor at
of the material integrity, no repack item mixing station
 Proven halal be accepted
certificate  Reject all batches if has
 Reputable and been tainted
Known Brand  Initiated line shutdown
 Recheck material
packaging with
the BOM
Grease Pan / Oleo Resin Contain Stearate, from  Product  Rejects if information on  Check during Product specification
animal product Specification packaging does not receiving by
must be clear on correspond with halal receiving clerk Receiving SOP
the type and Certification  Check by line
point of origins  Check for packaging supervisor at
of the material integrity, no repack item depositing
 Proven halal be accepted station
certificate  Reject all batches if has
 Reputable and been tainted
Known Brand  Initiated line shutdown

Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording, or otherwise, without prior written permission of company XYZ.

24
 ADMINISTRATION SYSTEM

DATE OF 1 January 2016

DEPARTMENT
IHC IMPLEMENTATIO
S
N
PROCESS DOCUMENT HAS/MANUAL/ADMIN/
Head of Committee
OWNER REFERENCES 01-2016
Administration System

ADMINISTRATION SYSTEM

NO DEPARTMENT / SECTION FUNCTION

1 Purchasing All documents for procurements
must be documented and signed
accordingly. Purchasing must
ensure that every product
conform to the specification set.
Any changes in the products
specification must be
communicated to the head of
IHC immediately through verbal
and written communicate.
2 QA/QC Conduct periodical inspection on
the quality and halal assurance
on the raw material and finished
material before leaving the
production area. Used rapid
detection kit for porcine on
random sample prior leaving the
factory premises.
3 Production
4 Sales & Marketing
5 Logistic

25
 COMPANY XYZ
HALAL INTERNAL COMMITTEE – MINUTES OF MEETING
DATE 1/1/2016 TIME 12.45 pm

Prepared By VENUE CEO Office

Name & signatures
Verified By ATTENDEES List attached
Name & signatures
DOCUMENT HAS/MANUAL/MINUTES
REFERENCES (01) /01-2016

OUTCOME
NO DISCUSSION (SET DATE & ACTION
TARGET)
1 The CEO welcomes all committee member NC NC
and wishes good luck them on the
appointment as IHC. CEO hands over
meeting to Head of IHC, Mr. Faizal

2 Mr. Faizal announces that HAS Manual must 6th January 2016 Department head
be distributed to all level immediately.

Controlled Documents. © All rights reserved. No part of this document may be reproduced or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

IHC meeting minutes

26
 TRAINING AND SOCIALIZATION PROGRAM

HALAL ASSURANCE SYSTEM – COMPANY XYZ

Annual Halal Training Program Schedule and Implementation
DATE OF 1 January 2016
DEPARTMENT
IHC IMPLEMENTATIO
S
N
PROCESS DOCUMENT HAS/MANUAL/TRAIN/
Head of Committee
OWNER REFERENCES 01-2016

TIME / DATE /
NO. PARTICIPANTS TOPIC
PLACE
1 12th January
2016 Production Department.
Halal awareness. Halal
10.30 PM / Name List attached.
Critical Control point.
MEETING ROOM Training Given by IHC
1
2 7th March 2016. Purchasing Department.
Briefing and training on
8.30 AM. Name List attached.
new ingredients
Loading bay Training Given by IHC
3 QA/QC. Name List Implementation on new
th
5 may 2016 attached. Training Given on-the-spot porcine
by IHC detection kit.
4

Halal Training

27
 HALAL SOCIALIZATION PROGRAM
DEPARTMENTS IHC DATE OF IMPLEMENTATION 1 January 2016
PROCESS OWNER Head of Committee DOCUMENT REFERENCES HAS/MANUAL/HALSOC/01-2016

HALAL SOCIALIZATION PROGRAM

STAKEHOLDER THE MANAGEMENT EMPLOYEE SUPPLIER CONSUMER

STRATEGIES
Familiarization The management shall Each employee will undergo Supplier of existing material Consumer will be notified in
introduced a a minimum 6 hours training will be brief on the new advanced on the ongoing
comprehensive halal on halal prior to the requirement. New supplier halal certification process
program implementation of HAS will be asked to abide by
the new product
specification.

Induction The management shall Each Employee will be given Existing supplier will be Changes will be made to
draft and provide all hands on training on how to given ample to conform to existing product such as
the necessary use and manage HAS the new HAS. IHC will phasing out product that
resources prior to system at the operational assess the readiness level does not conform with the
implementing the HAS level. Simulation will be used of supplier to conform with new HAS for example new
system to access the readiness HAS packaging material and so
level. on

Implementation The Management team SOP and Working instruction Product specification must The general public will be
must be knowledgeable must be available to every be met by the supplier made aware of the company
on the halal assurance employee and must be without any discrepancies. halal policies. Consumer will
system adopted as a routine. Disregards to the HAS will be able to participated in
results in termination of giving feedback on the
contract. Supplier will be product as well as the halal
brief and audited assurance system
periodically.
Refresher Every 6 month Refresher course every 6 Refresher course every 6
Course month with full internal halal month with full internal
auditing annually. halal auditing annually.

28
 Halal Socialization Program

29
DEPARTMENT DATE OF 1 January 2016
IHC
S IMPLEMENTATION
PROCESS DOCUMENT HAS/MANUAL/IHA-
Head of Committee
OWNER REFERENCES SYSTEM /01-2016
Internal Halal Audit System
INTERNAL HALAL AUDIT SYSTEM

Audit Planning
& Preparation

Audit
execution

Adequacy
onsite audit
audit

Audit report

Follow up
Audit

Closing Up
audit

30
 HALAL INTERNAL AUDIT CHECKLIST
DATE : 23 Nov 2015 LOCATION Production Line 1
TIME : 10.30 pm AUDITOR Baharom
PERSON IN Faizal
CHARGE :
DOCUMENT HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 )
REFERENCE
Prepared By: Verified by: Acknowledge by:

baharom santha faizal

Halal audit Checklist

Department/ Process Flow : refer to HAS/MANUAL/HCP -PROD/01-2016
Requirement in standards : MS1500:2009, JMP (3rd)
RESULTS OF AUDIT
NO. QUESTION Documents
YES NO
Reference
Does the production department only
1 produce products that are declared
and certified halal by JAKIM?
Are there any consistency of the use
2
of all material and additive?
Are all materials recorded in the list of
3
materials approved by JAKIM?
If there is a product whose halal
status is not yet clear (not halal
4
certified), are the production
equipment separated?
Is there a possibility that a product
5 which is not halal certified contain
pork or its derivatives?
If the products that are not halal
certified by JAKIM do not contain pork
or its derivatives, do sanitation
6
procedures of production instrument
conform to JAKIM rules and it’s the
process supervised by IHC?
If production tools of halal and not
7 halal certified products are separated,
is formulating room also separated?
Are there no haram materials in the
production area although they belong
8
to another department or an
individual?
Are there no haram materials in the
9 production although they belong to
another department or an individual?
Are all raw materials and additives
10 systematically recorded and easily to
be traced?
Is the manufacture process done in
such a way that it can avoid a product
11
being contaminated by another
product or material haram/najis?
Does the production Department
12 have working instruction for every
stage of process?

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transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission of company XYZ.

31
 NON-CONFORMANCES RECORD (NCR) REPORTS
This report need to be attached with the Internal Halal Audit Checklist if any NCR incidents to Occur. One (1) Copy per incidents.
DATE : 23 Nov 2015 LOCATION Production Line 1
TIME : 10.30 pm AUDITOR : Baharom
PERSON IN CHARGE : Faizal
DOCUMENT REFERENCE HAS/MANUAL/IHA-NCRREPT/01-2016 ( 1 )
Prepared By: Verified by: Acknowledge by:
baharom santha faizal

Non-Conformity Record (NCR) Reports

NO NCR INCIDENTS / DETAILS DESCRIPTION REMARKS
One of the sacks containing bread improver has been found Purchasing has been Notified
to be different from the original specification in terms of
packaging at the mixing station. QA/QC has taken sample for
porcine detection using rapid
Initiating investigation with purchasing to find whether the test kit.
material used are the same.

Evidence : refer to HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 No Porcine detected using

Description ) rapid detection kit
1 FINDINGS OF NON-CONFORMITY

The material is the same. Only changes with the packaging.

Supplier didn’t notified purchasing dept. in advance

( ) Minor Cc to Purchasing Dept.

Level of NCR ( / ) Serious Notification to suppliers
( ) Major
2 CAUSE ANALYSIS Process Flow HAS/HCP/PROD-01-2016
HAS/HCP/PP-01-2016

32
 NO NCR INCIDENTS / DETAILS DESCRIPTION REMARKS
( ) Mechanical Late Notification. No Haram
( / ) Human risk detected
Error Type
( ) Others. Please Specified

( / ) Immediately Production lines were stop and

( / ) Time specific (2nd December 2016) continued after clarification
from the material supplier.
Action Taken Suppliers sent a new Material
Supplier are warned to give ample notice before committing
CORRECTIVE ACTIONS REQUESTs to any changes in their products specification indicating
3 changes in packaging material.
(CAR’S)
Status Corrected
Due Date 2nd Dec 2015
Requested By baharom
Verified By santha
In the case of NCR Level Major, Total Shutdown of the production line must be initiated. IHC must be notified immediately.

33