DEVELOPING HALAL

AUDIT CHECKLIST
Audit Checklist
A checklist is a list that
contains points/
elements for assessment
and a tool often used
and prepared by auditors
for assessing the
assurance of the halal MS1500:2019, MPPHM (D) 2020
products. It will ensure
that every aspect of the
elements and operation
clearly defined and
covered.
Developing a comprehensive Checklist

Audit checklist must be through in examining the whole aspect of the

halal integrity system. It must be constructed objectively about the
known term of reference. The key principles of developing a halal
checklist are “what to look” and “what to look for”.

By having a Halal critical point (HCP) identified early on in the system,

auditor’s task has been made less complicated. This is because the key
critical areas have been identified and the auditor now know “what to
look and what to look for”.
EXHIBIT 3.9: Example of Process Flow Chart

PROCESS FLOW & HALAL CRITICAL POINT

DATE OF 1 January 2021

DEPARTMENTS Production
IMPLEMENTATION

PROCESS Line DOCUMENT HAS/MANUAL/HCP -

OWNER Manager REFERENCES PROD/01-2016

The second part of the checklist deals with the audit

HCP 1
criteria that need to be check and audited. Department

and process flow section refer to the process flow of halal

critical point (HCP) in the Halal assurance manual. The halal

checklist will be used to audit the production section, thus

requiring the HCP flow for that particular section to be

HCP 2

PAN observed.
GREASE

HCP 3

Stearate anti sticking

agent
EXHIBIT 3.6 Second Part of the Halal Auditing
Checklist
The question will answer whether the practices, as well as the
document
evidence in the audit, will be matched those that has been set upon,

particularly, in this case, is the MS 1500:2019 and Department Of

COLLUM 1
Islamic

COLLUM 2 Development Malaysia (JAKIM) Manual

Procedure (MPPHM (D) 2020.
COLLUM 3
Therefore, all the key requirement in those documents need to be

COLLUM 4 satisfied through this auditing process. The key critical question is
based
upon the requirement part stated in MS 1500:2019 Clause 4.2 up to
COLLUM 5 Clause 4.7 (where applicable). For an example in EXHIBIT 3.6,
the first key question to be asked regarding requirements were on the
premises aspects. The question on the checklist was extracted from a
clause in the halal standards MS1500:2019, Part 3 of the requirement
aspect for premises, Clause 4.2.1.
EXHIBIT 3.6 Second Part of the HalalAuditing
Checklist
The first question asked by the auditor is “Are the premises

designed and constructed or renovated so as to enable the

COLLUM 1
process flow to control the risk of product contamination and
COLLUM 2
suitable for intended use?” If the overall opinion by the auditor
COLLUM
3
based on his/her observation at that production site indicate it is
COLLUM
4 accordance with the standard, then the auditor must tick (√) at
COLLUM 5
the “YES” column. If the findings indicate otherwise, the auditor

must tick (√) at “NO” column, and make short notes at the fifth column

for evidence and observation. The best way is to

comment the finding as well as to which section of the clause in

the halal standards it has breached.

Techniques for effective evidence gathering
For each question on the checklist always work through the following sequence which are:

Listening
• When conducting an audit, always ask questions and listen to the whole answer without
interjecting the person. Take notes on the answer given, and make a follow-up question, to
confirm that person are telling the truth.
Observing
• Look at the notice boards for any information, labels on container and behavior of the
workers regarding hygiene practices.
Check
• Reconfirm that what have been told and documented are in compliances with the halal
standards and make sure the records are up to date.
Record
• Write down reports at the moments it happens. Use the camera for compelling evidence.