Halal Compliance and Operational Audit Checklist

This checklist supports halal compliance and daily operations for QSR and food service outlets. It covers certification and documentation (SSM, premise license, FoSIM), Halal Assurance System records, supplier and raw material certificates, and water filter documentation. Employee records include ID, appointment letters, attendance, and halal awareness training. Operational areas span cleaning logs, internal audits and NCR closure, general requirements such as certificate display and staffing, and menu and labeling controls. Brand image and customer service steps are assessed, along with personal hygiene, uniforms, and food handling. Cleanliness and maintenance include utensils, equipment, dishwashing area, pest control, and machine upkeep. Food quality verifies recipes, weights, cross contamination controls, stock rotation, and temperatures, with SOP checks for preparation and machinery. Facilities such as ice maker, water filter, storeroom, and toilets are reviewed. Cash and cup count options are provided for audit control.