Halal and Quality Internal Audit Checklist

This halal and quality internal audit checklist helps food service teams assess compliance with halal requirements and core quality practices. It covers customer service and staff grooming, operational SOPs, food preparation controls, temperature and storage limits, and cross contamination prevention. Dedicated halal sections include documentation and Halal Assurance System, Internal Halal Committee, staff competency and training, approved raw materials, supplier and certificate verification, and compliant processing, packaging, labelling, storage, and transport. Hygiene and maintenance checkpoints ensure clean, well maintained premises and equipment with robust traceability.