Halal and Quality Internal Audit Checklist
by Siti Noorsyarafana, from the Community
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.
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About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.