Template

QA and QC Halal Outlet Audit Checklist

by Ahmad Hazim, from the Community

This QA and QC Halal outlet audit checklist helps restaurants and food service teams verify halal certification, uphold food safety and GMP, and maintain consistent hygiene and documentation standards. It covers certificate display, personnel requirements, sourcing controls, and the prohibition of non halal equipment. The checklist reviews training and vaccination records, pest control, policies, and required licenses such as local council and health certifications. It also audits facilities maintenance, sanitation and chemical handling, temperature control, FIFO and FEFO stock rotation, contamination prevention, waste management, and cleanliness in kitchen, dining, barista, and storage areas. Staff hygiene, attire, handwashing, glove use, and illness controls are included to support continuous compliance.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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.

Template
QA and QC and Halal Outlet Audit Checklist
Conduct comprehensive QA and QC and Halal compliance checks across restaurant outlets with this audit template. It covers certification display and misuse, staffing requirements for Muslim food handlers, raw material and equipment controls, and outside food restrictions. Document and license verification includes Food Handler Training and typhoid records, pest control, Halal and food safety policies, and local council, Ministry of Health, and customs permits. Food safety and GMP checks span facilities, sanitation, storage, FIFO and FEFO, temperature control, and contamination risks. Image and personnel standards address hygiene, uniforms, handwashing, and illness controls.
by Ahmad Hazim, from the Community
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Template
SKE Internal Hygiene and Halal Audit
This internal hygiene and halal audit checklist helps food service teams assess cleanliness, food handling, and halal compliance across kitchens and support areas. Review common areas, staff entrances, toilets, washing zones, receiving, and storage. Check FEFO, proper labeling and dating, PPE use, correct tools and colour coding, equipment integrity, temperature controls, and cold room management. Verify pest control, documentation, and supplier halal certificates, and ensure halal practices in delivery, kitchen, and storage.
by Lijean Chan, from the Community
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Template
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.
by Siti Noorsyarafana, from the Community
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Template
SKE Internal Hygiene and Halal Audit (2023)
This internal audit checklist helps teams assess hygiene and Halal compliance across food production and catering operations. It covers personal hygiene, common areas, staff and visitor entrances, toilets, washing areas, receiving, storage, and multiple prep rooms including fruits and vegetables, seafood, meat, cold kitchen, hot kitchen, and packing. Checks include FEFO, temperature control, chiller and freezer maintenance, cleanliness, PPE, equipment integrity, pest control, record keeping, and documentation. The Halal section verifies supplier status, availability of certificates, proper sign-off of high-risk deliveries by Muslim staff, and prevention of non-Halal food in kitchen areas.
by Lijean Chan, from the Community
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QA and QC Halal Outlet Audit Checklist

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