Template

QA and QC and Halal Outlet Audit Checklist

by Ahmad Hazim, from the Community

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.

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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

About author

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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 Halal Outlet Audit Checklist
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.
by Ahmad Hazim, from the Community
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Template
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.
by Woodpeckers Group, 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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QA and QC and Halal Outlet Audit Checklist

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