Audit Checklist

Audit Scope: Documentation, Workers, Raw Audit 3 September 2020

Materials and Ingredients Date:
(Traceability), Cleanliness, Sanitation
Safety, Facilities Amenities (Overall
premise), Processing, handling
distribution of finished products,
Equipment’s, appliances, machinery,
Storage, display product serving,
Packaging and labeling
Auditor: 1. Nadzirah (Lead Auditor) Time: 0900-1800
2. Siti Samiah (Auditor 1)
3. Siti Nur Izaty (Auditor 2)
Auditee: Ezy Paste Sdn Bhd (Top Management Reference HAS-001-2020
and Committee members) No:

Audit Question S Mr Mn C Comments

Clause 3.1: Management
Responsibility
3.1.1
Does the management establish
internal halal committee (IHC) and
Halal Executive (HE)? MPPHM 6.1.2.2

If yes, does IHC and HE official

appointment is done officially?

If yes, does the IHC fulfill the IHC

committee member requirement and
criteria?
3.1.2
Does IHC and HE sufficiently trained
regarding Halal Certification
Requirements and HAS? MPPHM 5.10

Is the IHC is competent to be IHC

member?
3.1.3
Does the management provide
sufficient resources to implement Halal
Control System or HAS?
• Praying area and permission
for daily prayer and Jummah
prayer? MPPHM 5.9(i)(ii)
• Eating area available?
 MPPHM 5.9(iv)
• Sufficient number of Muslim
workers available at
production area at every
operation hours?
MPPHM 6.1.2.2 (iii)
• Every personnel are trained on
Halal Certification
requirement? MPPHM 5.10

Clause 3.2: Premise S Mr Mn C Comments

3.2.1
Does the premise have effective
process flow, workers flow and
material flow which would not cause
contamination (Halal, physical,
chemical & biological) to product/food,
beverages produce?
MPPHM 5.4(iii)

Note:
Flow for process, personnel and
material (ingredient/equipment) for
Halal Kitchen is not crossed/
contaminated with Haram material?
3.2.2
Does the premise/kitchen area
dedicated for producing Halal product/
food and beverages? MPPHM 5.4(ii)

Note:
Does the products or food &
beverages prepared in the production
area or Halal Kitchen (internal or
external event) is as the list of product/
menu registered in MyeHalal?
3.2.3
Is the premise effectively designed,
constructed & maintained to facilitate
cleaning and preventing entrance and
infestation of pest?

Note:
a. Premise with suitable type of fencing
material and height MPPHM 5.4 (i)
b. In good condition, clean, functioning
and made of suitable material & design
for ceiling, floor, wall, drain, and gaps?
MPPHM 5.2(ii)
c. Every opening i.e. exhaust fan,
window, door, drain, is covered with
suitable material i.e. wire screen or
metal cover? MPPHM 5.2(ii)
d. Compound area in good condition,
clean and no unused equipment or free
from rubbish MPPHM 5.2.(ii)

3.2.4
Is there sufficient sanitary facilities
provided for effective cleaning and
sanitary procedures? MPPHM 5.2(ii)

Note:
Sanitary facilities
a. Dustbin - Hands free operation
b. Hand washing basin - fully equipped
& segregated
c. Cleaning tools – available,
functioning and not made from Haram
material
d. Toilets & Showers -suitable
location, sufficient number, functioning
& clean
3.2.5
Is the loading bay effective design to
prevent contamination or cross-
contamination (Halal, physical,
chemical & biological) to ingredient
delivered? MPPHM 5.2(ii)

3.2.6
Does the premise is in good condition
and properly maintained to entrance of
pest and infestation to occur? MPPHM
5.4(i)

Note:
a. Is there any opening or conditions
which favor by the pest
3.2.10
Does the premise have effective pest
control program, animal control and
pets’ control? MPPHM 5.7(iii)

Note:
a. Pest control program contract for
LILATI
b. Pest control report & trend analysis
c. Presence of pest in the premise
Clause 3: Equipment, Utensil, devices, S Mr Mn C Comments
and Processing Aids
3.3.1
Does the equipment, utensils, devices
and processing aids made from
material which is Haram, najs and
harmful? MPPHM 5.2(v)

Does the equipment, utensil, devices &

processing aids is design and
constructed to facilitate Cleaning?
MPPHM 5.7 (ii)a
3.3.2
Does the equipment, utensils, devices
required ritual cleansing due to
contaminate with Haram material from
Najs Mughallazah (pig and dog)?
MPPHM 5.7(ii)b
3.3.3
Does the area, kitchen, utensils or
devices which has been sertu/ ritual
cleansed being used for handling
Haram i.e. najs Mughallazah again?
MPPHM 5.11
• Who conduct the ritual
cleansing, does the person
who conduct sertu process
properly trained?
• Does the company establish a
suitable procedures and
facilities for conducting
sertu/ritual cleansing?
• Does the sertu process being
monitor by an Islamic Officer?
Clause 4: Hygiene, Sanitation and S Mr Mn C Comments
Product Safety
3.4.1
Does the product comply with current
Malaysia Food Act, Food Regulation
requirement and Food Hygiene
Regulations 2009? MPPHM 5.1(i)

Is there any control measurement

taken for:
a. Quality inspection for incoming
ingredient and packaging material
MPPHM 5.1(i)
b. Managing waste effectively MPPHM
5.2 (ii)
c. Implementation of chemical control
MPPHM 5.2 (ii)
d. Control measures for Halal, physical,
chemical and biological contaminants
MPPHM 5.2 (ii)
e. Permissible level of food additives
MPPHM 5.1(i)
3.4.3
Is every product being process, packed
and distributed according to Good
Manufacturing Practices or Food
Hygiene Regulation 2009? MPPHM
5.2(ii)
Clause 5: Halal Product Processing S Mr Mn C Comments
3.5.1
Does the material used in the
processing area made from Halal
material and proven Halal with reliable
and valid document? MPPHM 5.1(iv)
3.5.3
Are there Halal control system or HAS
implement in the premise, and is the
manual and related records available
and implemented? MPPHM 6.1.2.2(iv)
3.5.4
Do the verification activities
implemented as schedule and is there
any proof of verification activities i.e.
internal audit validation, PRP record
and HCP Monitoring Log Sheet
verified? MPPHM 6.1.2.2(iv)

Verification activities conducted:

a. Halal Internal Audit
b. IHC Committee Meeting
c. HAS Manual Review
3.5.5
Does the company achieve it halal
policy objectives? MPPHM 6.1.2.2(iv)

Note:
a. Does the Management Review
Minutes of Meeting stated that the
Halal Objective has been achieve?

Clause 3.6: Storage, Transportation, S Mr Mn C Comments

Display, Sale and Serving of Halal Food
3.6.1
Does the storage, transportation,
display, sale and serving area dedicated
for halal product or trading item is not
contaminated with Haram or najs?
MPPHM 5.2(vi)
3.6.2
Are the materials in these areas
properly labeled and tidily arranged?
MPPHM 5.2(ii)
3.6.3
Are transportation used dedicated for
Halal products and comply with
hygiene and sanitation requirements?
MPPHM 5.2(ii)
Clause 3.7: Packaging Labeling and S Mr Mn C Comments
Advertising
3.7.1
Is the packaging made from suitable
material with:
a. Does the packaging material made
from Halal Sources? Please state the
type of material used? MPPHM 5.3(vi)
b. Is the packaging made, processed or
manufactured using clean equipment
and free from najs? MPPHM 5.3(vi)
c. During preparation, processing,
storage and distribution, is the
packaging material being segregated
physically from other food material
which do not comply with the Halal
certification requirements? MPPHM
5.2(ii)
d. Does packaging material have toxic
effect to the food MPPHM 5.3(vi)
e. Does the design, symbol, logo, name
and picture on the labeling is confusing
or causing confusion and against the
Shariah requirements? MPPHM 5.3(iii)
f. Does the product name contain the
word
Halal, related to religious and god?
MPPHM 5.3(v)
g. Does the product packaging material
labeling or advertising consist of Halal
logo and the Halal logo comply with
Trademark Act 1976? MPPHM 5.3(ii)b
h. Does the packaging material,
labeling and advertising material with
Halal logo is accompanied with symbol,
logo or picture which reflects other
religions (other than Islam)? MPPHM
5.3(iv)
3.7.2
Does the packing process being
conducted in a clean and hygienic
manner? MPPHM 5.2(ii)
3.7.3
Is labeling material which have direct
contact with the food used is safe and
Halal? MPPHM 5.2(ii)
3.7.4
Does the Halal food or Halal synthetic
flavor material using any name or
name which is similar to Haram food
such as ham, bah kut teh, bacon, beer,
rum and other? MPPHM 5.3(iii)
3.7.5
Does the packaging details contain the
basic required information: MPPHM
5.3(ii)
a. Product name
b. Net content
c. Name and address of
manufacturer/importer/and
or distributer and trade mark
d. Ingredient list
e. Production code
f. Country of origin

Does the product advertising consist of

Halal logo and the halal logo comply
with Trademark Act 1976?
3.7.6
Does the advertising or promotion of
the Halal product comply with Halal
product advertising and promotion
requirements? MPPHM 5.3(iii)
Clause 3.8: Workers S Mr Mn C Comments
3.8
a. Workers shall practice GOOD
Hygiene Practice (GHP) MPPHM 5.6(i)
b. Worker shall wear proper and
suitable attire MPPHM 5.6(ii)
c. Maintain personal hygiene
MPPHM 5.6(i)
d. Workers did not live in the premise
compound MPPHM 5.4(iv)
Clause 3.9: Legal Requirements S Mr Mn C Comments
3.9
Does the premise comply with the
regulatory requirement from local
authority or other related regulatory
such as Food Act (1983) and
Regulations (1985)?MPPHM 5.11

Signature:_________________