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Halal Internal Audit for the Production Department

40+

A halal internal audit for the production department is used to assess if departments are using products that are declared and certified halal. It helps ensure all products that are not halal-certified are separated from other certified products.

With Mitti you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

With Mitti you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

SafetyCulture

Mitti (by SafetyCulture) is the operations system for every site, shift and standard. Trusted by over 80,000 organisations, Mitti brings your people, operational data and workflows into one operating picture. From the frontline to the boardroom, it gives everyone a clear understanding of what's happening, highlights what needs attention and recommends what to do next. Every inspection completed, issue raised and action taken becomes intelligence your teams can use to improve every day.

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Halal Internal Audit Checklist (Malaysia)

A Halal internal audit checklist is used to check if the ingredients and steps in food production are compliant with the Halal certification requirements of the Halal certifier.

by SafetyCulture

800+

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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

20+

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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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Internal Halal Audit Checklist for Premises

This internal halal audit checklist supports evaluations of premises handling food and related products. It covers business documentation and licenses, supplier halal certificates (including JAKIM/JPV where applicable), raw material verification, product specifications, and materials lists. It reviews processing controls to prevent cross‑contamination, adherence to Shariah requirements, and GMP/GHP practices. Packaging and labeling compliance is checked, along with equipment cleanliness, layout, and materials suitability. Transport restrictions for halal-only goods, staff attire and halal training, presence of a Muslim supervisor, sanitation schedules, environmental cleanliness, and pest control records are included. Final sign-off captures auditor comments and signature.

by Mohd Iskandar Illyas Tan, from the Community

80+

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Halal Audit Checklist and Compliance Guidelines

Complete guide for Halal compliance auditing covering documentation, raw materials, storage, production, and facility requirements. Includes scoring system and evaluation criteria.

by Rinna Rahim, from the Community

70+

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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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Halal Internal Audit for the Production Department

About author

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