HAS MANUAL CONTENT & TEMPLATE

AHMAD SAHIR JAIS , CEO


NANCY WONG SEW YOKE, Secretary


LATIFF IBRAHIM
Operations/ Production


MD NOOR
Technical / QA / QC


DAHLAN ZAINUDIN
Procurement


JEFFRY DIN, Head of IHC


SANTHA VELLU
R&D
























Receiving


Inspection


Storage


Material Request


Production line


Baking


Cooling


Packaging


Distribution


Procurement























AUDIT REPORTS


MONITOR NCR


MONITOR CONTROL MEASURES & CORRECTIVE ACTIONS


CONDUCT AUDIT


ASSES MANAGERIAL EFFECTIVESNESS













RAW MATERIAL


BAKING AND SLICING


PACKAGING AND LABELING


DEPOSITS IN PAN


PORTIONING


MIXING


DOUGH MAKING


Flour, Yeast, Salt, Water, Bread Improver, Palm oil


PROOFING




























Audit Planning & Preparation


Audit execution


Audit report


Follow up Audit


Closing Up audit


Adequacy audit


onsite audit




















































Head of Committee


Secretary


R&D


Creating, implementing and monitoring HAS


Documentation and Record Keeping


Operational Compliances. Application and monitoring of HAS


Procurement


Operations/ Production


Technical / QA / QC

























Product Specification


Comparing With Products Specs


Storing


Receiving


Purchase List


Supplier Submit Product Specs


Check For halal Certificate





















27






TRAINING AND SOCIALIZATION PROGRAM




ADMINISTRATION SYSTEM


30


HAS MANUAL CONTENT & TEMPLATE



This HAS Manual content and Template is distributed freely to be used by all. Nevertheless, each document is specific to your niche area. Alteration and amendment must be made to suit your business organization needs and goals. For academic purposes, Please cite the author name as stated below in your paper:
Ahmad Sahir Jais, Halal Assurance System (HAS) For Foodservice Organization and Food Manufacturer, 1st ed. Merlimau Melaka: Politeknik Merlimau Melaka, 2016.

Thank You.

Ahmad Sahir Jais
Head of Program
Foodservice (Halal practice)

NO
AREAS
DOCUMENTS AND CONTENT
PAGE
1
Document Control
List of content
Approval page
List of manual distribution
Amendment list
2
3
4
5
2
Introduction
Company Profile
Implementation Objective
Implementation scope
6
7
8
3
Halal assurance system
Halal policy
Halal guidelines
Internal halal committee
Management review system
Standard operating procedure
Working Instruction
Halal Critical Point
Control Measures & Corrective system
Administration system
IHC meeting Minutes
Halal Training
Halal Socialization program
Internal Halal Audit system
Halal audit Checklist
Non-Conformity Record (NCR) Reports
9
10
12
14
15
17
18
22
23
24
25
26
27
28
29
4
Appendices
Halal file

LIST OF CONTENT


DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of IHC
VERSION
HAS/MAN/VC-01-2016
Distribution List
HAS/MAN/VC-01-2016 (01-20)


HALAL ASSURANCE SYSTEM (HAS) MANUAL
PREPARED BY
INTERNAL HALAL COMMITTEE
OF COMPANY XYZ

APPROVED AND VERIFIED TO BE USED

---------------------------------------------------------
(AHMAD SAHIR JAIS)
CEO, Company XYZ
Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.


Approval Page
HAS MANUAL DISTRIBUTION LIST
NO
DEPARTMENT
NAME
SIGNATURE
DATE
Documents #
1
CEO Office
Ahmad Sahir
sahir
1/1/2016
HAS/MAN/VC-01-2016 (01-20)
2
General Manager
Faizal
Faizal
1/1/2016
HAS/MAN/VC-01-2016 (02-20)
3
Purchasing
Salleh
Salleh
1/1/2016
HAS/MAN/VC-01-2016 (03-20)
4
Internal Halal Committee
Hisham
Hisham
1/1/2016
HAS/MAN/VC-01-2016 (04-20)
5






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Distribution List


DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/AMMLIST/01-2016

AMENDED LIST


CHANGES
AMENDMENT
REVISED DOCUMENTS

REMARKS
NO
DATE
VERSION
CHAPTER
PAGE
VERSION
CHAPTER
PAGE

1
12.12.2016
HAS/MANUAL/01-2016

7
HAS/MANUAL/01-2016 (Rev 1/2016)

7
Changes in IHC structure





























































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Amended List

Company Profile

DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/COMPROF/01-2016

COMPANY PROFILECOMPANY PROFILE
COMPANY PROFILE
COMPANY PROFILE

Company Background
Company XYZ a public limited company listed on the Main Market of BURSA MALAYSIA on the 20 October 1994. Its core business activities are in the mass production of basic daily necessities fresh table and specialty chicken eggs, liquid egg, chilled and frozen dressed chicken, chicken parts and processed related chicken products eg. Frankfurters, nuggets, fried chicken etc. We are also contract packed specialized chicken cuts and chicken related products for certain fast food chain. The group's products are marketed under two registered brands namely Nutriplus and Wise Choice. The Group has also ventured into community type retail supermarket business in the sub urban town of Sabah, East Malaysia and currently operate 10 stores under the trade name of G*MART.
Our Product
Financial


Board of Director
 
 

Dato' Dr. Abdul Aziz Bin Jais

Independent Non-Executive Chairman
 
 

Yap Hong Chong

Group Managing Director

Non-Independent Executive Director
 
 

Heap Wing sang

Non-Independent Executive Director
 
 

Yap Cher kun

Non-Independent Executive Director
 
 

Ng Kim toing

Non-Independent Executive Director
 
 

year Feck Chai

Non-Independent Non-Executive Director
 
 






DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/IMPOBJ/01-2016

Implementation Objectives
IMPLEMENTATION OBJECTIVESIMPLEMENTATION OBJECTIVES
IMPLEMENTATION OBJECTIVES
IMPLEMENTATION OBJECTIVES


The objectives of Company XYZ Halal Assurance Management System are the following:
To ensure the integrity of Halal processing by continuously and consistently monitored on the compliance to the Shariah (Islamic Law).
To ensure compliance to all guidelines issued by Malaysian authorities such as Halal Assurance Management System of Malaysia Halal Certification produced by Department of Islamic Development Malaysia (JAKIM).
To ensure compliance to the Malaysia Standard MS 1500:2009 Halal Food Production, Preparation, Handling and Storage – General Guideline (Second Revision) produced by SIRIM.







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DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/IMPSCOPE/01-2016
Implementation Scope


IMPLEMENTATION SCOPEIMPLEMENTATION SCOPE
IMPLEMENTATION SCOPE
IMPLEMENTATION SCOPE


The halal assurance system (HAS) are specially designed for company XYZ. HAS system covers all, but not limited to entire aspect of the production areas. Scope of the HAS system covers:

Product development process
Purchasing process
Storage process
Production process
Transportation process
Display, serving and merchandising process

The scope of this HAS is limited within the confinement listed in MS1500:2009 - Halal Food - Production, Preparation, Handling And Storage - General Guidelines (Second Revision), "Manual Prosedur Pensijilan Halal Malaysia 2014 (Semakan Ketiga)," Pekeliling Pensijilan Halal Malaysia Bilangan 2 Tahun 2014, Jabatan Kemajuan Islam Malaysia and "Guidelines For Halal Assurance Management System Of Malaysia Halal Certification." Halal Hub Division, Department Of Islamic Development Malaysia Guidelines, Kuala Lumpur,

Implementation is conducted across the board in XYZ Company including the suppliers and third party service provider.




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DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/HALPOLICY/01-2016
Halal Policy

COMPANY XYZ
HALAL POLICY
Company XYZ is committed to providing first class through setting quality objectives and targets in all areas of our operation including food delivery with respect to halal and food safety with the aim of continually improving our service performance. Our performance is regularly monitored and measured and the results, used by management to deliver improved customer services.
Consistent with our approach to achieving sustainable outcomes, we are committed to complying with and exceeding, where practicable, relevant Malaysian halal and food safety legislation and other related requirements as set by JAKIM.
Company XYZ is committed to complying with the requirements of our halal assurance, food safety and quality management system and to working with our customers, suppliers, contractors and employees to continually improve its effectiveness.
Company XYZ is committed to meet the halal regulatory requirements by ensuring that the ingredients that we use are certified by the authorized halal certification bodies and other related regulatory bodies, and that our processing aids, equipment and utensils are clean and free of non-halal ingredients. A Halal committee, comprising representatives from various departments, has been established with responsibility for all matters pertaining to halal regularities.
Company XYZ will work to ensure our quality policy is communicated maintained and distributed to our customers, suppliers, contractors and employees and is subject to periodic review to ensure its continued suitability.

Ahmad Sahir Jais
Chief Executive Officer
Company XYZ
DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/HALGUIDE/01-2016
Halal Guidelines
HALAL GUIDELINES
A. Preface
In this part principle of halal and haram in Al Qur'an and Fatwa from JAKIM will be described.
Sources of Islamic Law:
Al Qur'an. It is The Holly Book of Islam. It contains philosophy, principles, and theories of Islamic laws which are work of Allah for the guidance of mankind. It mainly prescribes permanent, absolute, values and basic principles of Islamic laws.
Al-Hadis. It is the authentic practice of Prophet Muhammad (the saying, actions, habits, and approvals) that explain in detail the application of the Qur'an principles.
Ijma Sahabat. It is the consensus of the opinion of the sahabat (companions of the prophet Muhammad based on their understanding of The Al Qur'an and Al Hadis).
Qiyas. It is a law making method by comparing thing with cases already explained in Al Qur'an and Al Hadis.
Fatwa. It is Islamic legal opinion about law status of a certain case made by Ulama (Islamic Scholars).

B. Meaning of Halal Haram
Halal means lawful. In the case of food, most are halal except for some that are explicitly mentioned in the Al Qur'an or Hadiths.
Haram is something prohibited by God Almighty. People who deliberately ignore what is not allowed will face God's punishment in the life hereafter. Some even face Islamic law sanctions in life.

C. Principles on Halal and Haram Status
Everything is halal unless explicitly forbidden
Only Allah has the right to legislate for man
Prohibiting halal and permitting haram is unlawful
Haram is always associated with what is bad and harmful
There is always a better substitute in halal for that which is haram
Anything that leads to haram is considered haram
It is haram to declare something halal when it is manifestly haram
Good intensions do not justify committing haram
One should guard oneself against matters that are on the borderline between halal and haram
In extreme circumstances, haram is permissible within certain limits.



Continued…….







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DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/IHC/01-2016
INTERNAL HALAL COMMITTEE of COMPANY XYZ



















Internal Halal Committee


INTERNAL HALAL COMMITTEE

DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/IHC (2)/01-2016
TOP LEVEL MANAGEMENTPOLICY MAKERTOP LEVEL MANAGEMENTPOLICY MAKER
TOP LEVEL MANAGEMENT
POLICY MAKER
TOP LEVEL MANAGEMENT
POLICY MAKER

DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/MGMTREV/01-2016
Management Review System

MANAGEMENT REVIEW SYSTEM

Management Review of the HAS system must be conducted annually, corresponding with Internal halal auditing.
Details of the review must be documented and kept in HAS Manual
Each signatory must sign at the documents acknowledging that the review has been conducted.
Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE
DEPARTMENTS
Purchasing and Procurement Dept.
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Purchasing Manager
VERSION
HAS/MANUAL/SOP-PP/01-2016

DESCRIPTION
TASK
Material purchased should conform to the list approved by JAKIM
Purchasing Manager & Receiving Officer
Material purchased must conform to data mentioned in the halal certification documents.
Check For :
Bill of material
Product Specification sheets
Product code and SKU #
Receiving Clerk & Production Manager
Check for Transportation (Vehicle Cleanliness, Not using transport which has been used to carry haram products.
Purchasing Manager & Receiving Officer
Purchasing documents must be well documented (Delivery Order, Purchase request, Invoice etc.)
Purchasing Clerk & Finance Department

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Standard Operating Procedure – SOP

Halal Assurance System (HAS) – STANDARD OPERATING PROCEDURE
DEPARTMENTS
Production
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Line Manager
VERSION
HAS/MANUAL/SOP-PROD/01-2016

DESCRIPTION
TASK
Production work sheet should refer to formula and matrix of material approved by JAKIM
Line Manager, Line Supervisor, Purchasing Manager
Materials that can be used in halal production should refer to the list of raw material approved by JAKIM and having been given a halal Certificate.
Line Manager, Line Supervisor, Purchasing Manager
Production line should be used for halal materials only.
Line Manager & Line Supervisor
Materials should be free from contamination by anything that is najis and haram.

If production line is used for materials that have not been given halal certificate then cleaning procedure should be done properly to prevent cross contamination.

If non certified products containing pork derivatives are present, the equipment and production lines must be separated.

Materials not used in production are strictly prohibited to be located in the production.


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Halal Assurance System (HAS) – WORKING INSTRUCTIONS
DEPARTMENTS
Production
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Line Supervisor
VERSION
HAS/MANUAL/WINST-PROD/01-2016

DESCRIPTION
TASK
At the mixing station, please check the following before beginning of the process:
Material name on the packaging, expiration date, condition of the item.
Record item tracking number for ingredients such as their batch and lot number
Line Supervisor & Production Staff
Begin with adding the least critical item first according to this sequence.
Water
Salt
Palm oil
Yeast
Bread improver
flour
Line Supervisor & Production Staff
Begin mixing under specified time and condition. Mixing vessel should not be opened to prevent contamination from foreign material
Line Supervisor & Production Staff
Take sample and the end of the process. Record and noted before sending to QC/ QA
Line Supervisor & Production Staff

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Working Instruction


DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/HCP -01/01-2016
PROCESS FLOW & HALAL CRITICAL POINT
HCPHCPHCPHCPHCPHCP

HCP
HCP
HCP
HCP
HCP
HCP
All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.HCPHCP
All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.

All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.

HCP
HCP

Halal Critical Point (HCP)


PROCESS FLOW & HALAL CRITICAL POINT

DEPARTMENTS
Production
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Line Manager
DOCUMENT REFERENCES
HAS/MANUAL/HCP -PROD/01-2016

HCP 3HCP 3Stearate anti sticking agentStearate anti sticking agentHCP 2HCP 2PAN GREASEPAN GREASEHCP 1HCP 1
HCP 3
HCP 3
Stearate anti sticking agent
Stearate anti sticking agent
HCP 2
HCP 2
PAN GREASE
PAN GREASE
HCP 1
HCP 1
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DEPARTMENTS
Purchasing & Procurement
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
P & P Manager
DOCUMENT REFERENCES
HAS/MANUAL/HCP –PP/01-2016

Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.HCP 3HCP 3YESYESHCP 1HCP 1YESYESNONOHCP 2HCP 2HCP 4HCP 4NONOREJECT SHIPMENTSREJECT SHIPMENTSNONOHALAL TRANSPORTATIONHALAL TRANSPORTATIONYESYES
Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.

Controlled Documents. © All rights reserved. No part of this document may be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of company XYZ.

HCP 3
HCP 3
YES
YES
HCP 1
HCP 1
YES
YES
NO
NO
HCP 2
HCP 2
HCP 4
HCP 4
NO
NO
REJECT SHIPMENTS
REJECT SHIPMENTS
NO
NO
HALAL TRANSPORTATION
HALAL TRANSPORTATION
YES
YES



Control Measure & Corrective Action
DEPARTMENTS
Production
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Line Manager
VERSION
HAS/HCP-CAM/PROD-01-2016


NO.
NAME MATERIAL
HCP
Control Measure
CORRECTIVE ACTION
VERIFICATION
DOCUMENTATION

Bread Improver
Contains lecithin
Product Specification must be clear on the type and point of origins of the material
Proven halal certificate
Reputable and Known Brand
Recheck material packaging with the BOM
Rejects if information on packaging does not correspond with halal certification
Check for packaging integrity, no repack item be accepted
Reject all batches if has been tainted
Initiated line shutdown
Check during receiving by receiving clerk
Check by line supervisor at mixing station
Product specification

Receiving SOP

Grease Pan / Oleo Resin
Contain Stearate, from animal product
Product Specification must be clear on the type and point of origins of the material
Proven halal certificate
Reputable and Known Brand
Rejects if information on packaging does not correspond with halal Certification
Check for packaging integrity, no repack item be accepted
Reject all batches if has been tainted
Initiated line shutdown
Check during receiving by receiving clerk
Check by line supervisor at depositing station
Product specification

Receiving SOP

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DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/ADMIN/01-2016
Administration System

ADMINISTRATION SYSTEM
NO
DEPARTMENT / SECTION
FUNCTION
1
Purchasing
All documents for procurements must be documented and signed accordingly. Purchasing must ensure that every product conform to the specification set.
Any changes in the products specification must be communicated to the head of IHC immediately through verbal and written communicate.
2
QA/QC
Conduct periodical inspection on the quality and halal assurance on the raw material and finished material before leaving the production area. Used rapid detection kit for porcine on random sample prior leaving the factory premises.
3
Production

4
Sales & Marketing

5
Logistic










COMPANY XYZ
HALAL INTERNAL COMMITTEE – MINUTES OF MEETING
DATE
1/1/2016
TIME
12.45 pm
Prepared By
Name & signatures

VENUE
CEO Office
Verified By
Name & signatures

ATTENDEES
List attached


DOCUMENT REFERENCES
HAS/MANUAL/MINUTES (01) /01-2016

NO
DISCUSSION
OUTCOME
(SET DATE & TARGET)
ACTION
1
The CEO welcomes all committee member and wishes good luck them on the appointment as IHC. CEO hands over meeting to Head of IHC, Mr. Faizal


NC
NC
2
Mr. Faizal announces that HAS Manual must be distributed to all level immediately.


6th January 2016
Department head












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IHC meeting minutes

HALAL ASSURANCE SYSTEM – COMPANY XYZ
Annual Halal Training Program Schedule and Implementation
DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/TRAIN/01-2016

NO.
TIME / DATE / PLACE
PARTICIPANTS
TOPIC
1
12th January 2016
10.30 PM / MEETING ROOM 1
Production Department. Name List attached. Training Given by IHC
Halal awareness. Halal Critical Control point.
2
7th March 2016.
8.30 AM. Loading bay
Purchasing Department. Name List attached. Training Given by IHC
Briefing and training on new ingredients
3
5th may 2016
QA/QC. Name List attached. Training Given by IHC
Implementation on new on-the-spot porcine detection kit.
4


















Halal Training

HALAL SOCIALIZATION PROGRAM
DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/HALSOC/01-2016

HALAL SOCIALIZATION PROGRAM

STAKEHOLDER
THE MANAGEMENT
EMPLOYEE
SUPPLIER
CONSUMER
STRATEGIES




Familiarization
The management shall introduced a comprehensive halal program
Each employee will undergo a minimum 6 hours training on halal prior to the implementation of HAS
Supplier of existing material will be brief on the new requirement. New supplier will be asked to abide by the new product specification.
Consumer will be notified in advanced on the ongoing halal certification process




Induction
The management shall draft and provide all the necessary resources prior to implementing the HAS system
Each Employee will be given hands on training on how to use and manage HAS system at the operational level. Simulation will be used to access the readiness level.

Existing supplier will be given ample to conform to the new HAS. IHC will assess the readiness level of supplier to conform with HAS
Changes will be made to existing product such as phasing out product that does not conform with the new HAS for example new packaging material and so on
Implementation
The Management team must be knowledgeable on the halal assurance system
SOP and Working instruction must be available to every employee and must be adopted as a routine.
Product specification must be met by the supplier without any discrepancies. Disregards to the HAS will results in termination of contract. Supplier will be brief and audited periodically.
The general public will be made aware of the company halal policies. Consumer will be able to participated in giving feedback on the product as well as the halal assurance system
Refresher
Course
Every 6 month
Refresher course every 6 month with full internal halal auditing annually.
Refresher course every 6 month with full internal halal auditing annually.

Halal Socialization Program

DEPARTMENTS
IHC
DATE OF IMPLEMENTATION
1 January 2016
PROCESS OWNER
Head of Committee
DOCUMENT REFERENCES
HAS/MANUAL/IHA-SYSTEM /01-2016
Internal Halal Audit System
INTERNAL HALAL AUDIT SYSTEM




HALAL INTERNAL AUDIT CHECKLIST
DATE :
23 Nov 2015
LOCATION
Production Line 1
TIME :
10.30 pm
AUDITOR
Baharom
PERSON IN CHARGE :
Faizal
DOCUMENT REFERENCE
HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 )

Prepared By:
baharom
Verified by:
santha
Acknowledge by:
faizal
Halal audit Checklist
Department/ Process Flow : refer to HAS/MANUAL/HCP -PROD/01-2016
Requirement in standards : MS1500:2009, JMP (3rd)
NO.
QUESTION
RESULTS OF AUDIT


YES
NO
Documents Reference
1
Does the production department only produce products that are declared and certified halal by JAKIM?



2
Are there any consistency of the use of all material and additive?



3
Are all materials recorded in the list of materials approved by JAKIM?



4
If there is a product whose halal status is not yet clear (not halal certified), are the production equipment separated?



5
Is there a possibility that a product which is not halal certified contain pork or its derivatives?



6
If the products that are not halal certified by JAKIM do not contain pork or its derivatives, do sanitation procedures of production instrument conform to JAKIM rules and it's the process supervised by IHC?



7
If production tools of halal and not halal certified products are separated, is formulating room also separated?



8
Are there no haram materials in the production area although they belong to another department or an individual?



9
Are there no haram materials in the production although they belong to another department or an individual?



10
Are all raw materials and additives systematically recorded and easily to be traced?



11
Is the manufacture process done in such a way that it can avoid a product being contaminated by another product or material haram/najis?



12
Does the production Department have working instruction for every stage of process?




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NON-CONFORMANCES RECORD (NCR) REPORTS
This report need to be attached with the Internal Halal Audit Checklist if any NCR incidents to Occur. One (1) Copy per incidents.
DATE :
23 Nov 2015
LOCATION
Production Line 1
TIME :
10.30 pm
AUDITOR :
Baharom
PERSON IN CHARGE :
Faizal
DOCUMENT REFERENCE
HAS/MANUAL/IHA-NCRREPT/01-2016 ( 1 )

Prepared By:
baharom
Verified by:
santha
Acknowledge by:
faizal
Non-Conformity Record (NCR) Reports
NO
NCR INCIDENTS / DETAILS DESCRIPTION
REMARKS
1
FINDINGS OF NON-CONFORMITY
Description
One of the sacks containing bread improver has been found to be different from the original specification in terms of packaging at the mixing station.

Initiating investigation with purchasing to find whether the material used are the same.

Evidence : refer to HAS/MANUAL/IHA-CHKLIST/01-2016 ( 1 )



The material is the same. Only changes with the packaging.
Supplier didn't notified purchasing dept. in advance



Purchasing has been Notified

QA/QC has taken sample for porcine detection using rapid test kit.


No Porcine detected using rapid detection kit


Level of NCR
( ) Minor
( / ) Serious
( ) Major
Cc to Purchasing Dept.
Notification to suppliers
2
CAUSE ANALYSIS
Process Flow
HAS/HCP/PROD-01-2016
HAS/HCP/PP-01-2016



Error Type
( ) Mechanical
( / ) Human
( ) Others. Please Specified

Late Notification. No Haram risk detected
3
CORRECTIVE ACTIONS REQUESTs (CAR'S)
Action Taken
( / ) Immediately
( / ) Time specific (2nd December 2016)

Supplier are warned to give ample notice before committing to any changes in their products

Production lines were stop and continued after clarification from the material supplier.
Suppliers sent a new Material specification indicating changes in packaging material.


Status
Corrected



Due Date
2nd Dec 2015



Requested By
baharom



Verified By
santha

In the case of NCR Level Major, Total Shutdown of the production line must be initiated. IHC must be notified immediately.









APPROVAL PAGE






HALAL POLICY

RAW MATERIAL

Flour, Yeast, Salt, Water, Bread Improver, Palm oil

MIXING

DOUGH MAKING

PROOFING

PORTIONING

DEPOSITS IN PAN

BAKING AND SLICING

PACKAGING AND LABELING
Product Specification

Supplier Submit Product Specs

Check For halal Certificate

Purchase List

Receiving

Comparing With Products Specs

Storing
Audit Planning & Preparation
Audit execution
Audit report
Follow up Audit
Closing Up audit
Adequacy audit
onsite audit
Procurement
Receiving
Inspection
Storage
Material Request
Production line
Baking
Cooling
Packaging
Distribution
AHMAD SAHIR JAIS , CEO
JEFFRY DIN, Head of IHC
NANCY WONG SEW YOKE, Secretary
LATIFF IBRAHIM
Operations/ Production
DAHLAN ZAINUDIN
Procurement
MD NOOR
Technical / QA / QC
SANTHA VELLU
R&D
Operational Compliances. Application and monitoring of HAS
Documentation and Record Keeping
Creating, implementing and monitoring HAS
Head of Committee

Secretary

Operations/ Production

Procurement

Technical / QA / QC

R&D
AUDIT REPORTS
ASSES MANAGERIAL EFFECTIVESNESS
MONITOR NCR
MONITOR CONTROL MEASURES & CORRECTIVE ACTIONS
CONDUCT AUDIT