7 FAQs On Internal Halal Audits For Malaysian F&B Premises

To obtain Halal certification, F&B businesses implementing a Halal Assurance System (HAS) must establish a procedure for internal Halal audits that cover their entire operations.

Those who prefer an official source can refer directly to the Malaysian Halal Management System (MHMS) 2020 Manual but be warned: It covers everything related to Halal compliance.

To help, we’ve extracted parts on Halal audits for F&B premises and turned it into an FAQ covering:

• which types of F&B operations must conduct internal halal audits
• competency and appointment requirements for Internal Halal Auditors
• audit frequency and scope
• core SOP elements for implementing internal audits, and
• handling findings, corrective actions, and documentation

Let’s begin.

1. Which F&B premises need to conduct an audit?

The requirement applies specifically to premises that must implement the comprehensive Halal Assurance System (HAS) under the Skim Premis Makanan, namely:

• restaurants with RM500,000 or more in annual revenue
• catering and central kitchens
• hotels, and
• chain F&B operations

Note: Any F&B operation with three or more branches is considered part of a chain and falls under HAS implementation as well regardless of annual revenue.

2. How often must an audit be conducted?

At least once (1) per year for every branch or chain of premises.

3. Who oversees the implementation of an audit?

Making sure every audit runs smoothly rests squarely on the shoulders of the Internal Halal Committee (IHC), and their main tasks include:

• verifying corrective actions for any non-conformance
• reviewing audit reports and internal halal audit checklists
• evaluating the effectiveness and frequency of the internal halal audit
• managing and monitoring overall HAS implementation
• coordinating with the Halal Executive on procedural aspects
• presenting audit findings and ensuring continuous improvement

To ensure audits do in fact run smoothly, the IHC is also responsible for appointing capable and qualified Internal Halal Auditors.

4. What’s an Internal Halal Auditor?

The Internal Halal Auditor (IHA) is a qualified internal or third-party individual with an Internal Halal Auditing or Halal Executive Certificate from a registered Halal Training Provider.

They are appointed by the IHC to conduct the internal Halal audit in accordance with the company’s HAS Manual and across Halal Control Points (HCP) as is stated in Lampiran E.

5. What is Lampiran E?

Lampiran E is an internal Halal audit checklist addressing Halal control points (see page 36 of JAKIM’s guide) where contamination might occur, which for F&B premises covers nine areas:

• documentation
• personnel
• building facilities
• raw materials
• processing
• equipment
• packaging
• storage, and
• transportation

There’s no rule saying only one auditor must oversee an audit, and depending on the scale of operations, it’s common for businesses to employ multiple auditors.

6. What happens after the audit?

Audit reports are presented to the IHC, who is then responsible for ensuring any non-compliance is addressed with corrective actions.

Corrective actions that can be implemented immediately should be, or failing that, within 14 days or a period agreed upon between the auditor and auditee.

7. What happens with the audit documents?

All documentation and records related to audits must be stored for a period of at least three years, and is a core requirement when renewing your Halal certificate.

We hope this gives you a clear starting point for understanding Halal audits, but remember it’s just one part of the Halal certification puzzle!

Let MISHU help get your restaurant Halal-certified

If you’re interested in pursuing Halal certification for your F&B business, our team can help prepare and submit necessary documents, liaise with the right authorities, and guide you through each step of the Halal certification process.