CHEEZZY SDN BHD

CHECKLIST HALAL ASSURANCE SYSTEM Doc. No

(PREPARATION) Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page 1 Of 1

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

LIST OF PREPARATION NEED TO DO

SCHEME
LOGISTIC
FOOD TRANSPORT WAREHOUSE RETAIL

Draft company halal policy based on the management

commitment, related sources of Halal Assurance
Management System references and business nature of
the company.

Draft Internal Halal Committee structure and its terms of

references based on the management commitment;
Guideline of Halal Assurance System for Malaysia Halal
Certification and company rules and regulation.

Draft training written standard of procedure based on the

management commitment related JAKIM requirement
and business nature of the company.

Draft halal assurance system written standard of

procedure based on the management commitment;
related sources of Halal Assurance Management System
references and business nature of the company.

Draft auditing standard of procedure based on the

management commitment related sources of Halal
Assurance Management System references and
business nature of the company.

Draft written standard of procedure on Halal Assurance

Management System review based on management
commitment; related sources of Halal Assurance
Management System references and operation nature of
the company.
 CHECKLIST HALAL ASSURANCE SYSTEM Doc. No
(VERIFICATION) Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page 1 Of 1

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

LIST OF VERIFICATION NEED TO DO

SCHEME
LOGISTIC
FOOD TRANSPORT WAREHOUSE RETAIL
Verify the company halal policy draft with
Internal Halal Committee.

Verify Internal Halal Committee structure and

its terms of references with human resource
department.

Verify training written standard of procedure

draft with Internal Halal Committee/ human
resource department.

Verify halal assurance management system

standard of procedure draft with Internal Halal
Committee.

Verify auditing standard of procedure draft with

Internal Halal Committee

Verify written standard of procedure on Halal

Assurance Management System review draft
with Internal Halal Committee.
 Doc no PS-PD-01
APPLICATION OF HAS Effective Date 1st Dec 2017
Rev 00
ABC SDN BHD Page Page 1of 1
 SURAT PERLANTIKAN SEBAGAI IHC

TARIKH: 18/08/2021
NAMA: - MUHAMMAD AZWAN BIN AMIR
- MUHAMMAD FARIS IRHAM BIN MOHD SOFIAN
- NOR ALIA AQILI BT AHMAD ROS
- NURUL NAJWA BT MOHD AFIF
- NUUR HIDAYAH ATIQAH BT MUSTAFA
Tuan/ Puan,

PERLANTIKAN SEBAGAI AHLI JAWATANKUASA HALAL COMMITTEE TEAM DI CHEEZZY

SDN BHD

Dengan segala hormatnys perkara diatas dirujuk.

2. Sukacita dimaklumkan bahawa tuan/puan telah dilantik sebagai seorang Ahli Jawatankuasa Halal
Committee Team di Cheezzy Sdn Bhd berkuatkuasa seperti Tarikh diatas.

Semoga dengan perlantikan ini, kerjasama pihak tuan/puan dalam memastikan semua keperluan dan
standard dalam aspek Halal dijaga dan diamalkan dengan sebaik mungkin sejajar dengan matlamat
penubuhan Halal Committee Team ini.

Sekian, terima kasih.

Yang benar,

…… Ali…………
(Mr. Ali),
Executive Director,
Cheezzy Sdn Bhd
 INTERNAL HALAL COMMITTEE (IHC) Doc. No AP-04
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

Chairperson Executive Director

Mr. Azwan Mr. Ali

Halal Executive
Ms. Nurul Najwa

Purchasing & Warehouse QAQC Department

Production Department
Department
Mr. Faris Ms. Hidayah
Ms. Alia Aqili
 JOB DESCRIPTION IHC Doc. No
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page Page 1 of 3

No. Position Responsibilities Activity

• Ensure HAS is established,
implemented and maintained in
accordance with halal standard.
• Organize and coordinate HAS
activities (Halal Policy, Halal
objective, training, internal audit, IHC
meetings, management meeting and
Chairman others)
1. Management Level
• Perform verification and validation
activities on HAS initiate corrective
actions and control on the process
including product recall and
withdrawals until the deviation or the
unsatisfactory condition related to
HAS requirements have been
corrected.
• Update the Halal document and Halal
file.
• Manage the application of Halal for
new applications and renew
applications
• Ensure the company comply with the
Halal Halal standard
2. Executive IHC Coordinator • Report to all members of the
committee related issues
• Perform internal audit with respect to
ingredients and processing methods
in the factory
• Conduct an external audit to supplier
that provides critical ingredient (if
necessary)
 JOB DESCRIPTION IHC Doc. No
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page Page 2 of 3

No. Position Responsibilities Activity

3. Purchasing Committee member • Purchase ingredients and materials
& from halal approved and certified
Warehouse sources
Department • Ensure purchase orders comply with
applicable Halal Specifications
• Communicating with IHC
coordinator in selecting new raw
material and/or supplier
• Communicating with IHC
coordinator in halal non compliance
issues
• Compare PO and DO as per
suppliers Specification criteria
• Ensure any material delivered are
compatible with the approved
supplier list for Halal materials
• Ensure good storage practices and
FIFO rotation principle.
4. Production Committee member • Establishing production system in
Department compliance with shariah
requirements and preventing
contamination from haram and najs
sources
• Using only materials/ machinery/
utensils as has been approved by
the IHC
• Communicating with IHC
coordinator in halal non compliance
issues
• Adhere to company our prohibition
of bringing non halal materials into
production site
 JOB DESCRIPTION IHC Doc. No
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page Page 3 of 3

No. Position Responsibilities Activity

5. QA/QC Committee member • Assure that materials received
Department conform to data mentioned in the
halal certificate (name of raw
material, name of company, and
manufacturer) during receiving of
material
• Assist checking on any potential of
non halal contaminations, receiving
temperature, pest inspections,
quality, packing conditions and truck
hygiene
• Follow safe food handling practices
• Ensure Good Manufacturing
Practices are adhered to follow
cleaning and sanitation standards
and procedures
• Follow safe food preparation and
handling practices
• Communicating with IHC
coordinator in halal non-compliance
issues
 MEMO OF MEETING Doc. No AP-04
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page Page 1 of 1

Assalamualaikum & Good Day,

Dear ALL IHC Members,
You are cordially invited to attend the Internal Halal Committee (IHC) as details below:

Venue: Meeting Room

Date: 12/12/2021 (Sunday)
Time: 3.30 PM

Meeting Agenda:
1. Halal Policy
2. Halal Assurance System
3. Training Program
4. Halal Audit
5. Halal Application of Certification
6. Others

Your presence in this meeting is highly appreciated.

Thank you.
 MINUTE OF IHC MEETING Doc. No AP-04
Effective Date 12th Jan 2022
CHEEZZY SDN BHD Rev 00
Page 1 Of 2

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

Venue: Meeting Room

Date: 12/12/2021 (Sunday)
Time: 3.30 PM

Attendance:

No. Name Designation

1 Mr. Azwan Chairperson

2 Halal Executive
Ms. Nurul Najwa
3 Purchasing and Warehouse
Ms. Alia Aqili

4 Production
Mr. Faris

5 Ms. Hidayah QAQC

Absence:

No. Name Designation

4
 MINUTE OF IHC MEETING Doc. No AP-04
Effective Date 12thJan 2022
CHEEZZY SDN BHD Rev 00
Page 1 Of 2

No. Agenda Action Status PIC

1. Halal Policy

Halal Assurance System

2.

Training Program
3.

Halal Audit
4.

Prepared by: Verified by:

Nurul Najwa Azwan

Ms. Nurul Najwa/ Halal Executive Mr. Azwan/ Chairman
 Doc no AP-02
HALAL POLICY/ POLISI HALAL Effective Date 12th Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 1

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

Cheezzy Sdn Bhd is a Halal Certified factory which produces halal cheese products. We
are responsible to comply all the halal requirements.

Cheezzy Sdn Bhd adalah kilang yang telah diiktiraf Halal hanya menghasilkan produk
keju yang halal. Kami bertanggungjawab untuk mematuhi semua keperluan halal.

• Therefore, we only produce and distribute products which have been certified Halal by the
Department of Islamic Development Malaysia (JAKIM).
• Oleh itu, kami hanya menghasilkan dan mengedarkan produk yang telah disahkan Halal
oleh Jabatan Kemajuan Islam Malaysia (JAKIM).

• Consistently produce halal products and shall always maintain and safe guard the halal
integrity of our product.
• Menghasilkan produk halal dengan konsisten dan sentiasa menjaga integriti halal
terhadap produk kami.

• We shall always conform to the Malaysian Halal Standards MS1500:2019 and Manual
Procedure of Halal Certification Malaysia in producing its every product to ensure the food
produces is halal, clean and safe for the consumption of all.

Kami akan sentiasa mematuhi Piawaian mengikut Malaysia Standard MS1500: 2019 dan
Manual Prosedur Persijilan Halal Malaysia dalam menghasilkan setiap produk untuk
memastikan pengeluaran makanan halal, bersih dan selamat untuk semua pengguna.
 Doc no
HALAL OBJECTIVE/ OBJEKTIF HALAL Effective Date 12th Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 1

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

The objectives of Cheezzy Sdn. Bhd. Halal Assurance Management System are as the following:

a. To ensure compliance to the halal guidelines produced by the Department of Islamic

Development Malaysia (JAKIM) and other Halal guideline such as MS 1500:2019 and
Food related Regulations.
b. To ensure the integrity of Halal processing by continuously and consistently monitored on
Syariah (Islamic Law) compliance.
c. To ensure compliance to the Guidelines for Halal Assurance Management System of
Malaysia Halal Certification produced by Department of Islamic Development Malaysia
(JAKIM).
d. To ensure that all products produced at Cheezzy Sdn. Bhd. are safe, high in quality and
nutritional value that are beneficial to consumer.
 Doc no PD-01
PRODUCT DESCRIPTION – CREAM CHEESE Effective Date 12st Jan 2022

Rev 00
CHEEZZY SDN BHD Page Page 1 of 3

Prepared by Approved by
Signature
Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali/ Executive Director

Cheezzy Sdn. Bhd. specialises in providing halal cream cheese products that comply with
Shariah, customer, and regulatory standards. We maintained and controlled the temperature of
our halal cream cheese products according to the requirements listed in MS1500 to assure their
quality during selling. The employees and workers are all qualified and well-trained.

1. Name of the Product Cream cheese

2. Brand Name Cheezzy

3. Important Product Indirect food contact. The product received are fully package.
Characteristics

4. Raw Material/ 1. Fresh whole milk

Ingredient List 2. Fresh milk
3. Salt powder
4. Rennet
5. Storage Store in cold temperature

6. Processing 1. Raw material receiving

2. Pasteurization
3. Renneting
4. Cutting and Scalding
5. Pitching and Draining
6. Salting
7. Labelling and Packing
8. Storage and Distribution

7. Machinery/ Utensil 1. Weighing

used 2. Mixer
3. Depositor
4. Oven
5. Trolley
6. Tray
7. Container
 Doc no PD-01
PRODUCT DESCRIPTION – CREAM CHEESE Effective Date 12st Jan 2022

Rev 00
CHEEZZY SDN BHD Page Page 2 of 3

8. Cleaning & 1. Sanitizer (Alco Quat)

Sanitation Material

9. Label/ Artwork 1. Product Name

2. Brand Name
3. Ingredient List
4. Expiry Date
5. Manufacturer (Company Name, Address,
Contact Number)
6. Halal Logo
7. Product Name
8. Brand Name
9. Ingredient List
10. Expiry Date
11. Manufacturer (Company Name, Address,
Contact Number)
12. Halal Logo
13. HACCP and GMP Logo
14. MeSTI Logo
15. Buatan Malaysia Logo
16. Net Weight
17. Nutrition facts

10. Type of Packaging Vector labeled open rectangular plastic container with foil,
transparent lid

11. Size of Packing Net Weight : 500g

12. Product Shelf Life 24 Months (2 years)

13. Method of Storage Storage at cold temperature

14. Method of Covered Normal Truck/Van

Transportation
 Doc no PD-01
PRODUCT DESCRIPTION – CREAM CHEESE Effective Date 12st Jan 2022

Rev 00
CHEEZZY SDN BHD Page Page 3 of 3

15. Method of Handle With Care to Avoid Dented Canister

Handling

16. Product Manufactured By; Expiry Date; Traceability Code

Identified System (Batch No)
System
(Traceability)
17. Target Customer Suitable for Public Consumer Age 5 – 95

18. Referral to Ready to Eat Product

Consume/How
Product is Used
 Doc no AP-05
HALAL TRAINING PROGRAM Effective Date 12th Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 2

Prepared by Approved by
Signature Nurul Najwa Ali
Name/ Title Ms. Nurul Najwa/ Halal Executive Mr. Ali / ExecutiveDirector

1. Halal Training Program

Halal Training Program is compulsory to all staff which related to HAS implementation

1. Objective
i. To convey the knowledge about Halal and its importance
ii. To improve employee’s knowledge on the importance of the Halalness of product, critical
points of material and process.

2. Schedule
To be constructed annually

3. References for Halal Training

The references or sources for Halal Training are:
i. Al-quran
ii. Al-Hadith
iii. Fatwa
iv. Qiyas
v. Ijmak
vi. Malaysian Standard
vii. Manual Procedure of Halal Certification Malaysia
viii. Food Act
ix. MS 1514, Good Hygiene practice (GMP) for food
x. Trade Description Act 1972

4. Training Plan
The training will be divided to two types of training.

i. External Halal Training

Targeted staff
a) Internal Halal Committee members
b) Management team
 Doc no AP-05
HALAL TRAINING PROGRAM Effective Date 12st Jan 2022
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CHEEZZY SDN BHD Page Page 2 of 2

Trainer from JAKIM or external consultant

Type of Training Frequency

Halal Awareness Training Program At least ½ year

Malaysian Standard Training Program At least ½ year
Internal Halal Audit Training Program At least ½ year
Halal Assurance System Training Program At least ½ year
Halal Seminar/ Forum As per invitation

Purpose:
a) Ensure a board understanding of Halal and Toyyiban principles.
b) Understanding the Halal critical point and its impact in food processing (Halal Supply Chain)
c) Enhance knowledge of Halal requirements

ii. Internal Halal Training

Target staff
a) Production staff
b) New employee

Trainer from Internal Halal Committee members which is well trained

Type of Training Frequency

Halal Awareness Training (Production staff) Once per year

Halal Awareness Training (New staff) Before start working

Purpose:
a) Basic understanding of Halal and Thoyyiban principles
b) Understanding of Halal critical point and its impact in food processing (Halal Supply Chain)
c) Enhance knowledge of Halal requirements at individual work station

5. Training Record
Every training must be recorded
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
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MS1500:2019 Requirement

Pease indicate your level of agreement implementation in your company based on the
statement below. Please use the following scale.

1 2 3 4 5
Extremely Moderately bad Neither bad nor Moderately Extremely good
bad
good good

1. Shariah

No. Items
1 The organization shall ensure that the implementation of this standard is in accordance with
shariah requirements and/or Shariah practices of the recipient and/ or importing country.

2. Premises and facilities

No. Items
1. The management of the organization shall define and document its policy and commitment
with regards to identification, evaluation and controls related to halal integrity.
2. The management shall define the scope of the Halal Management System. The scope
shall specify the processes and location of processes/ activities which are covered by the
system from the beginning to the end of the processes related to transportation of
products, goods and/or cargo transport chains activities.
3 The management shall ensure that its policy is relevant to and in compliance with halal
requirements.
4 The management shall ensure that the policy with regards to the halal objective is
understood, implemented, and maintained at all levels of the organisation.
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5 The management shall review the results of the risk management activities at
defined intervals to ensure continuing suitability and the effectiveness of the risk
management process.
6 The management shall ensure that appropriate communication processes are
established within and outside the organisation to ensure the effectiveness of the Halal
Management System.
7 The management shall provide suitable praying area for muslim workers.

3. Organization

No Items
1. The management shall establish an internal halal committee which consist of muslim
personnel who are responsible to ensure the effectiveness in implementation of Halal
Management System.

2. The organisation shall appoint internal halal committee whose tasks, responsibilities,
and authority shall be defined, documented and communicated to ensure the effective
operation of the Halal Management System.
3. The organisation shall ensure halal leader and/ or halal executive and internal halal
committee members are formally trained in halal principles and its application.
4. The organisation shall ensure that sufficient resources (i.e. manpower, facility, financial
and infrastructure) are provided in order to implement the Halal Management System.
5. The organisation shall ensure all activities are properly recorded. All documents and
records shall be maintained and traceable.
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4. Internal Halal Committee

No. Items
1. A multi-disciplinary internal halal committee shall be set up to develop, maintain and
review the Halal Risk Management. The committee shall have the knowledge and
experience with regard to organisation’s processes and halal principles and its
applications.
2. The internal halal committee shall ensure that the halal leader and/ or halal
executive as reference point on halal matters for the organisation.
3. The internal halal committee shall monitor, identify, and record any problems with
regard to the processes and the Halal Management System.
4. The internal halal committee shall report any problems encountered related to the
implementation of halal supply chain to the halal leader for further action.
5. The internal halal committee shall ensure that the Halal Management System is
established, implemented and maintained in accordance with this standard.
6 The internal halal committee shall organise and coordinate the halal activities.
7 The internal halal committee shall perform verification and validation activities on the
halal supply chain.
8 The internal halal committee shall initiate corrective actions and controls to the
processes including product recall and withdrawals until the deviation or the
unsatisfactory condition related to halal requirements have been corrected.
9 The internal halal committee shall initiate preventive action to prevent recurrence
that will affect the halal status.
10 The internal halal committee shall report on the suitability and effectiveness of the
Halal Management System for management review.
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5. Halal Management System

No Items
1. The organisation shall identify, document and ensure overall source(s) that could
affect the halal integrity are controlled to prevent reaching the end user or
consumers.
2. The organisation shall ensure the documentations established are in compliance
with the requirements laid down in this standard.
3. Where the organisation incorporates the documentation of the Halal Management
System in an existing management system, their relationship shall be clearly
described in the existing management system documentations
4. The organisation shall establish documented procedures and a Halal Risk
Management Plan to ensure consistency and compliance to the requirements of this
standard and the organisation’s stated policy and objective of halal principles.
5. The organisation shall take into considerations all current issues and developments
related to halal principles, fatwa, including relevant regulatory requirements in
establishing and maintaining the documentations.

6. Validation
No Items
1. The objective of the validation is to ensure that all Halal Control Points identified are
complete and correct and that they will be effectively controlled under the proposed
Halal Risk Management Plan.

2. Validation shall be carried out on the following, but not limited to:
a) Halal Risk Management Plan;
b) changes in the operation (incoming materials, processes, packaging,
equipment, etc.) that could adversely affect the halal integrity of the
products being handled;
c) Control measures
d) Corrective actions.
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7. Halal Risk Management Plan

No Items
1. The organization shall establish a Halal Risk Management Plan according to the
principles outlined below:

2. All known or foreseeable potential contaminant and/ or precursor associated with

the processes in both normal and fault conditions that are likely to occur within the
scope of Halal Management System shall be identified. This includes previously
recognised incidences and sequences of events that may affect the products, goods
and/ or cargo status.
3. The basis of identification shall take into consideration the core purpose of the
processes, inter phases to and from the processes, process flows, operations,
establishment and facilities layout.
4. The potential contaminant and/ or precursor identified shall be recorded
5. For any potential contaminant and/ or precursor identified, the likelihood and severity/
impact of occurrence of the potential contaminant and/ or precursor shall be evaluated
and recorded.
6. The risk for potential contaminant and/ or precursor shall be ranked. Identification of
potential contaminant and/ or precursor shall be based on the requirements.

8. Determination of control measure

No Items
1. Based on the result of the evaluation, taking into consideration the risk decisions
outlined in Table B4 (Annex B), suitable control measures for each potential
contaminant and/ or precursor shall be determined.

2. The control measures shall prevent or eliminate the contamination suitable to the
halal perspectives
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3. If there is no suitable method available to prevent or eliminate the potential

contaminant and/ or precursor, the processes shall be modified to suit the intended
purpose.
4. The organisation shall implement the control measures identified and recorded in the
Halal Risk Management file.
5. The control measures shall be verified for effectiveness and the results of
verification shall be recorded in the Halal Risk Management file.

9. Determination of Halal Control Point

No Items
1. The determination of a Halal Control Point should be facilitated by the application of the
Halal Control Point Risk Matrix. The process steps in which the potential contaminant
and/ or precursor evaluated as high and significant shall be determined as a Halal
Control Point.
2. Documentation shall be made available to provide evidence for determination of Halal
Control Point.

10. Determination of monitoring system for Halal Control Point

No Items
1. A monitoring system shall be established for each Halal Control Point identified. The
monitoring system shall consist of planned measurements or observations to maintain
the halal integrity status of the products, goods and/or cargo being handled, detect non-
implementation of control measures and possible product contamination to be
controlled and dealt with in a timely manner; to prevent contamination reaching the end
user.
2. The monitoring system shall comprise of, but not limited to, what is being
monitored, monitoring method, monitoring frequency, personnel responsible for
monitoring and evaluating the monitoring result, location of monitoring, etc.
 Doc No
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3. Monitoring result shall be recorded. Where possible, when monitoring results indicate
trends towards non-implementation or ineffectiveness of control measures, appropriate
process adjustments shall be taken before a deviation occurs and recorded.

11. Determination of corrective actions for Halal Control Point

No Items
1. The organisation shall document the corrective actions taken when monitoring
result shows that control measures are not implemented or ineffective to eliminate or
prevent the contamination.

2. Corrective actions shall ensure the halal integrity of the products, goods and/or cargo
or process is protected, the control measures are being re-implemented as planned
and the goods during which period the control measures are not implemented are
handled according to procedures established.

12. Determination of verification procedures

No Items
1. The organisation shall establish and maintain documented procedures for verification
activities.
2. The organisation shall carry out verification activities which include the following:
a) Review of Halal Risk Management Plan.
b) Assessment of all control measures.
c) Analysis of (near) recalls and product disposition due to non-
implementation of control measures.
d) Compliance of the process flow diagrams and layout with documented
situation.
e) Analysis of customer and consumer complaints related to halal integrity.
f) Evaluation of Halal Risk Management Plan with applicable legislation and
authority.
g) Review of gaps between current and desired level of knowledge,
awareness, and training of staff with respect to halal knowledge; and
 Doc No
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h) Consistency of current documentation.

3. The organisation shall plan the verifications based on the state and the importance of
the activities and shall be performed by qualified personnel. The verification shall
include what is being verified, method of verification, frequency, person responsible for
verification and periodical audit.
4. Records of verification activities shall be maintained.

13. Documentation systems and management of records.

No Items
1. The organisation shall establish and maintain documentation for Halal Risk
Management System and relevant documentations to ensure conformity with the
requirement of this standard and the applicable legislations and regulations.

2. A documented procedure shall be established to define the controls needed:

a) to approve documents prior to issue;
b) to review and update as necessary and re-approve documents;
c) to ensure changes and the current revision status of documents are
identified;
d) to ensure that relevant versions of applicable documents are available at
points of use;
e) to ensure documents remain legible and readily identifiable;
f) to ensure that documents of external origin are identified and their
distribution controlled;
g) to prevent unintended use of obsolete documents, and to apply suitable
identification to them if they are retained for any purpose; and
h) To observe proper placement and storage of documents which contain
Quranic elements.
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No Items
1. Records shall be established and maintained to provide evidence of conformity to the
requirements and effective implementation of Halal Risk Management System.
2. Records shall remain legible, identifiable and retrievable.
3. The organisation shall define the control needed for the identification, storage,
protection, retrieval, retention time and disposition of records.

14. Halal Risk Management Plan

No Items
1. The application of halal principles can be summarised in a Halal Risk Management
Plan Summary.

15. Information and communication system

No Items
1. The organisation shall provide information and communication systems to support its
operations and to interchange information with other service providers (including freight
forwarders) and customers.

16. Transport location

No Items
1. The organization should consider potential source of contamination when deciding on
the location of the vehicle to protect halal integrity. The vehicle should mitigate or be
located away from the following:
a) environmentally polluted areas and industrial activities which pose a serious
threat;
b) areas subject to flooding;
c) pest infestation areas; and
d) areas where wastes, either solid or liquid, cannot be removed effectively.
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17. Premises, design, and layout

No Items
1. Where appropriate, the design and layout of the premises should permit good
hygiene practices, including protection of products, goods and/ or cargo against
cross- contamination between and during operations. Construction and layout of
the infrastructure facilities shall permit adequate maintenance and cleaning
2. Internal structure of the premises should be soundly built from durable materials and
be easy to maintain, clean and where appropriate able to be disinfected or perform
sertu.
3. Where required, appropriate area for eating and drinking shall be allocated to the
personnel. The area shall be well-maintained and kept in good condition to prevent
pest access and harbourage.

18. Facilities, equipment, and materials

No Items
1. Containers for products, goods and/ or cargo, should be specifically identifiable,
suitably constructed and where appropriate, made of impervious materials. They
should be properly secured to prevent malicious or accidental contamination to the
products, goods and/ or cargo being handled.
2. The organisation shall provide hygiene facilities to ensure appropriate degree of
personnel hygiene can be maintained and to avoid contaminating the products, goods
and/ or cargo. The facilities shall be suitably located and designated. Facilities shall
include:
a) adequate means of hygienically washing and drying hands, including
wash basins and a supply of water and sanitizers, and the provision of
advisory signs;
b) adequate number of lavatories of appropriate hygienic design; and
c) adequate changing facilities and locker rooms for personnel.
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
Rev 0
CHEEZZY SDN BHD
Page Page 12 of 15

3. The management shall ensure that all equipment used in the transport chain activities
meet specified requirements and are appropriately designed, constructed, and installed
to facilitate maintenance, adjustment, cleaning and use.
4. Where a material present could reasonably be expected to have an adverse effect on
halal requirements of products, goods and/ or cargo, the management shall establish
and maintain procedures for the handling of such material.

19. Personal hygiene, health status, and cleanliness

No Items
1. The organization shall ensure that personnel who directly or indirectly come in contact
with the products, goods and/ or cargo or processes likely to contaminate the products,
goods and/ or cargo being handled follow certain guidelines:
a) Health status: Personnel with known, or suspected to be suffering from, or
carrier of a disease or illness likely to be transmitted through handling and
contact with products, shall declare their health status. Any person so
affected should immediately report illness or symptoms of illness to the
management.
b) Medical examination: Personnel should carry out medical examination if
clinically or epidemiologically indicated.
c) Illness and injury: Personnel with serious medical conditions that require
any need for medical examination/ treatment and/ or possible exclusion
from the operation processes should report to the management for further
action.
2. Personnel involved in the handling process shall maintain a high degree of
personnel cleanliness.
3. Personnel with cuts and wounds, if allowed to continue working, should ensure that
the cuts and wounds be covered by suitable waterproof dressings.
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
Rev 0
CHEEZZY SDN BHD
Page Page 13 of 15

4. Personnel should observe a proper hand washing technique before start of handling
activities, immediately after using the lavatories and after handling raw or contaminated
products, goods and/ or cargo which could result in contamination of other products,
goods and/ or cargo.
5. If the personnel have come into contact with non-halal products, goods and/ or cargo,
the personnel shall wear proper attire before handling the products, goods and/ or
cargo and perform the sertu when needed.
6 Personnel shall refrain from behaviour that could result in contaminating the products,
goods and/ or cargo being handled such as smoking, spitting, chewing or eating/
drinking, and sneezing or coughing over protected and unprotected products, goods
and/ or cargo during the handling process.
7 Personnel should also not bring into handling process areas any personal effects that
could cause contamination to the products, goods and/ or cargo.
8 Visitors to the handling process areas should adhere to all personnel hygiene
provisions.

20. Environment, perimeter, and grounds

No Items
1. Where environmental conditions could reasonably be expected to have an adverse
effect on products, goods and/ or cargo quality, the organisation shall establish and
maintain procedures to adequately control these environmental conditions.
Environmental control system(s) shall be periodically inspected to verify that the
system, including necessary equipment, is adequate and functioning properly. These
activities shall be documented and reviewed.
2. The perimeter and grounds surrounding the organisation’s premises should be
kept and maintained in a manner that contamination to the handling process is
avoided.
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
Rev 0
CHEEZZY SDN BHD
Page Page 14 of 15

21. Maintenance of equipment

No Items
1. Equipment shall be well-maintained and kept in good condition to:
a) facilitate all sanitation procedures including sertu;
b) function as intended particularly at critical process steps; and
c) Prevent contamination of products, goods and/ or cargo from non-
halal material and dangerous or hazardous materials.
2. The management shall establish cleaning and maintenance schedules for equipment
(including temperature control equipment) to ensure that operating specifications are
met. Maintenance activities shall be recorded.
3. The management shall conduct periodic inspections in accordance with established
procedures to ensure adherence to applicable equipment maintenance schedules. The
inspections shall be recorded.

22. Cleaning and sanitation

No Items
1. The organisation shall establish and maintain a procedure to outline suitable cleaning
methods and materials depending on the nature of the organisation’s business. The
procedure should describe the cleaning and disinfection programs to be undertaken
to ensure that all parts of the premises are appropriately clean and in accordance
to the halal requirements. The cleaning program should include the cleaning of the
cleaning tools and sertu where required.
2. Cleaning activities should be continually and effectively monitored for their suitability
and effectiveness. The evidence of monitoring should be recorded.
3. Cleaning chemicals should be handled and used carefully and in accordance with
manufacturer’s instruction and stored separately from products, goods and/ or cargo,
in clearly identified containers to avoid the risk of contamination
4. All transport vehicles shall be adequately maintained and cleaned after delivery.
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
Rev 0
CHEEZZY SDN BHD
Page Page 15 of 15

23. Sertu

No Items
1. The organisation shall ensure that sertu is performed when and where
contamination by najs al-mughallazah occurs.
2. The sertu process shall be supervised and verified by halal competent authority
or trained muslim personnel appointed by internal halal committee.
3. The sertu process done shall be recorded.
4. Annex D explains the method for Sertu according to Shafi’i School of Thought.

24. Drainage and waste disposal systems

No Items
1. Floors and drainage system shall be suitably constructed to allow proper flow of water

and waste so that the risk of contaminating the products, goods and/ or cargo being
handled is avoided. Drains should be equipped with strainer to ensure solid waste
is removed and appropriately treated in accordance to environmental requirement
before discharge. Drainage system shall be maintained to ensure free flow of water.
2. External drainage systems shall be constructed to prevent access of pests. Fixtures,
piping and ducts shall not cause condensation or leakage which could contaminate
the products, goods and/ or cargo
3. Adequate waste disposal systems should be established and a proper collection
system of waste out of the premises should be designed to prevent accumulation of
waste
4. Liquid waste, if any should be handled in a manner that it will not pose threat to the
environment.
 Doc No
AUDIT CHECKLIST
Effective Date 12 January 2022
Rev 0
CHEEZZY SDN BHD
Page Page 16 of 16

25. Training of personnel

No Items
1 The organisation shall develop training program including halal related training to
ensure personnel involved in the operation are trained and/ or instructed to a level
appropriate to the operations to be performed.
2 The training program shall identify and fulfil the need for training taking into
consideration the level of education, skill, competency and experience of the
personnel and the task to be performed.
3 The need for training shall be reviewed at appropriate intervals
4 The organisation shall perform assessments of the effectiveness of training
programs.
5 Managers and supervisors should have the knowledge on halal principles for
effective operations of the system.

26. Contamination control

No Items
1 The organisation shall establish a system to prevent contamination of products,
goods and/ or cargo by physical, chemical and biological contaminants which could
render the products, goods and/ or cargo to become non halal.
2 The organisation shall employ all measures to avoid creating an environment
conducive to pests. The organisation shall immediately deal with pest harbourage
without adversely affecting the products, goods and/ or cargo being handled.
 Doc no AP-06
INTERNAL HALAL AUDIT PLAN Effective Date 12st Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 1

Internal Audit

Company Tentative Date

Internal: Feb 2022
Storage/ processing/ warehouse/ transportation/ etc
Internal: Nov 2022
Storage/ processing/ warehouse/ transportation/ etc

Supplier Audit

Company Tentative Date

KIMWAH MARKETING SDN BHD January 2022

MY MILK MANUFACTURING AND DISTRIBUTION January 2022

SDN BHD
SYARIKAT KILANG REMPA JAYA SAKTI SDN BHD January 2022

3rd Party Audit

From authority body by JAKIM when apply halal for new products/ proses halal renewal.
 Doc no AP-06
INTERNAL HALAL AUDIT PLAN Effective Date 12st Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 2

Prepared By Approved By
Signature
Nurul Najwa Ali
Abu/Auditor Nurul Najwa/ Halal Executive Mr. Ali / Executive Director

Definition of Audit
Human evaluation process to determine the degree of adherence to prescribed norms (criteria,
standards) and resulting in a judgment by examination of system to comply with planned
arrangement.

1. Objective
i. To ensure the raw materials, the process, logistics and storage are compliance with
shariah compliance
ii. To verify compliance to related Malaysia Halal Standard & Manual Procedure Halal
Certification
iii. To ensure the implementation of HAS is effective and maintained

2. Frequency of Audit
Twice a year

3. Scope of Audit
i. All Department
ii. Activities
iii. Process
iv. Audit Time & Duration

4. Auditor
The auditors are the competent individual and certified with Internal Halal Auditor Training.
 Doc no AP-06
INTERNAL HALAL AUDIT PLAN Effective Date 12st Jan 2022
Rev 00
CHEEZZY SDN BHD Page Page 1 of 2

5. Audit Plan
Audit plan will consist of:
i. Objective
ii. Scope
iii. Audit criteria
iv. Procedure or audit method
v. Audit team
vi. Time and duration for audit activities

6. Audit Execution
i. Opening meeting
ii. Carry out audit (document and site audit)
iii. Report writing
iv. Closing Meeting

7. Type of Audit
i. Internal Halal Audit
ii. Supplier Halal Audit

8. Audit Report
i. Audit report will present to management after the audit
ii. Corrective action for any non-conformance report must be answer and reply within two
weeks until one month depends on corrective action
iii. Audit report must be record and keep
TITLE: PERFORM HALAL ASSURANCE MANAGEMENT SYSTEM
DOCUMENTATIONS ESTABLISHMENT AND IMPLEMENTATION
1. Apakah yang dimaksudkan dengan kaedah fiqh?

- Kaedah feqh itu merupakan: Suatu kaedah umum yang bersifat menyeluruh
ataupun aghlabi (kebiasaan), yang mana daripadanya kita dapat mengetahui
hukum-hakam bagi cabang-cabang yang berkaitan dengannya .

2. Bincangkan penentuan makanan halal berasaskan aplikasi kaedah fiqh:

a) Keyakinan tidak hilangkan keraguan

- Suatu makanan itu hendak dinilai dan disahkan kehalalannya oleh pihak yang berkuasa
terhadap perkara tersebut untuk mengelakkan keraguan kepada pengguna untuk
mengunakan atau memakannya.
- Contah gambar dibawah adalah prodak makanan yang menhilangkan keraguan
(mempunyai logo halal Malaysia yang sah) :-
b) Bahaya mesti dihapuskan
- Keadah ini membawa maksud suatu yang boleh mendatangkan bahaya mestilah
dihapuskan dan perkara yang merbahaya itu juga hendaklah dihilangkan sama.
- Contoh makanan:-
Ikan buntal mempunyai racun dibahagian kulit,hati dan ovarinya tetapi ia boleh
dimakan sekiranya dibuang racun dibahagian-bahagian yang mempunyai racun.

c) Adat dijadikan hakim

- Sesuatu makanan yang dianggap kotor atau menjijikan atau sebaliknya oleh masyarakat
tersebut yang diterima oleh akal yang sihat dan fitrah yang bersih serta tidak bertentangan
dengan syarak maka akan jatuh hukum terhadap makanan tersebut mengikut adat
masyarakat itu menerima makanan tersebut.
- Contoh:
Masyarakat Arab menganggap udang adalah ulat laut dan ia suatu yang menjijikkan
pada mereka maka pada masyarakat Arab untuk memakan udang itu adalah tidak
boleh kerana itu adalah haiwan yang menjijikkan.