Halal Guide

Storage, Dispatch and Delivery: Temperature Control and Traceability

Connect kitchen, batch, delivery and customer records for trace-back and recall.

Last reviewed 5 November 2026

1. The halal chain does not end when the food is cooked

For a delivery operation, food moves through receiving ingredients → preparation → processing → storage → packing → handover to the rider → customer/outlet. This chain must control contamination and food safety, and must also be able to show which product went to which location.

This guide uses the principles of food safety management and halal control. Specific temperature/time limits must be set by the operator according to the type of product, the risk, KKM (Ministry of Health) guidelines and the validated process, not by using one universal number for all food.

2. Information required in internal operating records

Event Suggested data fields
Receiving ingredients Date, ingredient, supplier, lot number, quantity, temperature if needed, receiver
Cooking/finishing the product Batch ID, recipe/version, operator, start/end time, equipment/zone
Storage Location/rack, temperature log, time in, release status
Packing SKU/menu, batch, date, label, quantity, checker
Handover Order ID / DO (delivery order), destination, time out, rider, seal, temperature if needed
Returns/complaints Order ID, reason, quantity, action, disposal/recall decision

3. Example of tracing one order

A made-up example for training purposes: BRAND-A / NASI-01 / BATCH-261105-PM / ORDER-88021. If a customer reports spoiled food, the operator can find the batch, the raw stock used, the worker who prepared it, the temperature controls and the other orders from that batch.

If one batch is sent to two outlets and thirty direct deliveries, the list of all recipients must be quick to produce. A regular mock recall test is good practice, not a mandatory interval specified in this guide.

4. Trace-back flow

Trace-back chain from supplier to customerSupplier and ingredient lots go into the recipe and production batch, then finished stock and storage location, DO or delivery order, and outlet or customer. If there is a complaint or incident, the batch is put on hold, the lot and recipients are traced, then a risk assessment, notification and CAPA are carried out. If not, the record is complete.YesNo

Supplier and ingredient lot

Recipe version / production batch

Finished stock and storage location

DO / delivery order

Outlet or customer

Complaint / incident?

Hold the batch, trace the lot and recipients

Risk assessment, notification and CAPA

Record complete
Trace-back chain from supplier to customer

5. Special controls for third-party delivery

  • Keep the handover time, the rider's ID or the logistics provider and proof of receipt as far as practical.
  • Cover the food, use clean packaging and a method that prevents unauthorised opening.
  • Define who is responsible if an order is left waiting for a long time or the rider cancels the job.
  • Make sure cold/frozen food does not break its temperature chain when moved between the kitchen, the staging area and vehicles.
  • Tell customers about allergens or storage requirements that are relevant under food law.

Action: Test one mock recall: pick a random batch and trace all its ingredients and recipients in the records. Note the search time and the data gaps in en-templat-recall-capa.csv.

References: KKM — Food Safety and Quality Programme; Circular 1/2026; MHMS 2020 Manual (Malaysian Halal Management System).