Set Up a Catering Kitchen That Is Easy to Audit
Kitchen layout, store controls, temperature, hygiene and how Trust MyCatering differs.
Last reviewed 5 November 2026
Who is this for? This guide is written for caterers and food service operators in Malaysia, including companies that handle jamuan (feasts), weddings, buffets, food packs and regular food contracts. It is an educational guide, not an eligibility decision or an SPHM (Sijil Pengesahan Halal Malaysia, the Malaysia Halal Certificate) approval letter.
A good catering kitchen is not just clean when customers visit. It must prove a safe workflow, halal control at every process and traceability for the food that goes out to events.
7 kitchen zones to map
| Zone | Practical audit question |
|---|---|
| Receiving materials | Can you check the label, temperature and supplier identity? |
| Dry store | Are materials labelled, with expiry dates and approval status clear? |
| Chiller/freezer | Are temperatures recorded and raw materials kept apart from ready food? |
| Raw preparation | Do chopping boards/equipment avoid cross-contaminating finished products? |
| Cooking and heating | Time, cooking level and safe handling? |
| Packing/holding | Are containers covered, marked and kept to the temperature requirements? |
| Loading/delivery | Is there a check of food, quantity, cleanliness and temperature? |
JAKIM note: A catering application must cover the whole kitchen of the premises. Do not present just one corner of the kitchen as a “halal zone” when other areas share operations that do not meet the requirements.
Temperature and food safety
General KKM (Ministry of Health) guidance stresses that hot food is kept above 60°C, perishable food is chilled below 5°C, and food is not left more than two hours at room temperature. This is important food safety guidance for caterers, and it is different from checking the halal origin of ingredients. Stricter requirements may apply depending on the process or contract.
| Control | Practical record |
|---|---|
| Chiller/freezer temperature | Temperature log at the start/end of each shift; action if out of range |
| Hot food before loading | Temperature of key items, time, person on duty |
| Cold food in transport | Temperature before departure and at handover |
| Time out of kitchen & time served | Noted on the event form |
| Cleaning after the event | Checklist for equipment and vehicles |
Kitchen flow diagram
JAKIM and KKM are not the same certification
The SPHM assesses compliance with Malaysian halal certification, including ingredients, processes, premises and the halal management system. Trust MyCatering is a KKM food safety certification programme. KKM has issued new guidelines dated January 2026 for small/medium catering and for large-scale catering. Both can complement the operation, but Trust MyCatering does not replace the SPHM, and the SPHM does not replace food safety obligations.
For event operations, use the KKM guidelines as a guide to building SOPs (standard operating procedures) for temperature, prevention of cross-contamination, a hygiene plan, pest control, safe water and ice, operator training and handling food after it is cooked.
Site checklist
- The floor plan shows the flow from raw materials to ready food without risky crossings.
- Stores and equipment are clearly labelled.
- Cleaning and pest control records are kept.
- Food handlers have the relevant training and health records.
- Temperature and time management before delivery is carried out.
- Every kitchen used is identified within the scope of the check.
Further reference: KKM — Trust MyCatering for large-scale catering.
Official sources and review
- JAKIM — MPPHM (Domestik) 2020, 2026 amendment — main reference for requirements and fees.
- Portal Halal Malaysia — certification and the MHMS 2020 Manual.
- KKM — Trust MyCatering (small/medium scale) — a food safety reference, not a halal certificate.
- KKM — Safe food temperature guide.
Review date: 5 November 2026. This content was prepared based on sources reviewed on 5 November 2026. Final decisions and requirements are subject to JAKIM/MAIN/JAIN (Majlis/Jabatan Agama Islam Negeri, the state Islamic religious councils and departments) and the latest notices.