Halal Guide

Prepare Your Kitchen and Premises for the Halal Audit

Checks on cleanliness, storage, workflow and contamination prevention.

Last reviewed 5 November 2026

Auditors do not only look at supplier certificates. They also inspect how ingredients are received, stored, processed and served at the premises in the application.

Five operating zones that need to be clear

  1. Receiving goods: check the supplier, brand, packaging, quantity, condition and invoice.
  2. Storage: label ingredients; separate them by condition and risk; control temperature and expiry dates.
  3. Preparation: use clean equipment and methods that prevent cross-contamination.
  4. Cooking and serving: control the process, worker hygiene, equipment and the menu.
  5. Cleaning/disposal: cleaning schedule, pest control and waste management.

Example kitchen flow plan

This diagram is a suggested workflow, not a building plan required by JAKIM.

Example kitchen workflowGoods come in through the receiving door and are checked against their documents, then go to dry store, chiller or freezer, then to preparation, cooking and serving to customers. Both preparation and cooking also lead to washing and sanitising, which ends with waste disposed of according to procedure.

Goods receiving door

Ingredient and document check

Dry store / chiller / freezer

Ingredient preparation

Cooking

Serving to customers

Washing and sanitising

Dispose of waste according to procedure
Example kitchen workflow

Self-audit before the visit

  • Do the ingredients in the store have labels, good condition and clear identification?
  • Are damaged, expired or unidentified goods separated from ingredients that can be used?
  • Do workers understand the procedure for receiving new goods?
  • Are the fridges, preparation areas and utensils clean?
  • Is insect and pest control recorded?
  • Are the physical menu and the app menu the same as the menu in the application?
  • Is all food prepared in a kitchen that is included in the certification scope?

If the kitchen was once used for non-halal ingredients

Do not assume ordinary washing is enough. Inform the relevant authorities of the kitchen's usage history; if najis mughallazah (severe ritual impurity) is involved, get proper guidance on sertu (ritual cleansing) and the records required.

Action today: do a 30-minute inspection using your phone. Take photos of receiving, the store, the kitchen, the washing area and the menu display as initial evidence for improvement.

Official sources and editorial notes

Note: ManaHalal is an independent information platform, not a body that issues the SPHM. This guide was updated based on official 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.