Halal Guide

Halal Audit Checklist: Is Your Restaurant Ready?

Self-audit, a mock interview and corrective action before the inspection.

Last reviewed 5 November 2026

Before you submit an application or receive an audit, run a 60-minute mock audit. The aim is to find the real gaps, not just to make the files look good.

Mock audit: 10 checks

  • Business registration, PBT (local authority) licence and food premises registration are valid.
  • The minimum operating period for a new application has been met.
  • All menu items are displayed and match the application list.
  • Recipes and ingredient lists are complete, with the actual brands/manufacturers.
  • Halal evidence and ingredient supporting documents are organised and can be inspected.
  • Staff records, food handler training, anti-typhoid records and shift schedules are complete.
  • A Penyelia Halal (Halal Supervisor) has been appointed and knows their responsibilities.
  • The IHCS (Internal Halal Control System), halal policy, purchasing controls and traceability are in practice.
  • The kitchen, store, hygiene, equipment and pest control records are satisfactory.
  • A complaints log, records of menu/ingredient changes and corrective actions are available.

How an auditor might check

Auditor: "Show me the ingredients used for this mi goreng (fried noodles)."

Restaurant: Show the recipe, the brands of soy sauce, sauces and noodles, the suppliers, the supporting documents and the latest invoices.

Auditor: "Who checks the ingredients before they are bought?"

Restaurant: Show the person responsible, the receiving procedure and the check records.

If the only answer is "we have been buying from the same supplier for a long time", the process is not yet strong enough.

How do you handle an NCR (non-conformance report)?

Handling an NCRThe auditor identifies a non-conformance, the restaurant records the issue and evidence, identifies the root cause, fixes the issue and prevents it recurring, keeps evidence, then sends a response within the set period. If the authority has not yet accepted it, go back to identifying the root cause; if accepted, the assessment process continues.Not yetYes

Auditor identifies a non-conformance

Record the issue and evidence

Identify the root cause

Fix the issue and prevent it recurring

Keep evidence: photos, invoices, records, training

Send a response within the set period

Accepted by the authority?

Continue the assessment process
Handling an NCR

The three most common mistakes

  1. Using ingredients that have not been checked: expired certificates, manufacturers that do not match, or purchase records that cannot be found.
  2. Changing operations without control: staff change, ingredients are replaced, or new dishes are sold without a review process.
  3. Documents that do not match reality: the SOP says one thing but staff do something else.

Self-audit result

  • Ready for an official review: all critical evidence is complete and there are no known major issues.
  • Needs improvement: some records or procedures are not yet complete.
  • Not yet suitable to apply: there are non-compliant ingredients/activities, or basic requirements are not met.

Next step: if there are still incomplete items, resolve those issues first. ManaHalal can help organise an initial assessment, but official confirmation can only be made by the certification authority.

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.