PS 3733-2016

Internal Audit Checklist

Organization:

Audit Area:

Audit Date(s):

Reference Standard(s): PS: 3733-2016

Scope:

Auditors:

Auditee:
 AUDIT SUMMARY

List of Non Conformities

Fundamental Requirements

No. Detail of Non-Conformity Corrective Action Anticipated

Re-audit date
1

Major

No. Detail of Non-Conformity Corrective action taken Evidence provided Reviewed by

Document
Photograph
Visit / Other
1

Minor

No. Detail of Non-Conformity Corrective action taken Evidence provided Reviewed by

Document
Photograph
Visit/Other
1

General Observations

No. Detail Corrective action taken Evidence Reviewed

provided
by
Document
Photograph
Visit/Other
1
 Physical Evaluation of Raw Material/s
Raw Material Manufacturer/ Supplier Status Physical Evaluation

Pending Raw Materials

Raw Material Description Remarks
Manufacturer Name
with code identification

Raw Material/s not disclosed

Raw Material Supplier Manufacturer Manufacturer Contact Details Remarks
 Detailed Audit Report

3733Clause Text of Clause Compliance Comments Reference

(Procedure/format)
4 REQUIREMENTS
4.1.1 Food of Animal Origin
4.1.1.1 Halaal Animals
The followings are considered as Halaal
animals provided that they are
slaughtered according to the Laws of
Islam (as given in clause 4.2)
a Animals such as cattle, buffalos, sheep,
goats, camels, chickens, geese, ducks,
and turkeys etc.

b Non-predatory wild animals such as deer,

antelope, chamois, wild cattle.
c Non-predatory birds such as pigeons,
sparrows, quails, starlings, and ostriches.
d Grasshopper/locust.
4.1.1.2 Halaal Food

Halaal food which fulfills the following

conditions:
a The food or its ingredients do not contain
any parts or products of animals that are
non-Halaal or products of animals which
are not slaughtered according to the
Laws of Islam;
b The food does not contain any
ingredients that are "Haraam" or "Najis";
c The food is safe and not harmful for
human health;
d The food is not prepared, processed or
manufactured using equipment
contaminated with things that are
"Haraam" or " Najis",
e The food or its ingredients do not contain
any human parts or their derivatives;
f During its preparation, processing,
packaging, storage or transportation, the
food does not come into contact with any
Haraam or Najis items that can
contaminate it.
4.1.1.3 Haraam Animals
The followings are considered as Haraam
animals:
a Pigs, dogs and their descendants.
3733Clause Text of Clause Compliance Comments Reference
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b Animals slaughtered in the name of, or
dedicated to, anybody/thing other than
ALLAH TA'ALA.
c Animals not slaughtered according to
Islamic Laws.
d Animals that died by themselves.
Accidental or natural death.
e Animals with canines or tusks which
are used to kill prey or defend
themselves such as bears, elephants,
monkeys, wolves, lions, tigers,
panthers, cats, jackals, foxes,
squirrels, martens, weasels, moles,
crocodiles and alligators etc.
f Predatory birds with sharp claws such
as hawks, falcons, eagles, vultures,
ravens, crows, kites, owls etc.
g Pests and venomous animals such as
rats, centipedes, scorpions, snake,
wasps, mouse and other similar
animals.
h Animals which are considered
repulsive like lizards, snails, insects
and their larva stages and other
similar animals.
i Animals that are forbidden to be
killed in Islam such as honeybees and
hoopoe.
j Donkeys and mules.
k Any ingredient derived from the
Haraam animals is not Halaal.
4.1.1.4 Haraam Foods
Foods or drinks strictly prohibited by The
Holy' Quran and Sunnah that include:
a Haraam animals (see clause 4.1.1.3)
b Halaal animals that have not been
slaughtered in compliance with the
Shariah requirements;
c Seven parts of Halaal animals slaughtered
in compliance with the Shariah
requirements, namely blood, urinary
bladder, gallbladder, glands (i.e. ghudood
in Arabic), penis, testicles and vulva;
d Those things that cause intoxication such
as wine, liquor etc.
e Things that harm the human body or
intellect to such an extent as cannot be
3733Clause Text of Clause Compliance Comments Reference
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neglected;
f Things abominable to human beings, for
example, nasal secretion, insects, pests,
etc.
g All human parts such as hair, nail, and
organs or their derivatives.
h Things that are Najis (i.e. filthy) as per
Shariah laws such as feces, urine, etc.
i Flavour using the name and having
sensory profile of a Haraam product, like
rum flavour, pork flavour, etc. shall not
be HALAAL certified although ingredients
used are Halaal.
4.1.1.5 Aquatic Animals
a Aquatic animals such as fish are Halaal on
the condition that they do not die their
natural death in the water.
b All poisonous aquatic animals that are
harmful to health are Haraam.
4.1.1.6 Insects
Only grass hopper/Locust is Halaal
4.1.1.7 Amphibians
All amphibians are Haraam.
4.1.2 Food of Plant Origin
Plants and their products are Halaal,
except the intoxicating, poisonous and
harmful like opium, cocaine, wine.
4.1.3 Mushrooms
All species of mushrooms are Halaal
except those that are poisonous,
intoxicating or hazardous to health.
4.1.4 Micro-Organisms & Microbial Product

a All species of micro-organisms are Halaal

except those that are poisonous,
intoxicating or hazardous to health.
b Microbes which grow on a HALAAL
growth media are HALAAL and which
grow on Haraam growth media are
Haraam.
c Microbial consumer products which use
Haraam and najis materials on its growth
media in all production steps (refreshing
scale, pilot plant scale and production
stage) are Haraam.
d Consumer products containing microbial
products which grow on non HALAAL
media are Haraamo
e Consumer products containing microbial
3733Clause Text of Clause Compliance Comments Reference
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product shall be traced back to initial
growth media of the microbes.
f Microorganisms such as bacteria and
fungi are Halaal except those that are
poisonous and/or hazardous to health
(pathogenic and toxicogenic).
Microorganisms or their products used in
food or food production shall be
produced using Halaal culture medium.
The yeast extract or other derived
products from them shall not be made
from brewers or winery yeast.
4.1.4 Natural Minerals and Chemicals
All natural minerals and chemicals are
Halaal except those that are poisonous,
intoxicating or hazardous to health.
4.1.5 Beverages
a All kinds of water and non-alcoholic
beverages are Halaal except those that
are poisonous, intoxicating or hazardous
to health
b All non-alcoholic beverages with no
intoxicating properties, whether synthetic
or derived from natural sources, are
Halaal.
c All intoxicating beverages derived from
any source are Haraam.
d Alcohol derived from grapes/dates is
Najis and Haraam.
4.1.6 Genetically Modified Food (GMF)
Genetically modified organisms (GMO) or
ingredients or products containing GMOs
are Halaal except those that are
poisonous, intoxicating or hazardous to
health and shall not be made by the use
of genetic material from Haraam source.
4.1.7 Food Additives
Food additives shall only be from Halaal
sources.
4.1.8 Feed and Feed Additives
Feed and its additives shall be free from
porcine origin.
4.1.9 Blood and other Materials of human or
Animal Origin
All types of blood and it's by products are
Haraam. Any fluids and objects
discharged from the orifices of human
beings or animals such as urine, placenta,
excrement, vomit, pus, sperm and ova
3733Clause Text of Clause Compliance Comments Reference
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are Haraam.
4.2 Requirements of Slaughtering
According to the Laws of Islam, the
slaughter act is to sever the trachea,
oesophagus and both the carotid artery
and jugular vein (Wadajain in Arabic)
synchronized with or immediately pre-
ceded by the verbal recitation of any
name of Allah :
a Zabah - To cut the vessels of the animal
between the jawbone(Lahyain) and the
"Labbah" for short-necked animals like
cow, sheep, goat, etc. (Annex-A).
b Nahar -To cut the vessels of the animal in
the lower part of the neck near the chest
for long-necked animals like camel,
ostrich, etc.
4.2.1 Rules of Slaughtering
Requirements of the animals/birds to be
slaughtered:
a The animal/bird to be slaughtered shall
be Halaal.
b A certificate shall be issued by a qualified
veterinarian which attests that
animals/birds to be slaughtered are
healthy.
c The animal/bird to be slaughtered shall
be alive at the time of slaughter. The
slaughtering procedure should not cause
torture to animals/birds.
d Only animals/birds fed on Halaal feed (PS
234 & PS 233) are permitted for
slaughtering following the good
veterinary practices.
4.2.2 Animal Welfare
a Animals/birds should be treated in ways
that minimize fear, pain, stress and
suffering. Animals are provided with
water, food, proper handling, health care,
an environment appropriate to their care
and use, with thoughtful consideration
for their species-typical biology and
behaviour,
b Animals/birds should be provided with
water and feed during the long journey.
c If animals/birds have arrived from long
distance, they should first be allowed to
rest and be provided with water and
feed.
3733Clause Text of Clause Compliance Comments Reference
(Procedure/format)
4.2.3 Requirements of Slaughterer
The slaughterer shall be a Muslim who:
a believes in the Oneness of ALLAH, accepts
the Holy' Prophet Hazrat Muhammad as
the last Messenger of ALLAH and the
Holy' Quran as the last and unchanged
Book revealed by ALLAH ALMIGHTY;
b is mentally sound and fully understands
the fundamental Islamic Laws and
conditions related to the slaughter of
animals in Islam.
c shall be trained in terms of health,
hygiene, sanitation and animal welfare
rules of Halaal slaughtering.
d is required to check that each animal/
bird is properly slaughtered.
4.2.4 Requirements of Slaughtering tools and
utensils
a Slaughtering lines, food grade tools and
utensils shall be clean and used for the
purpose of Halaal slaughter only.
b Slaughtering tools shall be sharp and cut
by their edge, not by weight.
4.2.5 Requirements of Slaughtering place
Slaughter place shall be dedicated to
Halaal animals and Halaal slaughter only
and shall satisfy the requirements of
prerequisite programmes (clause
No.3.21) Physical conditions of
slaughtering places shall fulfil legal
requirements. The following shall be
provided:
a Landing area which allows convenient
space for health checks,
b At the entrance a special slaughtering
area preferably facing QIBLAH in knocking
box /controlling box, electrically operated
automatic or manually operated roller
chain system that is used to raise the
animal.
c Automatic, movable or manually
operated rail system equipped with roller
chain, which sequences flow of work.
d Fixed or movable loading platform and
landing areas specially designed for cattle
and sheep-goats, which help workers,
handle skinning and carcass preparation
with ease and efficiently.
e Weighing facilities at suitable locations.
3733Clause Text of Clause Compliance Comments Reference
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f Suitable carcass washing facilities
(pressure water, preferably automatic)
g Hot water pipes / vessels which contain
hot water at all times for the purpose of
washing, disinfecting or sterilizing dirty
tools (knives, hangers, etc.), and cuvettes
holding antiseptic liquid and for hands
sink fitted with a tap operated by foot or
knee or by photocell.
h Clean and pressure water supply should
be made available at all times.
i All disinfectant and antiseptic liquids shall
be suitable for the use in Halaal food
sector.
4.2.6 Stunning
All forms of stunning and concussion (loss
of consciousness) shall be prohibited for
both birds and animals. Meat imported
from other countries shall also meet this
requirement.
4.2.7 Requirements of slaughtering
4.2.7.1 Slaughtering of animals
In addition to Clause 4.2.3, the following
requirements are applied:
4.2.7.1.1 Health checks of animals before
slaughtering
In addition to ante mortem control, the
following requirements are also applied
Animals which have completed 1/3 of
their pregnancy shall not be slaughtered.
4.2.7.1.2 Cleaning and washing of animals
Animals sent for slaughter should be free
of faeces, urine and mud. Dirty animals
should be cleaned in paddocks where
available or in areas set aside for washing
purposes. It is important to refrain from
slaughtering animals when they are still
wet.
4.2.7.1.3 Prevention of mixing of different animals
Special care should be taken to avoid
mixing of different groups of animals
during their transfer to paddocks,
cleaning and transfer to slaughter area.
4.2.7.1.4 Leading animals to slaughtering area
Animals to be slaughtered shall be led
into the slaughter area by trained
personnel through a corridor/passage
using humane methods. At the end of the
corridor/passage, it should be ensured
3733Clause Text of Clause Compliance Comments Reference
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that animals waiting in the line are
prevented from seeing those being
slaughtered, with the help of a movable
curtain or a partition.
4.2.7.1.5 Slaughtering Procedure
a Mechanical slaughter of Halaal animals is
prohibited.
b The act of slaughtering shall be done with
the intention (NIYYAH) in that the
slaughterer is well aware of his action.
c The purpose of slaughtering shall only be
to use the carcass for human food.
d The animal should be slaughtered, after
having been raised or laid on its flank
preferably facing QIBLAH. Care shall be
given to reduce suffering of the animal
while it is being raised or laid and not to
be kept waiting much in that position.
e At the time of slaughtering the animals,
the slaughterer shall utter TASMIYAH
(BISMILLAH WALALAH-O-AKBAR) and he
shall not mention any name other than
ALLAH. Mentioning the name of ALLAH
shall be on each and every animal to be
slaughtered individually.
f Slaughtering shall be done only once to
each animal. The "sawing action" of the
slaughtering is permitted as long as
required.
g The act of Halaal slaughter shall begin
with an incision on the neck at some
point just below or after the glottis
(Adam's apple) in short-necked animals
and in the lower part near the chest of
long-necked animals.
h The slaughter act shall sever the Trachea
(Halqum), Oesophagus (Mari) and both
the Carotid Arteries and Jugular Veins
(Wadajain) to enhance the bleeding and
death of the animal.
i The bleeding time shall be sufficient to
ensure full bleeding till death of animal.
4.2.7.1.6 Post mortem inspection of carcass and
giblets
Post mortem inspection shall be carried
out by a qualified veterinarian.
Judgement on the carcass or parts of
carcass shall be made as stated in the
CAC/RCP 58 to meet safety and hygiene
3733Clause Text of Clause Compliance Comments Reference
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requirements.
4.2.7.2.3 Washing and stamping the carcass
Washing, drying, chilling and freezing
shall be done with suitable tools or
equipment. Stamping shall be done using
food grade ink free from Haraam
ingredients. Chilling room temperature
shall be maximum 4 0 C.
4.2.7.2 Slaughtering of poultry/birds
In addition to Clause 4,2.3 the following
requirements are also applied.
4.2.7.2.1 Reception of the poultry/birds at the
slaughterhouse and transfer for slaughter
Poultry received at the slaughterhouse
shall be transferred for slaughtering in
the shortest possible time.
4.2.7.2.2 Health checks of poultry/birds before
slaughtering
In addition to ante-mortem control, the
following requirements shall also apply:
a Poultry to be slaughtered should be
checked by a qualified veterinarian
following the Good Veterinary Practices.
Birds found sick or suspected to be sick or
dead shall immediately be removed or
segregated in an isolated area and legal
formalities should be fulfilled.
b Received poultry shall be inspected to
ensure already dead or dying birds are
not entering the line.
4.2.7.2.3 Slaughtering Procedure
a Slaughterer should grab the head by one
hand, stretching it down tightly and shall
cut the throat by a sharp slaughtering
knife held in the other hand.
b Additionally, religious rules set out in
Clause 4.2.7.1.5 shall be complied with.
4.2.7.2.3. Hand Slaughtering On Automated Poultry
1 Processing Plants
Hand slaughtering shall be used with
application of a validation system. Proper
labelling shall be applied on the product
showing that it is hand slaughter.
4.2.7.2.4 Plucking
The carcass shall be scalded to ease the
plucking (de-feathering) process. Use of
hot water (54 0C to 57 oc for a period of
1.5 to 2.5 minutes) and hot air are
acceptable as scalding methods. Scalding
3733Clause Text of Clause Compliance Comments Reference
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shall only be carried out on birds that are
actually dead as a result of Halaal
slaughter

4.2.7.2.5 Health inspection of carcass

In addition to post mortem control, the
following actions are required:
a Each carcass, after having been washed,
shall be inspected. The inspection shall be
done according the meat inspection
regulations or standards of veterinary
services.
b In cases where physical examination does
not suffice to reach a diagnosis,
suspected substance or sample shall be
sent to the laboratory while the carcass is
kept in an area at an appropriate
temperature. A decision should be made
in accordance with laboratory testing
results.
4.2.7.3 Slaughtering of other than poultry
4.2.7.3.1 Fish do not need to be slaughtered.
4.2.7.3.2 Halaal animals that are hunted and killed
properly after reciting tasmiyah are
regarded as being slaughtered. Animals
captured alive shall be slaughtered
according to the Islamic Laws. Those
animals captured dead by trained hunting
animals or birds during hunting are
considered Halaal unless part of the dead
animal has been eaten by the hunting
animals or birds, then it should be
considered as Haraam.
4.3 Meat and meat products
Meat derived from carcasses of Halaal
animals defined in Clause 4.1.1.1 in
conformance to Clause 4.2.
4.4 Milk and dairy products
Milk and dairy products derived from
animals defined in Clause 4.1.1.1 are
Halaal.
4.5 Eggs and egg products

a Eggs shall be obtained from Halaal birds.

b Egg products shall contain Halaal
ingredients.
c Fish eggs are Halaal.
d Halaal eggs shall be used as long as they
are safe to be consumed. (Refer to najis
3733Clause Text of Clause Compliance Comments Reference
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3.10)
4.6 Cereals and cereal products, vegetable
and animal oils and fats, fruits and
vegetables and their products, sugar and
confectionery products
All food shall be produced from Halaal
sources using Halaal processes.
4.7 Honey and its by products
a Natural honey is Halaal.
b Bee keeping products (honey, bee pollen,
royal jelly) derived from excrements
collected by honeybees from plants that
are Halaal.
C The honeybees falling parts in the honey
and the non-avoidable parts are
considered to be Halaal.
4.8 Dietary supplements
Dietary supplements shall be produced or
originated from Halaal sources.
4.9 Enzymes
Enzymes used as raw material, processing
aid or final product shall be originated
from Halaal sources.
4.10 Packaging materials
a It shall not be made from any materials
that are Najis or Haraam and shall not be
prepared or processed using equipment
that is contaminated with non-Halaal
materials.
b It shall be physically separated from any
non Halaal materials during its
preparation, processing, storage or
transportation.
c It shall not impart colour, odour, toxicity
or any substance to the food nor shall
contain any materials that are considered
hazardous to human health.
4.11 Other products

Products which are not included in the

above clauses (4.1. I to 4.10) shall not
have been produced from non-Halaal
ingredients.
4.12 Food service and facilities

All food services and facilities are Halaal if

they meet the following requirements:
a If they deal with only those products and
product groups and materials which
3733Clause Text of Clause Compliance Comments Reference
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satisfy the provisions of Clause 4.
b If the tools and utensils used during the
service and sale of products are in total
isolation and only be in use for Halaal
food.
c If a plant normally produces non-Halaal,
but intends to switch to Halaal
production, it shall go through cleaning
process according to Islamic Laws before
commencing Halaal production.
Repetition in converting the production
to non-Halaal and back to Halaal
production shall not be permitted.
d They are not allowed to serve alcoholic
beverages at all.
e Patrons shall also not be allowed to bring
such 22iquor beverages into the Halaal
certified premises.
f Clear signage be displayed in the
restaurant stating that "Alcoholic
beverages are not allowed on these
premises". Khamr /alcohol/liquor
beverages shall not be used, stored,
consumed or brought onto any part of
the halaal certified establishment for any
reason whatsoever.
5 FOOD PROCESSING
All processed food is Halaal if it meets the
following requirements:
a The products or ingredients do not
contain any sources that are Haraam or
Najis.
b The products do not contain anything in
any quantity that is decreed as Haraam or
Najis
c The product or its ingredients shall be
safe for human consumption.
d The product is prepared, processed or
manufactured using equipment and
facilities that are free from contamination
with Haraam or Najis materials.
e During its preparation, processing,
packaging, storage or transportation it
shall be physically separated from any
other food or substance that does not
meet the requirements specified in items
a), b), c) and d) or any other materials
that are described as Haraam or Najis.
6 MACHINERY, UTENSILS, PRODUCTION
3733Clause Text of Clause Compliance Comments Reference
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LINES
a Machinery, utensils, production lines
used for processing Halaal food shall not
be made of or contain any materials that
are decreed as Haraam or Najis by Islamic
Law and shall be used only for Halaal
food.
b In case of converting any processing line
contaminated by any Haraam or Najis
product into Halaal production line, it
shall be washed and cleaned according to
hygiene and sanitary rules (ritually
cleansed). Upon conversion, the line shall
be operated for Halaal food only.
Repetition in converting the line to
Haraam or Najis and back to Halaal line
shall not be permitted.
c Oils/grease used in the maintenance of
machines and devices that may come into
contact with the food shall be food grade
oil and shall not contain any ingredients
that are Haraam or Najis.
7 STORAGE, DISPLAY, SERVICE AND
TRANSPORT
a All Halaal food that are stored, displayed,
sold or served and during transport shall
be categorized and labelled as Halaal and
segregated at every stage so as to
prevent them from being mixed or
contaminated with materials that are not
Halaal.
b Transport should be compatible with the
nature of the product. Transport vehicles
should satisfy hygiene and sanitation
rules.
8 HYGIENE, SANITATION AND FOOD SAFETY
a Hygiene, sanitation and food safety are
prerequisites in the preparation of Halaal
food.
b Halaal food shall be prepared, processed,
packaged, transported and stored in such
a manner that they are in compliance
with hygiene and sanitary requirements
of relevant standards.
c Appropriate cleaning methods shall be
used as per the requirements.
d Chemicals and materials used in hygiene
and sanitation shall not have any Najis
ingredients and suitable for use in Halaal
3733Clause Text of Clause Compliance Comments Reference
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food sector.
9 Documentation Requirements
9.1 The Halaal Food Management System
documentation shall include:
a Documented statements of a Halaal food
safety policy and related objectives;
b Documented procedures and records
required by this Standard; (as mentioned
in clause 90 1 to 9.7 but not limited to
these clauses)
c Documents needed by the organization
to ensure effective development,
implementation and updating of the
Halaal Food Management System;
d Control of records shall be established to
provide evidence of conformity to
requirements of the effective operation
of the HFMS.
e Documentation procedure shall be
established to define the controls needed
for the identification, storage, protection,
retrieval, retention and disposition of
records;
f Records shall remain legible, readily
identifiable and retrievable.
9.2 Human Resources
9.2.1 The personnel carrying out activities
having an impact on Halaal food safety
shall be competent Muslims and shall
have appropriate education, training,
skills and experience in Shariah, Food
Technology and/or relevant field.
9.2.2 Where the assistance of external experts
(i.e., Shariah Advisors, Food
Technologists, Veterinarians, etc.) is
required for the development,
implementation, operation or assessment
of the HFMS, records of agreement or
contracts defining the responsibility and
authority of external experts shall be
maintained.
9.3 Halaal Control Points
9.3.1 Halaal control points shall be established
for Halaal production requirements for all
foods (i.e. meat, poultry, dairy products,
sea food, cereals, confectionary,
nutritional food supplements etc.).
9.3.2 Where appropriate, Halaal food shall be
identified by suitable means throughout
3733Clause Text of Clause Compliance Comments Reference
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product realization. The organization shall
establish and apply a traceability system
that enables the identification of product
lots and their relation to batches of raw
materials, processing and delivery
records.
9.3.3 The traceability system shall identify
incoming material from the immediate
suppliers and the initial distribution route
of the end product.
9.3.4 Traceability records shall be maintained
for a defined period for system
assessment to enable the handling of
potentially unsafe products and in the
event of product withdrawal. Records
shall be in accordance with statutory,
regulatory and customer requirements
and may be based on the end product lot
identification.
9.4 Emergency Preparedness and Response
The organization's top management shall
establish, implement and maintain
procedures to manage potential
emergency situations and accidents that
can impact Halaal Food Management
System.
9.5 Internal Audit
The organization shall conduct internal
audits at planned intervals to determine
whether the HFMS

9.5.1 conforms to the planned arrangements

established by the organization, and to
the requirements of this Standard;
9.5.2 is effectively implemented and updated.
9.6 MANAGEMENT REVIEW
9.6.1 The organization's top management shall
review the HFMS at planned intervals to
ensure its continuing suitability,
adequacy and effectiveness. This review
shall include assessing opportunities for
improvement and the need for change to
the HEMS, including the Halaal Food
Safety Policy.
9.6.2 Records of management reviews shall be
maintained.
9.7 IMPROVEMENT
9.7.1 Continual improvement
The organization shall continually
3733Clause Text of Clause Compliance Comments Reference
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improve the effectiveness of the halaal
management system through the use of
the quality policy, quality objectives,
audit results, analysis of data, corrective
and preventive actions and management
review.
9.7.2 Corrective action
The organization shall take action to
eliminate the causes of non conformities
in order to prevent recurrence. Corrective
actions shall be appropriate to the effects
of the nonconformities encountered.
9.7.3 Preventive action
The organization shall determine action
to eliminate the causes of potential
nonconformities in order to prevent their
occurrence. Preventive actions shall be
appropriate to the effects of the potential
problems.
10 VALIDATION AND VERIFICATION
10.1 Verification

Verification shall be performed in

accordance with planned arrangements
to ensure that the outputs have met the
input requirements. Records of the
results of the verification and any
necessary actions shall be maintained.
10.2 Validation
validation shall be performed in
accordance with planned arrangements
to ensure that the resulting product is
capable of meeting the requirements for
the specified application or intended use,
where known. Wherever practicable,
validation shall be completed prior to the
delivery or implementation of the
product. Records of the results of
validation and any necessary actions shall
be maintained.
11 IDENTIFICATION AND TRACEABILITY
a Where appropriate, the Halaal food shall
be identified by suitable means
throughout the entire production
process. The Halaal food status shall be
identified with respect to monitoring and
measurement requirements.
b Where traceability is a requirement, the
product shall be controlled and the
3733Clause Text of Clause Compliance Comments Reference
(Procedure/format)
unique identification of the product shall
be recorded.
12 PRESENTATION FOR THE MARKET
a All Halaal food that is stored, displayed,
sold or served shall be categorized and
labelled Halaal,
b Halaal food shall be segregated at every
stage so as to prevent them from being
mixed or contaminated with haraam and
NAJIS materials.
13 Packaging and Labelling
13.1 Packaging
Packaging shall be in conformity with
conditions:
a Halaal food shall be suitably packed using
packaging materials that fulfil the Clause
4.10.
b Packaging process shall be carried out in
a clean and hygienic manner and in sound
sanitary conditions and controlled
temperature that satisfies safety and
quality of the product.
c Carcass shall be appropriately packed in
clean, new, sound, odourless packages
that shall in no way adversely affect the
quality and safety of meat.
13.2 Labelling
Each package shall be marked legibly and
indelibly or a label shall be attached to
the package with the following
information:
a Name of the product,
b List of all ingredients (in descending
order),
c Date of expiry,
d Net content
e Name and address of the manufacturer,
importer and/or distributor and
trademark
f Code number identifying date and/or
batch number of manufacture for
traceability,
g Country of origin,
h Instruction of use, where applicable
i If a food product contains GMO, this fact
shall be explicitly stated.
j Produced from non stunned and Hand
slaughtered animal/bird, shall be
explicitly stated
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(Procedure/format)
k When Halaal mark is used, the authority
and certificate number shall be placed on
the product.
l The nature of product (e.g. dried, fresh,
frozen, smoked etc.), where applicable
m All kinds of fish with or without scales,
fish eggs and all other aquatic animals
including their by-products shall be
labelled accordingly.
13.2.1 For primary meat products, in addition to
requirements mentioned above the label
or mark shall also include the following
information:
a Date of slaughter
b Date of processing
c Number of veterinary health
report/certificate carrying the
corresponding information on carcass
d The stamp shall be tamper proof and the
branding ink shall be stable and of food
grade
e each carcass (chilled or frozen) final
packages of special meat cuts shall be
branded by authorized organization's
official stamp, and by the authorized
person to indicate that slaughter has
been carried out under the supervision of
that competent authority.
f In case of import consignment shall be
accompanied with certificates that
slaughtering has been carried out in
authorized abattoir and according to
clause 4.2 of this standard, and that the
animal has been inspected before
slaughtering and immediately after
slaughtering by an official veterinarian
and it has been found sound, free from
infectious diseases and fit for human
consumption
The certificate shall indicate the
following:
a Type of animal, its weight and average
age
b Slaughtering date
c Country of origin
d Non stunned and Hand slaughtered, shall
be explicitly stated
Prepared by:

Approved by: