Bismi Halal Checklist for Halal Abattoirs

Type of Inspection:
Inspectors Name:
Inspection Date:
Position:
Observer’s Name: ________________________
Position: ___________________
Name of the Establishment:
Address:
Establishment Representative:
Designation of Establishment Representative:
Est. Number:
Type of Animal Slaughtered:
Establishment is approved for exports to:
Malaysia Indonesia Minor Countries UAE
Saudi Arabia Singapore Gulf Countries Qatar
USA Iran Brunei Rest of the world
Number of Shifts: Shift-1 Timings: Start: Finish:
Shift-2 Timings: Start:
Finish:
Total No. of Animals Slaughtered: Shift-1:
Shift-2: ____________
Number of breaks in Shift-1: _________________________________________________
Number of breaks in shift-2: _________________________________________________
INSPECTION/AUDIT: START TIME:
FINISH TIME:
No. Type of Inspection Remarks
1.
1a
Conditions of animal before slaughtering;
How was the animal’s condition?
Healthy
Injured
Others (specify)
(please note that the animals being slaughtered are treated humanely)
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1b
1c
Types of Animal Feed;
Grass/Plant
Grains
Synthetic
Others (please specify)
Method of Feeding the animals;
Free Grazing
Control Free Grazing
In Paddock
2
Are the animals allowed to live together with Non-Halal animals eg? Pigs;
2a
Yes
No
Others (specify)
Please note that the Halal animals have to be atleast 5 kms radius away from Pigs.
2b
Source where the animals come from;
Own Farm
Outside Farm
Others
2c
Effect of the Stunner on the animals;
Damaged Brain
Injured
Unconscious / Dizzy
Dead
Others (Please Specify)
2d
Is there anyone controlling the stunner?
Yes
No
Note: That the person controlling the stunner is a Muslim too.
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2e
Frequency of Inspection on Stunner;
Along the operation process
Every day
Others (specify)
Note: Muslim Halal checker does this for Malaysian approved abattoirs.
2f
Is the stunner used approved to Islamic standards?
Yes
No
2g
When the animals are presented for stunning, can the animal see the slaughter taking
place?
Yes
No
Please note that the animal being stunned prior to Halal slaughter does not see the other animals
being slaughtered or blood.
3
3a
MUSLIM Personnel;
Muslim Personal Name; Designation ID No.
Background
1.
2.
3.
4.
3b
3c
3ci
INTERVIEW WITH THE MUSLIM PERSONNEL;
MUSLIM HALAL SUPERVISOR:
Dedicated Supervisor?;
Yes
No
Other (comments)
3cii
Is good practicing Muslim?
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Yes
No
Other (comments)
3ciii
3civ
3cv
3cvi
3cvii
3cviii
3cix
Is approved by Halalhelp and Regulatory Affairs & Consultancy Services (RACS)?
Yes
No
Is a member of the Internal Halal Committee?
Yes
No (why not)
Present all times at the kill floor when not following the Non-Halal carcasses or
supervising boning-room and load-out?
Yes
No (why not)
Demonstrated knowledge of Halal Slaughtering?
Yes
No
Demonstrated competency in Halal Slaughtering?
Yes
No
Demonstrated knowledge of 2011 Malaysian Halal Protocols and it’s requirements?
Yes
No (why not)
Supervising Halal checker’s competency along the slaughter process?
Yes
No
3cx
Knowledge of downgrading carcasses that are not in compliance with the Halal
protocols, Halal Programs and follow any Non-halal carcasses to the chillers.
Yes
No
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3cxi
3cxii
3cxiii
Supervision knowledge on the dedicated head checker in the beef where pneumatic
mushroom stunner has been used in stunning the cattle.
Yes
No (why not)
Maintains records on Stun to halal stick, halal stick to 1st intervention timings.
Yes
No
Maintains records of daily Halal and Non Halal carcasses and offal from those
carcasses.
Yes
No
3cxiv
Demonstrated during the Halal audits that he has knowledge and has
complete control of Halal at the establishment placed in implementing the
applicable Halal Protocols as prescribed.
Yes
No
3cxv
Control of Halal control system as per the 2011 Malaysian Halal Protocol
responsibility on effectiveness of implementation.
Yes
No
3cxvi
Ensured Halal checker, head checker and slaughter man all function in accordance
with Halal protocol and Halal Programs?
Yes
No
3cxvii
Stunning equipment verification and calibration records?
Yes
No
3cxviii
Maintained Slaughtering record?
Yes
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3cxix
3cxx
No
Maintained Non-halal conformance record?
Yes
No
Maintained Chiller room, freezer and blast freezer record?
Yes
No
3cxxi
3cxxii
Boning room activity record?
Yes
No
Packing and storage record
Yes
No
3d
3di
3dii
MUSLIM HALAL CHECKER:
Dedicated ?;
Yes
No
Other (comments)
Is good practicing Muslim?
Yes
No
Other (comments)
3diii
3div
Is approved by Halalhelp and Regulatory Affairs & Consultancy Services (RACS)?
Yes
No
Present all times at the kill floor when not following the Non-Halal carcasses or
supervising boning-room and load-out?
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Yes
No (why not)
3dv
Checked if the Halal cut is complete?
Yes
No (why not)
3dvi
3dvii
3dviii
Demonstrated knowledge of Halal Slaughtering?
Yes
No
Demonstrated competency in Halal Slaughtering?
Yes
No
Demonstrated knowledge of 2011 Malaysian Halal Protocols and it’s requirements?
Yes
No
3dix
Knowledge of downgrading carcasses that are not in compliance with the Halal
protocols and follow any Non-halal carcasses to the chillers.
Yes
No
3dx
3dxi
Maintains records on Stun to halal stick, halal stick to 1st intervention timings.
Yes
No
Maintains records of daily Halal and Non Halal carcasses and offal from those
carcasses.
Yes
No
3dxii
Demonstrated during the Halal audits that he has knowledge and has complete
control of Halal at the establishment placed in implementing the applicable Halal
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Protocols as prescribed.
3dxiii
3dxiv
Yes
No
Control of Halal control system as per the 2011 Malaysian Halal Protocol
responsibility on effectiveness of implementation.
Yes
No
Supervised, verified and maintained and the following establishment Halal records in
conjunction with the Halal Supervisor:
Yes
No
3dxv
3dxvi
3dxvii
3e
3ei
3eii
3eiii
Stunning equipment verification and calibration records
Yes
No
Slaughtering record
Yes
No
Non-Halal conformance record
Yes
No
MUSLIM HALAL BLESSER, SLAUGHTERER:
Is good practicing Muslim.
Yes
No
Is approved by Halalhelp and Regulatory Affairs & Consultancy Services (RACS).
Yes
No
Demonstrated knowledge of Halal Slaughtering.
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Yes
No
3eiv
Demonstrated competency in Halal Slaughtering.
Yes
No
3ev
Demonstrated knowledge of 2011 Malaysian Halal Protocols and it’s requirements.
Yes
No
3f
3fi
3fii
UNDERSTANDING OF ISLAMIC SLAUGHTERING
MUSLIM SLAUGHTERER-1
Yes
No
Other (comments)
Is the Muslim Slaughterer reciting “Tasmiyah” on each animal slaughtered?
Yes
No
3fiii
Noticed lip movement;
Yes
No
Please observe that there is lip movement by the Halal Blesser/slaughterer while reciting the
Tasmiyah “Bismillah Allah O Akbar” while Halal slaughtering the animal.
3g
Method of Slaughtering;
Mechanical
Machine
Automatic
Manual
Others (specify)
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3gi
Slaughtering done in;
One time
Many times
Others (specify)
3gii
Equipment used for Slaughtering;
Stainless Steel Knife
Others (specify)
3giii
3giv
3gv
Conditions of Slaughtering Equipment;
Very Sharp
Sharp
Blunt
Rusty
Slaughtering involved with cutting of;
Skin
Trachea (respiratory tract)
Oesophagus (weasend)
Jugular Veins
Carotid Arteries
Others
Is the Spinal cord intact after the Halal slaughter?
Yes
No
3gvi
Cleaning of Slaughtering equipment done using;
Running Hot Water
Water in Container
Note: Slaughtering equipment must be cleaned by rinsing in clean Hot water in a sterilizer after each Halal
slaughter.
3f
3fi
UNDERSTANDING OF HALAL SLAUGHTER:
MUSLIM SLAUGHTERER-2
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3fii
3fiii
Yes
No
Other (comments)
Is the Muslim Slaughterer reciting “Tasmiyah” on each animal slaughtered?
Yes
No
Noticed lip movement;
Yes
No
3fiv
3fv
3fvi
3fvii
Please observe that there is lip movement by the Halal Blesser/slaughterer while reciting the
Tasmiyah “Bismillah Allah O Akbar” while Halal slaughtering the animal.
Method of Slaughtering;
Mechanical
Machine
Automatic
Manual
Others (specify)
Slaughtering done in;
One time
Many times
Others (specify)
Equipment used for Slaughtering;
Stainless Steel Knife
Others (specify)
Conditions of Slaughtering Equipment;
Very Sharp
Sharp
Blunt
Rusty
3fviii
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3fix
3fx
3g
Slaughtering involved with cutting of;
Skin
Trachea (respiratory tract)
Oesophagus (weasend)
Jugular Veins
Carotid Arteries
Others
Is the Spinal cord intact after the Halal slaughter?
Yes
No
Cleaning of Slaughtering equipment done using;
Running Hot Water
Water in Container
Note: Slaughtering equipment must be cleaned by rinsing in clean Hot water in a sterilizer after each Halal
slaughter.
MUSLIM HALAL HEAD CHECKER (CATTLE, MUSHROOM STUN ESTABLISHMENTS)
Yes
No
Others (comments)
3gi
3gii
3giii
Present
Yes
No
Others (comments)
Competent in assessing skull damage
Yes
No
Others (comments)
Competent in Identifying, labelling and recording the related non-compliance
carcases.
Yes
No
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3giv
Others (comments)
Refer any uncertainty in skull damage to halal supervisor
Yes
No
Others (comments)
3gv
Competent in identifying, labelling and maintained recording non halal carcasses
Yes
No
Others (comments)
4 Has any stabbing/knocking/Thoracic stick done immediately after Slaughtering?
Yes
No
Others (specify)
Please note that there is no intervention of any kind taking place before visual death occurs (Opening
up of skin in the neck and Oesophageal clipping is accepted to avoid contamination of the
slaughtered area).
4a
Specify timing between Slaughtering (Halal Stick) and 1 st Intervention;
Please note that the animal is completely, visually dead before skinning or 1 st intervention takes place
which includes Thoracic sticking.
4b
Is the animal still moving/kicking (hayat mustaqirrah) after Halal Slaughtering?
Comments:
Yes
No
5 Halal Stamps are:
Computer generated
Manual Stamping
Others
5a
Halal stamps are controlled by:
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Onsite, Muslim Supervisor
Muslim Checker
Muslim Slaughterer
Others (specify)
6 Halal Certificates are controlled by;
Onsite Muslim
DAFF OPV
Quality Assurance Officers
7 Local Muslim Transfer and Interim Certificates are controlled by:
Onsite Muslim
DAFF OPV
Quality Assurance Officers
8 Halal Check: Checking/timings;
Stun to Halal Stick
: ___________________________
Halal Stick to 1 st Intervention : ___________________________
Halal Stick to Bleed-out
Halal Stick to Visual Death
Halal Stick to Thoracic Stick
: ___________________________
: ___________________________
: ___________________________
Please note and check that adequate records are maintained by the Muslim Halal Checker and obtain a copy of the records.
9
9a
9b
PROCESSING AREA;
Cleanliness
Yes
No
Are other animals being processed at the same area with Halal slaughtered animals?
Yes (specify)
No
10 CHILLER/FREEZER ROOM:
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10a
10b
10c
10d
Cleanliness;
Yes
No
Arrangement of the product in Chiller/Freezer;
In Order
Not In Order
Is there a separate dedicated area dedicated for storage of Non Halal;
Yes
No (specify why not?)
If yes;
Carcasses
Cartons
Products
Please note that there is a dedicated Non-Halal storage area in chillers and freezers that are clearly
marked with Non-Halal signage.
11 Number of Chillers in this establishment?
11a
Average Chiller Temperature:
Average Freezer Temperature:
11b
12
12a
Is the Halal product stored together with the other products;
Load-out
Yes (specify)
No
Are any blank, pre signed Muslim transfer/interim Certificates issued by Halal
Supervisor to the load out?
Yes (please explain why)
No
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12b
Has the Halal Supervisor demonstrated to have complete control of the Loadout?
Yes
No (explain)
13
13a
HALAL EMPLOYEES:
Has the Halal Supervisor demonstrated to have complete control of Halal
process at the establishment?
Yes
No
13b
Are the employees using (GMP) Good Management Practice System?
Yes
No
14 Is the Praying room provided?
Yes
No
15 Is there any canteen facility provided?
Yes
No
16
16a
Approved Arrangement / Halal Program
Has the Establishment have an updated Halal Program approved by (RACS)?
Yes
No
Please obtain a copy of the current Halal Program and ensure that it is being implemented.
17 Has the company got an induction program which indicates how important Halal is for the
establishment?
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Yes
No (why not, explain the importance of this to this establishment)
Others (specify)
Please obtain a copy for your reference if yes.
18
18a
18b
Establishment Approved Arrangement (AA)
Is the establishment’s AA comprehensive covering all aspects relating to the receival,
slaughter, dressing, product transfer and storage of halal product?
Yes
No
Is a copy available for inspection?
Yes
No
18c
Does the establishment’s AA adequately meet the requirements / standards of
relevant overseas authorities? ie JAKIM
Yes
No
18d
18e
Has the establishment developed procedures for clean down between halal and non-
Halal production?
Yes
No
Is there a procedure for removing carcasses downgraded from halal from the chain?
Yes
No
19
Are Halal stamps and certificates maintained and controlled in a secure area as
detailed in the AA?
Yes
No
20
SLAUGHTER FLOOR
Are the slaughtermen in possession of a current registration card?
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Yes
No
21
22
Is the stunning and slaughtering being correctly undertaken in accordance with the
establishment’s AA and with relevant religious requirements?
Yes
No
Are sufficient checks being carried out to assess that stunning is being correctly
applied?
Yes
No
22a
If not, does the company have an adequate process to take appropriate corrective
action and to remove non-complying carcasses from the chain?
Yes
No
22b
How are non-Halal carcases identified, segregated and handled;
23
24
Are adequate records being maintained by the Muslim Slaughterman and by the
establishment to determine the numbers of Halal eligible animals slaughtered each
day? Can this be confirmed by access to product transfer / cold storage
documentation?
Yes
No
Who is applying the Halal stamps?
24a
Are all Halal carcasses stamped before leaving the floor?
Yes
No
25
OFFAL ROOM
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25a
Is offal processing being correctly undertaken in accordance with the establishment’s
AA and with relevant religious requirements?
Yes
No
25b
25c
26
26a
Is there proper separation between Halal and non-Halal production, with proper clean
down, no cross contamination in use of equipment (eg knives), people etc?
Yes
No
Are there documented procedures to ensure offal is only packed from halal carcasses
– eg what happens to retrieve offal’s from carcasses which are downgraded?
Yes
No
BONING ROOM
Is processing being correctly undertaken in accordance with the establishment’s AA
and with relevant religious requirements?
Yes
No
26b
26c
Is there proper separation between halal and non-halal production, with proper
cleandown, no cross contamination in use of equipment (eg knives, cutting boards,
tables), people etc?
Yes
No
c) Are their procedures to ensure the halal eligibility of product prior to boning?
Yes
No
27
27a
COLD STORE:
Is storage being correctly undertaken in accordance with the establishment’s AA and
with relevant religious requirements?
Yes
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No
27b
27c
28
28a
28b
28c
Is there proper separation between halal and non-halal storage? Is this supported in
inventory controls?
Yes
No
Are the systems for the provision of halal certification adequate?
Yes
No
6. Further Processing
Is further processing being correctly undertaken in accordance with the
establishments AA and with relevant religious requirements?
Yes
No
Is there proper separation between halal and non-halal storage, with proper clean
down, no cross contamination in use of equipment (eg knives, cutting boards,
processing equipment), people etc?
Yes
No
Are there procedures to ensure the halal eligibility of all raw materials and
ingredients?
Yes
No
28d
How does the company verify that the ingredients are halal? Are they all documented
and accounted for
Yes
No
28e
Does the establishment have a training and development program available for all
employees engaged in Halal slaughter and processing?
Yes
No
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28f
Are work instructions for Muslim Slaughtermen and Muslim Supervisors satisfactory?
Yes
No
28g
28h
29
Is there an induction and familiarisation program offered to all new employees,
ensuring all establishment staff are informed of the sensitivities relating to halal
issues?
Yes
No
Are there systems in place to review effectiveness of training programs?
Yes
No
Are facilities provided for Muslim slaughtermen to conduct daily religious activities
(prayers)?
Yes
No (why not)
30
30a
31
Please note that this is a major non-conformity.
Has the Halal slaughterman, checker or head checker acted in the supervisor role
when the supervisor has been unavailable?
Yes (why)
No
If so what actions were taken to prevent this occurring again?
Yes
No
Others
Is there an internal Halal committee to review halal operations?
Yes
No
Others
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31a
31b
31c
31d
31e
31f
Is the Halal supervisor a member of the internal halal committee?
Yes
No
Does the internal Halal committee involve establishment management?
Yes
No
Others
Does the internal Halal committee seek AIO recommendations?
Yes
No
Others
Is the internal Halal committee meeting conducted at least quarterly?
Yes
No
Others
Where is the report from the internal Halal committee meeting held? –
Onsite
Others (please explain)
Review the report of the last meeting.
Yes
No
32
Have the reports from the internal Halal committee been submitted to the supervising
AIO?
Yes
No (why not)
Others
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33
Are the Malaysian Audit Checklist records available for review by Malaysian
authorities and/or DAFF?
Yes
No
33a
33b
33c
33d
33e
Does the Halal program include SOPs and Halal Critical Control Points (HCCP)?
Yes
No
Others
Are the HCCPs being monitored?
Yes
No
Others
Are the HCCPs clearly pass or fail?
Pass
Fail
Others
Are records kept of HCCP monitoring?
Yes
No
Others
What actions were taken if there was a breach to a HCCP?
33f
Does the company have a flow chart for halal product (including HCCP’s)?
Yes
No
Others
Does the company have a separate flow chart for non-Halal product?
34
Yes
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No
Does the establishment have a Halal monitoring team in the establishment?
35
Yes
No
Is a captive bolt gun available to re-stun the animal if initial stun is ineffective or
animal shows signs of regaining consciousness?
35a
Yes
No
Where is the captive bolt stored during operations?
36
Yes
No
Are the systems for the provision of Halal certification adequate?
36a
Yes
No
36b
Does the Meat Transfer Certificate provided for each load carry a clear statement that
the product is eligible for Malaysia?
Yes
No
What happens to product that arrives without this statement?
37
Yes
No
Is the product ever transported or stored with pork?
37a
Yes
No
Do pigs or their products ever enter the plant’s boundaries?
38
Yes
No
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Are dogs used in stock yards/ lairage area muzzled when being used?
38a
Yes
No
Are dogs kept in secured pens when not being used?
39
Yes
No
Are there any species other than cattle, buffalo, goat, sheep and deer processed or
stored at the plant?
Yes
No
AUDIT FINDINGS SUMMARY:
ANY NON CONFORMITIES DETECTED DURING THIS AUDIT?
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CORRECTIVE ACTIONS TAKEN:
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