Standard Norms For Food Premises

The followings items must be given attention for inspection purpose .

• Suspicious source of ingredients such as raw materials, processed materials or additives must be proven by a Halal certificate from a recognized Islamic Body.
• Preparation and hanling of raw material and ingredients must meet halal standards, hygiene and safety as required.
• Supply of chicken/duck or animals of the same kind must be sourced from a duely halal certified slaughter house.
• Sales of alcohol and of the same kind is prohibited.
• Tools and appliances must be cleaned every time before and after they are being used. They can only be used for Halal food cooking.
• All tools and goods are arranged in a neat, clean and safe manner.
• Every worker is encouraged to undergo Food serving and Halal training.
• Safety and cleanliness measures must be complied with.
• Storage of raw materials and finished product before or after the cooking must be maintained at satisfactory level in terms of cleanliness and safety.
• There must be a separated storage for wet and dried raw materials and the raw materials must be properly arranged.
• Transportation is used for Halal product only.
• Everything which is related to the food handling (goods, stove, tools, storage, packaging) must be for Halal only

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