HAS Manual Group 3

HALAL ASSURANCE SYSTEM (HAS)
MANUAL PREPARED BY
INTERNAL HALAL COMMITTEE OF
LOAD UP LOGISTIC SDN BHD

(GROUP 3: REFRIGERATED STORAGE)
APPROVED AND VERIFIED TO BE USED
(MUHAMMAD EIZAT BIN ABAS)

CEO LOAD UP LOGISTIC SDN BHD
LIST OF CONTENT
CONTENTS PAGE
COMPANY PROFILE ..................................................................................................... 1
IMPLEMENTATION OF OBJECTIVES ...................................................................... 3
IMPLEMENTATION OF SCOPE .................................................................................. 4
SERVICE DESCRIPTION .............................................................................................. 5
HALAL POLICY ............................................................................................................. 6
ORGANIZATION CHART FOR INTERNAL HALAL COMMITTEE (IHC) .......... 7
PLANT LAYOUT LOAD UP LOGISTIC SDN BHD ................................................ 17
HALAL TRAINING PLAN .......................................................................................... 18
SERVICE DESCRIPTION AND SPECIFICATION .................................................. 22
PROCESS FLOW DIAGRAM ...................................................................................... 23
DECISION TREE ........................................................................................................... 24
HALAL ANALYSIS ...................................................................................................... 27
HALAL SUMMARY PLAN ......................................................................................... 31
AUDIT CHECKLIST (MS1500:2019 REQUIREMENTS) ........................................ 34
SOP TRACEABILITY................................................................................................... 41
SOP HALAL TRAINING PROGRAM ........................................................................ 43
SOP HAS REVIEW ....................................................................................................... 46
SOP SERTU .................................................................................................................... 47
SOP HALAL RISK CONTROL.................................................................................... 51

COMPANY PROFILE Doc No LL-CP-01
Effective Date 11st November 2020
LOAD UP SDN BHD Rev 00
Page 1 of 1
COMPANY PROFILE
Company Logo
LOAD UP LOGISTIC SDN BHD
Name and Company LOAD UP LOGISTIC SDN BHD

Registration No. Company no. 112233-T
Address UniKL Malaysian Institute of Chemical & Bio-
Engineering Technology (UniKL MICET)
Lot 1988, Kawasan Perindustrian, Bandar Vendor,
Taboh Naning, 78000, Alor Gajah, Melaka.
Telephone No. 03-551xxxx
Fax No. 03-551xxxx
Operation Hours Monday to Friday
8.00 am – 5.00 pm
Executive Director Muhammad Eizat
Name of Authorized Person in Halal Tajul Nur Syahzanani Sabihah
Types of Service Refrigerated Storage
- F&B
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Company Background
Cold chain is not just moving items in a cooler box from one place to another. In today's ever
changing customer requirements, manufacturing processes, new materials, new uses for cold
chain, moving temperature sensitive shipment is becoming increasingly complex.
Our ongoing commitment to innovation and extensive research allows us to anticipate the
way forward in the cold-chain horizon. We understand that different customers require
different set of solutions. That is why we work closely and meticulously with the customer
before proposing the best solutions to fit your need.
Load up offers complete supply chain solutions leveraging on its highly experienced
management team and support staff as well as its one stop centre with modern facilities and
ICT systems to exceed the expectations of its clients. This framework has been developed to
support and accommodate the best-in-class approach when offering solutions within the
temperature controlled market sectors and services, as well as providing all general storage
services.
Having served the Malaysian and Singaporean cold-chain industry for nearly ten years, Load
up has garnered extensive experience and continues to invest in it. We are a certified cold-
chain storage provider and also the first to receive the Halalan Toyyiban Assured Pipeline
certificate. We pride ourselves in keeping up-to-date with technology to constantly improve
our services.
Our mission is to deliver total customer satisfaction through the provision of quality services
more effectively and efficiently than our competitors and establish a partnership with our
customers to understand and to meet their changing requirements. We also shall be a
responsible corporate citizen and shall be the impetus towards the realisation of Vision 2020
and recognising our responsibilities as part of the social, industrial and commercial life in our
areas of operations.
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IMPLEMENTATION OF OBJECTIVES
The objective of Load Up Sdn Bhd Halal Assurance System are as the following:
1. To ensure compliance to the halal guidelines produced by the Department of Islamic

Development Malaysia (JAKIM) and all the halal guideline such as MS2400-1:2019
Halal Supply Chain Management System-Part 2: Warehousing-General
Requirements.
2. To ensure every food and beverages stored are free from non-halal and najs
contaminations.
3. To ensure compliance to the Guideline for Halal Assurance Management Systems of
Malaysia Halal Certification produced by Department of Islamic Development
Malaysia (JAKIM)
4. To ensure that all products stored at Load Up Sdn Bhd are safe, high quality of
service, hygiene level shall be according to the organization or local council
requirements.
5. To ensure compliance to customer requirements and other International requirements
for the purpose of export and no customer complaints regarding shariah issues for
halal services provided by Load Up Sdn Bhd.
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IMPLEMENTATION OF SCOPE
The halal assurance system (HAS) is specially designed for Load Up Sdn Bhd. Scope of HAS
covers all process in Load Up Sdn Bhd which are receiving, storing and transporting service.
The scope of this HAS is limited within the confinement listed in MS2400-2:2019 Halal
supply chain management system-part 2: warehousing and related activities and Guidelines
for halal assurance management system of Malaysia halal certification.
Location of premise UniKL Malaysian Institute of Chemical & Bio-Engineering

Technology (UniKL MICET)
Lot 1988, Kawasan Perindustrian, Bnadar Vendor, Taboh
Naning, 78000, Alor Gajah, Melaka
Area -
Services Refrigerated Logistic
- F&B
Process Involve receiving products from others company and doing
refrigeration storage.
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SERVICE DESCRIPTION
Load up Sdn Bhd is specialize in the transporting refrigerated halal food and beverages
throughout Malaysia via land. To ensure the quality of the food and beverages during
transportation, we maintained and control the temperature of our transport according to the
requirement that had been stated in MS2400-1:2019 Halal Supply Chain Management
System-Part 1: Transportation-General Requirement. During transporting the proof of
delivery will be prepared. All of the drivers are qualifying and well trained
Service category Storage of halal refrigerated food and

beverages.
Process Refrigeration storage
Food safety characteristics. Indirect food contact. The food and
beverages that received are fully package.
Target market Food and Beverages company
Storage Store in warehouse. Condition should be
refrigeration, dry and clean. All product
should be in good condition during storage.
5
HALAL POLICY Doc No LL-HP-01
Page 1 of 1
HALAL POLICY
 Load Up Logistic Sdn Bhd is a logistic factory which offered refrigerated storage
services of halal food and beverages products.
 Load Up Logistic Sdn Bhd commited to producing halal services that comply with
the requirements of Malaysian Halal Certification.
 Therefore, Load Up Logistic Sdn Bhd only stored F&B products which have been
certified Halal by the Department of Islamic Development Malaysia (JAKIM).
 Load Up Logistic Sdn Bhd will guarantee the entire production chain of the service is
halal.
 Load Up Logistic Sdn Bhd will be responsible for taking corrective actions or any
other necessary including the product recall process in the market if any inconsistency
at any stage of service.
 Load Up Logistic Sdn Bhd has promised to ensure that halal policies are fully
compliant at all level of the organization.
 We shall always conform to the Malaysian Halal Standards MS1500:2009 and
Manual Procedure of Halal Certification Malaysia in producing its every product to
ensure the food produces is halal, clean and safe for the consumption of all.
Signature,
………………………
Name :
Position:
Date :
6
IHC Doc No LL-IHC-01
Page 1 of 1
ORGANIZATION CHART FOR INTERNAL HALAL COMMITTEE (IHC)
Chief Executive Officer

(Chairman)
MUHAMMAD EIZAT
Halal Executive &

QAQC Department
(Secretary)
TAJUL NUR
SYAHZANANI
SABIHAH
Operation & Production

Procurement Department
Department
(Member)
(Member)
SITI AINI SYAKIRAH WAN AINA FATIMA
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Page 1 of 1
IHC RESPONSIBILITIES
Acknowledgement of responsibility as a team in Internal Halal Committee
No Name Position Responsibilities Activity

1. Muhammad Chief Top Management  Ensure HAS is established,
Eizat Executive Level implemented and maintained in
Officer accordance with halal standard.
Creating,  Organise and coordinate HAS
Implementing and activities (Halal Policy, Halal
Monitoring HAS objective, training, internal audit,
IHC meetings, management
meeting and others)
 Perform verification and validation
activities on HAS initiate
corrective actions and control on
the process including product
recall and withdrawals until the
deviation or the unsatisfactory
condition related to HAS
requirements have been
corrected.
2. Tajul Nur Halal IHC Coordinator  Update the Halal document and
Syahzanani Executive Halal File
Sabihah  Manage the application of Halal
for new applications and renew
applications
 Ensure the company comply with
the Halal Standard
 Report to all members of the
committee related issues
 Perform internal audit with respect
to processing methods in the
factory
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3. Wan Aina Procurement Committee  Ensure that all employees have

Fatima HR / Admin Member typhoid injection
Department  Ensure that each shift has at least
2 people who are Muslims
 Ensure purchase orders comply
with applicable Halal
Specifications
 Communicating with IHC
coordinator in selecting new
supplier.
coordinator in halal non
compliance issues
 Compare PO and DO as per
Suppliers Specification criteria
 Ensure any material delivered are
compatible with the approved
supplier list for Halal materials.
 Ensure good storage practices
and FIFO rotation principle.
4. Siti Aini Operation & Committee  Establishing production system in

Syakirah Production Member compliance with shariah
Department requirement and preventing
Operation & contamination from haram and
Production najs sources.
 Using only materials/ machinery/
utensils as has been approved by
the IHC
compliance issues
 Adhere to company on prohibition
of bringing non halal materials into
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production site.
5. Tajul Nur QA/QC Committee  Assure that materials received

Syahzanani Department Member conform to data mentioned in
Sabihah the halal certificate (name of raw
material, name of company and
manufacturer) during receiving
of material.
 Assist checking on any potential
of non halal contaminations,
receiving temperature, pest
inspections, quality, packing
conditions and truck hygine.
 Follow safe food handling
practices.
 Ensure Good Manufacturing
Practices are adhered to follow
cleaning and sanitation
standards and procedures.
 Follow safe food preparation and
handling practices.
compliance issues.
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MEMO OF IHC COMMITTEE
Assalamualaikum & Good Day,
Dear All Staff,
Internal Halal Committee (IHC) has been established effectively now (22 th October 2020)
The members and roles were appointed to these personnels.
Internal Halal Committee Members:
Name Roles Responsibility

Muhammad Eizat Chief Executive Officer @ Top Management Of IHC
Chairman
Tajul Nur Syahzanani Sabihah Secretary Managing IHC Programs
SIti Aini Syakirah Member (Operation & Managing Incoming goods
Production)
Wan Aina Fatima Member (Procurement Managing Halal Assurance
Department) System
Let us all congratulate these members, and wish them luck for all future undertakings.
Thank you.
11
INTERNAL HALAL COMMITTEE Doc No LL-IHC-01
(IHC) Effective Date 11st November 2020
Page 12 of 17
MEMO OF MEETING
Dear All IHC Members,
You are cordially invited to attend the Internal Halal Committee (IHC) as details below:
Venue : Meeting Room

Date : 28/10/2020 (Wednesday)
Time : 3.00pm
Meeting Agenda:
1. Halal Policy
2. Halal Assurance System
3. Training Program
4. Halal Audit
5. Halal Application of certification
6. Others
Your presence in this meeting is highly appreciated.
Thank you.
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Page 13 of 17
MEMO FOR (IHC NOTIFICATION)
Dear All IHC Members,
You are cordially been intructed to received Halal Assurance Management System (HAS)
Manual from Secretary (Miss Tajul)
IHC Members:
Name Signature and Date Received

Muhammad Eizat
Tajul Nur Syahzanani Sabihah
SIti Aini Syakirah
Wan Aina Fatima
Please Handle the Manual with care. Thank you for your cooperation.
Thank you.
13
Page 14 of 17
AGENDA OF THE MEETING

Time : 3.00pm
Meeting Agenda:
7. Halal Policy
8. Halal Assurance System
9. Training Program
10. Halal Audit
11. Halal Application of certification
12. Others
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MINUTE OF IHC MEETING

Time : 3.00pm
Attendance:
No. Name Designation

1 Muhammad Eizat Chief Executive Officer
2 Tajul Nur Syahzanani Sabihah Halal Executive & QAQC
3 SIti Aini Syakirah Operation & Production
4 Wan Aina Fatima Procurement
5
6
7
8
Absence:
No. Name Designation

1
2
3
4
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Page 16 of 17
No. Agenda Action Status PIC

1. Waiting for In progress secretary
Halal Policy approval
2. Drafting In progress secretary

Halal Assurance System
3. Schedule complete secretary

Training Program planned
4. Invitation letter In progress secretary

Halal Audit
5. Applied to In progress CEO

Halal Application of certification JAKIM
Prepared by: Verified by:
Secretariat Chairman
16
PLANT LAYOUT Doc No LL-PL-01
Page 1 of 3
PLANT LAYOUT LOAD UP LOGISTIC SDN BHD
PROCESS FLOW WORKER FLOW

PRODUCT FLOW
DOOR
17
HALAL TRAINING Doc No LL-HT-01
Page 1 of 3
HALAL TRAINING PLAN
External Training
Type of Training Frequency Tentative Date
Halal Awareness Training Program At least ½ year
Malaysian Standard Training Program At least ½ year
Internal Halal Audit Training Program At least ½ year
Halal Assurance System Training Program At least ½ year
Halal Seminar/ Forum As per invitation
Internal Training
Type of Training Frequency
Halal Awareness Training (Production staff) Once per year
Halal Awareness Training (New staff) Before start working
18
TRAINING PROGRAM Doc No LL-IHC-01
Page 4 of 4
HALAL TRAINING EVALUATIONS
Malaysian Standard Training Program Purposes Assessment Remarks
i. Introduction to MS 1500:2019 To introduce Malaysian i. Read and comprehend the The assessment must be
MS 1500:2009 - Halal Food - Standard related to whole content of Halal relatable evaluated by the person in charge
Production, Preparation, Handling Halal for the company. Malaysian Standard. of the training which is the trainer
and Storage – General Guidelines and Halal Executive of the
(SECOND REVISION) To improve employee’s ii. Present their comprehension company to meet the purposes of
knowledge on the about Halal related Malaysian the program.
ii. Introduction to MS 2565:2014 importance of the Halal Standard.
Halal packaging - General compliance of product, Each participant or committees
Guidelines critical points of material iii. State their task based on each involve in the training will be
and process. committees’ department for evaluate individually to ensure
iii. Introduction MS 2234:2009 Halal Management System. their comprehension toward the
Plastic materials and articles To ensure that all program.
intended to come into contact with committees understand iv. Do corrective action in their
food the company department if necessary.
compliance toward
regulations and
Malaysian Standard.
To ensure committees
implement the
knowledge on their
discipline for halal
management system
19
Page 4 of 4
Evaluation of Participant in the Training Program
PARTICIPANT’S NAME DEPARTMENT ASSESSMENY COMPLIANCE LEVEL
Read and comprehend the whole content of

Halal Executive Halal relatable Malaysian Standard.
Present their comprehension about Halal
related Malaysian Standard.
State their task based on each committees’

department for Halal Management System
Do corrective action in their department if

necessary

Wan Aina Fatima Procurement Halal relatable Malaysian Standard.


necessary

Halal relatable Malaysian Standard.
Siti Aini Syakirah Operation & Production
Department related Malaysian Standard.
20
Page 4 of 4

necessary
QAQC Halal relatable Malaysian Standard.


necessary
Checked by : Approved by :
Name & Position
Date
21
SERVICE DESCRIPTION Doc No LL-SD-01
Page 1 of 1
SERVICE DESCRIPTION AND SPECIFICATION
1. Type of the Food 1. Meat and Poultry

Product 2. Seafood
3. Dairy
4. Fruits and Vegetables
5. Beverages
2. Company Name LOAD UP SDN BHD
3. Food Safety Indirect food contact. The food and beverages that received are
Characteristics
fully package.
4. Storage Store in warehouse. Condition should be refrigeration, dry and

clean. All products should be in good condition before
transporting.
5. Processing 1. Food product receiving

2. Storage (Refrigeration)
6. Method of Storage Storage at cool temperature and refrigerated warehouse.
7. Method of Handling Handle With Care
8. Target Customer F&B company
9. Location of Malaysia
Distribution
22
PROCESS FLOW Doc No LL-PFD-01
Page 1 of 1
PROCESS FLOW DIAGRAM
Receiving incoming F&B products HCCP 1
Inpection of F&B products
Division of F&B products with

separated refrigeration storage.
unload F&B product to refrigeration HCCP 2

storage
sorting F&B products & order

processing
repacking & relabelling HCCP 3
Inspection of finished F&B products
Dispatch out f&b products
23
DECISION TREE Doc No LL-DT-01
Page 1 of 3
DECISION TREE
Receiving F&B products
Q1: Do all F&B products have

halal certification?
Yes No
Q2: Is there any possibility for cross Q3: Are the non-certified product
contamination of haram substances are being used in the process?
Yes No Yes No
Unable to Q4: Do the materials contain any

HCP Not HCP
certify haram substances
Stop No Yes
Non halal goods
are not accepted Unable to
Q5: Is there specific production line certify
to enter and storage area for certified and non-
warehouse certified process clearly identified?
facilities.
No Yes
Q6: Could the sanitation procedure Not HCP

able to eliminate the fat, smell,
colour and taste (dibagh)?
Yes
No
Q7: Is there any potential cross
contamination of haram substances?
Unable to
certify
No Yes
Not HCP HCP
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Refrigeration Process
Do F&B products have temperature

requirements in refrigeration storage?
YES NO
is there any variation of temperature

NOT HCP
storage based on type of F&B products?
yes no
HCP
Temperature controlled storage

should be monitor as the
process is cold storage for F&B.
Food and beverages have

different temperature for cold
storage.
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Packaging & labelling
Q1: Do all product have labelled

after packaging process ?
Yes No
Q2: Is there any possibility for cross Q3: Are the non-certified product are
contamination of haram substances being used in the process?
from previous storage
Yes No
Yes No
Unable to Q4: Do the materials contain
certify any haram substances
HCP Not HCP
No Yes
Stop
The products may
have some Unable to
Q5: Is there specific production line and certify
contamination storage area for certified and non-
from earlier certified process clearly identified?
processing. If
product is
contaminated,
No Yes
then it is labelled
as “Rejected”.
Unable to
Not HCP
certify
Yes
HCP
26
HALAL ANALYSIS Doc No LL-HA-01
Page 1 of 5
HALAL ANALYSIS
Reference Table For Determining Of Likelihood, Severity And Risk
Table B.1. Halal Control Point likelihood ranking
Likelihood Description
The possibility of halal status affected
Likely expected to occur in most circumstances.
Common or repeated occurrence, has
happened before several times.
Moderate might occur sometimes.
Known to occur, happened before.
Unlikely could occur in exceptional circumstances.
Practically impossible.
Table B.2. Halal Control Point severity/ impact ranking
Halal
Severity/Impact Description
Critical The potential contaminant (non-halal materials or
detrimental (mudhorat) substances) affects the totality of
halal status of the products, goods and/ or cargo and the halal
status of the products, goods and/ or cargo could not be
salvaged.
Release of the products, goods and/ or cargo will result in lots of
trust from customers, public and authorities.
May cause great impact for future business transactions.
Moderate The potential contaminant (non-halal materials or
detrimental (mudhorat) substances) affects the halal status of
the products, goods and/ or cargo but the halal status of the
products, goods and/ or cargo still could be salvaged.
May result in delay of delivery or shipment and potential loss of
future contracts, possible loss of public trust.
Insignificant No impact on the halal status of the products, goods and/ or
cargo.
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Page 1 of 5
Table B.3. Halal Control Point risk matrix
Likelihood Severity/Impact
Insignificant Moderate Critical
Likely Moderate 4 Significant 7 High 9
Moderate Low 2 Moderate 5 Significant 8
Unlikely Low 1 Low 3 Moderate 6
Table B.4. Halal decision rules for risk ranking
Ranking Likelihood Impact Code Risk decision with regards to halal

Levels control measures
9 Likely Critical The organization needs to review the
incidence in a detailed manner to find
High the root cause of the problem. All
precautionary measures shall be taken to
resolve the problem identified.
Monitoring and verification activities
towards control measures shall be
conducted in accordance to the
scheduled plans. All staff be briefed to
keep informed on the matter.
8 Moderate Critical The organization shall be take all
7 Likely Moderate Significant precautionary measures to resolve the
problem identified. Monitoring and
verification activities towards control
measures shall be conducted in
accordance to the scheduled plans.
6 Unlikely Critical Moderate The organization shall be monitor and
5 Moderate Moderate verify control measures in accordance to
4 Likely Insignificant the scheduled plans.
3 Unlikely Moderate Low The organization maintains the
2 Moderate Insignificant implementation of control measures in
1 Unlikely Insignificant accordance to scheduled plans.
NOTES:
1. Organisation means the top management, halal leader and all staff.
2. The process step(s) with ranking of „high‟ and significant should be considered as
Halal Control Point.
28
Effective 11st November 2020
Date
Page 1 of 2
Halal critical Halal Risk Monitoring Corrective Records

control point How Who Frequency action(s)
(HCCP)
HCP 1: F&B may not -Ensure all F&B -QAQC/Halal -Every product -place raw -Halal certificate
Receiving F&B lawful product have Executive/Procurement received material in -SDS
products halal certificate quarantine area -Certificate of
from authority - reject raw Authority (COA)
bodies material and
return back to
their supplier
HCP 2: The warehouse -Ensure the -QAQC/Halal -Everyday -Adjust the -product
Refrigeration condition does required Executive/Store Keeper temperature, specification
storage of F&B not meet temperature, humidity, air -halal audit
product pressure to -product control
requirement humidity, air
ensure the record
pressure, quality of the
controlled food
environments, -keep
drop and shock, warehouse in a
compression clean
loading, environment and
in a good
vibration,
condition.
orientation, -separate the
segregation and product with the
separation of specification
product, good
are in a good
condition
29
Effective 11st November 2020
Date
Page 1 of 2
HCP 3: Sources or - Conduct QAQC/Halal Executive Every incoming Only allow halal - Inspection
Packaging and product may not inspection for product product during Checklist
labelling halal received receiving and
product purchasing
Ensure all the process
received product
is halal
30
HALAL SUMMARY PLAN Doc No LL-SP-01
Page 1 of 3
HALAL SUMMARY PLAN

Evaluation of the likelihood Halalan
and Severity/Impact of Thoyyiban
List of potential Rationale for inclusion
Potential Control
Contamination/Prec or exclusion as
Process step Contamination/Precursor Control Measure Point/HCCP
ursor potential
contamination/Precurs Likelihoo Severit Risk Yes No
or d y Rankin
g
Receiving 1. Non halal material Inclusion due to non- Moderate Critical 8 Ensure all material are /
F&B Halal contamination purchased from halal
products 2. Halal Certificate
source
not certified
Inspection of 1. Expired Halal Inclusion due to not Moderate Critical 8 1. Supplier compulsory /
F&B certification valid document and to provide valid halal
products Halal material certification
2. Halal certification
contamination
not valid 2. Purchase must ensure
the incoming raw
3. No supporting
material have supporting
documents
document
Division of 1. Mix Halal & non- Inclusion due to non- Moderate Critical 8 1. Train QC assistant on /
F&B halal material in the Halal contamination Halal Knowledge
products with transport
separated 2. Follow the SOP
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Page 1 of 3
storage 2. Receive wrong item
Refrigeration 1. Mix of different Inclusion due to cross Moderate Critical 8 1. Follow the SOP /
storage of type of F&B contamination 2. Ensure there are
F&B product product different storage
2. Temperature based on type of
controlled was ot F&B product.
according to the
type of F&B
Products.
Order Non contamination Exclusion Unlikely Insignifi 1 /
Processing cant
Packaging & Possibility of cross Inclusion due to Moderate Critical 8 1. Contaminated /

Labelling contamination from contamination from product must be
Haram substances earlier processing. labelled as
from previous storage. “Rejected”.
Inspection of Non contamination Exclusion Unlikely Insignifi 1 /

finished F&B cant
products
Dispatch out Non contamination Exclusion Unlikely Insignifi 1 /
F&B cant
products
Prepared by: Approved by:
32
Page 1 of 3
Name & Name & Position:

Position:
Date: Date:
33
AUDIT CHECKLIST Doc No LL-AC-01
Page 1 of 3
AUDIT CHECKLIST (MS1500:2019 REQUIREMENTS)

MS1500:2019 Requirement
Pease indicate your level of agreement with regards to MS 1500:2019 implementation in your
company based on the statement below. Please use the following scale.
1 2 3 4 5
Extremely bad Moderately bad Neither bad nor Moderately Extremely good
good good
1. Management responsibility
No. Items
1 The management shall ensure that the halal integrity is preserved and foods are
manufactures according to halal requirements
2 The management shall appoint a Muslim personnel who is responsible to ensure the
effectiveness in implementation of internal halal control system
3 The management shall provide training regularly to relevant personnel on the halal
principles and its application
4 The management shall ensure that sufficient resources (I.e. manpower, facility,
financial and infrastructure) are provided in order to implement the internal halal
control system.
5 The management shall ensure all related activities for manufacturing and handling of
halal foods are properly recorded. All documents and records shall be maintained and
traceable.
6 The management shall allow the Muslim personnel to fulfil obligation of their
religious practice.
7 The management shall ensure the participation and commitment by staffs in various
departments and at levels within the company, the company‟s suppliers and
distributors to preserve halal integrity.
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Page 1 of 3
2. Premises and facilities
No Items
1 Layout of premises shall permit proper process flow, proper employee flow, good
hygienic and safety practices, including protection against pest infestation and cross-
contamination between and during operations.
2 Product process flow from receipt of raw materials to the finished shall prevent cross
contamination
3 The premises shall be designed to facilities cleaning and proper supervision of food
hygiene
4 Loading and unloading bay shall be appropriately designed to allow effective transfer
of goods
5 The premises shall be kept in good condition, hygienic and maintained to prevent
pest access and to eliminate potential breeding sites
6 The premises shall be effectively segregated and well insulated from pig farm or its
processing activities to prevent contamination through personnel and equipment.
7 Slaughtering and processing premises shall be dedicated for halal slaughtering and
halal processing only
8 Adequate sanitary facilities shall be provided and maintained
9 The processing area shall not have any tool and elements of religious worship.
10 Muslim praying area shall be provided, appropriately located and well maintained
11 Pets and other animals shall be prohibited from entering the premise
3. Device, utensils, machines, processing aids and equipment
No Items
1 Devices utensils machines and processing aids used for processing halal food shall be
designed and constructed to facilitate cleaning and shall not be made of or contained
any materials that are decreed as najs by Shariah law and shall be used only for halal
food
2 Devices, utensils, machine and processing aids which were previously used or in
35
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contact with najs al-mughallazah shall be washed and sertu as required by shariah
law and fatwa. This procedure shall be supervised and verified by the halal
competent authority.
3 In the case of converting naj al-mughallazah line or processing line containing najs
al-mughallazah into halal production line, the line shall be cleansed by sertu as
requirement by shariah law. This procedure shall be supervised and verified by the
halal competent authority or trained Muslim personnel. Upon conversion, the line
shall be operated for halal food only. Repetition in converting the line to najs al-
mughallazah line and back to halal line, shall not be permitted
4 Use of appliances or brushes from animal hair is prohibited
5 All devices, utensils, machines and processing aids shall be cleaned and maintained
regularly.
4. Hygiene, sanitation and food safety
No Items
1 Hygiene, sanitation and food safety are prerequisites in the reparation of halal food. It
includes the various aspects of personal hygiene, clothing, devices, utensils,
machines and processing aids and the premises for processing, manufacturing and
storage of food.
2 Halal food manufactures shall implement measures to:
a) Manage and inspect raw materials, ingredients and packaging materials
before processing
b) Manage waste effectively
c) Store harmful chemical substances safety and appropriately
d) Prevent physical, biological and chemical contamination of food
e) Prevent excessive use of permitted food additive.
3 Halal food shall be processed, packed and distributed under hygienic condition in
premises licensed in accordance with good hygiene practices (GHP), good
manufacturing practice (GMP), veterinary hygiene practice (VHP) or such as
specified by the competent authority, MS1514 or MS1480 and public legislation
currently in force by the competent authority in Malaysia and/or producing country.
36
Page 1 of 3
5. Product manufacturing, handling and serving.
No Items
1 All process halal food during its preparation, processing, handling, packaging,
storing, distributing and/or serving shall meet the following requirement:
a) Food or its ingredients shall not be processed using any components or
products of animals that are non-halal or not slaughtering according to
Shariah law and fatwa
b) Food shall not be processed using anything in any quantity that is decreed as
najs by shariah law and fatwa
c) Processed food or its ingredients shall be safe for consumption, non-
poisonous, non-intoxicating and non-hazardous to health
d) Food shall be prepared, processed or manufactured using equipment and
facilities that are free from contamination with najs
6. Storage, transportation, display, sale and servings of halal food
No Items
1 All halal food that are stored, transported, displayed, sold and/or served shall be
categorized and labelled halal
2 Transportation vehicles shall be dedicated and appropriate to the type of the halal
food and safety hygiene and sanitation condition
7. Packaging and labelling
No Items
1 Halal food shall be suitably packed. Packaging materials shall be halal in nature and
shall fulfil the following requirements.
a) The packaging materials shall not be made from any raw materials that are
decreed as najs by shariah law
b) It is not prepared, processed or manufactured using equipment that is
contaminated with things that are najs as decreed by shariah law
37
Page 1 of 3
c) During its preparation, processing, storge or transportation, t shall be physically

separated from any other food that does not meet the requirements stated in
item a) or B0 or any other thins that have been decreed as najs by shariah law
d) The packaging material shall not have any toxic effect on the halal food
e) Packaging design, sign, symbol, logo, name and picture shall not be misleading
and/or contravening the principles of shariah law.
2 Packaging process shall be carried out in a clean and hygiene manner and in sound
sanitary conditions
f) Code number identifying date and/or batch number of manufacture and expiry
date
g) Country of origin
3 For primary meat products, the label or mark shall also include the following
information:
a) Date of slaughtering
b) Date of processing
4 Packaging and labelling for halal food shall not contravene with the principles of
shariah law and shall not display indecent elements which are against shariah law
guidelines by competent authority
8. Legal requirement
No Items
1 All activities shall in other aspects comply with legislation including other relevant
requirements currently in force in Malaysia and/or producing country
38
AUDIT PLAN Doc No LL-AP-01
Page 1 of 3
Internal Audit
Company Tentative date

Internal:
Storage. Processing/ warehousing/ transportation/ etc
Internal:
Storage. Processing/ warehousing/ transportation/ etc
Supplier Audit
Company Tentative Date

Supplier A
Supplier B
Supplier C
3rd Part Audit
From authority body by JAKIM when apply halal for new products/ process halal renewal
39
AUDIT PLAN Doc No LL-AP-01
Page 1 of 3
1.0 Purpose
To ensure the validation of HALAL system is according to the planned arrangements and
requirements based on the supporting documents are implemented and maintained effectively
in the company to achieve define HALAL objectives.
2.0 Scope
TThis scope will cover HALALAN Thoyyiban elements and Syariah guidelines.
3.0 Responsibilities and authority
Internal Halal Committee members are responsible for the audit process
4.0 Flow/Procedure
1. prepare audit schedule, audit checklist and form
2. determine area to audit
3. opening audit meeting
4. on site audit and document review
5. procedure report
6. closing audit meeting
7. send report and corrective action
8. analysis of data for management review
5.0 Supporting Documents:

1. Audit Checklist
6.0 Records:
1. Audit form.
40
SOP TRACEABILITY Doc No LL-STR-01
Page 1 of 3
SOP TRACEABILITY
PURPOSE
Enable the identification of products lots and their relation to raw materials, processing and
delivery records
SCOPE
Apply to raw materials; products, rejected item, process and finish product/ semi finish
product (in process)/ which has been distributed.
RESPONSIBILITIES
1. The IHC, QA/QC department, production department are responsible to ensure all
products are properly labelled, recorded and documented.
2. All processing and distribution records are to indicate the product name, production
date or expiry date in order to traceability as well as retrieval in case of product
withdrawal.
3. Finished goods without any date coding are not allowed to be released for sale and
distribution.
41
SOP TRACEABILITY Doc No LL-STR-01
Page 1 of 3
PROCEDURES
1. All incoming products that required different temperature of storage need to be

separated based on the types of food.
2. All of the products need to be record in order to facilitate its identification and
traceability.
Process /
Point of Identification Traceability Records
Items
Product 1) Company name & address 1. Products record

Information manufacturing
2) Product name
3) Quantity/ Weight/ pack size
4) Batch No/ Lots No
5) Manufacturing Date
6) Expired date
Storage 1) Name & Address 1. Storage record
Method 2) Quantity taken
3) Batch No/ Lots No
4) Date taken
5) Type of Transportation
SUPPORTING DOCUMENTS
NIL
RECORDS
1. Distributor record
2. Incoming material record
3. QC daily record
42
SOP HALAL TRAINING Doc No LL-SHT-01
PROGRAM Effective Date 11st November 2020
Page 1 of 3
SOP HALAL TRAINING PROGRAM
Training for Halal Program

Halal Training Program is compulsory to all staff which related to HAS implementation
1. Aim
i. To convey the knowledge about Halal and its importance
ii. To improve employee‟s knowledge on the importance of the Halal of product,
critical points of material and process.
2. Plan/Schedule
To be constructed annually
3. Sources for Halal Training

The references or sources for Halal Training are:
 Al-Quran
 Al-Hadith
 Fatwa
 Qiyas
 Ijmak
 Malaysian Standard
 Manual Procedure of Halal Certification Malaysia
 Food Act
 MS 1514, Good Hygiene practice (GMP) for food
 Trade Description Act 1972
4. Halal Training Activities Plan

The training will be divided to two types of training.
i. External Halal Training

Targeted staff
a) Internal Halal Committee members
b) Management team
43
Page 1 of 3
Guide by officer from JAKIM or external consultant as trainer
Training Names Frequency
Halal Awareness Training Program At least ½ year
Internal Halal Audit Training At least ½ year

Program
Malaysian Standard Training Program At least ½ year
Halal Assurance System Training At least ½ year

Program
Halal Seminar/ Forum As per invitation
Purpose:
a) Ensure a rigid understanding for principles of Halalan Thoyyiban.
b) Understanding the Halal critical point and its impact in food processing (Halal
Supply Chain)
c) Increase knowledge of Halal requirements
ii. Internal Halal Training

Target staff
a) Production staff
b) New employee
Trainer from Internal Halal Committee members which is well trained
Training Names Frequency
Halal Awareness Training (Production staff) Once a year
Halal Orientation or Halal Awareness Training for Before start
New Staff working
Purpose:
a) Fundamental understanding of Halal and Thoyyiban principles
b) Comprehension of Halal critical point and its function in food processing (Halal
Supply Chain)
c) Improve knowledge of Halal requirements at individual work station
44
Page 1 of 3
5. Training Record
Every training must be recorded
Training Record
Checked By: Reviewed By:
Signature:
Name/ Position:
Date:
Training Proficiency Training Trainee Trainer

Conducted Level Date Signature Signature
45
SOP HAS REVIEW Doc No LL-SHR-01
Page 1 of 3
SOP HAS REVIEW
Audit Reports
Assest
Conduct
Managerial
Audit
Effectiveness
Monitor
Control Monitor Non-
Measures & Conformity
Corrective Record
Actions
 Management Review of the HAS system must be conducted annually, corresponding

with Internal halal auditing.
 Details of the review must be documented and kept in HAS Manual.
 Each signatory must sign at the documents acknowledging that the review has been
conducted.
46
SOP SERTU Doc No LL-SERTU-01
Page 1 of 3
SOP SERTU
Method of Sertu according to Shariah Law
D1 General Requirement
The najs, whether visible or („ainiah) or invisible (disappeared or dried up etc)is named
hukmiah To cleanse najs
a) It is required to wash 7 times, one of which shall be mixed with soil;

b) The first wash shall be to clear the existence of najs, even if a few washes are needed.
The water from first cleaning shall not remain behind and the next shall be counted as
the second wash
c) The amount of soil usd is just enough to make a suspension; and
d) The usage of product containing soil is permitted
D2 Conditions of the sol

The conditions of the soil are:
a) Free from najs; and
b) Not musta‟mal soil (which has been used for dry ablution(tayammum) except after
subject to heavy rain
D3 Condition of the water

The condition of the water shall be:
a) Natural (mutlaq)
b) Not musta‟mal; and
c) Free from najs.
47
Page 1 of 3
DESCRIPTION TASK
1. Pre Sertu Evaluation Head of IHC / Halal
 The need for sertu must be valid Executive /
- Correction Action Request (CARs) BY THE Internal Halal Production manager
Committee (IHC)
- Clear evidence/proof of contamination from Najs al
Mughallazah (Visual, smell, taste and witnesses)
- Contamination only from Najs Al Mughallazah (Pigs,Dogs
and its descendant)
- Requirement Sertu using in ouse expertise or outsources to
3rd party service providers
- All affected facilities, equipment & utensil, premises,
clothing must be isolated and discontinue from being used
in the production of halal food/material until corrective
action are taken
2. Preparation for Sertu Head of IHC / Halal
 Material Executive / 3rd Party
- Depending on the scale of the sertu process, adequate Service Contractor
material (Water supply, container, clean soul/dust, soap,
garbage bin)
 Process
- The process must be in accordance with Shariah Law
requirement. Please refer working instruction for further
details on how to conduct sertu.
 People
- The process must be observed by those who has been
certify competent to execute the sertu process
- Those who directly involved in the process must be
adequately trained and observed during the whole process
- Only Muslim personnel are allowed to be part of the of the
sertu process.
48
Page 1 of 3
 Records
- A notification must be made to JAIN or JAKIM, informing
them on the needs for sertu process immediately
- An application letter for sertu process need to be forwarded
to JAIN or JAKIM, if necessary (Contact JAIN or JAKIM)
- Officer from JAIN or JAKIM will observed and verify that
the process is in accordance to Shariah law.
- Each steps must be recorded and documented as per HAS
program. Photographs will be taken as a visual evidence of
the process. CARs document must be closed, indicating
that the corrective action has been taken.
3. Process IHC / Halal
- Follow working Instruction Executive
- The flow of the sertu must follow the guidelines set by
JAKIM (Please Refer : Sertu Guidelines from the
perspective of Islam)
- Refer to Working Instruction 1, 2, and 3
4. Documentation Halal Executive
 CARs Form to be completed
 Letter of notification to JAIN and JAKIM
 Application for sertu to JAIN and JAKIM
 Photographs taken as visual proof
 Sertu Checklist Completed and verified
5. Verification Halal Executive
- Internal - to be verified by Head of IHC / Halal Executive
- External – to be verified by Officer from JAIN or JAKIM
49
Page 1 of 3
W.I. for Sertu 1 – For Human Body Parts

DESCRIPTION TASK
1.Check for Requirement and Needs (CARs) as per S.O.P Halal Executive /
Halal Committee
2. Prepare all the necessary item. Use Sertu Kit ( Sertu kit consist of Halal Executive /
Taharah soap / Taharah Dust, water bucket, water hoses, hand Halal Committee /
sanitizer, disposable hand towel, garbage bag). Process Owner
3. Sertu of body part are only for external body parts, which is believe
to be in contact with visible Najs Al Mughallazah
4. Perform the sertu process in open area with drainage facilities. In
the case to be done in the staff changing room, please conduct the
process in the shower cubicles.
5. Wash the body parts with running clean/potable water to get rid any
visible Najs. Remove any traces of Najs in form of smell, taste and
colour.
6. If using Taharah soap, please follow these following instruction
a) Prior to step no.5, prepare a soapy water solution in a water
bucket. The soapy water solution must change its color at 1:9
soap to water (depending of the volume of water)
b) Follow step no.5 above
c) Clear all the visible Najs with disposable towel
d) Wash body parts with the Soiled-soapy water solution by
pouring the water on the affected body parts. This must done
until all the visible Najs (Ain Najasat Mughallazah) are
removed in terms of smell, taste and color.
e) Rinse 6 time with clean potable water (Mutlaq water)
50
STNDARD OPERATING Doc No LL-HRC -01
PROCEDURE (HALAL RISK Effective Date 11st November 2020
CONTROL)
Page 1 of 3
SOP HALAL RISK CONTROL
1.0 Purpose
To ensure the validation of Halal system is according to the planned arrangements and
requirements based on the supporting documents are implemented and maintained effectively
in the company to achieve define HALAL objectives
1.0 Scope
This scope will cover HALALAN Thoyyiban elements and Syariah guidelines
2.0 Responsibilities and Authority
Internal Halal Committee members are responsible for the risk control process
3.0 Flow/Procedure
1. Prepare process flow diagram
2. Determine the possible risk in the process flow diagram
3. Prepare halal risk analysis report
4. Determined control measure to overcome the risk
5. Send report of analysis of data for management review
5.0 Supporting Document

1. Process flow diagram
2. Decision tree diagram
3. Management review
4. Summary plan
51

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HALAL ASSURANCE SYSTEM (HAS)

INTERNAL HALAL COMMITTEE OF

LOAD UP LOGISTIC SDN BHD

APPROVED AND VERIFIED TO BE USED

(MUHAMMAD EIZAT BIN ABAS)

COMPANY PROFILE ..................................................................................................... 1

IMPLEMENTATION OF OBJECTIVES ...................................................................... 3

IMPLEMENTATION OF SCOPE .................................................................................. 4

SERVICE DESCRIPTION .............................................................................................. 5

HALAL POLICY ............................................................................................................. 6

ORGANIZATION CHART FOR INTERNAL HALAL COMMITTEE (IHC) .......... 7

PLANT LAYOUT LOAD UP LOGISTIC SDN BHD ................................................ 17

HALAL TRAINING PLAN .......................................................................................... 18

SERVICE DESCRIPTION AND SPECIFICATION .................................................. 22

PROCESS FLOW DIAGRAM ...................................................................................... 23

DECISION TREE ........................................................................................................... 24

HALAL ANALYSIS ...................................................................................................... 27

HALAL SUMMARY PLAN ......................................................................................... 31

AUDIT CHECKLIST (MS1500:2019 REQUIREMENTS) ........................................ 34

SOP HALAL TRAINING PROGRAM ........................................................................ 43

SOP HAS REVIEW ....................................................................................................... 46

SOP SERTU .................................................................................................................... 47

SOP HALAL RISK CONTROL.................................................................................... 51

LOAD UP LOGISTIC SDN BHD

Name and Company LOAD UP LOGISTIC SDN BHD

1. To ensure compliance to the halal guidelines produced by the Department of Islamic

Location of premise UniKL Malaysian Institute of Chemical & Bio-Engineering

Service category Storage of halal refrigerated food and

ORGANIZATION CHART FOR INTERNAL HALAL COMMITTEE (IHC)

Chief Executive Officer

Halal Executive &

Operation & Production

Acknowledgement of responsibility as a team in Internal Halal Committee

No Name Position Responsibilities Activity

3. Wan Aina Procurement Committee  Ensure that all employees have

4. Siti Aini Operation & Committee  Establishing production system in

5. Tajul Nur QA/QC Committee  Assure that materials received

MEMO OF IHC COMMITTEE

Assalamualaikum & Good Day,

Dear All Staff,

The members and roles were appointed to these personnels.

Internal Halal Committee Members:

Name Roles Responsibility

Assalamualaikum & Good Day,

Dear All IHC Members,

Venue : Meeting Room

Your presence in this meeting is highly appreciated.

MEMO FOR (IHC NOTIFICATION)

Assalamualaikum & Good Day,

Dear All IHC Members,

Name Signature and Date Received

Tajul Nur Syahzanani Sabihah

SIti Aini Syakirah

Wan Aina Fatima

AGENDA OF THE MEETING

Venue : Meeting Room

MINUTE OF IHC MEETING

Venue : Meeting Room

No. Name Designation

No. Name Designation