Are you ready for certification?

1. Do you know which standard(s) your customers or tenders ask for?

2. Do you have a written policy and measurable objectives (e.g. quality or safety)?

3. Are your key processes written down in a way staff actually follow?

4. Are roles and responsibilities clear, including who looks after compliance?

5. Do you identify and record business risks and opportunities?

6. Do you keep records of staff training and competence?

7. Do you log customer complaints and fix the root cause?

8. Do you check and monitor key suppliers and subcontractors?

9. Do you know your legal obligations (WHS, environmental, privacy)?

10. Have you done an internal audit in the last 12 months?

11. Does management formally review performance at least once a year?

12. Do you have a target date for certification?

1. Do you know which export markets you are targeting and which halal bodies each one recognises?

2. Do all your products have a current halal certificate covering this site and these exact product names?

3. Is your certifier recognised by the authority in your target market (BPJPH, JAKIM, MUIS, UAE, SFDA)?

4. For Indonesia, has your importer registered your halal certificate with BPJPH?

5. Do you hold a current halal certificate or declaration for every raw material and processing aid?

6. Are halal and non-halal materials kept separate in storage, production and cold rooms?

7. If equipment is shared, is there a documented halal cleaning procedure?

8. Do you have a written halal policy and a named halal supervisor?

9. Is halal covered in staff induction and training?

10. Can you trace each batch from raw materials to the shipped container?

11. Do labels show the halal logo and certificate number each market requires?

12. Can you produce a shipment’s invoice, packing list, HS codes and batch codes within 24 hours?

13. Do you allow 3–4 weeks before loading for per-shipment halal checks (e.g. Indonesia LPPH)?