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MONITORING - Coggle Diagram
MONITORING
WHAT
Raw material receiving
presence of non-halal material
Certificate of compliance
Halal Cert
Dept. Vet Cert
COA
DO/packinglist
storage
segregation of halal procduct based on category
segregation on temperature requirement
Production
Non-contaminant with non-food item (foreign object)
Corrosive material/najs
Packaging
Ingredient list
Halal Logo
Manufacturer information
percentage of alcohol (product require fermentation)
Customer behaviour: presence of pets, outside food in food premise
Storage temprature
Frozen
Chilled
Room Temp
Slaughter house
Animal ratio (specific amount of animal each slaughterer)
voltage of stunner
Time/duration
animal qty per cage
method (putus atau tak urat-urat wajib)
HOW
Visual inspection on tagging/labelling
Spot check or random inspection
CCTV, machine/device that records procedure involve
Document record
obtain information of authorities
visual check
HAS record
Collect and abalyze sample
WHO
respective Unit head
Quality control personnel
Halal Executive
Halal Checker
WHEN
Amount
Every container/delivery
representative no of sample
Frequency
Every batch (product specs & output expectation)
Every Production day (cleanliness)
continuous monitoring
one-off
At every process change (eg from cooking to packaging)