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**METHOD (PROCESSING STEPS), how? Review documents, verify certificate…

- - - - Monitoring method:
        
        ensure all documents are complete, halal certificates are still valid and carry out regular internal halal audits
    - - Monitoring method;
        
        Conduct regular traceability tests by selecting a product batch and checking whether its ingredients, suppliers and distribution records can be traced
    - - Monitoring method:
        
        Conduct regular record checks such as raw material stock records and production log books - to identify information stored that matches actual production
- - - - Monitoring:
        
        What: Material labels and identification
        
        When: Before materials enter the production process
        
        Who: QA personnel / storekeeper
        
        How: Check labels against material records and inspect containers
    - - Monitoring:
        
        What: Separation of halal and non-halal materials
        
        When: Before and during production
        
        Who: Halal Executive / QA personnel
        
        How: Visual inspection of designated areas and material placement
    - - Monitoring:
      - What: Mixed or potentially contaminated materials
      - When: Immediately when contact is detected
      - Who: Production supervisor/ Halal Executive
      - How: Physical inspection and checking of the material status
- - - - Store finished halal product on separate and clearly labelled racked
      - Secure boxes with tamper-evident halal seals