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HALAL
ASSURANCE
SYSTEM
MANUAL

DELI BEST BLENDS

MANUFACTURING
CORPORATION

PREPARED BY: APPROVED BY:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

GENERAL MANAGER /
Corporate Halal Assurance
Halal Assurance Internal Auditor/ Supervisor
Asst. Corporate Halal Assurance
Coordinator
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INTRODUCTION

COMPANY PROFILE

Deli Best Blends Manufacturing Corporation established in 2017, is a rising

Dressings, Sauces and Condiments Manufacturing company in the Philippines.
Originally a small plant facility located in Caloocan City, Philippines, Deli Best Blends
Manufacturing Corporation now has a significant and growing presence in the
Dressings, Sauces and Condiments market in the Philippines. It now has a new and
bigger plant facility in Bulacan. The Company has full capacity to do contract and toll
processing and render technical services such as product formulation, process
parameters and total new product development.

Our goal is to exceed customer expectations by offering outstanding customer

service, innovative, high quality and value-added products.
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OUR VISION

To be the best business partner by providing our clients the quickest response time
in developing quality food products while generating mutual sustainable profitability,
and productivity.

OUR MISSION

We are dedicated to providing our partner customers with valued total food solutions
using our expertise in product formula, manufacture, and distribution of Dressings,
Sauces, and Condiments.

PRODUCT QUALITY AND SAFETY POLICY

 Deli Best Blends Manufacturing Corporation is committed to provide safe

quality products that meet consumer needs by practicing total quality
management in all its operations.
 We operate in compliance to all applicable government laws and in line with
DBBMC policies and Standards for Safety and Quality.
 We have established Food Safety Management System procedures to
systematize and standardized the Quality System that will serve as a
guideline in our daily operations.
 We value customer satisfaction by doing our best to serve them on timely
manner.
o We uphold this policy through the involvement of our people with
appropriate training, necessary skills and competencies.
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OBJECTIVES

Our PRODUCTS Safety and Quality policy can be obtained thru the following
objectives:

1. Provide safety and quality products by complying with the requirements of our
customers and regulatory bodies.
2. Continuously aim for superiority in the quality of our products while practicing
cost efficiency.
3. Consistently deliver quality products by maintaining highly cooperative and
innovative employees.

COMPANY INFORMATION

Main Office: #1056 Sampaguitahan St., Brgy. San Vicente, Sta. Maria, Bulacan

Email Address: [email protected]

Contact Person: ALMA GRACE M. CASUMPANG (General Manager)

IMPLEMENTATION OBJECTIVE

This manual is reestablished to create an effective Halal Assurance System that

maintains the sustainability of Halal production process to ensure its Halalness
according to the rules and guidelines set by Islamic Da‟wah Council of the
Philippines (IDCP) and the Majelis Ulama Indonesia (MUI).

CORPORATE HALAL POLICY

DELI BEST BLENDS MANUFACTURING CORPORATION (DBBMC) is committed

to producing Halal products in compliance with Halal guidelines issued by the Islamic
Da‟wah Council of the Philippines (IDCP) and Majelis Ulama Indonesia (MUI) for its
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production of dressings, condiments, and sauces. DBBMC will ensure Halal integrity
of its production processes starting from the control of raw and packaging materials
and ingredients to manufacturing, packing, storage and distribution.
Through continuous improvement, DBBMC strives to ensure that all our products
are Halal, safe, hygienic, and fit for human consumption.

CORPORATE HALAL VISION AND MISSION

VISION

DELI BEST BLENDS MANUFACTURING CORPORATION (DBBMC) aims to

become a global leader in producing world-class, Halal dressings, condiments, and
sauces in the world markets.

MISSION

DELI BEST BLENDS MANUFACTURING CORPORATION (DBBMC) strives to

provide Halal, quality, and safe dressings, condiments, and sauces through
continuous innovation, research, and improvement of processes.

HALAL GUIDELINES

A. Preface

In this part, principle of halal and haram in Al Qur‟an and Fatwa from IDCP will
be described.

Sources of Islamic Law:

1. Al Qur‟an. It is the Holy Book of Islam. It contains philosophy, principles

and theories of Islamic laws which are work of Allah for the guidance of
mankind. It mainly describes permanent, absolute, values, and basic
principles of Islamic laws.
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2. Al-Hadist. It is the authentic practice of Prophet Muhammad (the saying,

actions, habits, and approvals) that explain in detail the application of the
Qur‟anic principles.
3. Ijma Shahabat. It is the consensus of the opinion of the shahabat
(companions of the prophet Muhammad based on their understanding of
The Al Qur‟an and Al Hadists).
4. Qiyas. It is the law-making method by comparing things with the cases
already explained in Al Qur‟an and Al Hadist.
5. Fatwa. It is the Islamic legal opinion about law status of a certain case
made by Ulama (Islamic Scholars).

B. Meaning of Halal and Haram

1. Halal means lawful. In the case of food, these are foods and food products
permitted under the Shariah (Islamic) Law.
2. Haram is something prohibited by God Almighty. People who deliberately
ignore what is not allowed will face God‟s punishment in the life hereafter.
Some even face Islamic law sanctions in life.

C. Meaning of Najis
1. Najis an Arabic term which means impurity or impure, dirty, polluted,
contaminated, dirt, or filth.
2. NAJIS refers to three things:
2.1 Mughallazhah which is considered as severe najis which are
dogs and pigs including any liquid and objects discharged from
orifices, descendants and derivatives;
2.2 Mukhaffafah which is considered as light najis. The only najis in
this category is urine from a baby at the age of 2 years and below
who has not consumed any other food except his mother‟s milk;
and;
2.3 Mutawassitah which is considered as medium najis which does
not fall under severe or light najis such as vomit, pus, blood,
alcoholic drinks, carrion, liquid and objects discharged from the
orifices, etc.

D. Meaning of Mushboh
1. MUSHBOH it is an Arabic word meaning Questionable.
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2. Mushboh or Syubhah is an Arabic word, which means „suspected‟. If one

does not know the halal or non-halal status of a particular food or drink,
such a food or drink is doubtful or „mushbooh‟ and should be avoided.

E. Principles on Halal and Haram Status

1. Everything is halal unless explicitly forbidden.

2. Only Allah has the right to legislate from man.
3. Prohibiting halal and permitting haram is unlawful.
4. Haram is always associated with what is bad and harmful.
5. There is always a better substitute in halal for that which is haram.
6. Anything that leads to haram is considered haram.
7. It is haram to declare something halal when it is manifestly haram.
8. Good intentions do not justify committing haram.
9. One should guard oneself against matters that are on the borderline
between halal and haram.
10. In extreme circumstances, haram is permissible within certain limits.

F. Halal and Haram in Al Qur’an

1. Al-Baqarah 168: “O ye people! Eat of what is on earth. Lawful and good;

and do not follow the footsteps of the evil one for he is to you an avowed
enemy.”

2. Al Baqarah 172-173: “O ye who believe! Eat of the good things that we

have provided for you and grateful to Allah, if it is Him ye worship. He hath
only forbidden you dead meat, and blood, and flesh of swine, and on that
on which any other name hath been invoked besides that of Allah.”

3. Al-Anam 145: “Say: I find not in the message received by me by inspiration

any (meat) forbidden to be eaten by one who wishes to eat it, unless be
dead meat. Or blood poured forth, or the flesh of swine – for it is an
abomination – or what is impious, (meat) on which a name has been
invoked other than Allah. But (even so), if a person is forced by necessity,
without willful disobedience. Or transgressing due limits – thy Lord is oft-
giving, Most Merciful.”
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4. Al Maidah 3: “Forbidden to you (for food) are: dead meat, blood, the flesh
of swine, and that on which hath been invoked of other that Allah. That
which hath been killed by stangling, or by violent blow, or by a headlong
fall, or by being gored to death, and which hath been (partly) eaten by a
wild animal, unless ye are able to slaughter it (in due form); that which is
sacrificed on stone (altars); (forbidden) also is the division (of meat) by
raffling with arrows: that is impiety.”

5. Al Maidah 90-91: “O ye who believe! Intoxicants and gambling, (dedication

of) stones, and (divination by) arrows, are an abomination of Satan‟s plan
is (but) to excite enmity and hatred between you, with intoxicants and
gambling, and hinder you from remembrance of Allah, and from prayer:
will ye not then abstain?”

6. Al Maidah 96: “Lawful to you is the pursuit of water-game and its use for
food – for the benefit of yourselves and those who travel: but forbidden is
the pursuit of land game – as long as ye are in the sacred Precincts or in
pilgrim garb. And fear Allah, to whom ye shall be gathered back.”

7. Al A‟raf 157: “…he allows them lawful what is good (and pure) and
prohibited them what is bad (and impure)…”

G. Fatwa (Islamic Legal Opinion) of IDCP for materials and production process
(No. 4/2003)

1. Khamr

i. Anything that is intoxicating is considered as khamr (alcohol drink).

ii. Drinks containing a minimum of 1% ethanol are characterized as
khamr.
iii. Drinks categorized as khamr is najis (filth).
iv. Drinks produced through fermentation process containing less than 1%
ethanol is not recognized as khamr but is haram for consumption.

2. Ethanol

a. Ethanol produced by non-khamr is not najis (pure).

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b. Using of pure ethanol which is produced by non-khamr industry is:

1. Mubah (allowed), if it is not detected in the finished product.
2. Haram (prohibited) if it is detected in the finished product.
c. Using of ethanol produced by khamr industry in food production is
haram.

3. Ethanol

a. Fusel oil as by-product of khamr is haram and najis.

b. Fusel oil which is not by-product of khamr industry is halal and not
najis.
c. Component that is physically separated from fusel oil as by-product of
khamr industry is haram.
d. Component that is physically separated from fusel oil as by-product of
khamr industry and then chemically reacted to be a new compound is
halal.
e. Vinegar is halal.
f. Yeast separated from khamr and washed to remove taste, smell, and
color of khamr is halal.

4. Flavor Imitating Haram Product

Flavor using the name and having the sensory profile of a haram product, like
rhum flavor, pork flavor, etc. could not be halal certified although ingredients
used are halal.

5. Microbial Product

a. Microbes which grow on and halal growth media are halal and which
grow on haram growth media are haram.
b. Microbial consumer products which use haram and najis materials on
its growth media in all production steps (refreshing scale, pilot plant
scale, and production stage) are haram.
c. Consumer products containing microbial products which grow on non-
halal media are haram.
d. Consumer products containing microbial product must be traced back
to initial growth media of the microbes.
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6. Use of sharing facility

a. Facility that has been used to produce product containing pork must be
cleansed seven times by water and once of them by dust or its
substitute that has similar cleaning power.
b. Facility must not be alternately used for producing pork and non-pork
products.

H. Several Examples of Critical Materials

1. Meat
Meat of halal animals could become haram if the animal is slaughtered not
according to the Islamic Law. Critical points in slaughtering process are as
follows:
i. Slaughter men must be devoted Muslims who daily practice the Islamic
rites.
ii. Stunning process should not cause death to/of animal before
slaughtered.
iii. Knife must be sharp.
iv. In the post slaughtering process, animal, should be completely dead
before next process begins and blood should be completely drained.
Imported meat should be supported by the documents or conditions:

i. Halal certificate from a halal certification body approved by IDCP.

ii. Shipment and other supporting documents such as shipping
documents, health documents, etc.
iii. Halal certificate should conform to other documents.
iv. The documents should conform to physical conditions, such as
packaging and label.
v. Document must have correct lot number, plant number, date of
slaughtering, etc.

2. Animal Derivatives
Animal derivatives are halal if they are derived from halal animals
slaughtered according to the Islamic law, not derived from blood and not
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contaminated by haram (unlawful) and najis (impure) materials. Following

are examples of animal derivatives or materials that could be derived from
animal derivatives:
i. Fat
ii. Protein
iii. Gelatin
iv. Collagen
v. Fatty acid and its derivatives (E430-436)
vi. Salts or ester of fatty acids (E470-E495)
vii. Glycerol/glycerin (422)
viii. Amino acid (examples: phenylalanine, etc.)
ix. Edible bone phosphate (E521)
x. Di/Tricalcium phosphate
xi. Blood Plasma
xii. Globulin concentrate
xiii. Fibrinogen
xiv. Microbe growth data (example: blood agar)
xv. Hormone (example: insulin)
xvi. Enzyme from pig/cow pancreas (amylase, lipase, pepsin,
trypsin)
xvii. Taurine
xviii. Placenta
xix. Milk cheese products and their derivatives and their by-
products which are processed by enzyme: cheese, whey,
lactose, casein/caseinate)
xx. Several vitamins (examples: A, B6, D, E)
xxi. Activated carbon
xxii. Bristle
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3. Vegetable Products
Materials derived from vegetable are basically halal but if processed by
additives and/or processing aids those are not halal, they become not halal.
Therefore it is necessary to know the production process, the additives and
the processing aid used in the making of vegetable products. Following are
examples of vegetable materials that might have critical points:
i. Wheat flour could be enriched by vitamins, among B1, B2,
and folic acid.
ii. Oleoresin (chili, spices, etc.) may contain emulsifiers
(examples: polysorbate/tween and monoleat glycerol that
might be derived from animals).
iii. Soybean lecithin could be produced by using phospholipase
in the production process to improve its function.
iv. Hydrolyzed Vegetable Protein (HVP) could be produced by
using enzyme in hydrolysis process.

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Supervisor
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DOCUMENT
REFERENCE DOCUMENT TITLE
CODE
HAS 1.00 Introduction
HAS 2.00 Table of Contents
HAS 3.00 Halal Management Organization
HAS 4.00 Training Policy
HAS 5.00 Supplier Quality Assurance
HAS 6.00 Identification of Materials
HAS 7.00 Receiving of Materials
HAS 8.00 Halal Production
HAS 9.00 List of Production Critical Control Points
HAS 10.00 Warehouse Receiving, Handling, Storage and Shipping
Guidelines
HAS 11.00 Use of New Materials
HAS 12.00 Documentation System
HAS 13.00 Control of Non Conformity
HAS 14.00 Corrective Action/ Preventive Action
HAS 15.00 Pest Control Program
HAS 16.00 Traceability Program
HAS 17.00 Internal Audit
HAS 18.00 Management Review Process
HAS 19.00 External and Internal Communication
HAS 20.00 Plant Visit Procedure

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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RESPONSIBILITY
1. Top Management
- Set – up Halal Management Organization;
- Formulates company Halal Policy related to all products produced in the plant;
- Provides facilities and infrastructures needed in the implementation of Halal
Assurance System (HAS);
- Fully supports the implementation of Halal Assurance System (HAS) in the
company;
- Authorizes the Company Halal Assurance Supervisor (CHAS) and Halal
Assurance Internal Auditor (HAIA) to take a certain necessary action related to
the implementation of HAS;
- Give access to IDCP/MUI Halal Assurance Auditor to all departments concerned.

2. Corporate Halal Assurance Coordinator (CHAS)

- Understand the critical points of material and production;
- Supervise and monitor activities related to Halal and communicates with
IDCP/MUI;
- Supervise Halal activities related to Planning, Research and Development,
Quality Assurance/Control, Purchasing, Production and Logistics.
- Sets – up the Halal Assurance Manual, Planning and Documentation System,
together with the Halal Assurance Internal Auditor.
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- The CHAS may be the General Manager or its authorized appointee.

3. Halal Assurance Supervisor (Muslim/Indonesian Counterpart)

- Exercises advisory function with regards to BPJPH/MUI regulation and
registration of the company.

4. Halal Assurance Internal Auditor (HAIA)

- Conducts periodic Halal-Food Safety Internal Audit;
- Collaborates with the CHAC to establish, implement, and maintain the Halal
Assurance System and its corresponding documentations;
- Drafts the CAPA Plan in response to revalidation audits;
- Generates the Halal Internal Audit Report and presents the findings to the CHAC
and the top management.

5. Research and Development Department

- Responsible in selecting, evaluating and accepting Halal new materials;
- Communicates with the CHAS in formulating and developing new product and
using new materials;
- Establish new product development procedures based on Halal certified raw
materials and ensures end – product name do not have haram connotations;
- Establish Halal data base that includes list of raw materials used in the plant and
its accredited suppliers.

6. Purchasing Department
- Establish purchasing system to ensure the consistency of raw materials
according to the specification, Halal Certificate and supplier;
- Evaluate the supplier/manufacturer’s ability to provide valid documents in
allocated time such as valid Halal documents, COA and other necessary
documents;
- Purchase materials according to the list of materials approved by IDCP/MUI.
- Develop supplier obligation which includes proving necessary documents such as
Halal Certificates, MSDS and COA upon every delivery of the products.
- Communicates with the CHAS and IDCP/MUI Halal Assurance Officer in
selecting raw materials/ and or new supplier.
- Establish Suppliers Monitoring and Accreditation Scheme.

7. Quality Assurance/Safety/Environment Department

- Responsible in establishing, implementing, monitoring and controlling procedure
to ensure the consistency of Halal production.
- Supervise the incoming raw materials used in the Halal production.
- Communicates with CHAS for non- conforming materials.
- Keep documents and records for certification requirements.
- Sets-up of SOP’s and technical references.
- Ensures that the products are maintained in Halal status until they reached
consumers.
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8. Production
- Establish the Halal production system to maintain the best quality production
process and prevent any chance of haram and/or najis contamination;
- Monitors the manufacturing process and ensuring the product free from haram
and/or najis contaminants;
- Ensure that Halal production lines should be dedicated only for Halal products
and Halal certified raw materials;
- Production utensils and equipment should be dedicated only for Halal production
- Responsible in producing the Halal certified products by using raw materials
approved by IDCP/MUI.
- Ensures that the products are maintained in Halal status until they reached
consumers.

9. Inventory Control
- Establishing storage and administration system to avoid from any haram and
najis contamination;
- Storing products and material only according to the list of products and materials
approved by IDCP/MUI;

10. Engineering and Maintenance Department

- Ensure adequate preventive maintenance of equipment and facilities.

11. Human Resources Department

- Ensures Halal Awareness, Food Safety, and Safety Practices are part of the
training program

12. Administration Department

- Ensures regular collection of wastes, security of ingress and egress of people
inside the plant

13. Sales Department

- Ensures relevant information regarding Halal is available to relevant interested
parties.
- Ensures that the products are maintained in Halal status until they reached
consumers.

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE
This procedure is designed to enrich knowledge of employees involved in the
production on the significance of halal products and to further understand the
Halal Assurance System.

2.0 SCOPE
This procedure is suitable for all personnel involved in the receiving of raw and
packaging materials and manufacturing process, testing, packing, handling and
warehousing.

3.0 RESPONSIBILITY
It is the responsibility of the Halal Core Group (Corporate Halal Supervisor and
Halal Assurance Internal Auditor) to ensure that all personnel are adequately
trained regarding Halal Assurance System to perform and maintain the halalness
of products, process, handling and storage in accordance to the rules
implemented by IDCP/MUI.

4.0 PROCEDURE
4.1 Schedule of Seminar/ Training regarding Halal Assurance System
4.1.1 Annually
This seminar is to be conducted by trained members of the Halal
Core Group, and/or when time and availability permits, by
representatives coming from IDCP/MUI.
A mandatory training from the IDCP/MUI will be required if there
are significant changes in the Halal requirements as laid down
by IDCP/MUI.
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4.2 Requirements
4.2.1 Job Description
There shall be a clear job description for each position in the
organization and shall clearly outline the job’s key responsibilities, skills,
qualifications and experience which are necessary to sustain and perform
halal assurance system effectively. It also includes the name or the
designation of the person to whom the employee directly reports to.

4.2.2 Standard HAS training Program for New Employees

Based on the job description, there must be a training program for each
position for new employees. This training program must outline rules and
guidelines in maintaining the halalness of product and process steps in the
production line. It also defines who is responsible for facilitating the halal
training, when the training is conducted and how the training must be
done.

4.2.3 On-going Individual HAS training Program

All employees (full-time and casuals) must undergo an individual
training program for the year, which is regarding Halal Assurance System
and its sustainability. This program should be continual and should
address performance improvement areas as well as the need to develop
new skills and learning’s in maintaining the effectiveness halal rules and
guidelines. The individual training program should clearly identify who is
responsible for conducting the training, who will receive the training and by
when.
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4.3 Training Records Documentation

4.3.1 When a training course on a new HAS document or procedure
has been completed, the trainer shall sign his/ her name and
designation on the Training Record Sheet together with the date
of training and the period of training.
4.3.2 Only master copies of training records which have been signed
off by the Trainer/ Supervisor shall be accepted as official
documents. Duplicate copies of training records can be only
accepted if authorization has been stamped on them.

5.0 REFERENCES
Training Records (Attendance, Training Materials, Certificates)

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

This guideline ensures that all new and existing suppliers that provides the
materials in the production plant strictly follows the accreditation process and
requirements of the plant.

2.0 SCOPE

This procedure shall apply to all suppliers (new and existing) of raw and
packaging materials to be used in Halal production line.

3.0 RESPONSIBILITY

R&D

Provide standard/ technical specification of new materials from suppliers.

Checks and include new suppliers, the new materials and the documentary
requirements submitted by the suppliers by the Halal Data Base

PURCHASING

Provide a list of suppliers that are accredited and gives documentary

requirements upon delivery of items and/or as requested by the customer.

Requires suppliers to provide supporting and vital documents such as Product

technical specifications, Certificate of Analysis, Halal Certificate, Material Safety
Data Sheet, Food Grade Certification etc.,

QA

Checks and monitors halalness, quality and food safety of the new materials from
the suppliers
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WAREHOUSE

Responsible for the storage of the products and materials.

Stores Halal and non-Halal materials separately.

4.0 PROCEDURE

4.1 Purchasing dept. provides a list of potential suppliers to be visited.

They also determine whether a supplier is a direct producer or a plain
distributor and active and inactive. These pieces of information are then
reflected to Halal Database.

4.2 An initial Plant Visit and Audit is conducted by the QA Dept.,

Purchasing and/or Production Dept. New suppliers must be follow and
pass the proper accreditation process before supplying items and
materials to the plant.

4.3 New suppliers must provide documentary requirements such as

Product technical specifications, Certificate of Analysis, Halal Certificate,
Material Safety Data Sheet, Food Grade Certification etc., per product or
per item. In line with this, the supplier’s plant must also submit copies of
regulatory requirements such as License to operate, Permit to Operate,
ECC, CPRs, Mayor’s and Business Permit, Sanitary and Fire Safety
Certificate.

4.4 If new supplier has no Halal Certificate, the company is recommended

to find another supplier that process Halal Certified products /items issued
by recognized halal certifying bodies.

4.5 If another supplier for the item/material is cannot be found, the

company’s Halal Team should first asses the status of the said material in
relation to Halal compliance. The new supplier should provide necessary
documents such as Product technical specifications, Certificate of
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Analysis, Halal Certificate, Material Safety Data Sheet as well as process

flow to determine its nature and its Halalness.
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5.0 REFERENCE

Materials Halal Data Base

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1. Alcohol
Alcohol is a colorless liquid, produced by the fermentation of sugar or starch, that is
the intoxicating agent in fermented drinks and is used as a solvent. Also called
ethanol and ethyl alcohol.
2. Animal Shortening*
Shortening is a type of fat such as lard that is solid at room temperature, and is used
for making pastry.
Vegetable shortening is halal.
3. Animal Fat*
May be consumed if from Halal, Zabihah, animals.
4. Bacon
Meat from the back and sides of a hog that has been salted, dried, and often
smoked.
5. Broth* (from animals)
A liquid made by cooking vegetables, meat, seafood, or poultry in water for a long
time, used as a base for soups and sauces.
6. Enzymes* (Microbial Enzymes are okay)
A protein substance produced in living cells, that influences a chemical reaction
within a plant or animal without being changed itself; an organic catalyst. Enzymes
help break down food so that it can be digested. Pepsin is an enzyme.
7. Ethanol
Alcohol is a colorless liquid, produced by the fermentation of sugar or starch, that is
the intoxicating agent in fermented drinks and is used as a solvent. Also called
ethanol and ethyl alcohol.
8. Ethyl Alcohol
Alcohol is a colorless liquid, produced by the fermentation of sugar or starch, that is
the intoxicating agent in fermented drinks and is used as a solvent. Also called
ethanol and ethyl alcohol.
9. Gelatin*
An odorless, tasteless, protein substance like glue or jelly, obtained by boiling the
bones, hoofs, and other waste parts of animals. It dissolves easily in hot water and is
used in making jellied salads and desserts, camera film, and glue.
10. Gin
A strong colorless alcoholic drink distilled from grain and flavored with juniper
berries.
11. Ham
Meat cut from the thigh of the hind leg of a hog after curing by salting or smoking.
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12. L-cysteine (if from human hair)

L-cysteine is an ingredient which is used in bakery products as a dough conditioner.
It is often used in pizza crusts, pita breads and in bagels. It is made from human hair,
chicken/duck feathers and synthetic materials. L-cysteine from human hair is Haram
and must always be avoided. Synthetic and chicken/duck feather L-cysteine is Halal
and may be consumed.
13. Lard
The fat of pigs or hogs, melted down and made clear. Lard is made especially of the
internal fat of the abdomen and is used in cooking.
14. Lipase* (Only animal lipase should be avoided)
An enzyme produced by the liver, pancreas, or stomach, or by plant seeds, that
breaks down fats.
Animal lipase should be avoided.
15. Pepsin
An enzyme in the gastric juice of the stomach that helps to digest meat, eggs,
cheese, and other proteins.
16. Rennet* All forms should be avoided except for plant/microbial/synthetic.
Substance containing rennin, obtained from the stomach of a calf or other ruminant,
used for curdling milk in making cheese and junket.
17. Rum
An alcoholic liquor made from sugar cane or molasses. It can be clear but is usually
colored brownish-red by storage in oak casks or by the addition of caramel.
18. Stock* (from animals)
A liquid made by simmering meat, fish, bones, or vegetables with herbs in water,
used in soups, stews, and sauces.
19. Wine
Alcohol fermented from grapes: an alcoholic drink made by fermenting the juice of
grapes.
Alcohol fermented from other fruit: an alcoholic drink made by fermenting the juice
of fruit other than grapes, or the juice of other plants.
20. Tallow*
A hard fatty substance extracted from the fat of sheep and cattle.
21. Vanilla Extract/Flavour
A flavouring extract made from the vanilla bean and used in candy, ice cream, and
perfumes.
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The flavour extracted from vanilla beans is most commonly dissolved in alcohol.
Documentation from a distributor of vanilla extract showed that the ingredient
contained 50% alcohol.
22. Whey (Should be avoided unless the rennet used in its production is
plant/microbial/synthetic.)
The watery part of milk that separates from the curd when milk sours and becomes
coagulated, or when cheese is made.
Rennet is used to curd the milk. Whey should be avoided because the rennet used
to curd the milk could be from a haram or non-Zabihah animal.
23. List of Halal & Non-Halal Ingredients
Ingredient Status
Acetic Acid Halal
Hydrogenated Oil Halal
Alcohol Haram
Hydrolysed Animal Protein Mashbooh
Ammonium Sulfate Halal
Hydrolysed Vegetable Protein Halal
Ammonium Chloride Halal
Lard Haram
Animal Fat Haram
Leavenings Halal
Animal Shortening Haram
Lecithin (commercial) Halal
Ascorbic Acid Halal
Malt Halal
Aspartame Halal
Malto Dextrin Halal
Bacon (Pork) Haram
Molasses Halal
Benzoate / Benzoic Acid Halal
Monocalcium Phosphate Halal
BHA Halal
Mono Saccharides Halal
BHT Halal
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Monoglycerides Mashbooh
Calcium Carbonate Halal
MSG Halal
Calcium Sulfate Halal
Nitrates / Nitrites Halal
Carrageenan Halal
Non-fat Dried Milk Halal
Cholesterol Mashbooh
Oxalic Acid Halal
Citric Acid Halal
PABA Halal
Cocoa Butter Halal
Vegetable Oil Halal
Collagen (Pork) Haram
Partially Hydrogenated Vegetable Oil Halal
Corn Meal / Corn Starch Halal
Pectic Materials Halal
Corn Syrup Halal
Pectin Halal
Dextrin / Dextrose Halal
Pepsin Mashbooh
Dicalcium Phosphate Halal
Phospholipid Mashbooh
Diglyceride Mashbooh
Phosphoric Acid Halal
Diglyceride (Plant) Halal
Pork Haram
EDTA Halal
Potassium Benzoate Halal
Enzyme Mashbooh
Potassium Bromade Halal
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Ergocalciferol Halal
Potassium Citrate Mashbooh
Ergosterol Halal
Propionate Halal
Ethoxylated Mono/ Di Glyceride Mashbooh
Propionic Acid Halal
Fatty Acid Mashbooh
Renin / Rennet Mashbooh
Ferrous Sulfate Halal
Saccharine Halal
Fructose Halal
Salt Halal
Fungal Protease Enzyme Halal
Shortening Mashbooh
Gelatin / Kosher Gelatin Haram
Soya Protein Halal
Glucose Halal
Soyabean Oil Halal
Glyceride Mashbooh
Sucrose Halal
Glycerol / Glycerin Mashbooh
Tapioca Halal
Glycerol Stearate Mashbooh
Tricalcium Phosphate Halal
Glycogen Mashbooh
Vinegar Halal
Gum Acacia Halal
Whey Mashbooh
Hormones Mashbooh
Yeast Halal

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVES
This procedure ensures that all incoming materials being received by Deli Best
Blends Manufacturing Corp. are halal and free from najis. Supporting documents
that certify halal products such as halal certificates, product specifications and
certificate of analysis/ halalness from suppliers are required.

2.0 SCOPE
This procedure covers all incoming materials, both raw and packaging materials
that are being used in the manufacturing of different food products in Deli Best
Blends Manufacturing Corp.

3.0 RESPONSIBILITY
QA is responsible for the checking of quality parameters and halalness of
incoming materials prior to use.
Production are responsible for the tagging and sorting of halal products.

4.0 PROCEDURE
4.1 Record all information of materials to be received such as product name,
lot code, name of supplier, quantity, and delivery date of the product.
4.2 Suppliers are required to submit halal certificate, product specifications
and certificate of analysis. These documents must be in placed prior to
receiving.
4.3 QA shall check the quality parameters and halalness of the products. All
information shall be recorded on Incoming Materials Receiving Quality
Checklist of raw and packaging materials.
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4.4 Raw and packaging materials that have been checked and conformed to
standards will be tagged halal passed and forwarded to warehouse. Those
that do not meet the standard specification will be rejected and will be
tagged with Quality Rejected.
4.5 In the case of rejecting a material, QA will submit QA Form (which includes
product disposition) to purchasing and it will be forwarded to the supplier.
Rejected products or non-halal products are separated from good
materials to avoid accidental use. They must be returned to supplier
immediately for them to conduct their investigation and evaluation of the
materials.
4.6 All good materials will be tagged and stored in the warehouse. Halal
products must be separated from non-halal to avoid cross contamination.
4.7 Materials stored in warehouse must be free from Haram and Najis.
4.8 Each material going in and out must be recorded in the stock cards and
withdrawal slip.

5.0 REFERENCES
 Incoming Materials Receiving Quality Checklist
 QA Form

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

This procedure/guideline is established to enable Deli Best Blends Manufacturing

Corp. to sustain the halalness of the entire steps of the condiments, dressings,
and sauces production process, pieces of equipment, and processing aids. This
procedure also ensures elimination of haram or najis from material receiving,
production processes to distribution of finished goods.

2.0 SCOPE
This guideline covers incoming materials, storage, production line, production
aids, process, personnel and finished goods.

3.0 RESPONSIBILITY
QA
Checks all materials to be used in the production line.
Checks materials, equipment, production area, process, and personnel
conformance to the requirements of halal production.

Inventory Control
Ensures materials given to production are free of haram and najis.
Stores raw and packaging materials and finished goods according to GMP and
Halal standards.

Production
Ensures halalness of production area, equipment, processing aids, personnel
and process.
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4.0 Procedure
4.1 All materials to be used must be checked and halal passed according to
Incoming Materials Receiving Quality Checklist.
4.2 Prior to production, QA shall check area, processing aids, materials and
personnel if complying to the standards of GMP and Food Safety.
4.3 Halal production lines should be dedicated for halal certified or halal
certifiable materials only.
4.4 Non-halal product containing critical materials (if there’s any) should not be
produced in halal production lines. Non-halal production facilities should be
totally separated which includes dedication of equipment and production
utensils.
4.5 If certain equipment or utensils that are previously being used for non-halal
products and are later on decided to be used for halal production, sertu (Halal
Cleansing) is necessary to ensure that there will be no residue from previous
production. After the halal cleansing, the said equipment and/ or utensils must
not be used anymore for non-halal production.
4.6 A water sample should be collected at final rinsing for analysis of an
accredited third party laboratory.
4.7 Materials not used in production are strictly prohibited to be located inside in
the production area.
4.8 Cleaning of all materials, equipment and areas must be done after production
process according to GMP 7.00 (Cleaning and Sanitation Program/ Cleaning and
Sanitation Inspection Monitoring and Verification Checklist).

4.9 Halal certified finished products are stored separately from non-halal products
in a manner that allows the First-In-First-Out movement of finished goods.
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5.0 REFERENCE

 Incoming/Dispatching Inspection Form

 Start-Up Quality Check

 Cleaning and Sanitation Inspection Monitoring and Verification Checklist

Prepared by and Date: Approved by and Date:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1. Halal Compliance Critical Control Points

a. Halal Compliance Critical Control Points is a system that implements Halal Assurance System along the Halal supply chain.
This system isolates points along the process; from product development, procurement of the raw materials to the distribution
network of the product.
b. HCCCP applies controls at these points to ensure that the HALAL INTEGRITY remains uncompromised.

2. Deli Best Blends Manufacturing Corporation’s Halal Compliance Critical Control Points

Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
1A Product Development of Determination Halal status of R and D Prior Outright rejection HAIA will NPD
Development products using of raw material potential raw commencem of the developed conduct Formulation
Haram or non- identification materials. ent of any R product if the internal audit sheet
halal raw prior to product and D product is to be of research
projects for
materials. development. run in the same and
new product
Submission of development. Halal facility. development
valid and process for
acceptable Product new product
Halal reformulation development.
certificates for using approved
products to be Halal raw
used as materials.
potential raw
materials.
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Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
1B Product Components, Determination Availability of R and D, Prior to CHAS will HAIA will Halal
Development - sources, and of raw material HALAL Batch CHAS, addition of communicate and conduct Certificates
Addition of New process of the identification Production QA new raw update the IDCP on internal audit of new raw
Raw Material new raw prior to addition Certificate, material the addition and/or of research materials
material COA, Product replacement of
of new raw and
Specification, Raw / Packaging
material. MSDS, Food Material to be used. development
Submission of Grade process for
valid and Certificate and new product
acceptable other development.
Halal Supporting
documents that
certificates for
can be used as
products to be reference.
used as
potential raw
materials.
2 Procurement Supplier Raw materials Validity of Purchasing Supplier Put doubtful HAIA to Supplier
Selection to be sourced Halal Audits – products on hold conduct Audit
only from Halal- Certificates of QA Yearly or conditional audits on Reports
certified suppliers and acceptance, Supplier
suppliers, products Incoming subject to Quality Incoming
approved both being inspection – submission of Assurance Material
by IDCP and procured. every valid and programs of Inspection
MUI. delivery accurate the Checklist
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Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
Validity of documents. purchasing Records
Critical items permits and department.
from exporting licenses of Continuously
country should the supplier. search for Halal
be accredited suppliers.
by Islamic Completeness
entities and and accuracy
certifying bodies of documents
approved by being received.
IDCP and MUI.

Incoming
material quality
inspection.

Supplier Quality
Assurance
3A Receiving Entry and Label on Validity and QA Every Put doubtful HAIA to Incoming
commingling of receiving areas accuracy of delivery. products on hold conduct Material
Halal and non- separating halal halal or conditional audits on Quality
halal products and non-halal certificates. acceptance, receiving Checklist
raw materials, if subject to inspection
applicable. submission of process.
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Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
valid and
Inspection of accurate
Certificate of documents.
Analysis/Letter
of Guarantee/
Halal
Certificates of
Raw Materials.
3B Receiving Pests and Effective pest Presence of QA Daily, during Call the attention Review of Pest sighting
animal control pests. pre- and of pest control pest control log, pest
infestations application. post- provider. trends. control
operations. Review and records
revise existing
pest control
methods.
3C Receiving Poor personal Strict Level of QA Twice every GMP retraining HAIA to Personnel
hygiene enforcement of compliance to shift: prior to Employee conduct Hygiene
personal personnel start of shift mentoring internal monitoring
hygiene hygiene and after audits. and
practices. practices. lunch break verification.
time.
GMP Training
to all
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Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
employees.
3D Receiving Quality of Coordination Quality and QA Every Communicate Annual Incoming
received raw with Halal food safety delivery. with Suppliers the supplier material
material suppliers. status, issues on the audits. quality
Halalness of item. inspection
Incoming incoming
material quality materials.
inspection
4 Storage (Raw Co-mingling Usage of tags Compliance Production Every GMP retraining HAIA to Pallet tags.
Materials) with non-Halal indicating Halal, to separation / Inventory delivery. Employee conduct
items separation in in place with Control mentoring internal
place for Halal Halal and non audits.
and non Halal Halal items.
items.
5A Production - Usage of Labeling of Production Production Every Stop production. HAIA to Line
Equipment undedicated dedicated line usage. production conduct clearance
Selection tanks lines/tanks internal records.
of Mixing audits.
Tank
5B Production - Usage of non Labeling and Raw material Production Every Stop production HAIA to Batching
Blending Halal material separation of usage in the production conduct Records
Material in the Halal and non production batch internal
production line Halal items. audits.
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Halal Supply Chain Monitoring

HCCP Critical Control Control/Preventive Correction/ Verification Associated
No. Description-Process What to monitor Who will Frequency
Point Measure(s) monitor Corrective Action Activities records
Description
6 Storage (Finished Co-mingling Usage of tags Compliance Production Every GMP retraining HAIA to Pallet tags.
Products) with non-Halal indicating Halal, to separation / Inventory production Employee conduct
items separation in in place with Control mentoring internal
place for Halal Halal and non audits.
and non Halal Halal items.
items.
7 Distribution Co-mingling Usage of tags Compliance Production Every GMP retraining HAIA to Pallet tags
(Dispatching) with non-Halal indicating Halal, to separation / Inventory production Employee conduct
items separation in in place with Control mentoring internal Product
place for Halal Halal and non audits. Loading and
and non Halal Halal items. Dispatching
items. Quality
Checklist.
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Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Supervisor
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1.0 OBJECTIVE

The aim of this procedure is to ensure that guidelines are in place for receiving,
handling, storage and shipping of Deli Best Blends Manufacturing Corp.’s products
in a way that will assure all products to be delivered to customers are safe, sanitary,
and wholesome and meet the requirements of Halal Assurance System.

2.0 SCOPE

These guidelines are intended to support the Plant management and the warehouse
personnel as well in developing and maintaining the facilities, methods, practices
and controls in a manner that assures maintenance of the quality and safety of the
products being handled. A precautionary adherence to these procedures will
guarantee compliance to governmental, halal policy, company policy and HAS
requirements for warehousing.

3.0 RESPONSIBILITY

The Corporate Halal Assurance Supervisor is responsible to ensure compliance to

this procedure. The Plant Management or those directly responsible for the
warehousing activity shall make provisions to the staff to receive adequate training
and support necessary to implement these guidelines

The Quality Assurance department shall verify the effectiveness and implementation
of the procedures to constantly comply with the requirements of Halal Assurance
System.

4.0 PROCEDURE

4.1 Warehouse Storage Guidelines

4.1.1 Storage and transportation of products shall be under conditions that will
protect goods against physical, chemical and microbial
hazards/contamination as well as deterioration of product and package.

4.1.2 Exposure of products to direct sunlight is prohibited and storage condition

is to be maintained at ambient temperature (32 ⁰C max.)
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4.1.3 The stacking height of pallets in the warehouse must be two pallets high
only. It must not exceed the recommended stack height for products might
be damaged. (Refer to product specification for the pallet content per sku)

4.1.4 Pallets used shall be clean and in good repair. There should be no
evidence of insect harborages and activity, bird or rodent droppings.

4.1.5 Pallet storage and pallet repair/cleaning areas should be isolated from
product storage areas to avoid cross contamination.

4.1.6 Adequate covered receptacles shall be provided in the areas for refuse and
rejected products.

4.1.7 Glass light fixtures shall be covered to avoid contamination of the product in
case of breakage.

4.1.8 Knocked down container shall be properly stored and kept clean.

4.1.9 Non- Halal product (if there’s any) must be kept away from halal products.
Those products that have been quality checked and passed halal
requirements are tagged with Halal Passed (ok for use).

4.2 Finished Product Documentation and Traceability

This is to establish procedures and the responsibility for finished product

traceability in the event of product recall.

4.2.1 All finished product pallets shall have complete, accurate and legible status
tags (QA Passed, Quality Hold and Quality Rejected). These tags include
the complete details of the products (name, production date, product code,
quantity). This will be the responsibility of production staff and to be
audited/checked by the Quality Assurance Department.

4.2.2 The Warehouse Department is responsible for maintaining complete,

accurate, and legible shipping log records. Shipping records must include
the following information:

4.2.2.1 Shipment Date

4.2.2.2 Product Name
4.2.2.3 Name of Buyer
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4.2.2.4 Quantity
4.2.2.5 Product Code
4.2.2.6 Production Date
4.2.2.7 Remarks

These records must be retained for 2 years. The Quality Assurance

department is responsible for auditing the Shipping Log Records.

4.3 Building and Storage Areas

4.3.1 Outside Perimeter- Building

4.3.1.1 Maintain the nearby grounds around the warehouse in well-drained

condition

4.3.1.2 Keep nearby grounds clean and free from discarded equipment,
lumber, litter, waste, debris, which may provide harborage from
pests.

4.3.1.3 Keep waste disposal containers covered, clean, and in properly

drained areas.

4.3.1.4 Maintain clean the surface driveways and rail sidings at receiving
and shipping.

4.3.1.5 Eliminate and control pests, dirt, and other potential contaminants
originating from adjacent non-controlled grounds.

4.3.1.6 Stack materials which are stored outside the building in an open,
neat, and away from buildings and must not adhering directly on
the grounds.

4.3.2 Inside Perimeter- Building

4.3.2.1 Keep the interior walls and floors clean with at least 45 cm (18
inches) distance from wall to finished product.

4.3.2.2 Prevent drip or condensate from overhead pipes, ducts and roof
from contaminating full cases and pallets.
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4.3.2.3 Maintain separation by location of food and non-food areas.

4.3.2.4 Provide adequate lighting inside the storage area.

4.3.2.5 Keep waste disposal receptacles covered, clean and in properly

drained areas

4.3.2.6 Use safety type bulbs or shielded fixtures to prevent product

contamination in the event of breakage.

4.3.2.7 Check structural conditions, pest barriers, and repair of windows,

screens and doors regularly.

4.3.2.8 Keep offices clean and do not permit them to become attractants
or harborages for insects.

4.3.2.9 Check false ceilings for harborages of insects and rodents.

4.3.2.10 unnecessary materials must not be stored in the warehouse.

4.4. Warehouse Operations

4.4.1 General

4.4.1.1 Keep building and equipment sanitary.

4.4.1.2 Maintain physical facilities, fixtures and equipment of the

warehouse in good repair and sanitary condition.

4.4.1.3 Use approved pesticides only to prevent contamination of food and

food packaging materials.

4.4.1.4 Only trained personnel should apply approved pesticides.

4.4.1.5 Dispose waste in a manner which minimizes the development of

odor and prevent contamination.

4.4.1.6 Provide proper container for trash and waste.

4.4.1.7 Keep walls and ceilings free of soil, insect webbing and mold.
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4.4.1.8 Do not leave doors and windows open unnecessarily to prevent

pest ingress.

4.4.1.9 Keep floor in dry condition and product spillage at all times.

4.4.2 Product Handling and Storage

4.4.3.1 Heavily damaged, bulged or leaking products shall be segregated

and immediately pulled out in the storage area to avoid pest
attractions and unsanitary conditions.

4.4.3.2 Empty pallets or miscellaneous equipment stored in warehouse or

in dock areas should be stacked neatly to prevent rodent
harborage.

4.4.3 Quality Hold and Rejected Areas

4.4.3.1 Areas for Quality Hold and Quality Rejected products must be way
from Good Products to avoid unintentional use and delivery.

4.4.3.2 Products on Quality Hold and Quality Rejected disposition must be

tagged with Quality Hold Tag (yellow) and Quality Rejected (red)
respectively.

4.4.3.3 Good housekeeping shall be maintained in these areas at all

times.

4.4.4 Receiving and Shipping

4.4.4.1 Finished goods should be shipped “First-In-First-Out’ to ensure the

timely movement of the oldest stock on the inventory.

4.4.4.2 All products to be shipped must have undergone 100 % inspection

and product analysis. Products that passed complete inspection
and analysis shall be tagged QA Passed.
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4.4.5 Load Inspection

4.4.5.1 All goods shall be inspected prior to shipment/delivery for evidence

of swelling, leakage, dents, pest contamination, foreign
contamination etc.

4.4.5.2 No contaminated lots shall be released.

4.4.5.2 Trucks and containers shall be inspected prior to loading by QA.

5.0 REFERENCE

o Product Specifications

o Cleaning and Sanitation Inspection Monitoring and Verification -

Warehouse

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

This guideline ensures that new materials to be used in the production line do not
affect the product and the production process. This guideline also checks the
critical effect of new materials and their proper handling and storage.

2.0 SCOPE

This procedure covers all new incoming materials (raw and packaging materials)
to be used in halal production line.

3.0 RESPONSIBILITY

R&D

Provide standard/technical specification of new materials

Checks and includes new materials to Halal Data Base

Requires suppliers to provide supporting and vital documents such as Halal

Certificates, Technical Specifications, Process Flow, Certificate of Analysis,
MSDS etc.

QA

Checks and monitors halalness, quality and food safety of new materials

Warehouse

Responsible for the proper storage of the product.

4.0 Procedure

4.1 New materials must be accompanied with documents such as halal

certificate, technical specifications, process flow, Certificate of Analysis;
MSDS etc. these new materials will be included in Halal Data Base.

4.2 If materials do not have halal certificate, the company is recommended to find
alternative materials of the same kind which have a halal certificate issued by
recognized halal certification bodies.
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4.3 If alternative materials cannot be found, the company/supplier must provide a

technical specification explaining the source of origin and production flow
chart of materials. This must be consulted to IDCP and MUI.

4.4 Plan for using new materials must be reported to IDCP and MUI.

4.5 New materials can be used after company receives approval from IDCP and
MUI.

4.6 Approved new materials will be received and stored according to Incoming
Material Receiving Quality Checklist.

5.0 REFERENCE

Incoming/Dispatching Inspection Form

Materials Halal Data Base

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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HAS implementation in company must be supported by good documentation and

accessible by every related part in halal production system, IDCP, and MUI as well.

Halal Core Group shall establish and maintain a documentation and record-keeping
system to provide evidence of conformity to the requirements and effective
implementation of Halal Assurance System.

Documentations should be maintained are:

a. Material Purchasing documents
b. Material receiving documents
c. Material Storage documents
d. Research and Development (Formulation) documents
e. Production (Production Process and Production Facility Cleaning) documents
f. Product Storage documents
g. Product Distribution documents
h. Evaluation and monitoring (periodical report) documents
i. Training and Socialization activities documents
j. Improvements action for non-conformities documents
k. Management Review documents

All past records shall be kept for two (2) years for review and audit purposes and shall
remain legible, identifiable, and retrievable.
All records and documents must be signed by the personnel in charge.

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACEM. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE
The purpose of this procedure is to confirm that ingredients and packaging materials or
batches of Deli Best Blends Manufacturing Corp. which do not conform to specified
requirements or are not manufactured according to defined procedures and Good
Manufacturing Practices are avoided from intentional use, are examined and
investigated according to this guideline, their conditions are recorded and appropriate
Corrective and Preventive Actions are performed to stop recurrence of the problem.
Consumer complaints must also be investigated, root cause analysis is systematically
executed and corrective actions are taken to set right the problem(s).

2.0 SCOPE
This procedure is applicable to all ingredients, packaging and finished products of Deli
Best Blends. The non-conformances shall include but not be limited to consumer
complaints, process, distribution (local and export), wholesale and retail outlets. This
procedure also considers potential non-conformances that may affect performance of
raw or packaging materials, ingredients, product, audit results, and delivery records.

3.0 RESPONSIBILITIES

QA
Train employees to identify non-conformances from consumer complaints,
ingredients, packaging materials, subcontracted services, product, process, audits
and quality system.
Train employees to use Corrective Action System.
Assure immediate action is taken and communicated to all concerns.
Perform trend analysis on performance of materials, ingredients, product quality,
audit results, delivery and customer complaints.
Perform and Record Root Cause Analysis and develop Corrective and/or Preventive
Action Plan.
Responsible for placing materials/product on Quality Hold.
Purchasing
Responsible for issuing and Tracking Corrective Action Form at Supplier and review
of Supplier status based on performance.
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Corporate Halal Assurance Supervisor

Ensures non-conforming products are reported, communicated and handled based
on the established company procedures and corrective and preventive actions are
properly implemented as necessary.
Halal Assurance Internal Auditor
Review Corrective Actions Form for adequacy and approve Corrective Action Plans.
Production/Maintenance/Engineering
Perform trend analysis on KPI’s (Product Availability, Reliability, On time Delivery,
Down Time).
Perform and Record Root Cause Analysis and develop Corrective and/or Preventive
Action Plan.

4.0 PROCEDURE
4.1 The person who identified the non-conformance shall notify his/her department
Manager or Supervisor or the Corporate Halal Assurance Supervisor or the QA
Supervisor by submitting the deviation report that detail the nature of non-
conformance and Corrective Action Request.

4.2 The QA Supervisor will determine if any mitigating action is necessary or applicable.
If so, Quality Hold procedure will be implemented. The affected batches will be
isolated and marked as “Quality Hold”. This shall be documented in the Quality Hold
Tags.

4.3 For any rejected batches that are to be destroyed, their disposal must be
documented on QA Form.

4.4 The responsible and assigned persons, together with the Top Management will
perform a Root Cause Analysis and develop a Corrective and Preventive Actions to
rectify the situation and to prevent the recurrence of the identified problem. All
actions and verification of their completion will be documented and recorded in
Corrective Action Request Form.
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4.5 Management Review Team will analyze the effectiveness of the corrective actions
during Management Reviews. The Team can use materials for monitoring like trends,
KPI’s, Customer Complaints, halal audits, internal audit etc. in order to determine if
any further changes are necessary. Potential non-conformances will be highlighted
so as to prevent recurrence.

4.6 For Suppliers, the Halal Assurance Internal Auditor, R&D Head, and the Purchasing
Assistant shall review the performances of any Provisional or Approved Suppliers.
This is described in “Supplier Accreditation Program”

4.7 If necessary, the Corrective Actions Report will be sent up to the higher management
for review.

5.0 REFERENCES

 Deviation Report
 Corrective Action/ Preventive Action Report
 Supplier Accreditation Program
 QA Form

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACEM. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

Deli Best Blends Manufacturing Corp. will promptly take corrective and preventive
actions whenever it appears that the Halal status of product is being compromised.
This procedure outlines the responsibilities and methods for identifying causes of
non- conformities/ non- halal status, initiating corrective actions and performing
follow up to ensure that the corrective actions have been effective in preventing the
reason for non- conformance.

2.0 SCOPE

This procedure includes all causes of non- conformities relating to Halal status of
product, process, machines, equipment, practices, food safety discovered during
production, and/ or during internal quality audit.

3.0 RESPONSIBILITY

The top management is responsible for reporting the corrective actions/ preventive
actions taken at Management Review meetings and ensuring that this procedure is
accurate, understood and implemented effectively.

All Deli Best employees are responsible for identifying non-conforming conditions
that affect the Halal status of product and initiating corrective actions, investigating
and recording the cause of non-conforming conditions when assigned and
implementing the corrective actions determines by this procedure.
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4.0 PROCEDURE
4.1 Non-conformance that may affect the halalness of product and/ or process
or areas for improvement will be identified by either employee from the
production, customer complaints or by internal quality audits.
4.2 By whichever means a non-conformance that affect the halalness of the
product and/ or process is identified, the underlying cause/s of the non-
conformance will be investigated.
4.3 Quality Assurance will complete a Deviation Report to identify the root
cause and level of action required
4.4 Repeated non-conformances of the same nature or significant deviations
in sustaining halal production will be reported to Top Management for
action and resolution.
4.5 If corrective action is necessary, the Corrective Action Request Form must
be filled up and tasks will be assigned to appropriate personnel.
4.6 Corrective Action Request Form reflects type of non-conformance and its
description, name and size of the product, the batch or lot number
including manufacturing and expiration date, quantity and must be signed
off by the person who accomplished the request form.
4.7 Designated/ assigned personnel must implemented agreed level of action
within agreed timeline.
4.8 Halal Assurance Internal Auditor will follow up all corrective actions to
ensure effective and timely responses are achieved.
4.9 Halal Assurance Internal Auditor will also close out the corrective action
when satisfactory resolution has been achieved and when objective
evidence of close out has been obtained through inquiry or audit.
Corrective Action Request Form must be completed.
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4.10 Corrective Action Request Form includes root cause analysis, the
actions taken to prevent recurrence, date of completion and effectiveness of
action plan. This document is signed by the person who verified the corrective
action.

4.11 Preventive action such as implementing, modifying or enforcing

procedures or controls will be taken to avoid recurrence of the deviation/ non-
conformance where necessary so as to maintain the sustainability of halal
production process and product.

4.12 Any changes or amendments to the HAS procedures, as a result of

corrective actions will be recorded and communicated to all level.

4.13. If in case that a cleansing or sertu is needed to be conducted, the Halal

Core Group shall contact the IDCP/MUI for proper administration of the sertu
or Shariah ritual cleansing.

5.0 REFERENCES

“Deviation Report”

”Corrective Action Request Form”

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

This procedure supports the company pest control program outlining the
procedure and requirements that help ensure a pest-free operation. Deli Best
Blends Manufacturing Corp. shall have this established pest control procedure in
order to prevent contamination of the product.

2.0 SCOPE

This guideline covers all external and internal areas of the building, production
and storage areas.

3.0 RESPONSIBILITIES

QA Supervisor is responsible for the development of the procedure. All personnel

are responsible for the SOP enforcement. Part of the pest control program is
delegated to the contracted pest control company.

4.0 PROCEDURE

4.1 General Rules

4.1.1 Pest prevention is employed in all areas of operation. This mainly

involves prevention of pest ingress into the operating areas.

4.1.2 Pest control is verified by monitoring systems in a regular basis as

scheduled.

4.1.3 Where pest sighting activity and issue are located, procedure for
corrective action is needed. All issues that need immediate corrections must
be recorded in Corrective Action Request Form.

4.2 External Areas Pest Control Maintenance

4.2.1 All areas are maintained in a clean and tidy manner. Rules employed but
are not limited to:

4.2.1.1 No areas where standing water can be collected.

4.2.1.2 External drains are covered to prevent entry of rodents.

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4.2.1.3 All equipment including maintenance stockroom are kept at

least five inches off the floor to prevent pest harborages.

4.2.1.4 All pipe ends must be covered.

4.2.1.5 All dumpsters and waste water system are located away from
the operational areas.

4.2.1.6 Garbage bins are maintained in good order, areas around

dumpsters are kept clean and free from debris. Trash
receptacles are covered to avoid entry and feeding of pests.

4.2.1.7 Refuse bins must be emptied at a daily basis after every

production.

4.2.1.8 Outside overhang areas where birds might land or enter are
netted.

4.2.1.9 External areas around the plant perimeter are maintained and
inspected as part of site audit system “Internal Quality Audit”.
Any pest activity noted will be recorded on “Pest Sighting Log”
and necessary actions will be done.

4.3 Building / Structural Areas Pest Control Maintenance

4.3.1 Exit/Entry management is exercise to prevent pest ingress.

4.3.1.1 All doors are kept closed and must be fitted with plastic strip
curtains.

4.3.1.2 Personnel doors are kept closed.

4.3.2 Walls are proofed to prevent entry of pests.

4.3.3 Windows are screened or are preferably kept closed.

4.3.4 Operational hygiene is maintained at all times including cleaning

signage and adherence to master sanitation schedule.

4.4 Pest Control Monitoring Program

4.4.1 Pest Control Program is designed to detect /track down the absence or
presence of pest issues.
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4.4.2 Daily pre-operation/start-up inspections and routine internal audits are

performed to observe pest control issues by means of actual evidence
of pest activity and structural issues. Start-up quality check is recorded
on “Start-up Quality Check”.

4.4.3 Self audits are also performed to spot check the traps and baits to
ensure that the marked as monitored check off are being completed
properly. Bait and trap monitoring are recorded on form “Bait
Monitoring Log” and “Trap Monitoring Log” respectively.

4.4.4 Any pest sightings or evidence of pest problems are reported and
recorded using “Pest Sighting Log”. Problems are reported to QA who
update the report and coordinate the corrective action measures with
the representative from contracted Pest Control Company.

4.4.5 Pest control monitoring station specifications are supplied by

contracted pest Control Company.

4.4.6 All trap and bait station locations are noted on “Bait Monitoring Log”
which shows:

4.4.6.1 Trap station locations

4.4.6.2 Type of trap

4.4.6.3 Trap number

4.4.7 The master copy of trap station location map is included in this
procedure.

4.4.8 Copies of Material Safety Data Sheets per chemical used are kept on
file.

4.4.9 All traps/pest sighting are inspected per the frequencies listed below:

4.4.9.1 CRAWLING INSECT – twice a month

4.4.9.2 CAGE TRAP – Every working days

4.4.9.3 RAT BAIT – Every working days

4.4.9.4 GLUE TRAP – Every working days
4.4.9.5 LIZARD TRAP – Every working days
4.4.9.6 INSECUTOR AND FLY TRAP – Weekly
4.4.9.7 BIRDS – Twice a month
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4.4.10 Trap station inspections are recorded on “Trap Monitoring Log”.

4.5 Corrective Actions/ Preventive Actions

4.5.1 Pest Activity/Sighting not directly affecting food and food contact
surfaces:

4.5.1.1 The QA team and contracted pest control company

representative will investigate the situation.
4.5.1.2 Decide, execute, and record corrective actions and preventive
actions on “Corrective Action Request Form” as necessary.

4.5.2 Pest Activity/Sighting directly affecting food and food contact surfaces:

4.5.2.1 Affected food, equipment and areas are quarantined while the
extent of the issue is determined.

4.5.2.2 Affected food and packaging will be disposed of.

4.5.2.3 Any equipment or areas are thoroughly cleaned and sanitized

with post-sanitation validation (e.g. inspection and swabbing)

4.5.2.4 Full investigation must be done as to how and why the issue
occurred to create the preventive action. QA Team and
contracted pest control company representative will do the
investigation.

4.5.2.5 All details will be recorded on “Deviation Report”. Copies are

kept on file.
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5.0 REFERENCE

Pest Sighting Log

Bait Monitoring Log

Trap Monitoring Log

Corrective Action/Preventive Action

Corrective Action Request Form

Preventive Action Request Form

Internal Quality Audit

Start-up Quality Check

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

The purpose of this program is to establish a system on how to trace; recall a

product in case a non-conformance on product will arise. This will enable trace back
one step; trace forward one step to occur in the event of recall. This program shall
be used to trace the origin of the product; account for all other products distributed
from that same point of origin that fall under the recall scenario.

2.0 SCOPE

This procedure is applicable to all finished products that have come out from the
plant which found to be below standard and must be retracted to avoid treat of
crisis/risk it may pose.

3.0 RESPONSIBILITY

General Manager is responsible for ensuring the efficiency and effectiveness of the
system.

QA Supervisor is responsible for the effectiveness of the system.

Production Supervisor is responsible for the product plan record.

4.0 PROCEDURE
4.1 Record each receipt of raw; packaging materials on Raw Material Receiving
Form. The following details must be obtained:
4.1.1 Product Name
4.1.2 Quantity
4.1.3 Date of Delivery
4.1.4 Lot Code (including Delivery Date, Manufacturing date and Expiry
date)
4.1.5 Supplier
4.2 Then label QA Approved if passed evaluation on Raw and Packaging
materials tag. Data are recorded on Raw Material Receiving Report.
4.3 If materials do not passed evaluation, QA Rejected. Record all data on
Quality Rejected Log.
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4.4 Record all issued ingredients and packaging materials w/ the following
information.
4.4.1 Date of Issue
4.4.2 Name of Product
4.4.3 Internal Sequential Code
4.4.4 Lot Code (including Delivery Date, Manufacturing date and Expiry
date)
4.4.5 Quantity
4.5 Identify products produced. Record batch code (MFG date; Expiry Date)
Accomplish transfer of stock slip from production to storage.

4.6 Keep accurate shipping record (local; report) on QA Shipment Summary.

Provide the following information.
4.6.1 Product Name / Size
4.6.2 Manufacturing Date / Exp. Date
4.6.3 Quantity
4.6.4 Date Delivered / Shipped
4.6.5 Buyer / Customer

5.0 REFERENCE

QA Shipment Summary

Quality Rejected Log

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
VERSION NO. MANUAL TITLE Document No.
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1.0 OBJECTIVE

1.1 The purpose of this procedure is to determine the conformity of Deli Best
Blends Manufacturing Corp.’s Halal Assurance System according to the
standard of IDCP and MUI;
1.2 To determine the conformity of Deli Best’s HAS implementation with
planning;
1.3 To detect non-conformities occurred and to decide corrective and preventive
measures
1.4 To ensure that the problems found in previous audit has been corrected
immediately;
1.5 To provide information about Halal Assurance System implementation to the
management and IDCP and MUI.

2.0 SCOPE

The scope of this document is from the auditing down to the follow-ups of
findings and verification of the effectivity of the counter measures and preventive
actions.

3.0 POLICY

3.1 Any changes in the system shall be properly communicated through an email
and Memo and shall have an approval from the Top Management.

3.2 In the event of addition of new raw material and/or packaging material,
CHAS shall properly communicate this to IDCP/MUI through Memo and
email.

3.3 All external and/or internal communication shall be reviewed during the
management review and shall be validated during Halal Internal Audit.

4.0 RESPONSIBILITIES

4.1 The HAIA is responsible for the Internal Halal Audit program, selecting
personnel to perform the audits, reviewing the results of any findings, and
ensuring that the counter measures /corrective actions are properly
implemented and effective.
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4.2 The Halal Assurance Internal Auditor (HAIA) shall responsible for conducting
internal audit, recommending corrective actions to reduce or eliminate any
found non-conformity, and verifying the effectiveness of auditor’s responses.

5.0 NARRATIVE PROCEDURE

RESPONSIBILITY ACTIVITY
HAIA 1. Prepares the IA Plan.
2. Forwards the IA Plan to the HALAL Audit Team.
Operations Manager 3. Reviews and approves the IA Plan.
4. Conducts the Opening Meeting, if deemed necessary.
HAIA 5. Reviews the food safety management system manual
and procedures.
6. Prepares Audit Checklists, as needed.
7. Conducts the audit.
8. Accomplishes CAR for nonconformities or
observations found.
9. Gathers objective evidences to support findings, if
applicable.
10. Reviews of corrective and preventive actions are
verified and monitored for effectiveness.

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE. M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE
This is to ensure that the Plant Quality System is reviewed by management at
regular defined intervals to ensure its continuing suitability and effectiveness in
satisfying the Halal Assurance System requirements.

2.0 SCOPE
This document is applicable to the halal products manufactured by Deli Best
Blends Manufacturing Corp. Management Reviews should be conducted on a
defined time schedule at least annually. Minutes/ agenda of the meetings are
documented as well as the list of persons that have attended the convened
meeting.

3.0 RESPONSIBILITY
The Company Halal Assurance Supervisor is responsible for ensuring that there
shall be adequate resources for the efficient implementation of the Halal
Assurance System.
It is the responsibility of the Management to review the effectiveness of the Halal
Assurance System in the areas of non-conformances, corrective and preventive
actions taken, customer complaints, result of halal and quality audits, halal policy
and objectives. It is the responsibility of Halal Core Group to compile and
maintain records of the Management Review meetings and to update
management of the effectiveness of the Halal Assurance System.

4.0 PROCEDURE
4.1 The Top Management and Halal Core Group have the responsibility for
ensuring the Halal Assurance System is established, implemented, and
maintained.
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4.2 The Halal Core Group will be notified of any critical or major non-
conformance or if any mitigating action is necessary. This is described in
Control of Non-Conformance.
4.3 The Halal Core Group will conduct meeting at regular intervals at least
quarterly to review the effectiveness of the plant Halal Assurance System.
This could include a review of the trends of HAS records, Quality Records
or the Business Results etc. All persons attended this meeting will be
listed on Management Review Attendance Sheet.
4.4 HAS records can include records like “Quality Hold” logs, Non-
conformance records, Key Performance Indicators, Halal Audit Results,
Customers Complaints, Incident/Accident status, Equipment Calibration
and Maintenance Records, Preventive Maintenance, HALAL Training
Records, etc. These records, etc. These records could be trended to
check if there are any unusual occurrences or abnormalities as a form of
Corrective/Preventive Action.
4.5 All points that have been discussed will be written on “Management
Review Meeting Minutes Summary Form” for recording purposes and to
be used on the next convened management meeting.
4.6 The plant Halal Core Group can check the effectiveness of the Halal
Assurance System by reviewing Corrective and Preventive Actions
Reports, various Halal Audit and Internal Audit Findings, previous Halal
management Review records and Halal/Quality Objectives. Halal
production improvement as planned consensually can then be
implemented.
5.0 REFERENCES
• Control of Non-Conformance
• Management Review Attendance Sheet
• Management Review Meeting Minutes Summary

Prepared by: Approved by:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1.0 OBJECTIVE

This document is aim to give the guidelines in proper communicating all sufficient
information concerning food quality issues that may affect our company’s food chain.

2.0 SCOPE

This procedure is limited on the internal and external communication of Deli Best
Blends Manufacturing Corp.

3.0 POLICY

3.1 Any changes in the system shall be properly communicated through an email
and Memo and shall have an approval from the top management.

3.2 In the event of addition of new raw material and/or packaging material, CHAS
shall properly communicate this to IDCP/MUI through memo and email.

3.3 All external/ and or internal communication shall be reviewed during the
management review and shall be validated by HAIA during Halal Internal Audit.

4.0 PROCEDURE

4.1 External Communication

4.1.1 Deli Best Blends Manufacturing Corp. shall ensure to proper

communicate the change in system, issues concerning food quality,
implementation of new procedure and/or other issues governing the
system change into the following externals; Suppliers, contractors, 3 rd
party laboratories and tolling companies.

4.1.2 Customers or consumers, in relation to product information

(including instruction, regarding intended use, specific storage
requirements and, as appropriate, shelf life), inquiries, contracts or order
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handling including amendments, customer feedback including customer

complaints

4.1.3 Statutory, Regulatory authorities and customers (IDCP, MUI, FDA,

DENR and other 3rd party agencies) and including their food safety
requirements.

4.1.4 Other organization that have an impact on, or will be affected by, the
effectiveness or updating of the halal assurance system.

4.1.5 External communication shall provide information on the food safety

aspects of the organization’s products that may be relevant to other
organization in the food chain. This applies especially to known food
safety hazards that need to be controlled by other organization in the food
chain. Records of the communications shall be maintained.

4.1.6 Halal Core Group shall supervise any activities of HALAL and
communicates with IDCP and MUI.

4.2 Internal Communication

4.2.1 Proper dissemination of important that affects the food safety

management system is performed through the use of any or all of the
following means: memoranda, notices, electronic mails, faxes, cellular
phones, and meetings, as necessary. Posting of announcements on
company-owned bulletin board is likewise done as necessary.

4.2. 2 In order to maintain the effectiveness of the food safety

management system, Deli Best Blends ensures that the HALAL Core
Group is informed in quarterly basis, including but not limited to the
following:

4.2.2.1 raw materials, ingredients and services

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4.2.2.2 production premises, location of equipment, surrounding

environment

4.2.2.3 production premises, location of equipment, surrounding

environment.
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4.2.2.4 cleaning and sanitation programs

4.2.2.5 packaging, storage and distribution systems

4.2.2.6 personnel qualification levels and/or allocation of

responsibilities and authorizations

4.2.2.7 statutory and regulatory requirements

4.2.2.8 Knowledge regarding food safety hazards and control

measures

4.2.2.9 customer, sector and other requirements that the

organization observes

4.2.2.10 relevant inquiries from external interested parties

4.2.2.11 complaints indicating food safety hazards associated with

the product

4.2.2.12 other conditions that have an impact on food safety

4.2.2.13 Halal Core Group shall supervise any activities of HALAL

and communicates with IDCP and MUI

Prepared by: Approved:

KIM L. BALAGTAS ALMA GRACE M. CASUMPANG

Halal Assurance Internal Auditor Corporate Halal Assurance Supervisor
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1. OBJECTIVES

The purpose of this procedure is to ensure food safety against cross contamination
that might be brought by visitors in the production area. All visitors must observed
company food safety and personnel safety when on site.

2. SCOPE

This guideline covers all visitors entering Deli Best Blends Manufacturing Corp. plant.

3. POLICIES

3.1 All visitors must stop to the guard and identify themselves. They must log the
following details:
3.1.1 Name
3.1.2 Company Name
3.1.3 Purpose of Visit
3.1.4 Person to be visited
3.1.5 Time in/Time out
3.1.6 Badge No.
3.1.7 Signature

3.2 Visitors must submit proof of identification to the guard on-duty (e.g. company ID,
business cards, personal ID etc.)

3.3 All visitors intend to enter the production and storage area have to go through
brief orientation for the following company rules:

3.3.1 Site Food Safety Rules including:

3.3.1.1 Following All GMP rules (no wearing of jewelries and perfumes)

3.3.1.2 Hand washing rules

3.3.1.3 No eating, drinking, and smoking policy

3.3.1.4 Wearing of appropriate uniforms (face mask, gown, hair restraint boots)

3.3.2 Visitor's Health Inspection

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3.3.2.1 Visitors will be asked if he/she is experiencing any kind of respiratory

related problems (flu, fever, cough etc.)

3.3.2.2 Check body temperature

3.3.2.3 Inspect for any cuts or open wounds in the hands and other extremities

3.3.2.4 Results will be recorded in the logbook.

3.3.2.5 Company nurse will coordinate to the plant QA any significant findings
that may deter the entry of visitors to the production and storage areas.

3.3.3 Site Food Defense Rules:

3.3.3.1 Visitors are issued with a badge which must be pinned on them until the
end of the visit.

3.3.3.2 No personnel bags, camera, or other materials are allowed into the
facility without management permission.

3.3.3.3 Visitors cannot access the computer network without permission

3.3.3.4 Visitors are required to be accompanied by a member of staff at all

times when touring the production and storage areas.
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4. PROCEDURES

Responsibility Activity
Guard on-duty 1. Records visitors’ identity information
2. Requests visitors to provide identification
(e.g company I.D., business cards etc.)
QA 3. Orient visitors on company food safety and
good manufacturing practices
Company Nurse 4. Inspects all visitors for health condition.

Production 5. Accounts and checks all items the visitors

are to bring inside/out the facility

5. LIST OF FORM
5.1Personnel GMP Checklist
5.2 Plant Visitor Log
5.3 Visitors Health Inspection Record

Prepared by: Approved by:

ALMA GRACE M. CASUMPANG
KIM L. BALAGTAS
Halal Assurance Internal Auditor Corporate HA Supervisor