AIHCO inspections generally cover, but are not limited to, the following areas:
- Documentation Review
- Verification of halal certificates and supporting documents for raw materials, additives, and processed ingredients.
- Confirmation that all materials used comply with halal requirements.
- Processing and Handling
- Assessment of production processes, handling, and distribution systems.
- Verification that cleaning schedules are properly implemented and documented.
- Confirmation that production lines are free from contamination with non-halal materials.
- Equipment and Facilities
- Inspection of equipment, utensils, machinery, and processing aids to ensure they are clean, safe, and suitable for halal production.
- Verification that equipment is not contaminated with najis.
- Storage and Segregation
- Confirmation that halal materials and finished products are stored separately from non-halal materials.
- Verification of appropriate storage conditions, including temperature control where required.
- Hygiene and Food Safety
- Evaluation of hygiene, sanitation, and food safety practices.
- Verification that systems such as HACCP and GMP are effectively implemented and maintained.
- Packaging and Labelling
- Confirmation that packaging materials are not derived from prohibited or impure sources and are safe for use.
- Labels must clearly display:
- Product name
- Manufacturer or distributor name and address
- Trademark (if applicable)
- Full list of ingredients
- Batch or lot number
- Expiry date
- AIHCO Halal Logo (where approved)