HIPS 1003-B:2026 · Rev.1.0 · 14 pages · $19.99
What this standard accomplishes
Provides auditable restaurant controls for ingredient acceptance, equipment and sanitation, staff competency, beverage programs, menu representation, and customer-facing transparency.
Who should use it
Restaurant owners, managers, chefs, purchasing teams, kitchen and service staff, Halal Enforcement Directors, auditors, and halal certification bodies assessing food-service establishments.
- Restaurant owners and managers: Leaders responsible for the declared halal operating model, suppliers, equipment, and customer claims.
- Chefs and purchasing teams: Personnel approving ingredients, process aids, menu items, and beverage-program inputs.
- Kitchen and service staff: Employees applying sanitation, segregation, handling, training, and customer-communication requirements.
- Auditors and certification bodies: Professionals assessing food-service controls and the accuracy of public halal representation.
Scope themes
- Restaurant operating mode
- Inbound ingredient verification
- Equipment and sanitation
- Personnel training
- Beverage controls
- Menu transparency
- Customer communication
Recommended companion standards
Recommended with HIPS 1001 for foundational principles and HIPS 1003 for the cross-facility operating framework. Certification bodies should also maintain HIPS 1002.
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