HIPS 1003-D:2026 · Rev.1.0 · 20 pages · $19.99
What this standard accomplishes
Defines operational controls for kitchens that prepare finished meals away from the point of consumption, covering ingredients, equipment, personnel, packaging, transport, service, sanitation, and halal risk management.
Who should use it
Caterers, commissaries, central-production kitchens, school and institutional food-service teams, mobile kitchens, Halal Enforcement Directors, auditors, and halal certification bodies.
- Caterers and event kitchens: Operations preparing and serving finished meals away from the main point of preparation.
- Central-production and commissary kitchens: Facilities producing prepared meals for delivery, satellite service, or off-premises consumption.
- School, institutional, and mobile kitchens: Food-service teams operating cafeterias, institutional programs, food trucks, and related formats.
- Halal directors, auditors, and certification bodies: Personnel implementing or assessing kitchen-specific HARM, transport, service, and record controls.
Scope themes
- Kitchen operating profiles
- Ingredient controls
- Equipment and process aids
- Personnel and training
- Packaging and transport
- On-site service
- Facility HARM locations
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.
Purchase protected digital access · Back to all Halal Standards