Halal Auditing Practice and Challenges in Food Service Industry: A Case Study of Royal Brunei Culinary (RBC)

Abstract

This study examines the implementation of internal halal audit practices within the central kitchen operations of Royal Brunei Culinary (RBC), focusing on audit processes, responsibilities, operational practices, challenges, and improvement strategies. A qualitative case study approach was employed using semi-structured interviews with personnel involved in halal compliance and food safety management. The findings indicate that internal halal audits at RBC are systematically integrated into daily kitchen operations through routine monitoring of halal ingredients, documentation, food preparation processes, storage conditions, staff hygiene, and compliance with food safety requirements, including Hazard Analysis and Critical Control Points (HACCP). The audit process involves shared responsibilities among halal supervisors, the Quality Assurance and Quality Control (QAQC) team, kitchen staff, and management. However, several challenges were identified, including time constraints during peak operations, recurring audit findings, communication gaps, limited formal training, and resource-related issues. Despite these challenges, strong management support, routine monitoring, and corrective actions contribute to maintaining halal integrity and operational compliance. The study further highlights the importance of structured halal training, effective communication, proper documentation management, and stronger coordination between departments and external halal authorities to improve audit effectiveness and sustainability. This research contributes to the limited empirical literature on internal halal auditing within institutional foodservice operations in Brunei Darussalam and provides practical insights for halal-certified foodservice operators, halal supervisors, and policymakers in strengthening halal governance and food safety practices.