Bahagian Hub Halal, JAKIM

MOHD FAIAPUDIM MASOD
1
Bahagian Hub Halal, JAKIM
. .' ¸· `· .¯ `¸`' .'' ' ·.- ¸ .`,~ .=`-.`·` .
¸`' ¸.~ `·` .´ ¯`· `'·
D ye people! Ect of whct ìs on ecrth, Lcwfµl cnd ¤ood; cnd do not
follow the footsteps of the evìl one, for he ìs to yoµ cn cvowed
enemy." Al·8cqcrch (1ó8)
From AbI AbdIllah Al From AbI AbdIllah Al· ·Nu Nu' 'man bIn 8ashIr r.a saId, Fasulullah S.A.W man bIn 8ashIr r.a saId, Fasulullah S.A.W
bersabda: bersabda:
"Halal ìs clear and Haram ìs clear; ìn between these two are
certaìn thìnys that are shubhah (suspected). Mcny people mcy not
know whether those ìtems cre Hclcl or Hcrcm. Whosoever lecves
them, he ìs ìnnocent towcrds hìs relì¤ìon cnd hìs conscìence.

Bahagian Hub Halal, JAKIM
Increasing Muslim populations demand
higher supply of halal food (1.6 billion Muslims (+ 4.4 billion others))
Muslim consumers are more educated with
higher purchasing power
More processed foods in the market
Demand on details of halal food content
JAKIM,JAIN & MAIN as the Centre of Excellence for halal
certification system
Malaysian aspiration to be the World Halal Hub
Bahagian Hub Halal, JAKIM
Bahagian Hub Halal, JAKIM
1971 Halal Statement Letter Issued
1994 CertIfIcate and Halal Logo Food Fesearch
UnIt began to be used and applIed ÌslamIc
products formed, under the 0IvIsIon of
Fesearch,0IvIsIon of ÌslamIc AffaIrs
1998 Halal prIvatIzed InspectIon actIvIty
200J Food EstablIshment 0IvIsIon of Fesearch
and ApplIed ÌslamIc Coods (|CÌ), JAKÌ|
2005 |CÌ renamed the 0IvIsIon Halal Hub
2008 ActIvItIes halal certIfIcatIon by H0C
2009 ActIvIty halal certIfIcatIon submItted
back to JAKÌ|.
Bahagian Hub Halal, JAKIM

Halal certification refers to a process started by an
application followed by an inspection of
food/product processes in its preparation,
slaughtering, cleaning, processing, handling,
disinfection, storage, transportation and
management practices and resulted by an approval
upon issuing a halal certificate to the applicant,
then the process continued by monthly schedule
surveillance audit to the halal certificate holders
Concept of halal food from farm to table
Bahagian Hub Halal, JAKIM

Farm
Raw material:
*Animal
*Plant
Processing
Handling
e.g. slaughtering
Unit Operations/Processing
*Preliminary operation
*Conversion operation
*Preservation operation
*Product development
Ingredient &
Additive
Handling
Packaging
Storage
Transportation
Storage & Distribution
Consumption
Bahagian Hub Halal, JAKIM

PractIcal guIdelInes for the food
IndustrIes on the preparatIon and
handlIng of halal food and as a basIc
requIrement for food product and
food trade or busIness In |alaysIa.
Bahagian Hub Halal, JAKIM

MS 1500: 2009
Bahagian Hub Halal, JAKIM

Product processIng, handlIng and
dIstrIbutIon
0evIces, utensIls, machIne and
processIng aIds
Product store, dIsplay and servIngs
HygIene, sanItatIon and food safety
PackagIng and labellIng
Bahagian Hub Halal, JAKIM
The product shall in other aspects comply
with legislation including other relevant
requirements currently in force in Malaysia.
Legal requirements
For products deemed to comply with this
standard, it shall be verified through site
inspection as deemed necessary by JAKIM or
JAIN.
Compliance
Bahagian Hub Halal, JAKIM

CuIdelInes for halal audItors and halal food
and consumer goods manufacturers wIth
objectIve to clarIfy halal requIrement that
should be complIed to obtaIn halal certIfIcate.
Coverage of applIcatIon, InspectIon,
monItorIng and enforcement procedures.
Bahagian Hub Halal, JAKIM
Bahagian Hub Halal, JAKIM
DnIIne AppIIcatIon
DnIIne AppIIcatIon
SubmIssIon of
SupportIng 0ocuments
SubmIssIon of
SupportIng 0ocuments
ApplIcatIon receIved by
JAKÌ|
ApplIcatIon receIved by
JAKÌ|
Payment of Fees
Payment of Fees
ComplIance AudIt
ComplIance AudIt
Ìssuance of CertIfIcate
Ìssuance of CertIfIcate
SurveIllance AudIt
SurveIllance AudIt
Applicant
JAKIM
7 STAGES IN
HALAL
APPLICATION
Bahagian Hub Halal, JAKIM
|anufacturer/Producer
0IstrIbutor/Trader
Sub·contract manufacturer
FepackagIng
Food premIse
AbattoIr/slaughter house
LogIstIc
Bahagian Hub Halal, JAKIM
Dn-IIne appIIcatIon:
http:llwww.haIaI.gov.my
http:llwww.haIaI.gov.my
CATECDPY DF APPLICATIDN :
1. Product/Consumer Cood
2. Food PremIse
J. Slaughter House
4. LogIstIc
Bahagian Hub Halal, JAKIM

1. Company's profIle.
2. Company's regIstratIon.
J. Local authorIty's lIcense.
4. Name and InformatIon of product/menu
for verIfIcatIon
5. ÌngredIents used
6. Name and address of producer/IngredIent
supplIer
7. Halal status of IngredIents or CDA
Bahagian Hub Halal, JAKIM

8. PackagIng materIals
9. ProcessIng and productIon
procedures.
10. Slaughterman certIfIcatIon from
States ÌslamIc 0epartment.
11. Ì.C of two muslIm permanent
employees of |alaysIan cItIzenshIp
12. Dther documents such as HACCP,
ÌSD, T0|, CHP, C|P etc
1J. |ap of locatIon
Bahagian Hub Halal, JAKIM

CompanIes that produce and dIstrIbute
both halal and non·halal products
Non·halal products
Natural product whIch do not Involve any
forms of processIng
|edIcIne or products categorIzed as
pharmaceutIcal products by the |InIstry
of Health |alaysIa
Bahagian Hub Halal, JAKIM

HaIr colour / haIr dye
Products usIng names
synonymous wIth confusIng
terms such as ,((, ect.
FertIlIzer and anImal feed
Bahagian Hub Halal, JAKIM
Bahagian Hub Halal, JAKIM

Every halal food/product manufacturers should
manufactured only halal foods/products and use only
halal IngredIents
A mInImum of two muslIm permanent employees of
|alaysIan cItIzenshIp are requIred at the kItchen/food
processIng (all tIme)
The factory producIng halal product should be separated
In a dIstance of 5 km from pIg rearIng centre and waste
sewage
0urIng preparatIon, handlIng or storage, processIng,
packagIng, transportatIon, the product must be In clean
condItIon and not contaInIng any non·halal IngredIent
accordIng to sharIah law and the factory should practIce
Cood |anufacturIng PractIces (C|P)
Bahagian Hub Halal, JAKIM

Employees must practIce good code of work
ethIcs and Cood HygIene PractIces ( CHP )
Any form of deIty or relIgIous statues are
prohIbIted In the premIse or food processIng
area
|ultInatIonal and |edIum Ìndustry categorIes
should form an Ìnternal Halal AudIt CommIttee
and appoInt an ÌslamIc AffaIrs ExecutIve
(ÌslamIc StudIes)
Bahagian Hub Halal, JAKIM

LIst of servIce fee (for one year) charged to the
applIcants are based on the folowIng categorIes :
TabIe 1: Pate of ServIce Fee for Product
Small Small
Industry Industry
(RM) (RM)
Small, Medium Small, Medium
Industries Industries
(RM) (RM)
Multinational Multinational
Industry Industry
(RM) (RM)
100
100
400
400
700
700
Bahagian Hub Halal, JAKIM
Small Small
Industry Industry
(RM) (RM)
Small, Medium Small, Medium
Industries Industries
(RM) (RM)
Multinational Multinational
Industry Industry
(RM) (RM)
100
100
400
400
700
700
Table 3: Rate of Service Fee for Food Table 3: Rate of Service Fee for Food
Premise/Restaurant/catering and hotel Premise/Restaurant/catering and hotel
Food Premise/Restaurant/
catering (RM)
Hotel Hotel
(RM) (RM)
100
For every unit premise
100
100
For every unit kitchen For every unit kitchen
Bahagian Hub Halal, JAKIM
The regIstratIon fee for InternatIonal applIcatIon Is
+,)----. and the certIfIcatIon fee for 1 years Is
+,)/-----..
For ASEAN countrIes, the payment Is In F|, whIle for
the other countrIes In US0.
All the "IncIdental cost" should be pay by the
company (applIcant)
26
Bahagian Hub Halal, JAKIM

Full payment of the certIfIcatIon fees has to be
made before the on·sIte InspectIon.
ÌnspectIon cover :
1. 0ocumentatIon
2. ProcessIng, handlIng and
dIstrIbutIon of product
J. EquIpments, applIances, machInery and food
processIng aIds
4. Storage, dIsplay and product servIng
5. CleanlIness, sanItatIon dan food safety
6. PackagIng and labellIng
7. Dverall premIse
Bahagian Hub Halal, JAKIM

(GHPs)
PRODUCT
RECALL PLAN
PEST CONTROL
FACILITIES / GROUNDS
RECEIVING &
STORAGE
EQUIPMENT /
UTENSILS
PROCESS CONTROL
Water Quality
Sanitary
Facilities
Buildings
Outside Premises
Design &
Installation
Maintenance &
Preventive Measure
Manufacturing
environment
Employee
Hygiene
Formulation
Control
Labelling/
Code dating
Reworking /
Reconditioning
Bahagian Hub Halal, JAKIM

GHP Practise
Comitted &
Responsible
with Halal Policy
Good Personel
Hygiene &
Hygiene,
Vaccinated Ty2
Specified Area
Smoking
Eating
Drinking
Medicine
Hands wash
Jewellery
Clothing
Bahagian Hub Halal, JAKIM

Sources of raw
materials
Preparation &
Handling
Alcohol
Devices &
Utensils
Tranportation
Storage
Workers
Arrangement of
Equipment &
appliances
Bahagian Hub Halal, JAKIM

The InspectIon report should be tabled
at the Halal CertIfIcatIon Panel
meetIng for approval or dIsapproval of
the applIcatIon.
Upon approval, JAKÌ| wIll Issue halal
certIfIcate as a consent for use of the
|alaysIa halal logo.
Bahagian Hub Halal, JAKIM
APPLICATION AND
DOCUMENT EVALUATION
ISSUE CERTIFICATE
& LOGO
PAYMENT OF CHARGES
CORRECTIVE
ACTION
CORRECTIVE
ACTION
REPORT
PREPARATION
KIV]REJECT
APPROVAL
SITE
INSPECTION
CERTIFICATION
PANEL
RESUBMISSION
MONITORING
& ENFORCEMENT
Bahagian Hub Halal, JAKIM
33 33
JAKIM Halal
JAKIM Halal
Certificate
Certificate
HDC
Halal
Halal
Certificate
Certificate
Bahagian Hub Halal, JAKIM

Ref/Ruj:1 053-09/2004
MS 1500 : 2009
Clearly prInted
0Isplayed at the saId
premIse
Dnly allowed for
products whIch have
been certIfIed
7alId for 2 years
Bahagian Hub Halal, JAKIM

Islamic Organization Recognized by JAKIM
Islamic Organization Recognized by JAKIM
47 Islamic Body World wide
Bahagian Hub Halal, JAKIM

Halal
Halal
Food Logo in Other Countries
Food Logo in Other Countries
8. United States
of America
7. Thailand
6. Singapore
5. New Zealand
Country Logo
4. Malaysia
3. Indonesia
2. Canada
1. Australia
Logo Country
Bahagian Hub Halal, JAKIM

Victoria Australia
Denmark
France
Bahagian Hub Halal, JAKIM

Bahagian Hub Halal, JAKIM
Why MaIaysIan HaIaI CertIIIcate ] Why MaIaysIan HaIaI CertIIIcate ] Why MaIaysIan HaIaI CertIIIcate ] Why MaIaysIan HaIaI CertIIIcate ]
LogoZ LogoZ LogoZ LogoZ
• Confidence -gives assurance to Muslim consumers
• Authority and independent- certifies that products
are halal
• International acceptance – assurance of halal
status of food
Bahagian Hub Halal, JAKIM
ßreakIng down the mIsconceptIons about
"HaIaI"
·cruelty to anImals (Halal Is normally assocIated
wIth meat and other foodstuff whIch may lead
to cruelty due to the process of slaughterIng
CredIbIIIty of accredItatIon bodIes
·lack of credIble accredItatIon bodIes In some
places where certIfIcates can be bought over the
Internet wIthout audIts and checks on
IngredIents
Bahagian Hub Halal, JAKIM
Customers' PerceptIons
·the non·muslIms companIes tryIng to
capItalIze on a growIng trends· "not to be
trµsted" (PerceptIons of |uslIms)
·the non·muslIms may see that Halal logo on
the product Is "not for them"
ÌncreasIng regIonal competItIon
Bahagian Hub Halal, JAKIM
The Halal logo on the product gIves added
value
CaInIng market share for the country and
developIng the economy
Shows the qualIty of servIce and product
whIch provIdes the full ser of parameters for
a market arena
Clobal market value estImated at US0580
bIllIon per annum
Bahagian Hub Halal, JAKIM
Smart Partnership in Halal Food
Production
Quality Halal Food
Bahagian Hub Halal, JAKIM
TrIpartIte Management Approach TrIpartIte Management Approach TrIpartIte Management Approach TrIpartIte Management Approach
• Industry: responsible and accountable in producing
halal & thoyyiban food
• Consumer: to be knowledgeable and informed on
halal food practices & able to make
selective choices
• Government: establish programme policies &
strategies to ensure effective surveillance &
enforcement of halal food
Industry Consumer
Government
Halal Food
Bahagian Hub Halal, JAKIM

Hopefully the processIng plants, the
IndustrIes, the government authorItIes
and scholars should commIt and
understand the halal certIfIcatIon
programme, Halal guIdelInes, Halal
procedures and Importance
requIrement, so that both the muslIm
consumers and the food IndustrIes are
protected.
Bahagian Hub Halal, JAKIM
Bahagian Hub Halal, JAKIM
0epartment of IsIamIc 0eveIopment haIaysIa,
Hub HaIaI 0IvIsIon
Cround FIoor, ßIock 2200,
EnterprIse 3 ßuIIdIng,
PersIaran APEC 63000
Cyberjaya,
SeIangor 0aruI Ehsan
Web: www.haIaI.gov.my
TeI: 03-83150200 Fax:03-83187044

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Increasing Muslim populations demand higher supply of halal food (1.6 billion Muslims (+ 4.4 billion others)) Muslim consumers are more educated with higher purchasing power More processed foods in the market Demand on details of halal food content JAKIM,JAIN & MAIN as the Centre of Excellence for halal certification system Malaysian aspiration to be the World Halal Hub

Bahagian Hub Halal, JAKIM

Bahagian Hub Halal, JAKIM

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JAKIM .Bahagian Hub Halal.

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MS 1500: 2009 Bahagian Hub Halal. JAKIM .

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Medium Industries (RM) Multinational Industry (RM) 100 400 700 Hotel (RM) Table 3: Rate of Service Fee for Food Premise/Restaurant/catering and hotel Food Premise/Restaurant/ catering (RM) 100 For every unit premise 100 For every unit kitchen Bahagian Hub Halal.Small Industry (RM) Small. JAKIM .

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JAKIM Employee Hygiene Formulation Control .Buildings Outside Premises Sanitary Facilities Water Quality FACILITIES / GROUNDS RECEIVING & STORAGE Design & Installation PRODUCT RECALL PLAN (GHPs) EQUIPMENT / UTENSILS PROCESS CONTROL Manufacturing environment PEST CONTROL Reworking / Reconditioning Labelling/ Code dating Maintenance & Preventive Measure Bahagian Hub Halal.

JAKIM Drinking Medicine .Hands wash Smoking Eating GHP Practise Jewellery Clothing Comitted & Responsible with Halal Policy Specified Area Good Personel Hygiene & Hygiene. Vaccinated Ty2 Bahagian Hub Halal.

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Bahagian Hub Halal. JAKIM .

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Denmark Victoria Australia France Bahagian Hub Halal. JAKIM .

JAKIM .Bahagian Hub Halal.

JAKIM .• Confidence -gives assurance to Muslim consumers • Authority and independent.certifies that products are halal • International acceptance – assurance of halal status of food Bahagian Hub Halal.

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JAKIM .Smart Partnership in Halal Food Production Quality Halal Food Bahagian Hub Halal.

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