MANUAL PROCEDURE ON MALAYSIA

HALAL CERTIFICATION &issues

by :
MOHD AMRI BIN ABDULLAH
 HALAL CONCEPT

Combination of Islamic Law Ensuring that halal products

(Shariah) and standard are high quality in nutritional
requirements value

WHAT IS HALAL?
Halalan Toyyiban

Fulfillment of hygienic, permissible for Muslims

sanitation and safety consumption and
requirements acceptable to non-Muslims

toyyib – value proportion that represents good and wholesome, high in quality; safety ensured
(microbiologically safe, free from chemical and physical hazards); hygienic and clean; nutritious; authentic;
organic (natural)
2
 HALAL AND REALITY

ISLAMIC BUSINESS
PERSPECTIVES PERSPECTIVES
 PASARAN HALAL BERKEMBANG

USD 2.3 trillion

Penambahan Perkembangan Potensi pasaran

penduduk ekonomi negara halal
muslim dunia Islam (China & India)

“Chinese Halal
“Between 1990 and 2010,
“Muslim population GDP per capita for Muslims markets is worth
worldwide (2010) = 1.9 billion worldwide has grown at a USD2.1 billion and
Forecasted to grow at twice Cumulative Annual Growth
the rate by 2030 representing growing at 10.0%
Rate (CAGR) of 6.8% (Global
27% of global population” CAGR: 5.0%).” annually.”

4
Source: Pew Research Centre Source: United and IMF Source: Islamic Association of China
5
 JAKIM :
HALAL GATEWAY
ECONOMY

6
PENSIJILAN EKONOMI
HALAL
HALAL INDUSTRY ECONOMY
HALAL KNOWLEDGE ECONOMY
 PROCEDURE OF
HALAL CERTIFICATION

9
10
11
HALAL MATERIALS?

12
 WHAT IS HALAL CERTIFICATION?

 an act to determine the halal status of a

product or service through the
understanding of shariah requirements
and scientific techniques

 Integrated process of halal standards

involving the whole supply chain of
production

13
HALAL LOGISTICS: THE INTEGRAL LINK
HALAL STANDARDS & GUIDELINES

MS 1500:2009 For Halal Food

Production, Preparation, Handling
And Storage-General Guidelines
(Second Revision)

MS 2200 Part 1: 2008 for Cosmetic &

Personal Care

MS 2424:2012,
Halal Pharmaceuticals – General
Guidelines
16
HALAL STANDARDS & GUIDELINES

The Halalan-Toyyiban Assurance

Pipeline (HTAP) 2010 : MS 2400 for
transportation of goods and/or cargo chain
activities

The Halalan-Toyyiban Assurance

Pipeline (HTAP) 2010 :MS 2400 for
warehousing and related activities

The
Halalan-Toyyiban Assurance
Pipeline (HTAP) 2010 :
MS 2400 for retailing

17
STANDARDS & GUIDELINES

MS2200: Part II:2012 The Islamic

Consumer Goods: Usage of Bone, Hide
And Hair – General Guidelines

Manual Procedure of Malaysia Halal

Certification

18
 MANUAL PROCEDURE FOR
MALAYSIA HALAL CERTIFICATION
• The guidelines to be
followed in obtaining
Malaysia Halal Certification.

• Comprising application
process, inspection,
monitoring and
enforcement.

19
REFERENCES IN MALAYSIA HALAL
CERTIFICATION

MS

CIRCULARS
I
MPMHC

LAWS &
REGULATIONS
FATWA

20
 REQUIREMENTS
Clause 3.1
“ the management shall
appoint Muslim halal
executive officers or
establish a committee
which consist of Muslim
personnel who are
responsible to ensure the
effectiveness in
implementing of halal
internal control system”

21
 1. Introduction

2. Term & Definition

8. Traceability

3. General Principles

7. Product Recall Procedur 4. Act 1. Plan

3. Check 2. Do 4. Internal Halal

Committee (IHC)

5. Training Programme

6. Principles of HAS
6.1 Determination Of Halal Critical Points
6.2 Development And Verification Of Flow Chart
6.3 Implementation Of Control Measures
6.4 Development Of Corrective Actions
6.5 Documentation System And Management Of Records
6.6 Process Verification
 HALAL
EXECUTIVE

HALAL
HARAM
INTERNAL
HALAL
SUBHAH COMITTEE

HALAL
ASSURANCE
SYSTEM

MANAGEMENTS RESPONSIBILITY (HALAL CRITICAL CONTROL

POINTS)

(BUILD IN CONCEPT) 23
INTERNAL HALAL COMMITTEE CHART

CHAIRMAN

PRODUCTION/
HALAL OPERATION
EXECUTIVE PROCUREMENT

MINIMUM 4 MEMBERS
Well trained & knowledgeable
 INTERNAL HALAL COMMITTEE

Function:
Developing To ensure the
Monitoring effectiveness
Controlling of HAS

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 PROSEDUR PERMOHONAN
 Semua permohonan sijil halal akan dibuat melalui
permohonan secara on-line melalui sistem e-Halal bagi
pemohon yang layak mengikut skim pensijilan.

MAIN/JAIN akan menguruskan permohonan bagi kilang-

kilang di negeri masing-masing melalui sistem berkenaan.

Sistem e-Halal akan mengasingkan permohonan mengikut

kedudukan kilang di negeri-negeri secara automatik.

Borang permohonan boleh didapati melalui laman web :

HYPERLINK http://www.halal.gov.my
SKIM PENSIJILAN HALAL MALAYSIA

1
• Produk makanan/minuman/makanan tambahan

2
• Premis makanan/Restoran/Dapur hotel/Katering

3
• Barangan gunaan

4
• Kosmetik dan dandanan diri

5
• Rumah Sembelih

6
• Farmaseutikal

7
• Logistik

27
 PROSEDUR PERMOHONAN HALAL

Semua permohonan sijil halal perlu dibuat

melalui on-line (sistem MY e-HALAL).

www.halal.gov.my
apps.halal.gov.my/international
apps.halal.gov.my
apps.halal.gov.my
apps.halal.gov.my/international
SYARAT-SYARAT PENSIJILAN HALAL
Daftar SSM

PBT / Surat Akuan Agensi Kerajaan

Operasi sepenuhnya

Produk halal sahaja

Bahan ramuan selamat/sijil Halal

Daging/produk asas daging (JAKIM/JPV)

KONTRAK PENGILANGAN (OEM)

Pemegang sijil Halal Malaysia

Pemohon perlu membuat

permohonan halal yang
dikilangkan

Contoh: Giant / Tesco (First

Choice, Top Value), Econsave
RESTORAN/DAPUR

Restoran berangkai : permohonan

halal bagi setiap rangkaian

Dapur berpusat (CK) : perlu

mendapat sijil halal telebih dahulu

Restoran berangkai: Mc Donalds,

KFC, Subway
CK: Old Town White Coffee, PapaRich
 HALAL CERTIFICATION PROCESS
1. APPLICATION PROCESS 2. AUDIT PROCESS 3. APPROVAL PROCESS 4. MONITORING &
REGISTER ONLINE-
ENFORCEMENT
CREATE ID & PASSWORD

RESUBMISSION
VERIFY ACCOUNT WITHIN
24 HOUR (1 DAY)

CERTIFICATION
FILL IN THE APPLICATION FORM
PANEL

SUBMISSION OF AUDIT PROCESS -

SUPPORTING DOCUMENT THE AUDIT WILL BE CONDUCTED WITHIN
WITHIN 5 WORKING 30 DAYS AFTER PAYMENT IS RECEIVED NO
APPROVED?
DAYS AFTER
THE APPLICATION
IS POSTED ONLINE YES
SITE INSPECTION

HALAL CERTIFICATE WILL

ONCE DOCUMENTS ARE RECEIVED, BE ISSUED WITHIN
THE ONLINE STATUS WILL BE 5 WORKING DAYS
TURNED INTO CORRECTIVE
“PENDING COMPLETE DOCUMENT” ACTION
ISSUE HALAL
CERTIFICATE
NO REPORT & LOGO –
DOCUMENT COMPLETED? PREPARATION VALIDITY OF 2 YEARS

YES
MONITORING &
ISSUE THE LETTER OF CHARGES ENFORCEMENT

CHARGES MUST BE PAID

WITH 14 WORKING DAYS

PAYMENT OF CHARGES APPLICANT

PROCEDURE
THE RECEIPT WILL BE ISSUED JAKIM
WITHIN A DAY AFTER PAYMENT IS RECEIVED PROCEDURE
PROCESS FLOW - MALAYSIA HALAL CERTIFICATION

35
CLUSTER OF HALAL CERTIFICATION (OS)

Cosmetics &
F&B Consumer Goods
Personal care
1 2 3

Pharmaceuticals Logistics

4 6

36
HALAL APPLICATIONS ARE NOT
ELIGIBLE FOR:
Product without
Non-halal products standard reference
/guideline

Companies produce Usage of similar Negative impact

and distribute halal branding for halal towards religion
and non-halal and non-halal and social
products products (drug,cigarette)

37
 continue
Natural products –fresh eggs, fresh fish, vegetables

Products - synonymous name with non-

halal like ham, bak kut teh, hotdog, R&D products
bacon, beer

Hotel with kichen

that prepares pork Fertilizer and
Paper & Crockery
menu animal feed

38
 ADEQUACY AUDIT

Thoroughly review the following items before

processing further the application:
1. Company’s profile
2. Factory location
3. Product information
4. Name and address of manufacturers/suppliers of
ingredients
5. Ingredients Halal certification and product
specification or flow process or Material Safety
Data Sheet (MSDS)

39
6. Proof of 2 Muslim worker’s from processing area i.e
copy of identity cards and offer letters.
7. Process flow for the product applied for halal
certification.
8. Plan layout for the premise applying for halal
certification.
9. Packaging material and art work
10. Location map to the premise.
11. Other related document such as HACCP, ISO,
GHP,GMP, TQM and others (if any)

40
 DOCUMENTATION CONTROL SYSTEM
 Documentation is a critical aspect of halal business
and is a certification requirement. Ensure you are
NOT:
1. Poor documentation practise
2. Outdated documented
3. Inadequate version control
 Halal best practices cannot be assured without good
documents structure and practice
 NOT DOCUMENTED means NOT DONE
DOKUMENTASI
SOKONGAN
 PRODUK MAKANAN
BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH/
PRODUK TUKAR
KILANG

1 Salinan Sijil Pendaftaran / /

Syarikat (SSM)
2 Salinan Lesen Operasi / /
/Perniagaan daripada Pihak
Berkuasa Tempatan
(PBT)/Surat Akuan Agensi
3 Salinan Penyata Kewangan / / /
Syarikat (Tahun Sebelumnya)
4 Salinan Kad Pengenalan / / /
beserta Surat Perlantikan
pekerja /chef Muslim
Warganegara Berstatus Tetap
di Bahagian Pengeluaran
 BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH /
PRODUK TUKAR KILANG

5 Salinan Sijil Halal Ramuan / / / /

yang masih sah (diiktiraf)
dan Spesifikasi Produk yang
Terperinci

6 Salinan Permit Import / / / /

daripada Jabatan
Perkhidmatan Veterinan
(JPV) – bagi bahan mentah
yang berasaskan daging
(Jika berkaitan)
7 Carta Alir Proses Produk / / / /

8 Peta Lokasi Kilang / / / /

9 Label Pembungkusan / / / /

10 Sijil Halal Terdahulu /

PRODUK MAKANAN/RESTORAN/DAPUR
BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH/
PRODUK TUKAR
KILANG

1 Salinan Sijil Pendaftaran / /

Syarikat (SSM)
2 Salinan Lesen Operasi / /
/Perniagaan daripada Pihak
Berkuasa Tempatan
(PBT)/Surat Akuan Agensi
3 Salinan Penyata Kewangan / / /
Syarikat (Tahun Sebelumnya)
4 Salinan Kad Pengenalan / / /
beserta Surat Perlantikan
pekerja /chef Muslim
Warganegara Berstatus Tetap
di Bahagian Pengeluaran
 BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH /
PRODUK TUKAR KILANG

5 Salinan Sijil Halal Ramuan / / / /

yang masih sah (diiktiraf)
dan Spesifikasi Produk yang
Terperinci

6 Salinan Permit Import / / / /

daripada Jabatan
Perkhidmatan Veterinan
(JPV) – bagi bahan mentah
yang berasaskan daging
(Jika berkaitan)
7 Carta Alir Proses Produk / / / /

8 Peta Lokasi Kilang / / / /

9 Label Pembungkusan / / / /

10 Sijil Halal Terdahulu /

 PRODUK FARMASUETIKAL
BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH/
PRODUK TUKAR
KILANG

1 Salinan Sijil Pendaftaran Syarikat / /

(SSM)

2 Salinan Lesen Operasi daripada / /

Pihak Berkuasa Tempatan (PBT)

3 Salinan Penyata Kewangan Syarikat / / /

(Tahun Sebelumnya)

4 Salinan Kad Pengenalan beserta / / /

Surat Perlantikan Tenaga Kerja
Muslim Warganegara Berstatus
Tetap di Bahagian Pengeluaran
 BIL KEPERLUAN BARU PEMBAHARUAN TAMBAH TAMBAH /
PRODUK TUKAR
KILANG

5 Salinan Notifikasi Produk yang / / / /

dikeluarkan oleh BPFK @ Salinan
Sijil Pendaftaran Produk (MAL
NO) daripada BPFK

6 Salinan Sijil Halal Ramuan yang / / / /

masih sah (diiktiraf) dan
Spesifikasi Produk yang Terperinci

7 Carta Alir Proses Produk / / / /

8 Peta Lokasi Premis / / / /

9 Sijil Halal Terdahulu /

10 Lesen Pengilangan daripada BPFK / /

11. Contoh Label / / /

 RUMAH SEMBELIH
BIL KEPERLUAN BARU PEMBAHARUAN

1 Salinan Sijil Pendaftaran Syarikat (SSM) /

2 Salinan Lesen Operasi daripada Pihak /

Berkuasa Tempatan (PBT)
3 Salinan Veterinary Health Certification (VHC) / /
daripada JPV
4 Salinan Pengenalan Diri / Passport dan / /
Permit Kerja beserta Surat Perlantikan
Penyembelih dan Penyelia di Bahagian
Pengeluaran

5 Salinan Surat Tauliah Penyembelih daripada / /

Jabatan Agama Islam Negeri dan Berstatus
Tetap

6 Peta Lokasi Rumah Sembelih / /


Produce HALAL products only
Supplier have HALAL
certificate & All ingredients
are HALAL
Comply to HALAL procedures
No contamination during
preparation, handling, packing
& transportation
Equipment free of NAJS
Transportation for HALAL
products ONLY

Form Halal Committee &

Practice GMP
appoint Halal Executive

Min 2 full time Muslim

NO religious statue or deity
workers
Hub Halal Division, JAKIM 50
 CLEAN SURROUNDING DECLARED LIST
= =
NO CONTAMINATION + ACTUAL MATERIAL LIST
SCHEDULE CLEANING

ALL MATERIAL USED – HALAL

EQUIPMENT & APPLIANCES –
ARRANGEMENT COMPLY TO GMP
& NO CONTAMINATION WITH ON
HALAL INGREDIENTS FACTORY: NO ANIMAL HAIR

EXCEPT ONLY HALAL PROCESSING

CONTRACT

Hub Halal Division, JAKIM 51

 IMPORTANT ELEMENT OF
HALAL

Halal Halal Hygiene

dedicated Executive/ practices
plant Internal
Halal GHP/GMP/
Committee HACCP

52
 IMPORTANT ELEMENTS OF
HALAL

Continuous training for management members

on the Halal standards and certification
requirement

53
BAYARAN PERKHIDMATAN
PENSIJILAN HALAL

54
FI PENSIJILAN & PEMBAHAGIAN KATEGORI

SKIM KATEGORI

Jenis Industri Ciri -ciri Kadar bayaran setahun

(RM)

Mikro Nilai perolehan tahunan 100

kurang dari RM300,000.00

Kecil Nilai perolehan tahunan 400

kurang dari RM300,000.00
hingga kurang dari RM15
Juta
Produk, Logistik dan
Khidmat Pengilangan
Sederhana Nilai perolehan tahunan 700
dari RM15 Juta hingga
RM50 Juta

Multinasional Nilai perolehan tahunan 1000

melebihi RM
50 Juta
 FI PENSIJILAN (PREMIS MAKANAN)
SKIM PREMIS MAKANAN HOTEL (DAPUR/RESTORAN)

Kategori Kadar Bayaran Setahun (RM)

Setiap dapur
4 Bintang dan Ke Atas 500

3 Bintang 200

SKIM PREMIS MAKANAN (KATERING/KHIDMAT PENYAJIAN MAKANAN/DAPUR PUSAT

KONVENSYEN)
Jenis Industri Ciri-ciri Kadar Bayaran Setahun (RM)

KECIL Nilai perolehan kurang dari RM 100

500,000.00
SEDERHANA Nilai perolehan kurang dari RM 400
500,000.00 hingga ke RM 5 Juta

BESAR Nilai perolehan melebihi 700

RM 5 Juta
 KADAR FI RESTORAN

RESTORAN (RM)

RM100
Setiap satu unit premis/outlet

57
 FI PENSIJILAN (RUMAH SEMBELIH)
SKIM KATEGORI
Pengeluaran Kadar bayaran
Saiz Premis Jenis Haiwan Harian setahun
(ekor) (RM)
Ayam 1-2999
Kambing/
Kecil Biri-biri
1-499
Lembu/
Kerbau
1-49

Rumah Sembelih Ayam 3000-10000

Kambing/
Sederhana Biri-biri
500-700
Lembu/
Kerbau
50-100

Ayam ≥ 10000
Kambing/
Besar Biri-biri
≥
Lembu/
Kerbau
 INTERNATIONAL APPLICATION

Cosmetics &
F&B Consumer Goods
Personal care
1 2 3

Pharmaceuticals Logistics

4 6

59
 INTERNATIONAL APPLICATION
• Application should be submitted by company/company
representative/ branches/importers/agents registered in Malaysia
Requirements • Application is only for non meat based products

• The product applied for is for the Malaysian market & distribution
to foreign markets must be done through company in Malaysia.
Requirements

• The manufacturer MUST appoint 2 Muslim workers in the production./

• Halal certification from CB that is recognized by JAKIM/
Requirements • Halal Executive and Internal Halal Committee.
• Shall develop and practice of Halal Assurance Management System
 INTERNATIONAL APPLICATION
• The fee rate for South East ASEAN countries: RM 2100 for each factory.
(2 years)
• The fee rate for Non South East ASEAN counties : USD 2100 for each
Requirements factory. (2 years)

• Other cost: Flight, accommodation & transport must be bear by applicants.

Visas for two auditors to be arranged by applicant.
• Business class seats for a shariah and technical auditors on a flight exceeding 5
Requirements hours journey.

• Applicants shall responsible to accompany the auditor.

• Application take 3 months for approval on condition that the applicant
Requirements adheres to all requirements & procedures of halal certification.

61
INTERNATIONAL APPLICATION

Rate of Certification Fee for Products :

South East ASEAN Non South East ASEAN

RM 2100 USD 2100

Other expenses will borne by the company, i.e. air ticket, accommodation and
any expenses occurred during audit.
 ON-SITE AUDIT

 The auditing process is carried out after the payment of the

application fee

 Auditing shall be carried out by minimum of 2 officers competent in

Islamic education & technical matter

 On-site audit will include the following:

Opening Documents Field Final Closing

meeting verification inspection evaluation meeting
On-site audit methods

Taking pictures

Employees interview

Sampling

Access the entire premises

 SCOPE OF INSPECTION

Documentation/ Internal halal Raw material & Equipment Packaging &

Company profile control system processing aid labelling

Storage Processing Transportation Workers Sanitation system/

cleanliness

Waste disposal Premise compound

management

65
 TERMS FOR WORKERS
Hands wash
Jewellery
GHP Practise
Smoking
Clothing

Eating
Comitted &
Responsible
with Halal Policy
Specified Area

Good Personel
Drinking Hygiene &
Hygiene,
Vaccinated Ty2
Medicine

66
 TERMS FOR PREMISE/PRODUCT
Sources of raw
Tranportation materials

Storage Preparation &

Handling

Workers
Food/Alcohol

Arrangement of Devices &

Equipment & Utensils
appliances

67
 Sanitary
Buildings
Facilities
Water Quality
Outside Premises

FACILITIES / GROUNDS

RECEIVING & PRODUCT

STORAGE RECALL PLAN

(GHPs)
Design &
EQUIPMENT /
Installation PEST CONTROL
UTENSILS

PROCESS CONTROL Reworking /

Maintenance & Reconditioning
Preventive Measure
Manufacturing Labelling/
environment Code dating
Employee Formulation
Hygiene Control
68
 APPROVAL PANEL

 Audit Reports are tabled at the Halal Panel

Meeting.

The Approval of Applications is subjected to the

decisions of the Panel and the decision is final.

The certificate will be issued upon approval and

the Halal logo is allowed to be used on
packages.

Hub Halal Division, JAKIM 69

 Submission of online application

Submission of supporting
document
Ingredients verification
PROCESS FLOW

No
Complete Yes
Corrective Payment of fees
action

Compliance audit

Yes
NCR
No
Corrective
action Approval Panel Meeting
Failed
Approved

Issuance of halal certificate

MALAYSIA HALAL CERTIFICATE

S
A
M
P
L
E

24
MALAYSIA HALAL LOGO

72
 MONITORING & ENFORCEMENT

TYPE OF INSPECTION

INSPECTION BASED ON
SCHEDULED INSPECTION
COMPLAINT

FOLLOW-UP INSPECTION ENFORCEMENT INSPECTION

 MONITORING vs ENFORCEMENT
MONITORING
• At least 2 inspection officer
• Once a year during the
period of validity halal cert
• 2 times a year or as needed
( high-risk premises)
ENFORCEMENT
• JAKIM together with JAIN/
KPDNKK/ KKM/ JPV/
KASTAM/ PBT/ PDRM or
other relevant agencies
• Membership enforcement
depends on the
requirements of the case
• Enforcement under the
provisions of the law under
the relevant agencies
 CATEGORY OF OFFENCES
MINOR MAJOR SERIOUS

changes in raw materials

that do not have the halal
certificate
Using halal logo on  confirmation of haram
products which are not status by JAKIM or other
certified Islamic authority agencies
environmental hygiene
forged halal certificate or on product/ingredient/
pest control
misuse of Malaysia halal equipment
failed to provide
logo Using haram materials
documents changes in
Lend or give the original after receiving Malaysia
raw materials which have
halal certificate to other Halal certificate
a halal certificate but not
company/premise Mixing /storage of halal &
notified
Alter information on halal haram material together
GMP and GHP
certificate Equipment used are
None/ not enough muslim interchangeable between
worker halal & haram
tools/elements of religious
worship are placed in the
processing area
 ACTIONS FOR EACH CATEGORY OF OFFENCE

NON CONFORMANCE
MINOR NOTICE

SUSPENSION OF HALAL
MAJOR CERTIFICATE

REVOCATION OF
SERIOUS HALAL CERTIFICATE
 CONCLUTION
• The Halal Agenda Has To Be Involved commitment
from the 3 Partie : Government, Industries And
Consumers

• Halal certification is not just end-product certification

but also involves approval of all ingredients and all
food processing at every stage of the production.

• Working together(understanding) – All Halal

stakeholders with Good Intention – in line with the
concept of Halal

78