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Application forms must be completed and accompanied with relevant certificates, as the
a. Company profile;
b. Registration of company/ business;
c. Name and information of product/ menu for verification;
d. Ingredients used;
e. Name and address of producer/ ingredient supplier
f. Halal status of ingredients and their halal certifications or product specifications for critical
ingredients (as appropriate);
g. Type of packaging material
h. Processing and production procedures;
i. Other documents such as HACCP, ISO, GHP, GMP, TQM and etc (if applicable); and
j. Map of premise location/ factory
Applicants must open a special file on “Halal Certification” to file relevant documents for
reference during premise site inspection.

General requirements

General Requirements for Halal Certification

• Every manufacturer/ food premise/ slaughter house should produce only halal products.

• Every company applying for halal certificate must ensure that all raw ingredients used are halal and
suppliers or sub-contractors who supply on halal materials having halal certificates are selected.
• Every company must comply with the halal procedure as stated in the Manual Procedure.

• Companies which fall under Multinational and Medium Industry categories should form an Internal
Halal Audit Committee and appoint an Islamic Affairs Executive (Islamic Studies) to handle and
ensure that halal procedures are complied.

• A minimum of two Muslim permanent employees of Malaysian citizenship are required at the kitchen/
handling/ food processing areas.

• During preparation, handling, processing, packaging or transportation, the product must be in clean
condition and not containing any non-halal ingredients according to Syariah Law.


• The use of equipment or appliances at the premise must be clean and free from filth according to
Syariah Law or not hazardous to health.

• Transportation used must be for halal products only.

• Cleanliness of the equipments, manufacturing areas and the surrounding must be controlled
seriously and the factory should practice Good Manufacturing Practices.
• Employees must practice good code of work ethics and good hygiene practices as the following:
a. All employees must be vaccinated at any health centre approved by the government before and after
b. All employees must practice good personal hygiene, especially those who work as production
c. Any employee who is not feeling well or having any open wound that can affected the quality of any
products should not be allowed to work until the person has recovered;
d. Direct hand contact of the handlers with the raw materials of finished product should be avoided;
e. Smoking, eating, drinking or storing of food, drink, cigarette, medicine and other things must be kept
at specified area and not allowed to the production area or any other places that can reduce the
quality of products;
f. All individuals entering the production area should wear special attire or proper and clean clothing (if
attire is not available) in accordance with procedures on helath and personal cleanliness for
permanent employees, temporary employees, management staff, visitors and others;
g. Employees must always ensure his personal hygiene and wear suitable clothing, wear hair and
mouth covers, gloves and suitable shoes;
h. Employees must always wash their hands thoroughly using suitable detergent;
i. Before beginning any food handling activities;
ii. After going to the lavatory; and
iii. After handling raw material or contaminated ingredients.
i. Employees are not allowed to wear any jewellery or decorative items, watches and the like in food
processing areas which might lead to contamination during the food handling processes.
j. Employees should always stationed and function at the specified area for example “check point” for
halal quality and purchase of halal raw ingredients;
k. Employees must be committed and responsible for the premise or food processing area

• Any forms of deity or religious statues are prohibited in the premise or food processing area.


Scope of Inspection
Inspection covers the following items:
a. Documents
b. Ingredients
c. Processing, handling and distribution of products;
d. Equipments, appliances, machinery, and food processing aids;
e. Storage, display and product serving
f. Cleanliness, sanitation and food safety;
g. Packaging and labeling
h. Overall premise

Requirements for Producers

Every producer wishing to apply halal certification should produce, handle, prepare and process
halal products only meaning:
a. The content of raw materials, processed materials or additives must be halal. List of these
materials should be same as declared in the application form;
b. The surrounding should be clean and the cleaning roaster should be properly scheduled and
free from contamination;
c. The arrangement of equipment and appliances in the factory must be tidy, neat and safe
during the work of production;
d. Do not accept any external processing contract except for halal products only;
e. The factory producing halal products should be separated in a distance of 5 km radius from: i.
Pig rearing centre; ii. Waste Sewage
f. Packaging materials should not be made from material categorized as filth by Syariah Law or
hazardous to health;
g. Packaging should be handle hygienically and in complete sanitary condition;
h. Every packaging should be marked in a way it is easy to read, durable and labeled with the
following information:
i. Name and/ or product brand (should be the same in the Halal Certificate)
ii. Minimum content in metric measurement
iii. Name and address of manufacturer and/ or distributor and chop/ trade mark
iv. List of ingredients
v. Code numbers showing the date and/ or batch number/ expiry date;
vi. Malaysia halal logo
i. Appliances to be used should be free from najs according to Syariah Law, does not contain any
hazardous material and do not produce any side effect to the products.
j. The factory should be fenced or provide a control mechanism to keep out animal either
domestic or otherwise from entering or listening in the premise


Requirements for Food Premise

Requirement for food premise inspection;

a. Sources of doubtful ingredients must be proven by halal certificate issued by
recognized Islamic Bodies for raw materials, processed material or food additives
b. Preparation and handling or raw materials and related ingredients should meet halal,
hygiene and safety standards
c. Chicken/ ducks and the like should be obtained from suppliers/ slaughter house which
already acquire JAKIM halal certificate
d. Sale of liquor and the like is prohibited
e. Equipments and appliances should be cleaned every time before and after use and
used only for cooking of halal food
f. The arrangement of equipments and appliances must be tidy, clean and safe
g. Every employee is encourage to undergo Food Handlers’ training
h. Should adhere to safety and cleanliness measures
i. Storage of raw materials and finished products, either before and after cooking,
should be in satisfactory condition in aspects of cleanliness and safety
j. Storage for wet and dry raw ingredients should be separated, well arranged and
k. Transportation is assigned for Halal products only
l. All involved in food handling (ingredients, kitchen, equipment, storage and packaging)
should be totally for halal food.


Requirements for Food Premise in the Hotel

Requirements for inspection of food premise in the hotel are:

a. Generally it should comply requirement for food premise in clause 2.8.4
b. Inspection and certification should be only for the hotel halal kitchen
c. Two Muslim cooks should be working full time in the hotel kitchen
d. All crockery must be specifically used for halal dining room only
e. Ensure that the kitchen is used only for halal cooking
f. Do not use any non-doubtful ingredients or raw materials for all types of cooking’s
such as Western Food and Chinese Food cooking’s
g. Ensure that the halal kitchen must be separated from the non-halal kitchen and no
materials or food are allowed to be moved in and out of both kitchens
h. Employees are not allowed to enter to and from between the halal and non-halal
i. Liquor and liquor-based ingredients are prohibited in the halal kitchen