JAKIM-HALALCERTIFICATIONREQUIREMENTSFORPRODUCERS&FOODPREMISE
Application forms must be completed and accompanied with relevant certificates, as the
following:
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 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.
JAKIM - HALAL CERTIFICATION REQUIREMENTS FOR PRODUCERS & FOOD PREMISE
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 employment;
b. All employees must practice good personal hygiene, especially those who
work as production operators;
c. Any employee who is not feeling well or having any open wound that can
affected the quality of anyproducts 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 thequality 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 health 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;
1. Before beginning any food handling activities;
2. After going to the lavatory; and
3. 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” forhalal 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.
JAKIM - HALAL CERTIFICATION REQUIREMENTS FOR PRODUCERS & FOOD PREMISE
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.
JAKIM - HALAL CERTIFICATION REQUIREMENTS FOR PRODUCERS & FOOD 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
systematic
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.
JAKIM - HALAL CERTIFICATION REQUIREMENTS FOR PRODUCERS & FOOD PREMISE
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
kitchen
i. Liquor and liquor-based ingredients are prohibited in the halal kitchen.
