Halal Certificate

Eligible Application:

Applicants that are eligible to apply for the Halal Confirmation Certificate are categorized as follows:

Application for the Halal Confirmation Certificate for national and international markets should be submitted to the JAKIM Halal Hub, as an on-line application.

Halal originates from an Arabic phrase that means allowed or permitted by Islamic Law.

The definition of Halal according to the Trade Description Order (Usage of the Term “Halal”) 1975 is as follows:

When the term is used in relation to food in any form whatsoever, in the process of trade or commerce as an aspect of trading or part of an aspect of trading for the referred to food, the terms ‘Halal’, ‘Guaranteed Halal’ or ‘Muslim Food’ or any other terms that may be used to indicate or may be understood as meaning to indicate as permissible to be consumed by Muslims and allowed in their religion for the referred to food to be consumed, must therefore mean the following, that is, the food for which such terms are being used:

Construction works refers to the construction, extension, installation, repair, maintenance, renewal, removal, renovation, alteration, dismantling, or demolition of:

General Requirements

General Requirements for Halal Certification§  Every producer or manufacturer / food premise / slaughter house must produce only halal products.§  Every company that applies for the Halal Confirmation Certificate must ensure that the source of ingredients is halal and they must choose suppliers or sub-contractors that only supply halal goods or have Halal Confirmation Certificates.

  • All companies must ensure that halal procedures are observed in all aspects as underlined in the Malaysian Halal Certification Procedure Manual.
  • A company that is listed under the Multinational and Small & Medium Industry (SME)category is required to establish an Internal Halal Audit Committee and appoint an Islamic Affairs Executive (Islamic Studies) to oversee and ensure compliance of halal certification procedures;
  • Required to have a minimum of two permanent Muslim workers of Malaysian nationality in the kitchen / handling / food processing section;
  • Products must be clean and do not contain non halal ingredients as per Islamic law , during preparation, handling, processing, packaging or transfer;
  • Equipment and appliances used on the premise must be clean and free of contamination by impurities based on Islamic law and not detrimental to health;
  • Transportation used must be specifically for halal product delivery only;
  • The cleanliness of equipment, transportation, manufacturing area and environment must be of utmost importance and the company must incorporate good manufacturing practices;
  • Religious worship paraphernalia are not allowed on the premise / food processing area.

Employees must adopt good work ethics and good hygiene practices such as the following:

  • All employees must receive certain specified injections at any health centers recognized by the government, before and after being taken into employment;
  • All employees must maintain good health and cleanliness, especially those who work as production operators;
  • Employees who are sick or injured or suffering open wounds that could jeopardize production quality must not be allowed to work until they have recovered;
  • Direct contact between employees’ hands and raw materials or unfinished products must be avoided;
  • Smoking, eating, drinking or storing of food, drinks, cigarettes or medicines must be done in specially designated areas and not allowed in the production area or any other area so as not to jeopardize quality of production;
  • All personnel entering the production area must wear proper factory attire or clean and decent clothing (if there is no designated factory attire) according to the health and cleanliness procedures. This applies to permanent and part time staff, management personnel, visitors and so on;
  • Employees must practise good hygiene and wear proper attire, head and mouth cover, gloves and proper shoes;
  • Employees must wash their hands thoroughly with appropriate hand sanitizers;
    • Before starting any food handling activity;
    • After using the washroom;
    • After handling raw material or contaminated material etc.
  • Employees are not allowed to wear jewelry, watches etc at the food processing area to avoid possible contamination during the food handling process;
  • Employees must always be present at their designated duty areas, for example at the halal quality check point and halal raw material purchase point;
  • Employees must be responsible and committed to abiding by the underlined halal policy.