MALAYSIAN

HALAL CERTIFICATION
PROCESS AND PROCEDURES
 CONTENT

• Background
• What and why Halal Certification?
• Halal Certification in Malaysia
• Conclusion
Background - Halal Food Concept

• All food are Halal except a few mentioned in

the Quran (pork, blood, carrion and those
animals slaughtered without the name of
Allah)
• Halal = not poisonous, not intoxicating and
non hazardous to health
Certification – Marketing Tool

Permissible HALAL FOOD means:

+
Good Quality PASSPORT TO THE
+ GLOBAL MARKET
Universal Value
 Halal Products & Services Industry

Halal is a
Food
VALUE
Ingredient
Logistics
& Additives
PROPOSITION
that exist within
Halal Product and
Services
key elements of
Pharmaceuticals Cosmetics
the supply chain
of the intersecting

Islamic Animal
industry sectors
finance Feed

Drugs and
vaccines
 Potential Critical Areas
 Raw materials – animal or plant origin
 Slaughtering – according to Shariah/stunning and thoracic
sticking issues
 Processing operations/equipment

 Packaging/Storage/Logistics (containers and vessels)

 Food ingredients and additives

 Pig and its by-products (e.g. pork, lard, gelatin)

 Enzymes (e.g rennet, pepsin)

 Emulsifiers (e.g. E471/E472)

 Alcohol

 Biotechnology and GMF (genetically modified food)

 Safety and quality aspects

INSTITUTE ACHIEVEMENT

AMOUNT RECEIVED

Nearly half the samples contained

traces of DNA from pigs and all but
one of these were labelled as halal
Ingredien Halal?
 Certification

Integrity of Halal products “from farm to fork” is

important and made possible by certification.

Standard is important as a common reference

or benchmark for Halal food production, as
well as for processing halal certification.
Chronology of Halal Certification
in Malaysia
Department of Islamic Development Malaysia
(JAKIM) is the Halal Authority in Malaysia.
1971 – Letter of Halal Statement
1994 – Halal Certification and Logo
2003 – Halal Hub Division, JAKIM
2008 – Halal Industry Development Corporation
2009 – Halal Hub Division, JAKIM
2011 – Halal Act 2011 (Akta Perihal Dagangan
2011)
 What is Halal Certification?

Halal food certification refers to the examination of

food processes in its preparation, slaughtering,
cleaning, processing, handling, disinfection,
storage, transportation and management
practices.

Concept of halal food certification is from “farm to

table”
FROM FARM TO TABLE
 Why Halal Certification?
• The purpose is to confirm that the ingredients
used in a product are genuinely halal (certified)
and the premise is free from haram or non-halal
products.
• To prevent consumer fraud in the preparation,
distribution and sale of halal food
• Facilitate halal food trade, domestic and international
• Very important in multi-religious countries
• Authenticity of halal food
CERTIFICATION SYSTEM
Application

Premise Inspection/Audit

Report Writing

Panel Committee

Issuance of Halal Certificate

Monitoring and Enforcement

 Halal Certification Process
Send supporting documents
Register on-line Validate account
within 5 working days after
- Create ID & password within 24 hours
registering online

Supporting Documents: Complete?

1) Company Profile
2) Company/Business Registration Yes No
3) Name and menu/product details to
verify; Ingredients to be used Application Complete
4) Name & address of ingredients supplier process within application
5) Halal status of all ingredients (if 1-5 days documents
applicable)
6) Packaging type
Processing fee
7) Production Process & Procedure
8) Other documents such as HACCP, ISO, letter will be
Upon
GHP, GMP, TQM; and premise/factory issued
completion of
location map documents
Pay Processing
Notification letter Not Approved Fee (within 14
issued for non- working days)
approval Approval process
through Audit Process
Certificate issued (30 days after
Certification Panel
within 5 working payment)
Meeting
days Approved
 APPLICATION

1. On-Line Application (e-Halal)

http://www.halal.gov.my

Types of Application:

1. Product (Food or Consumer Goods)

2. Premise (Hotel, Restaurant, Food
Outlet)
3. Abattoir
4. Logistics
 DOCUMENT EVALUATION
The application forms and supporting
documents are then carefully examined.
Details include the following:
1) Company Profile
2) Company/Business Registration
3) Name and menu/product details to verify;
Ingredients to be used
4) Name & address of ingredients supplier
5) Halal status of all ingredients (if applicable)
6) Packaging type
7) Production Process & Procedure
8) Other documents such as HACCP, ISO, GHP,
GMP, TQM; and premise/factory location map
 CERTIFICATION FEE

Certification Fee for food industry and consumer

good depends on the application per premise
(not how many products are produced).

Category of Fee:
a) New application
b) Renewal
c) Additional products; and
d) Additional outlet/kitchen
 CERTIFICATION FEE
 Certification fee is for 2 years
Category: Food Product and Consumer goods
Small Industry Small & Medium Multinational
Industry Industry
RM 200.00 RM 800.00 RM 1,400.00

Industry Criteria
Small • Annual sales revenue < RM500,000.00; and
• Employee < 50 people
Small and Medium • Annual sales revenue RM500,000.00 –
RM25million; and
• Employee 50 – 150 people
Multinational • Annual sales revenue > RM25million;
• Global chain; and
• Employee > 150 people
 CERTIFICATION FEE
Category: Slaughter House/ Abattoir
Small Medium Large
RM 200.00 RM 800.00 RM 1,400.00

Premise Size Poultry Goat/Sheep Cattle

Small <2,000 <500 <50

Medium 3,000 – 10,000 500 - 700 50 - 100
Large >10,000 >700 >100

Note: Fee is charged on number of slaughter per day

 CERTIFICATION FEE

Category: Food Premise, Restaurant, Hotel, Kitchen

RM200.00 for every premise

Category: Catering Services

RM200.00 for every premise

 PREMISE INSPECTION
1. Document Audit
2. Food Processing and Production
3. Food Utensils, Devices and
Processing Aids
4. Storage, Display and Serving
5. Hygiene, Sanitation and Food
Safety
6. Packaging and Labelling
7. Food Sampling and analysis
8. Premise and its Surrounding
 SITE INSPECTION
The inspection of the premises has to
be in accordance with the declaration in
the application forms and supporting
documents.

There are 3 procedures involved:-

i. Meeting and discussion with the

senior officers of the company,
questioning and interviewing the
production staff responsible for the halal
practices.
 Continue …
ii. Physical site inspection which include;
- Inspection of ingredients as declared.
- Storage of raw materials and finished
products.
- Cold rooms.
- Processing Plant – production flows and
the handling aspects during
manufacturing.
- General hygiene.
- Quality control and assurance practices.
- Packaging materials.
Continue …

iii. Meeting and discussion with the senior

personnel of the company and the
production staff responsible for the
halal practise and compliance to
confirm that the observation, findings
and the necessary recommendations
are duly endorsed as correct, by both
parties.
 REPORT PREPARATION
 Technical officers conducting the
inspection will then write a full report
on the findings of the audit.

EVALUATION COMMITTEE AND

RECOMMENDATION
 The technical report will then be tabled
and evaluated by the Approval Panel
Committee.
 ISSUING THE HALAL CERTIFICATE
 JAKIM will issue the halal certificate upon
approval by the Approval Panel Committee and
the successful applicant is allowed to use the
halal logo on the products specified.

THE VALIDITY OF HALAL CERTIFICATE

 The certificate and use of logo are valid for two
(2) years. Renewal application should be
submitted not later than two months before the
expiry date.
MALAYSIAN HALAL CERTIFICATE

29
First Table [Para 4]

MS 1500: 2009
1 044-10/2010 30
 CONCLUSION
• Halal is simple, however, the industry is
becoming more complex
• Due to technological development today and the
diversification of sources acquired globally for
food processing and production, numerous
number of processed foods are available in the
market
• It is very challenging and increasingly difficult for
Muslims to ensure the halal status of food in the
market
• Halal certification and modern scientific approach
could reduce the Muslim consumers concern
regarding new processed food.
THANK YOU FOR YOUR
ATTENTION