10. Halal Requirement

NO.

REQUIREMENTS

1

Raw material

Halal, safe, and free from contamination.

Raw materials/ingredients that are sourced from animals shall have a valid halal certificate.

Sources of imported animal-based raw materials shall come from approved plants by JAKIM and the Department of Veterinary Services (DVS).

Repacked ingredients must have halal certification.

All ingredients and processing aids must be declared in a halal application form.

Identify original producers for all raw materials.

The declaration of raw material details in MyeHalal should be similar to the packaging.

The raw material label should be clear, and prominent, and can be understood with the name and manufacturer of the raw material.

Meet all regulatory requirements.

Water analysis report to determine its quality to be submitted for source not from Jabatan Bekalan Air (if applicable).

Product, Menu, and Services

Product not resembling any animal categorized under najs mughallazah, or with religious elements, or giving negative implications to Malaysian Halal Certification.

All product or menus has to be halal certified.

Product name and menu declared in the MyeHalal system must be identical to the product label or menu.

Product, menu, or services must be produced and handled consistently with updated records of processing or handling.

Product, menu, or services can be withdrawn from the list of MHC applications, if there is no processing or handling of the services within the validity of the previous halal certificate.

Scales and measurements of products must meet the content or quantity as on the labeling.

Product, menu, or services that are processed or handled must meet all regulatory requirements.

Products or menus at the R&D stage, but ready for commercialization, must meet the following criteria:

Raw material is ready to be evaluated during an audit.

No changes to the raw material or formulation and label.

Trial or pilot run has been commissioned in the commercial production line.

Approved by the top management of the company.

3

Processing

Shall comply with Shariah Law.

Haram or syubhah products must not be mixed with halal products.

During preparation, handling, processing, packaging, or transfer of products, they shall be in compliance with requirements by the Shariah law and remain clean as well as comply with Good Manufacturing Practices (GMP)/Good Hygienic Practices (GHP).

Produce only halal-certified products, unless a halal control mechanism is in place.

Not producing other religious products that can give a negative image to Malaysian Halal Certification – such as ritual oil.

The processing area must always be in neat and tidy condition.

Chemicals, detergents, tools, and equipment that are not relevant, must not be kept in the processing area with raw materials and products without control.

4

Storage

Used for halal products and halal raw materials only, including trading products.

Raw material, finished products, WIP products, rejected products, chemicals, and others must be kept properly and separately based on the nature of the products.

Equipment, tools, and products that are not related to processing or producing products must not be stored together with the raw materials and finished goods.

Storage according to the nature of the products.

Clean, neat, and tidy all the time

Proper procedure, complete recording, and clear labeling or tagging.

All materials and products have to be arranged and handled properly to facilitate cleaning activities. Use of suitable pallets as and when necessary.

Must have a written contract if involving a third party. Priority is given to the halal-certified service provider.

Meet all regulatory requirements.

To carry out sertu process if contaminated with najs mughallazah.

5

Tools and Equipment

Used only for processing halal products.

Do not give negative implications to halal certification like containing alcoholic beverage labels.

Tools and equipment from animals should not be used unless the status of halal is verified.

Good condition, clean, free from najs, not harmful and negative effect to operators.

Cleaning and maintenance - procedure & scheduled, esp measuring weight.

Condemned machine or no longer in use tools and equipment, identified, removed, or isolated.

Meet all regulatory requirements

To carry out sertu process if contaminated with najs mughallazah.

6

Packaging, Labeling & Advertising

Halal, will not contaminate products, safe for human use.

Comply with Shariah Law, morally right and not negatively impacted MHC.

Not using religious statements, symbol, religious names, sunnah food, god, etc.

All forms of diagrams, illustration of animals categorized as najs mughallazah, negatively impacted MHC – not permissible

Product label must be identical with MyeHalal declaration.

Printed clearly, vividly, not easily deleted.

Meet all regulatory requirements which includes claim.

Comply with Shariah Law and morals.

Comply with regulations.

Products produced in Malaysia must be in Malay language with translation allowed.

Label must contain product name, halal logo (MS + Ref No), name and address of the Malaysia Halal Certificate holder

7

Transportation and Distribution

Used for halal products only.

Suitable with the nature of products.

Always in clean and proper condition.

Must have a written contract if involving a third party. Priority to the halal-certified service provider.

Meet all regulatory requirements

To carry out sertu process if contaminated with najs mughallazah.

8

Premise

Premise including office, canteen and worker’s living quarters must free from non-halal ingredients and products.

Shall have proper control system to avoid contamination from outside or surrounding.

Shall be fenced or having a control mechanism to prevent pets or wild animals from entering or remaining in the premise area.

Shall be neat, tidy, and safe all the time.

Floor, wall, ceiling, air-conditioning, windows, and doors – clean and do not contribute to contamination.

Use of pallet or suitable apparatus to prevent direct contact with raw material products.

Lighting and ventilation – adequate and suitable.

Lamp – clean, in good condition, and covered at the processing area.

Implement good manufacturing practices such as GMP and VHM.

Plant layout – prevent cross-contamination, facilitate cleaning, handling of raw material and finished goods, and workers’ health and safety.

Workers are not allowed to live in the factory compound. If it is necessary, living quarters for the workers shall be:

in a separate building; or

if it is in the same building, there shall be a separate entrance to the processing area;

no direct passageway from the workers’ living quarters to the processing area; and

there is a mechanism for controlling the movement in and out of workers. 

Drainage system – clean and maintained.

Meet all regulatory requirements.

To carry out sertu process if contaminated with najs mughallazah.

9

Worker

Shall have enough Muslim workers.

Always in good hygiene condition.

Shall wear clean, proper, and suitable attire.

Not bring personal food or drinks into the processing area.

Suitable PPE for all workers.

Shall not do activities that can cause contamination to products like smoking.

Appointment of workers meets all regulatory requirements.

Workers shall practice a code of ethics and Good Hygienic Practices (GHP) as stated in related regulations.

10

Sanitation

Proper cleaning schedule at the processing area.

Surrounding of premises shall be clean and prevented from risk of contamination.

Pest control – internal or external service – implemented & recorded.

Toilet shall be clean.

Sanitation facility available, in good condition, appropriate – detergent and tissue paper.

Rubbish bin, in good condition and covered. Recommended – hands-free, foot pedal.

Toilet – cleaning procedure, in clean, good condition, in order, not open directly into the processing area.

Shall have proper procedures for waste disposal and be well managed in accordance with the regulatory requirements.

11

Facilities and Welfare of Workers

Shall provide prayer area for Muslim staff, appropriate size and maintained.

Shall give permission to perform the obligatory prayer and Friday prayer.

Changing Room.

Storage to keep personal items.

Pantry and rest areas.

12

Training

All workers attend halal awareness training at least once in 3 years.

Halal awareness training to new staff within 3 months from date of appointment.

The training scope should include the concept of halal and the procedure of Malaysia Halal Certification.

May also invite third-party stakeholders in the training like suppliers if needed.

Competency training to IHC every 3 years (shariah and fatwa, MS, MPMHC, MHMS, Halal law, critical ingredient).

Company to have sufficient resources for training implementation.

Training - documented and recorded.

13

Malaysian Halal Management System

Shall develop, implement, and keep halal management based on MHMS 2020 Manual.

Supervising and monitoring of the Malaysia Halal Certification requirements shall be done continuously.

14

Documents and Records

Applicants shall provide a proper file to keep related documents that can be referred to when inspection is conducted. 

Halal and related documents must be readily available during the audit – please refer to MPHMC.

Must be kept in a halal file at least for three years.

New application – at least 3 months of documentation and record.

15

Tools and Elements of Worship

Tool and elements of worship are not allowed in the processing area, starting from the reception area for raw materials until the finished products, storage area, and serving place. 

16

Laws and Regulations

Shall comply with all laws and regulations related to the business operation.

Shall comply with MHMS Manual, fatwa, procedures, and circulars from the authority.

The competent authority may reject the halal certification application and take appropriate action against the company found to be in violation of the laws and regulations in force.