Halal Certification Requirements for Operators in Malaysia
Table of Contents
1. Introduction to Halal Certification
Malaysia's halal certification system is recognized as one of the most comprehensive and stringent in the world. The Department of Islamic Development Malaysia (JAKIM) oversees the national halal certification program, ensuring products and services meet Islamic dietary laws and quality standards.
Halal certification in Malaysia goes beyond religious compliance—it encompasses hygiene, sanitation, safety, and quality aspects throughout the entire supply chain. This makes Malaysian halal certification a mark of quality recognized globally.
2. Malaysian Halal Standards
Key Malaysian Standards (MS)
MS 1500:2019 - Halal Food Production, Preparation, Handling and Storage
The main standard covering general guidelines for halal food production
MS 2610:2015 - Muslim Friendly Hospitality Services
Requirements for hotels, resorts, and hospitality services
MS 2400:2019 - Halalan-Toyyiban Assurance Pipeline
Supply chain management for maintaining halal integrity
MS 2424:2019 - Halal Pharmaceuticals
Guidelines for halal pharmaceutical products
3. Step-by-Step Certification Process
Step 1: Pre-Application Requirements
- ✓ Business must be registered in Malaysia
- ✓ Valid business licenses (manufacturing license, food handler's license, etc.)
- ✓ Premises must comply with local authority requirements
- ✓ Appointment of Muslim workers in critical positions
- ✓ Halal assurance system must be in place
Step 2: Documentation Preparation
Company Documents
- • Company registration (SSM)
- • Business licenses
- • Factory/premise license
- • Letter of authorization
Product Documents
- • Product ingredients list
- • Supplier halal certificates
- • Production flowchart
- • Product specifications
Step 3: Application Submission
- 1. Register on MyeHALAL system (www.halal.gov.my)
- 2. Complete online application form
- 3. Upload all required documents
- 4. Pay application fee (RM100 - RM700 depending on company size)
- 5. Wait for document verification
Step 4: Audit & Inspection
The audit team will inspect:
- • Ingredients and raw material storage
- • Production process and equipment
- • Cleanliness and hygiene practices
- • Documentation and record keeping
- • Staff competency and training
- • Halal assurance system implementation
Step 5: Certification & Renewal
- • Panel review and approval by Halal Certification Panel
- • Certificate issuance (valid for 2 years)
- • Annual surveillance audit required
- • Renewal application 3 months before expiry
- • Display certificate and use halal logo according to guidelines
4. Specific Requirements by Business Type
Food Manufacturing
Requirements:
- • GMP/HACCP certification preferred
- • Dedicated halal production line
- • Muslim production supervisor
- • Complete traceability system
Critical Control Points:
- • Raw material receiving
- • Processing and packaging
- • Storage and distribution
Restaurants & Food Service
Requirements:
- • Muslim cooks for meat preparation
- • Halal suppliers for all ingredients
- • No alcohol in any form
- • Separate utensils and equipment
Kitchen Management:
- • Dedicated storage areas
- • Staff training records
- • Supplier verification system
Slaughterhouses
Requirements:
- • Licensed Muslim slaughtermen
- • Veterinary health certificate
- • Stunning equipment (if used) approval
- • Ante and post-mortem inspection
Critical Requirements:
- • Proper slaughter method (zabihah)
- • Animal welfare compliance
- • Complete segregation from non-halal
Logistics & Supply Chain
Requirements:
- • MS 2400:2019 compliance
- • Dedicated halal transport vehicles
- • Cold chain management
- • Tracking and tracing system
Control Measures:
- • Vehicle cleansing procedures
- • Loading/unloading protocols
- • Documentation at each point
5. Key Compliance Areas
Ingredients & Raw Materials
- • Verify halal status of ALL ingredients
- • Maintain supplier halal certificates
- • No pork or pork derivatives
- • No alcohol or intoxicants
- • Properly slaughtered meat only
- • Check for hidden ingredients (E-codes)
Equipment & Utensils
- • Dedicated equipment for halal production
- • Proper cleaning procedures
- • No contamination from non-halal
- • Regular maintenance records
- • Ritual cleansing if previously used for non-halal
Storage & Handling
- • Segregated storage areas
- • Clear labeling system
- • FIFO implementation
- • Temperature control
- • Pest control measures
- • Contamination prevention
Staff Training
- • Halal awareness training for all staff
- • Specialized training for Muslim workers
- • Regular refresher courses
- • Training records and certificates
- • Competency assessments
Documentation & Traceability
- • Complete production records
- • Supplier documentation
- • Batch coding system
- • Complaint handling procedures
- • Recall procedures
- • Internal audit records
6. Common Mistakes to Avoid
1. Incomplete Documentation
Missing or expired supplier certificates, incomplete ingredient lists, or outdated company documents.
2. Inadequate Staff Training
Untrained staff handling halal products or lack of Muslim workers in critical positions.
3. Poor Segregation Practices
Mixing halal and non-halal products during storage, transport, or display.
4. Ingredient Changes Without Notification
Changing suppliers or ingredients without updating JAKIM and verifying halal status.
5. Neglecting Surveillance Audits
Failing to prepare for annual audits or not maintaining standards after certification.
7. Costs and Timeline
Certification Costs
Application Fees:
- • Micro enterprise: RM100
- • Small enterprise: RM300
- • Medium enterprise: RM500
- • Large enterprise: RM700
Additional Costs:
- • Training: RM500-2,000 per person
- • Consultation: RM3,000-10,000
- • System setup: RM5,000-20,000
Expected Timeline
8. Benefits of Halal Certification
Market Benefits
- Access to 2 billion Muslim consumers globally
- Premium pricing opportunities
- Export facilitation to Muslim countries
- Government support and incentives
Quality Benefits
- Enhanced hygiene and safety standards
- Better supply chain management
- Improved documentation and traceability
- Consumer trust and brand reputation
9. Resources and Contacts
Official Agencies
JAKIM (Department of Islamic Development Malaysia)
Main halal certification body
Tel: 03-8892 5000
Website: www.halal.gov.my
HDC (Halal Development Corporation)
Halal industry development
Tel: 03-6151 1999
Website: www.hdcglobal.com
Training Providers
- • JAKIM Halal Training Institute
- • HDC Training Academy
- • IIUM Halal Training Centre
- • Various state religious departments
Ready to Start Your Halal Certification Journey?
Begin your halal certification process today. With proper preparation and understanding of requirements, your business can join thousands of certified halal operators in Malaysia and tap into the growing global halal market.