JAKIM Halal Certification: Requirements and Application Process

In Malaysia, Halal certification is crucial for businesses aiming to serve the Muslim community. The JAKIM Halal certification ensures that products and services comply with Islamic dietary laws, boosting customer trust and opening up new market opportunities. This guide will help you understand the requirements and navigate the application process for obtaining JAKIM Halal certification, ensuring your business aligns with these important standards.

What Is a Halal Certificate?

A Halal certificate serves as an official affirmation from a recognized authority confirming a restaurant's adherence to Islamic dietary laws in both food preparation and practices. Rooted in Islamic law, "Halal" signifies permissibility, indicating that the food is acceptable for consumption by Muslims, contrasting with "Haram," which denotes forbidden items.

This certification holds profound importance within the Muslim community, assuring them that the food served aligns with their religious dietary guidelines. It signifies that the restaurant has meticulously followed the required procedures and standards to maintain the integrity of Halal principles.

For restaurants, obtaining a Halal certificate is not merely a legal obligation but also a strategic advantage. It opens doors to a substantial market segment, as many Muslims actively seek out Halal-certified establishments for their dining needs. Thus, beyond compliance, these certificates offer a competitive edge and can significantly enhance a restaurant's appeal and customer base.

What is Considered Halal Food in Malaysia?

In Malaysia, Halal food is defined by strict guidelines outlined in the Trade Description Order (Usage of the Term “Halal”) of 1975. To qualify as Halal, food must meet these criteria:

Animal Origin: It must not come from or contain any parts of animals forbidden by Islamic law, including those not slaughtered according to Islamic guidelines.
Pure Substances: Halal food must not contain any impurities as per Islamic law.
Utensils and Equipment: It should not be prepared, processed, or handled with utensils or equipment considered impure by Islamic standards.
Separation: Halal food must not come into contact with non-Halal food or impure substances during preparation, processing, or storage.

These strict standards ensure that Halal food in Malaysia respects Islamic dietary laws.

Halal certification in Malaysia covers not only food but also various products and services. These include beverages, food supplements, food premises like restaurants and hotels, consumer goods, cosmetics, pharmaceuticals, logistics, slaughterhouses, original equipment manufacturers, medical devices, and more. Each industry or product type has specific requirements to achieve Halal status, as outlined by the National Council for Malaysian Islamic Religious Affairs. These guidelines ensure that the entire process, from animal slaughter to final product, aligns with Halal principles.

JAKIM Halal Certification Benefits

Obtaining JAKIM Halal certification offers several advantages for businesses:

Increased Customer Confidence

Muslims are more likely to buy products that are certified Halal, ensuring they meet Islamic dietary laws.

Access to New Markets

JAKIM Halal certification is recognized by many Muslim-majority countries, enabling businesses to expand into new markets.

Increased Brand Value

Halal certification enhances a business's brand image and reputation, appealing to a broader customer base.

Reduced Risk of Legal Challenges

Halal certification helps businesses avoid legal issues from consumers harmed by non-Halal products, ensuring compliance with Islamic dietary laws.

How to Apply for Halal Certification in Malaysia?

Securing a Halal certificate for your restaurant in Malaysia involves a structured process overseen by the Department of Islamic Development Malaysia (JAKIM). Here's a clear guide on how to navigate this:

Step 1: Determine Your Category Identify which of the six categories your business falls under:

Manufacturer/Producer
Distributor/Trader
Sub-Contract Manufacturer
Repacking
Food Premise
Abattoir/Slaughterhouse

Choose the category that best fits your business activities.

Step 2: Gather Required Information Collect all necessary information and documents, including:

Company Profile
Company/Business Registration
Product or Menu Name and Description for Certification
Ingredients List
Manufacturer/Ingredient Supplier Name and Address
Packaging Material Type
Manufacturing Process Details
Halal Status for Ingredients (if applicable)
Premises/Facility Location Map
Any Additional Documents like HACCP, ISO, GHP, GMP, TQM, etc. (if applicable)

Providing thorough and accurate details is crucial for JAKIM's assessment.

Step 3: Apply Online Utilize the MYeHALAL platform on the JAKIM Halal Hub to submit your application. This online process streamlines certification and enhances accessibility for businesses.

Step 4: On-Site Inspection Following your application submission, JAKIM will arrange an on-site inspection of your premises. It's important to have a dedicated file for your Halal Certificate application containing all relevant documents. During the inspection, the inspector may collect product samples for laboratory analysis as part of the evaluation process.

Step 5: Certification Validity Upon successful evaluation, JAKIM will issue a Halal Certificate. Typically, the certificate is valid for two years for most categories. However, for slaughterhouses, it's valid for one year.

Step 6: Renewal Certificate holders must monitor the expiration date and apply for renewal at least three months in advance to maintain compliance with Halal standards. This ensures continuous adherence to Halal guidelines and uninterrupted business operations.

Halal Certification Requirements

Requirements for Halal Certification JAKIM Malaysia is as follows:

(1) Raw Materials

Every raw material must be halal, safe and uncontaminated;
Raw materials sourced from animals and/ or based on animal products shall be certified halal which is still valid from a competent authority or a recognized halal certification body;
Raw materials derived from animals and/ or based on imported animal products (such as beef, poultry, gelatin, etc.) shall be obtained from slaughterhouses or processing plants approved by JPV;
Raw materials that are not certified halal or certified halal by a certification body not recognized by JAKIM must have complete supporting documents (containing the composition of materials, flow chart and source of raw materials);
Each raw material shall be able to identify the original producer of the raw material;
Raw materials that have undergone additional processing (such as cutting, pre -mixing, repackaging) by third parties including suppliers or intermediaries must have a valid halal certification;
All raw materials must be declared in the MYe-HALAL application form in the same detail as the label on the raw material;
The raw material shall have a clear, bright, intelligible label with the name and manufacturer of the raw material;
The raw materials used shall comply with the requirements of applicable laws and regulations; and
An analysis report for the determination of water quality shall be submitted if the water source is obtained other than the Water Supply Department (if applicable).

(2) Products, Menus and Services

The product produced must not resemble any form of animal that is categorized as najs mughallazah, religious in nature and has negative implications for Malaysian Halal Certification;
All products or menus that are still produced must be applied for;
The name of the product or menu declared in the MYe-HALAL application form shall be the same as the product label or menu display;
The products, menus and services requested by SPHM must be produced or operated consistently and have updated processing and/ or handling records;
Products, menus and services may be dropped from the application list if they have not been processed or there has been no service operation during the previous validity period;
The dosage and weight of the product shall meet the content or quantity rate as stated on the product label;
Products, menus and services processed or operated shall comply with the requirements of applicable laws and regulations; and
Products or menus that are still in the research and development (R&D) stage but are ready for commercialization must meet the following criteria:

✔️ Raw materials are available and can be reviewed during the audit or monitoring of Malaysian Halal Certification;

✔️ No changes to raw materials or ingredients and labeling;

✔️ A trial run or pilot run has been conducted on the production line; and

✔️ Approved by the management of the company.

(3) Processing

All activities related to the preparation and processing of raw materials, products, menus or services shall meet the requirements of shara’, laws and regulations in force;
The processing area shall be free from any raw materials or products that are not halal or of doubtful halal status;
The processing area shall not be used for purposes other than the processing and handling of halal -certified products unless halal control mechanisms are implemented;
The processing area shall be free from any product production activities for religious purposes that have negative implications for Malaysian Halal Certification such as the production of prayer oil;
Processing and handling shall meet the requirements of good hygiene practices such as GHP and/ or good manufacturing practices such as GMP;
The processing area shall be in a clean and orderly condition at all times; and
Toxic or hazardous chemicals, detergents, equipment and unrelated items shall not be placed or stored with raw materials and products in uncontrolled processing areas.

(4) Storage

Storage shall be reserved for raw materials and halal products only including trading products;
Storage of raw materials, finished products, R&D materials or products, reject items and other materials such as equipment and non-food chemicals shall be segregated and labeled;
Equipment, materials and products not related to the processing or production of products shall not be stored together with raw materials and finished products;
All materials and products shall be stored in accordance with the requirements of the nature of the product;
The storage area shall be in a clean and orderly condition at all times;
The storage area shall have complete procedures and records and have clear markings;
All materials and products shall be properly arranged and regulated to facilitate cleaning activities. The use of bases such as pallets should be appropriate;
A written contract or agreement or mutual agreement shall be obtained if the storage is managed by a third party. Priority should be given to warehousing service providers that have Halal certificate;
Any storage activity of raw materials or products shall comply with the requirements of laws and regulations in force; and
The sertu process shall be carried out if the storage area is contaminated with Najs Mughallazah.

(5) Equipment and Hardware

Equipment and hardware shall be used for the processing and handling of halal raw materials, products and services only;
Equipment and utensils that may have negative implications on Malaysian Halal Certification such as the use of equipment and utensils labeled alcohol products shall not be used;
Equipment and utensils from animal sources shall not be used except those identified as halal status such as water filters, bristles, crockery and others;
Equipment and appliances shall always be in good condition, clean, free from feces, free from any harmful substances (such as toxic and rust) and not have negative side effects on the product and the operator;
Equipment and utensils shall have regular and scheduled cleaning and maintenance procedures so that they are always in good condition especially weighing and measuring instruments;
Damaged or unused equipment and hardware shall be identified, removed or segregated;
The equipment and hardware used shall be appropriate and comply with the requirements of applicable laws and regulations; and
The sertu process shall be carried out if the equipment and utensils are contaminated with Najs Mughallazah.

(6) Packaging, Labeling and Advertising

Packaging and labeling materials must be halal, do not contaminate the product and safe for human consumption;
Packaging, labeling and advertising shall not violate the principles of Syara’, not highlight elements of immorality that are morally contrary and have negative implications for Malaysian Halal Certification;
The labeling and advertising of products and services shall not use statements, symbols, terms or names that have religious and divine elements such as the names of Allah, sunnah food, gods and the like;
Any form of diagram or illustration of an animal that is categorized as najs mughallazah, religious in nature and has negative implications for Malaysian Halal Certification shall not be used;
Product labeling shall be the same as the product name declared in the MYe-HALAL application form;
Packaging labels shall be printed clearly and distinctly and not easily erased;
Any claim on the product label shall comply with the laws and regulations enforced by the relevant authorities;
Packaging, labeling and advertising shall comply with the standards, laws and regulations enforced by the relevant authorities;
The labeling of products processed and packaged in the country shall use the Malay language and may include its translation in any other language; and

(7) Transportation and Distribution

Transportation and distribution shall be for the use of halal raw materials and products only;
Appropriate transportation shall be used according to the requirements of the nature of the product;
Transport shall be kept in a clean and controlled condition at all times;
A written contract or agreement or mutual agreement shall be obtained if transportation and distribution are arranged by a third party. Priority should be given to transportation service providers who have valid Halal Certificate;
Any activity of transportation and distribution of raw materials or products shall comply with the requirements of laws and regulations in force; and
The sertu process shall be carried out if the transport is contaminated with Najs Mughallazah.

(8) Premises

Shall comply with GMP guidelines which cover aspects of cleanliness, layout and passage of good and effective workers and goods.
Premises must also be in a suitable location for halal food processing. Premises must obtain a license from the Local Authority.

(9) Employees

The number of Muslim employees shall be sufficient according to the requirements of the application category;
Personal hygiene must always be at a good level;
Employees’ attire shall be clean, polite and appropriate;
Personal belongings, food and beverages of employees shall not be brought into the processing area;
Personal protective equipment appropriate to the requirements of the job such as headgear, gloves, face shield, safety glasses and others shall be provided to each employee;
Employees shall not commit any acts, conduct and actions that may cause contamination of substances and products such as smoking or spitting;
The appointment and recruitment of employees shall comply with the requirements of laws and regulations in force; and
Shall adopt the employee code of ethics and Good Hygiene Practices (GHP) as prescribed under the regulations of the relevant authorities.

(10) Sanitation

Cleaning in the processing area shall be done on a scheduled basis;
The environment of the premises shall be clean and free from factors that can contaminate the premises;
Pest control shall be carried out periodically using external or internal contractors and shall be recorded;
Hand washing facilities shall be provided and function properly and have appropriate sanitary ware such as soap and tissues;
The bins provided shall be adequate, in good condition and covered. It is recommended to use trash cans of the hands free type (hands free or foot pedal);
Toilets shall have cleaning procedures, be clean, odorless, undamaged and not open directly to the processing area; and

(11) Facilities and Welfare of Employees

Rooms or prayer spaces for Muslim employees shall be provided in a reasonable location, have a suitable area and be well maintained;
Muslim employees shall be given relief and allocated appropriate time to perform obligatory prayers including Friday prayers;
Rooms or changing rooms for employees shall be provided accordingly;
Dining or rest areas for employees must be provided accordingly; and
Employees’ personal belongings storage facilities shall be provided.

(12) Training

Has attended courses related to food safety and halal such as
- Food Handling Course
- Halal Awareness Training
- Halal Competency Training

(13) Malaysian Halal Management System (MHMS)

Development, implementation and maintenance of halal controls based on the MHMS 2020 Manual. For Micro and small companies, it is necessary to develop an Internal Halal Control System (IHCS) while for large companies, Halal Assurance Management System must be developed.

(14) Documentation and Records

Documents and records shall always be well kept, updated and easy to refer to during the audit or monitoring of Malaysian Halal Certification
New halal applications must have at least three (3) months of documents and records for the purpose of auditing Malaysian Halal Certification. Due to this, only after 3 months of operation (minimum) the company can start the JAKIM halal certification process.

(15) Worship Entity and Elements

Any entity and elements of worship shall not be in the processing area.

(16) Compliance with Laws and Regulations

Business operations shall comply to all related laws and regulation by federal, state and local authorities.

Halal Certification Cost in Malaysia

The cost of applying for a Halal Certificate in Malaysia depends on the type and size of the entity applying. Here's the fee structure:

Small Company: RM 100
Medium Company: RM 400
Multinational Company: RM 700
Small Slaughterhouse: RM 10
Medium Slaughterhouse: RM 400
Large Slaughterhouse: RM 700
Food Premise/Restaurant/Hotel/Caterer: RM 100 per establishment

Please note that these fees may vary, and it's advisable to confirm the current rates with the relevant authorities or the Department of Islamic Development Malaysia (JAKIM) at the time of application. These fees cover administrative and inspection costs associated with the Halal certification process.

Interested in expanding your halal-certified business? Ensure you meet JAKIM's standards. Once certified, showcase your commitment by hiring the right talent. Post your job ad on our platform today!

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