Halal Certification Procedures
Malaysia is the only country in the world whereby the government provides full support in promoting the Halal Certification process on products and services. Halal certification bodies in other countries are either developed by the individual provinces or states or backed by their non-governmental organizations (NGOs).
Halal Certification provides assurance to all Muslim consumers because it fulfills the Syariah law, which is a must for Muslims. To the non-Muslims, Halal products are quality products, simply due to the concept of halalan thoyyiban (Halal and wholesome) as HDC strongly advises all Halal certification applicants to comply with GMP and HACCP requirements. Thus, products certified Halal by JAKIM are Halal products which are safe to consume or use, nutritious and with quality.
The Malaysian certification procedures and both the Malaysian Halal Standards MS1500:2009 and MS2200:Part 1:2008 are continuously utilized because they received widespread recognition for maintaining excellence in the field of Halal-compliance. As a result, the Malaysia Halal Logo is recognized and well-accepted worldwide.
There are three types of certification schemes available which cover consumable and non-consumable products and food premises and abattoirs / slaughter houses.
This scheme comprises all manufactured consumable and non-consumable products based on the following categories:
This scheme covers all permanent eating places as follows:
1. Hotel kitchen/ Commissary
2. Franchise outlet/ Food court
Place/Premise for slaughtering or processing animals.
REQUIREMENTS TO BE MET ELIGIBILITY
Halal certification is open to both local and foreign companies in Malaysia and abroad.
Applicants who are eligible to apply for Halal Certification are categorized as follows:
1. Manufacturer / producer
2. Distributor/ trader
3. Sub-contract manufacturer