General requirements for Halal Certification

  1. Every food manufacturer/ food premises/ abattoir must only produce/ manufacture/ sell halal products only
  2. Every applicant must ensure that sources of ingredients are halal and deal with suppliers which supply halal materials or the suppliers are halal certification certificate holders
  3. Every company must abide to the procedures in all aspects as spelt out in the procedures manual
  4. Those companies which are classified under multinational and Small and Medium industry must form an internal Halal Audit Committee and appoint one Islamic Affairs executive (Islamic studies) to handle and ensure the compliance of halal certification procedures
  5. At least there must be two full time muslim workers, Malaysian citizen being employed in kitchen section/ handling/ processing of food
  6. During the preparation, handling, processing, packaging or transporting of products , the product must be clean and free from any non halal ingredient
  7. Apparatus and facilities in the premises must be clean and free from being contaminated by substance considered as najis (filthy) or harmful to health
  8. The transportation for halal products should be separated from the non-Halal products
  9. The company must stress on the cleanliness of tools, transportation, production area and surrounding area in line with Good Manufacturing Practice
  10. All workers are required to practice code of etiquettes and good hygiene practices as follows:
    • All employees are required to get medical injection (i.e. Tetanus injection) from any medical centre recognized by the Government before and after being employed.
    • All workers are required to practice good health care and personal hygiene especially those who work as production operators.
    • Any worker who is sick or injured any may affect the product quality must not be allowed to work until he/she recovers.
    • Workers are not allowed to touch bare-handedly any raw material or semi-finished product.
    • Activities which may affect the production quality like smoking, eating, drinking, storing food, drink, medicine and others must be done in a special area and away from the production area.
    • Religious worshipping items are strictly forbidden in the premise/ food processing area.