Guidelines
Comprehensive guidelines for Halal certification including best practices, standards, and compliance procedures.
Halal Certification Guidelines
These guidelines provide comprehensive information on Halal certification standards, best practices, and compliance procedures. They are designed to help applicants understand and meet the requirements for obtaining and maintaining Halal certification from JAKIM.
Malaysian Halal Standards
MS 1500:2019
General guidelines on Halal food - Production, preparation, handling and storage
- • Food production requirements
- • Hygiene and sanitation
- • Storage and handling
MS 2200-1:2012
Islamic consumer goods - Part 1: Cosmetics and personal care
- • Cosmetic ingredients
- • Manufacturing processes
- • Packaging requirements
MS 2424:2012
Halal pharmaceuticals - General guidelines
- • Pharmaceutical ingredients
- • Manufacturing standards
- • Quality assurance
MS 2565:2014
Halal food service - Management system requirements
- • Service management
- • Staff training
- • Customer service
Best Practices
Ingredient Management
Do
- • Verify all ingredient certificates
- • Maintain updated supplier database
- • Implement traceability system
- • Regular supplier audits
Don't
- • Use uncertified ingredients
- • Mix Halal and non-Halal ingredients
- • Accept expired certificates
- • Ignore supplier changes
Production Management
Segregation
Maintain clear separation between Halal and non-Halal production lines
Cleaning
Implement thorough cleaning procedures between production runs
Documentation
Maintain detailed records of all production activities
Compliance Procedures
Internal Audit System
Establish regular internal audits to ensure ongoing compliance with Halal requirements.
- • Monthly facility inspections
- • Quarterly documentation review
- • Annual comprehensive audit
Staff Training Program
Implement comprehensive training programs for all staff involved in Halal operations.
- • Initial Halal awareness training
- • Role-specific training modules
- • Regular refresher courses
Corrective Action System
Establish procedures for identifying, documenting, and correcting non-conformities.
- • Non-conformity reporting system
- • Root cause analysis procedures
- • Corrective action implementation
Common Challenges & Solutions
Challenge: Ingredient Verification
Difficulty in obtaining and verifying Halal status of all ingredients.
Solution: Establish direct relationships with certified suppliers and maintain a comprehensive database of approved ingredients.
Challenge: Cross-Contamination Prevention
Preventing cross-contamination in shared production facilities.
Solution: Implement strict cleaning protocols, dedicated equipment, and time-based segregation of production runs.
Challenge: Documentation Management
Maintaining comprehensive and up-to-date documentation systems.
Solution: Implement digital document management systems with automated reminders for certificate renewals and regular reviews.
Additional Resources
Training Programs
JAKIM offers various training programs for industry players.
Contact us for training schedules
Technical Support
Get technical assistance for specific certification challenges.
pr_halal@islam.gov.my