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HALAL CERTIFICATION PROSEDURE
SCOPE
Introduction
Malaysian Halal Certification Process
Requirement for Halal Application
Malaysia Halal Logo
Halal Logo of Other Countries
Summary
Halal Certification….
Safe
Health Benefits
Stringent processes
Muslim’s first choice
↑ confidence & awareness
World recognition
Pasaran : Besar
Membantu perniagaan
Alat Pemantauan Halal
Jaminan authenticity
Digunakan : Semua
Why MALAYSIANHALAL LOGO?
Why MALAYSIAN HALAL LOGO?
The only country with government full support
Other certification are by individual provinces or NGOs
Provides assurance & fulfills Shariah laws
Halal products = quality products
MS1500 maintain halal integrity
ACT & STANDARD RELATED TO HALAL
HALAL FOOD CHAINFarm
Raw material:*Animal*Plant
Processing
Handlinge.g. slaughtering
Unit Operations/Processing*Preliminary operation*Conversion operation
*Preservation operation*Product development
Ingredient &Additive
Handling
Packaging
Storage
Transportation
Storage & Distribution
Consumption
MS 1500 : 2009
Guideline for industry on:Preparation
Handling
Basis requirement: Food productsFood trade
Business
Manual Procedure
Guidelines on requirements for:Inspection officer
ManufacturerConsumer
Scope:ProcedureInspectionMonitoring
Enforcement
Pembersihan Penyediaan Penyembelihan
Pemprosesan Pengendalian Pembasmi kuman
Penyimpanan Pengangkutan Amalan pengurusan
PERSIJILAN HALAL
CERTIFICATION INFORMATION
Application online ONLY :http://www.halal.gov.my orhttp://www.halal.gov.my/apps/
e-halal.php?new
CERTIFICATION INFORMATION KETUA PENGARAH
Jabatan Kemajuan Islam Malaysia (JAKIM)Ground Floor, Block 2200,Enterprise Building 3,Persiaran APEC,63000 Cyberjaya,Selangor Darul Ehsan,Malaysia. Tel : +603 8315-0200Fax : +603 8318-7044Hotline : 1800-880-555E-mail : ehalal@islam.gov.my
Application/Document Approval
Audit/Premise Inspection/Lab
Report Writing
Panel Committee/Appeal Committee
Issuance of Halal Certificate
Monitoring and Enforcement
HALAL CERTIFICATION IN MALAYSIA
Application category
Product
Food premise
Slaughter house
HALAL CERTIFICATION PROCEDURE
Applicant open e-Halal Account
Applicant Fillthe Form on-line
Form submitted/ Sent on-line
1
Applicant send Supporting document
by post/hand
2
HALAL CERTIFICATION PROCEDURE1
Submission of Application form
Receipt of Supporting Document
3
RejectNot
Complete
2
Document evaluation
Shariah Evaluation
Technical Evaluation
4
4
Payment of Fee
Audit
Schedule
3
RejectNot
Complete
Charge Letter
2
Comply
Do notComply
REJECT
Co
rre
cti
veA
cti
on
5
HALAL CERTIFICATION PROCEDURE
Issuance of HalalCertificate
Approval PanelMeeting
6
6
Schedule ofMonitoring
Monitoring/ Enforcement
Comply
Do notComply
5
Pre-PanelMeeting
AuditReport
Revoke Certificate
Corrective action
HALAL CERTIFICATION PROCEDURE
CERTIFICATION FEE Certification fee for food industry and consumer
good depends on the application per premise (without looking at how many products are produced).
Payment must be made to Ketua Pengarah, Jabatan Kemajuan Islam Malaysia.
Rate according to category is as follows:Small
IndustrySmall and
Medium IndustryMulti National
RM 100 RM 400 RM 700
*Rater is for 1 years
INDUSTRY CLASSIFICATIONIndustry Criteria
Small Industry 1. Fix Asset ≤RM500 0002. Workers ≤50 people
Small Industry & Medium (SME)
1. Annual Revenue RM500,000 - RM25 million
2. Workers 50-150 people
Multi National 1. Global chain 2. Annual Revenue > RM25
million3. Workers > 150 people
CHARGE FOR SLAUGHTER HOUSE
Small Premise
(RM)
Medium Premise
(RM)
Big Premise
(RM)
100 400 700
* Charge for 1 years
SLAUGHTER HOUSE CLASSIFICATION
Size of Premise
No. Chicken @
Bird/Day
No. Sheep @
Goat/ Day
No. Cattle @
Buffalo/ Day
Small <2000 <500 <50
Medium 2000-3000 500-700 50-100
Big >3000 >700 >100
RESTAURANT / HOTEL KITCHEN
Restaurant (RM)
Hotel Kitchen (RM)
RM100For each unit
premise
RM 100 For each kitchen unit
* Charge for 1 years
RejectedCompany:
Halal & non halal
Product: Non halal
Product: Natural
Medicine
Hair colour
Confusing product
name
Fertilizer & animal feed
Company: Halal + non Halal
Non halal products
Natural products :No processing
Medicine :Pharmaceutical products
Hair colouringProduct : synonymous + confusing terms
Fertilizer & Animal Feed
KEPERLUAN
Umum
Pasaraya
Pengeluar Produk
Premis Makanan
Dapur Hotel
Rumah Sembelih
GENERAL REQUIREMENTS
Company produce halal products onlyRaw ingredients – HALALSuppliers or sub contractors – material with halal certificateComply with halal requirementsForm HALAL Committee & Halal Executive2 Malaysian Muslim
GENERAL REQUIREMENTS
No contamination with najs during any processing stepEquipments free from najsNo religious deity or statueTransportation DEDICATED for halal products ONLYNo religious statue or deity
REQUIREMENTS
Halal & non halal products properly separated Not alongside Not near Clearly label/ tag
Same category products: Halal & non halal properly separatedHalal & non halal clearly label / tag
Product arrangement : based on category
SUPERMARKET
ONLY HALAL FOOD here…
PAYMENT COUNTERSeparate payment counter for halal & non halal
products.
TROLLEY / BASKET Separate trolley / basket for halal & non halal
catogaries Separated by:
Colour Labelling
Must inform customer on usage of different trolley / basktet
REQUIREMENTS
ALL MATERIAL USED – HALAL
DECLARATION LIST =
ACTUAL MATERIAL LIST
CLEAN SURROUNDING =
NO CONT AMINATION + SCHEDULE CLEANING
EQUIPMENT & APPLIANCES – ARRANGEMENT COMPLY TO GMP
EXCEPT ONLY HALAL PROCESSING CONTRACT
5 KM : PIG REARING CENTRE & WASTE SEWAGE
FACTORY: FENCE & NO ANIMAL
PRODUCERS ….
PACKAGING MATERIAL
HALAL MATERIAL & SAFE
HANDLED HYGIENICLY
Halal Labelling Requirement: Product name & brand Address of manufacturer / Distributer List of ingredients / raw materials Minimum content Expiry date Halal Logo
REQUIREMENTS
List the types of food premises included in this
categories?a._________b._________c. _________d. _________
Ingredient•Halal source ( raw materials, food additives, processed)•Proven to be halal (i.e meat source from recognized Islamic Bodies)
Process: Preparation + handling•Not contaminated with najs•Hygienic + meet safety standards (GHP, GMP, HACCP)• Dedicated for halal food process only
Equipment + Appliances•Clean + not contaminated with najs + safe + no food contamination•Only for halal food
FOOD PREMISE
Food Handler•Comply to GHP•Food Handler training
Storage•Clean, organized + arranged according to GMP•Separate storage for wet & dry
Sale – alcoholic beverages, not allowed
Transportation•Only for halal food products
REQUIREMENTS
HOTEL’S KITCHENInspection & certification:
ONLY hotel’s kitchen
2 MUSLIM COOKS
Kitchen USED ONLY for HALAL cooking
Crockery for HALAL dining room
Inspection & certification:ONLY hotel’s kitchen
Generally SHOULD comply requirement as for food
premise
NO doubful ingredients
Clear separation between HALAL & NON HALAL kitchen
Kitchen staff : NO movement to, from & between HALAL & NON
HALAL kitchen
NO Liquor & liquor base ingredient
Products
• Addition of ingredients• Alteration of ingredients• Change of or new suppliers• Addition of product range
Premise
• Relocation of premise
Process
• Changes in processing method• Changes in manufacturing technology
REINSPECTION
REINSPECTION
Repeat audit for any halal application due to: Inspector – not satisfied with findings during
the first auditA non compliance report has been issued for
corrective action – referring to major issuesCompany responded to the corrective action
has been done
SCOPE OF AUDIT Document Audit Food Processing and Production Food Utensils, Devices and Processing Aids Storage, Display and Serving Hygiene, Sanitation and Food Safety Packaging and Labeling Food Sampling and analysis Premise and its Surrounding
PREMIS AUDIT PROCEDURES
a. Opening meetingb.Premis or physical auditc. Closing meeting
Brief audit plan
Interview production staff
Document audit i.e halal file
OPENING MEETING
Document audit…Supporting document
• All required supporting document available, updated & valid• i.e company registration, local council operating license, company’s financial
report, process flow, plan layout, location map, offer letter & identification of Malaysian Muslim workers.
Other Documents
• Pest control contract & report• Cleaning schedule• Halal Policy & TY2 vaccination
Material or Products
• Valid halal certificate from recognized Islamic bodies – a must for animal or doubful source product or ingredients
• Product specification for plant ingredients• Safety Data Sheet for chemicals products• Approved products list
Check ingredient or products declared
Storage : finished goods & raw materials
Processing plant: process flow, handling & GMP
General hygiene
Quality control & assurance practices
Packaging materials
PHYSICAL INSPECTION
WORKERS/ HANDLERS CRITERIA
Practise GHP
Committed & Responsible on Halal PolicyHealth care &
Cleanliness, Ty2
Vaccination
Special Room
Smoking
Meal
Beverage
Medicine/Rest
Hand Washing
Jewellery
Clothing
CRITERIA FOR PRODUCT & PREMISE
Raw ingredients
Preparation & Handling
Food/Beverage
Equipment & Appliances
Transportation
Storage Room
Food handlers
Arrangement of equipments/ appliances
CLOSING MEETING Meeting and discussion with Halal Internal Audit
committee Senior Management Production staff
Aim of meeting:To confirm observation and findingsDiscuss recommendation for corrective action
Both party endorsed the report and NCR
REPORT & APPROVAL PANEL Audit Reports are tabled at the Halal Panel
Meeting. The Approval of Applications is subjected to
the decisions of the Panel and the decision is final.
The certificate will be issued upon approval and the Halal logo is allowed to be used on packages and premises (restaurants and food outlets).
HALAL CERTIFICATE RECOGNIZED BY JAKIM IN MALAYSIA
64
Sijil Halal JAKIM Sijil Halal HDC
HALAL CERTIFICATES NOT RECOGNIZED BY JAKIM IN MALAYSIA
HALAL LOGO
Halal Logo
Can be used for advertisement purpose & placed appropriately
Only used on officially certified product
Can be print in any suitable colour with the stipulated specification
Produc
t
• Clearly printed
• Labelled on each packages
Hotel’s kitchen
• Display at kitchen only
• Do not display at cashier counter
• Do not print on menu
Food
Premis
e
• Displayed at the said premise
XTradeable
X Leased
XTransferable
X Forged X Misused
X Altered
Bound to regulations
Notify in writing to Director of State Islamic Department if:
Change in name & address of company
Change in name & address of factory / premise
Change in name of products brands Change in any ingredients
Change in manufacturer details
Change in any relevant information
There are 44 Halal certifying bodies recognised by JAKIM from 23 countries.
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
Al Iman Islamic Society Inc(A.I.S Halal)
P O Box 6078 Collingwood,Victoria. 3066
Tel: 03 9417 6585Fax: 03 9416 2965
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
HALAL FOOD LOGO IN OTHER COUNTRIES
SUMMARY Malaysia Halal Logo is a label that assure the
food produced is safe to eat, of superior quality and halal. In addition food carry this logo will initiate bigger market worldwide.
Company with services or products which proudly clutching this logo must comply at all time to the requirements and conditions express by the authority body, JAKIM.
GOOD MANUFACTURING PRACTICES
GOOD MANUFACTURING PRACTICES For halal food it is a requirement that food
handlers/manufacturers to comply with certain standards implemented by the Food Quality Control Division (MOH) Malaysia.
Hazard Analysis Critical Control Point (HACCP),
Good Manufacturing Practice (GMP),
Good Hygiene Practice (GHP)
MALAYSIAN STANDARDS MS 1514 : 2009 Good Manufacturing Practice
(GMP) For Food (First Revision)
MS 1480 : 2007 Food Safety According Hazard Analysis and Critical Control Point (HACCP) System(First Revision)
MALAYSIAN STANDARDS
MINISTRY OF HEALTH – GMP SCHEME
FOOD HYGIENE & REGULATION Food Act 1983 Food Regulations 1985 Food Hygiene Regulations 2009
STRUCTURE OF FOOD SAFETY SYSTEM
HACCP
GMP
GHP
GHP In relation to halal food production, in
Malaysia it is recommended that the MS 1500:2009 Halal Food-(Preparation, Handling and Storage-General Guidelines) to be used together with MS 1514 (General Principles of Food Hygiene).
For International: Codex Basic Food Hygeine
GMP? procedures to ensure products are
manufactured to meet a certain quality and safety requirement
Manufactured goods procedures which describe on: Methods Equipment Facilities Controls
HACCP•HAZARDH•ANALYSISA•CRITICALC•CONTROLC•POINTP
The Program to ensure safe food production
WHY GMP? Food hygiene and safe food production Halal food requirements for Certification HACCP certification requirements Ministry of Health requirements Your customers’ requirements
foreign buyers of your products local buyers of your products consumers
Your passport to business survival and growth Your passport to Global Business!
GMP
GMP
Food Premise
Equipment & Utensils
Personnel
Sanitation & Chemical Control Program
Pest Control
Program
Supplier Control
Process Control
Storage & Distributio
n
Product Recall
Program
PREMISES
FLOOR, WALL AND CEILING
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DRAINAGE SYSTEM
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SANITATION EQUIPMENT
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WASTE DISPOSAL
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PEST CONTROL PROGRAM
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EQUIPEMNT, UTENSIL, MACHINARY, AND
PROCESSING AIDS
PROCESSING EQUIPMENT
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PERSONNEL
PROPER CLOTHING FOR PROCESSING
AREA
KITCHEN
FACTORY
HAIRNET KNOTTED
SNOOD CAP
HAIRNET
MOP CAP
FORAGE CAP
HEAD COVER
Covered shoes
If possible only use in production area
Clean and dry interior
Types depending on nature of processing area
SHOES
WASH HAND AFTER…
DO NOT…..
PROCESS CONTROL
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STORAGE AREA
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DISPLAY AREA
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THANK YOU