LEARNING OBJECTIVE At the end of the session, learner's will be able to:

Differentiate the certified Halal Logo

Explain the process of Halal Certification

Explain the application requirement for Hotel Kitchen certification

WHY

HALAL

CERTIFICATION???

Malaysia is the ONLY country in the world whereby the government provides full support in promoting the Halal Certification process on product and services.

Halal certification bodies in the 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 Muslim.

To the non-Muslims, Halal products are quality products, simply due to the concept of halalan thoyyiban (halal and wholesome) to comply with GMP and HACCP requirements

Halal product are safe to consume or use, nutritious and quality

The Malaysian certification procedures and the national MS1500:2004 Halal Standard was continuously utilized

As a result, Halal logo is recognized and well accepted worldwide.

• ACT & STANDARD

• RELATED TO HALAL

• (MS 1500: 2009)

• *Practical guidelines for the food industry

on the preparation and handling of halal

food

• *Serve as a basic requirement for food

• product and food trade or business in

• Malaysia.

MALAYSIAN STANDARD

JAKIM MANUAL PROCEDURES

BENEFIT CONSUMER

Halal logo-instant recognition that a product has undergone stringent processes before being certified as safe for consumption

Will be the first choice for Muslim if exported to other countries

Halal certifies means it is wholesome, healthy and safe to consume and give confidence to consumers.

Well known around the world

Cont’d: COMPANIES

Halal product can consumed by all

It can facilitate trade in Halal food worldwide through the labeling of Halal logo on packaging.

Halal certification is important in countries where there are various religions as a monitoring tool and assurance for the authentically of all Halal product.

HALAL FOOD CERTIFICATION Refers to the examination of food processes

in its:

Preparation, slaughtering, cleaning

Processing, handling

Disinfection, storage

Transportation, Management practices.

INFORMATION ON HALAL CERTIFICATION APPLICATION ONLINE ONLY:

http://www.halal.gov.my or

http://www.halal.gov.my/apps/e-halal.php?new

INFORMATION ON HALAL CERTIFICATION KETUA PENGARAH

Jabatan Kemajuan Islam Malaysia (JAKIM)

Ground Floor, Block 2200,

Enterprise Building 3, Persiaran APEC,

63000 Cyberjaya,

Selangor Darul Ehsan,

Malaysia

Tel : +603 8315-0200

Fax : +603 8318-7044

Hotline : 1800-880-555

E-mail : ehalal@islam.gov.my

INFORMATION ON HALAL CERTIFICATION Application/Document Approval

Audit/Premise Inspection/Lab

Report Writing

Panel Committee/Appeal Committee

Issuance of Halal Certificate

Monitoring and Enforcement

APPLICATION FORM Application should be done on-line at this website:

www.halal.gov.my

Three categories:

Product/Consumer Product

Food Premise

Slaughter House / Abattoir

HALAL CERTIFICATION PROCEDURE

Applicant open e-Halal account

Applicant Fill the Form on-line

Form submitted/Sent on-line

Application send Supporting document by post/hand

1

2

APPLICATION AND DOCUMENT EVALUATIOM

PAYMENT OF CHARGES

REPORT PREPARATION

PASS

ISSUE CERTIFICATES & LOGO

RESUBMISSION

CORRECTIVE ACTION

KIV/FAIL CORRECTIVE

ACTION

SITE INSPECTION

CERTIFICATION PANEL

DOCUMENT EVALUATION 1. Company Profile

2. Company’s registration

3. Ingredients’ List

4. Name and address of manufacturer/suppliers of ingredients

5. Manufacturing process and procedures

6. Halal certificate from suppliers

7. Origin Halal Status of Ingredients (Islamic Bodies)

8. Packaging Materials

9. Slaughter man's certificate from JAIN

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 as follow;

*Rater is for 1 year

Small Industry Small and Medium Industry

Multi National

RM 100

RM 400

RM 700

RESTAURANT/HOTEL KITCHEN FEES

Restaurant (RM)

Hotel Kitchen (RM)

RM 100

For each unit premise

RM 100

For each kitchen unit

HOTEL KITCHEN REQUIREMENTS 1. Generally it should comply requirement for food

premise

2. Inspection and certification should be only for the hotel halal kitchen.

3. Two Muslim cooks should be working full time in the hotel kitchen.

4. All crockery must be specifically used for halal dining room only.

5. Ensure that the kitchen is used only for halal cooking.

Cont’d: 7. Do not use any non-doubtful ingredients or raw

materials for all types of cooking’s such as Western Food and Chinese Food cooking’s.

8. Ensure that the halal kitchen must be separated from non-halal kitchen and no materials or food are allowed to be moved in and out of both kitchen.

8. Employees are not allowed to enter to and from between the halal and non-halal kitchen.

9. Liquor and liquor-based ingredients are prohibited in the halal kitchen.

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 and products which proudly clutching this logo must comply at all time to the requirements and conditions expresses by the authority body, JAKIM.

THANK YOU