General and Specific Requirements for Halal Certifications

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General and Specific Requirements for Halal Certifications by Mind Map: General and Specific Requirements for Halal Certifications

1. General Requirements

1.1. Raw material

1.1.1. Halal & safe

1.1.2. Valid halal cert for animal source

1.1.3. Not certified halal material - provide

1.1.3.1. complete specification

1.1.3.2. flow chart

1.1.4. List in MyeHalal

1.1.4.1. Raw materials

1.1.4.2. Processing aid

1.1.4.3. Product

1.1.5. Non-halal materials are banned

1.2. Processing

1.2.1. Consistently update production record

1.2.2. Shall comply

1.2.2.1. Syariah law

1.2.2.2. GMP

1.2.3. Raw materials can't mix with

1.2.3.1. Non-halal material

1.2.3.2. Uncertain halal status

1.2.4. Transportation for halal products only

1.2.5. No usage of brush from animal hair

1.3. Packaging and labelling

1.3.1. Labelling must

1.3.1.1. Prominent

1.3.1.2. Clear

1.3.1.3. Indelible

1.3.2. Must contain

1.3.2.1. Name of product

1.3.2.2. Malaysia halal logo with MS number & reference number

1.3.2.3. Net content (SI unit)

1.3.2.4. Name and address with trade marks

1.3.2.4.1. manufacturer

1.3.2.4.2. importer

1.3.2.4.3. distributor

1.3.2.5. List of ingredients

1.3.2.6. Production batch number

1.3.2.7. Expiry date

1.3.2.8. Country of origin

1.3.3. Shall not contravene principles of syariah law

1.3.4. Halal logo should not be used for

1.3.4.1. non-islamic religious festival

1.3.4.2. non-islamic religious emblem

1.3.5. Prohibition on product name

1.3.5.1. The word Halal

1.3.5.2. Element of religion and god

1.3.6. No najs materials used for packaging materials

1.4. Factory

1.4.1. Control mechanism to prevent animals entering factory

1.4.2. Equipment used free from

1.4.2.1. najs

1.4.2.2. Any hazardous materials

1.4.2.3. no side effect to product

1.4.3. Equipments and goods should be arranged accordingly

1.4.4. Non-halal food/beverages are not allowed

1.4.5. No workers live in the factory except

1.4.5.1. in separate building

1.4.5.2. separate entrance, if in the same building

1.4.5.3. living quarters can't have direct path to processing area

1.4.5.4. have mechanism to control worker movements

1.4.6. Have effective control system from contamination of

1.4.6.1. animal rearing centre

1.4.6.2. sewerage plant

1.4.6.3. non-halal material processing premises

1.4.7. Liquor is prohibited

1.5. Worker

1.5.1. Practice – GHP & code of ethics

1.5.2. Wear suitable attire

1.5.3. Basic amenities & welfare

1.5.3.1. Prayer room for Muslims workers

1.5.3.2. Permission for solat & Friday prayer

1.5.3.3. Changing area

1.5.3.4. Pantry / canteen

1.5.4. Training – shall attend Halal related training

1.6. Sanitation system

1.6.1. Environment- Clean & free pollution

1.6.2. Equipment

1.6.2.1. Clean and sanitary

1.6.2.2. Contain with najs mughallazah? – sertu required

1.6.2.3. Appliance / brush – animal hair not allowed

1.6.3. Pest control- Record of scheduled pest control activities – internal / external

1.6.4. Cleaning schedule – monitoring records shall be maintained

1.7. Halal record

1.7.1. HALAL FILE

1.7.1.1. make available

1.7.1.2. update

1.7.1.3. maintain

1.8. Supervision and monitoring

1.8.1. Activities related to HAS – properly record

1.9. Tools and elements of worship

1.9.1. Not allowed in processing area (receiving to transportation)

2. Specific

2.1. Basic reference

2.1.1. Compliance

2.1.1.1. MS2200-2

2.1.1.2. Decision of fatwa – national / states

2.1.1.3. Others related guideline and regulation

2.2. Management responsibilities

2.2.1. Establish IHC

2.2.1.1. Members

2.2.1.1.1. A chairman

2.2.1.1.2. Halal Executive

2.2.1.1.3. Purchasing representative

2.2.1.1.4. Production representative

2.2.1.1.5. Other related department (if required)

2.2.1.2. Requirements

2.2.1.2.1. At least 2 IHC members – Muslims at management leve

2.2.2. Appoint Halal Executive

2.2.3. Appoint minimum 2 Muslims workers – full time at processing area

2.2.3.1. Permanent post

2.2.3.2. Malaysian citizen

2.2.3.3. Competent on HAS

2.2.4. Establish HAS