Halal Certification

Halal Certification

The Halal certificate is a document that guarantees that products and services aimed at the Muslim population meet the requirements of Islamic law and therefore are suitable for consumption in both Muslim-majority countries and in Western countries where there are significant population groups who practice Islam (France, Germany, United Kingdom, Spain). Halal certification is a process that ensures the features and quality of the products according to the rules established by the Islamic Council that allow the use of the mark Halal. It is mainly applied to meat products and other food products such as milk, canned food and additives. Specifically, for meat products Halal certifies that the animals were slaughtered in a single cut, thoroughly bled, and their meat has not been in contact with animals slaughtered otherwise and, especially, with pork. Products that are Halal certified are often marked with a Halal symbol.


Basic Requirements for Halal Application

  • Register with SSM / Other Government Agencies
  • Register with FOSIM
  • Hold a valid business license from a local authorities
  • Fully operational before applying (Atleast 3 Month)
  • Only produce and / or process Halal products
  • Copy of Food Handling Course Certificate, Typhoid Vaccination Documents and Identity card for all staff.
  1. Premise PreparationPremises must follow safety guidelines issued by the Ministry of Health Malaysia. The layout in the premises must take into account GHP elements. Drainage system must work properly and no entry of pests (Rats/Cockroaches)
  2. Staff PreparationEmployees must have these 3 documents, namely a Copy of Identity Card or Passport, Copy of Food Handler Certificate & Copy of typhoid injection which is still valid. For halal application, at least 2 Malaysian and Muslim employees are required.
  3. Raw MaterialsList down all you raw materials used. We suggest to list it in excel or word file and call it Master-List. Once, done, source the halal certificate for each of the items.
  4. Develop IHCSIHCS known as Internal Halal Control system which is a new requirement in MPPHM2020 guidelines effective 1 January 2021.
  5. Halal FileOnce the steps above is complete, compile all of the documents into a single file. Halal file must be updated periodically if there are any changes. This halal file will be requested by the audit officer every time they conduct an audit on the premises.
  6. Create MyEhalal AccountAll information that has been collected from steps 1 to 5 must be entered into MyEhalal account. If you do not have one, head to http://apps.halal.gov.my/myehalal/pemohon/index.php and create an account. This should takes 1-2 days for your account to be activated. You may create this from step 1 to save time.
  7. Submit HardcopyThe last step in applying for halal certification is to submit a hardcopy document to the Halal Processing Division

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