General Requirements http://www.halal.gov.my/v3/index.php/en/about-halal-certification/gene...

General Requirements

General Requirements for Halal Certification

Every producer or manufacturer / food premise / slaughter house must produce only halal products.
Every company that applies for the Halal Confirmation Certificate must ensure that the source of ingredients is halal and they must
choose suppliers or sub-contractors that only supply halal goods or have Halal Confirmation Certificates.

All companies must ensure that halal procedures are observed in all aspects as underlined in the Malaysian Halal Certification
Procedure Manual.
A company that is listed under the Multinational and Small & Medium Industry (SME)category is required to establish an Internal
Halal Audit Committee and appoint an Islamic Affairs Executive (Islamic Studies) to oversee and ensure compliance of halal
certification procedures;
Required to have a minimum of two permanent Muslim workers of Malaysian nationality in the kitchen / handling / food processing
section;
Products must be clean and do not contain non halal ingredients as per Islamic law , during preparation, handling, processing,
packaging or transfer;

Equipment and appliances used on the premise must be clean and free of contamination by impurities based on Islamic law and
not detrimental to health;
Transportation used must be specifically for halal product delivery only;
The cleanliness of equipment, transportation, manufacturing area and environment must be of utmost importance and the
company must incorporate good manufacturing practices;
Religious worship paraphernalia are not allowed on the premise / food processing area.

Employees must adopt good work ethics and good hygiene practices such as the following:

All employees must receive certain specified injections at any health centers recognized by the government, before and after being
taken into employment;
All employees must maintain good health and cleanliness, especially those who work as production operators;
Employees who are sick or injured or suffering open wounds that could jeopardize production quality must not be allowed to work
until they have recovered;
Direct contact between employees hands and raw materials or unfinished products must be avoided;
Smoking, eating, drinking or storing of food, drinks, cigarettes or medicines must be done in specially designated areas and not
allowed in the production area or any other area so as not to jeopardize quality of production;

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General Requirements http://www.halal.gov.my/v3/index.php/en/about-halal-certification/gene...

All personnel entering the production area must wear proper factory attire or clean and decent clothing (if there is no designated
factory attire) according to the health and cleanliness procedures. This applies to permanent and part time staff, management
personnel, visitors and so on;
Employees must practise good hygiene and wear proper attire, head and mouth cover, gloves and proper shoes;

Employees must wash their hands thoroughly with appropriate hand sanitizers;

Before starting any food handling activity;

After using the washroom;
After handling raw material or contaminated material etc.

Employees are not allowed to wear jewelry, watches etc at the food processing area to avoid possible contamination during the
food handling process;
Employees must always be present at their designated duty areas, for example at the halal quality check point and halal raw
material purchase point;
Employees must be responsible and committed to abiding by the underlined halal policy.

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