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Last Updated: Jun 25th, 2007 - 17:07:26 |
Halal Certification
Interested in getting your products certified halal? The director of Department of Islamic Department Malaysia (JAKIM) tells Malaysian manufacturers how to do it and what to expect.
Halal is good for business. It is a form of social obligation and it boosts customers’ trust and confidence in products. It provides tremendous export opportunities and as halal certification is not mandatory, those with halal certification have a competitive advantage over other food companies.
Halal certification benefits all consumers as it not only covers religious requirements but it also imposes strict hygiene practices.
Malaysian producers and manufacturers can apply online at http://baheis.islam.gov.my/web/e-halal.nfs or applications can be forwarded to the Department of Islamic Department Malaysia (JAKIM) office in Putrajaya.
Here are the steps to obtain a halal certification from JAKIM:
1. Document Evaluation
The evaluation of application forms and supporting documents includes a detailed analysis of the company’s profile and registration, the local authority’s license, declared ingredients, name and address of manufacturers/ suppliers of ingredients, original status of halal ingredients, packaging material, manufacturing process and procedures, halal certification from suppliers and slaughterhouse certification from the State Islamic Department.
2. Inspection
Full payment of the certification fees has to be made before the on-site inspection. The inspection of the premises has to be in accordance with those declared in the application forms and supporting documents.
The site visit involves a meeting with senior officers of the company and questioning the production staff responsible for the hall requirements.
The physical site inspection includes inspection of ingredients declared, storage of raw materials and finished products, cold rooms, processing plant- manufacturing flows and handling aspects during production, packaging materials, general hygiene, quality control and assurance practices.
The discussion with the senior personnel of the company and the production staff responsible for the hall compliance is to confirm the observation findings and the necessary recommendation are duly endorsed as correct by the parties concerned.
3. Report Preparation
Technical inspectors conducting the inspection and analysis will then write a full report on the status of the application.
4. Evaluation Committee and Recommendation
The report will then be tabled and evaluated by a committee for issuing Halal Certificate.
5. Issuing The Halal Certificate
JAKIM will issue the halal certificate and give permission to use the
halal logo for the products supplied.
6. Halal Certificate and Logo
The validity period of the certificate is for two (2) years. Renewal
application has to be forwarded not later than three months before the
expiry date.
7. Halal Conformity
JAKIM will carry out halal conformity through constant monitoring
either be surprise visit/inspection or verbal communication with the
companies involved.
Upon discovery during the post certification period, any changes made by the manufacturer without prior approval of JAKIM will result in the
certificate being suspended or revoked. These changes may be minor, major or serious.
MINOR involving hygiene and cleanliness (e.g. the use of pest control)
MAJOR involving the change of ingredients, suppliers, machinery and
relocation of plant.
The above mentioned failures will render the certificate to be suspended
and subjected to the remedial and corrective actions by the application.
SERIOUS involving the use of HARAM ingredient in the production (e.g.
unslaughtered animals, pork or its derivatives, etc). Major failure will cause the certificate to be revoked.
8. Time
The total time of issuing the halal certification is within
three months. This includes the application, process, inspection,
report writing, committee meeting and the issuing of the halal
certification. However, it depends if the payment has made by the customers.
Single Restaurant and Hotel Certification Charge
Single Restaurant RM100
Hotel (by kitchen) RM100
Industrial Certification Charge
Small Industry RM100
Small, Medium Industries MRM400
Multinational Industry RM700
Slaughter House Certification Charge
Small Premise RM100
Medium Premise RM400
Large Premise RM700
Strong commitment by everyone is the key to successful control of the halal food production. Certification bodies have to educate the industry on halal requirements and should provide consultancy services on preparation of food, the ingredients, on slaughter techniques and training programmes and actively promote halal food production.
I hope the processing plants, the industries, the government authorities and scholars will commit to understand the halal certification programmes, halal guidelines and all its procedures.
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