| Nuri Sufri |
IN ITS efforts to raise awareness among small and medium enterprises (SMEs) in the food industry on current procedures to attain Halal certification, the Ministry of Religious Affairs has created a set of guidelines, said Haji Mohammad Hadilah bin Haji Abdul Manaf, Scientific Officer from the Halal Food Control Division (BKMH), Ministry of Religious Affairs (MoRA).
Speaking at a session on Halal industry organised by the Darussalam Enterprise (DARe) at the Design and Technology Building in Anggerek Desa yesterday, he explained the necessary application procedure for restaurants and food factories to get the Halal certification.
The process will take 45 days under the Client’s Charter (TPOR) and involves the Halal supervisor test, audit by the inspection committee and the Islamic Religious Council.
The relevant authorities will also conduct checks based on Mesyuarat Menjalankan Kuasa-Kuasa Majlis Ugama Islam Berdasarkan Bab, 42A, PSHLH (amendment) 2008 before the awarding of the Halal certification.
The documents required to be submitted along with the application form comprises a copy of the identity card of the owner and the supervisor of the company; two copies of their passport-size photographs; a copy of the supervisor’s health certificate; and a copy of the business registration certificate.
Restaurants also need to provide the menu of food, beverages, and ingredients and food factories are required to present the list of products and ingredients used by them.
Haji Mohammad Hadilah bin Haji Abdul Manaf presenting a talk on Halal certification application. – ABDUL HAKIIM YAKOF
In addition, a declaration of ingredients is needed, but if the label on the ingredients bears the Halal logo issued by recognised bodies, then this declaration is not needed.
Also, the floor plan of the premises, business location plan, specification of packaging and chemicals used (for food factories) are required. SMEs must also prepare a Halal file.
For the Halal supervisor test, a minimum of two supervisors are needed and they are required to pass a written and oral examination based on several areas pertaining to the Halal food industry which include the definition of Hukum Syarak and Halal food; Najis according to Hukum Syarak; source of Halal foods and drinks; slaughtering; storage, display and serving; as well as hygiene and sanitation.
Another important step is the auditing procedure implemented under Chapter 18 of the ‘Halal Certificate and Halal Label’ and this will be conducted at the applicant’s premises.
The procedure requires documents on audit adequacy; on-site audit; and a follow-up auditing, if necessary.
The audit group members consist of auditors from BKMH as well as two auditors with religious background and one technical auditor.
The next stage is the consideration of reports presented by the auditors to the inspection committee, which will then proceed to the Islamic Religious Council and other relevant bodies.
They will further review the application and if the standards are met by the applicants, the Halal certification will be issued.
The certification for restaurants and food factories requires a payment of $90 every three years. Halal permits for each products applied for food factories is $50 for a lifetime.
Falsely advertising restaurants and food factories as Halal, Ditanggung Halal, Makanan Islam or with any other similar expressions is an offence and those who found guilty are liable to pay a fine $8,000 or serve imprisonment for a term of up to two years, or both.
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