CRITERIA HALAL VERIFICATION CERTIFICATION FOR STATE OF PERAK

As a guideline to the applicants for Halal Verification Certificate for the state of Perak,the following criteria must be fulfilled.

Raw Ingredients/Mixture

  • Ensure all the raw ingredients for the production of products consist of ingredients that have been verified halal.
  • As a guideline please use the ingredients and mixture for example such as flour, cooking oil, sugar, peanuts, poultry et cetera that have been verified halal by The Religious Authority (Pihak Berkuasa Agama)(acquire a valid halal logo).
  • Without them applicants must be ready in preparing/arranging inspection on the premise where ingredients are produced.

Muslim Workers

  • There must be at least two Muslim workers who coordinate the food processing.
  • Before the resignation or termination of the current Muslim worker, there has to be another stand by Muslim worker to take over the duty of the retired Muslim worker.
  • There must be at least six certified Slaughter Workers for Chicken Slaughtering Factories which produce over 10,000 chickens in a day.

Imported Goods

  • Imported goods that are already canned such as juice, tea, mango puree et cetera must obtain halal verification from Islamic Religious Authority in the countries where they come from.
  • Imported ingredients such as flavouring for food and drinks and frozen meat must have already acquired the halal verification from the Islamic Religious Authority in the countries where they come from.

Packaging or Production of Different Factories.

  • Should product is produced with other production (sub-contract) the factory used must already acquire the Halal Certificate.

Chemically Infused Ingredient

  • Chemically infused ingredients such as Sulphate Acid, Sodium Benzoate et cetera that have been made into ingredients for processing the food must also acquire verification from the Health Department for it must be safe for the public.
  • Please ensure that products produced abide by the following Acts:

    • 1.1 Malaysian Poison Act 1952
    1.2 Malaysian Food Act 1983; and
    1.3 Food Regulation 1985

Pets

  • There must be no pets kept in the grounds of production and food processing.
  • Having dogs as pets is completely forbidden.

Alcoholic Beverages

  • It is absolutely prohibited for any alcoholic beverages to be part of the ingredients in food processing.
  • Alcoholic beverages are absolutely prohibited to be sold in the premise.

Animals for Slaughter

  • For the production of chickens, ducks, pigeons and other fresh meats, the employers whose job is to slaughter must acquire a halal Slaughtering Certificate from the Islamic Religion Department of Perak.
  • It is completely prohibited for the production of the chickens or meat that is not managed according to the Islamic Regulation in the same premise.
  • Ensure that the slaughtered animals die because it has been slaughtered before they are being cut into pieces or boiled in water.
  • Animals that are already slaughtered must be put in a suitable container so that they are free to struggle.
  • Knives used for slaughtering must be sharp and clean at all times.
  • Boiling water that is used to boil the animals must always be changed.
  • The cleaning process and the packing process of the animals must be done at an allocated place (Not on the floor).
  • Frozen meat for sale must be obtained from companies that have acquired a Halal Verification Certificate.
  • Chicken and Frozen Meats used in the production of food must also be obtained from companies with Halal Verification Certificate.

The Original Purpose of the Premises and Utensils

  • Ensure that original purpose of the premise and its utensils for the processing such as pans, plates, bowls, knives and others, have never been used to work on anything that of pigs or dogs.
  • If that is the case, make sure that they are cleaned (samak)according to Islamic Law.
  • It is best to use new utensils.
  • The usage of pure bristle in the production of cakes and breads are not permitted.
  • It is best to use brushes that made out of plastic only.

Selling Halal Food in Supermarkets

  • Ensure that there is a clear segregation between the selling of halal food and non halal food.
  • Section for halal food such as beef, chicken, fish balls, fish cakes, that are displayed for sale must be placed in refrigerators that are specially for halal food only.
  • Halal food storage must also be made in special place for halal food only.

Food Production for the Non-Muslims

  • Food that are produced not according to the Islamic Regulation (syarak) that are supposedly made for the consumption of non-Muslims only are strictly prohibited to exist within the premise where halal food is being produced.

Cleanliness

  • Overall cleanliness of the premise must be taken care of at all times.
  • Ensure that there is a systematic waste disposal system.
  • Utensils must be clean at all times and be cleaned immediately after each time being used.
  • The floor of the premise must now and then be washed and dried.
  • Toilets and rest rooms for the workers must be provided and they must be clean at all times.
  • Workers must wear apron and cap at al times.
  • Aprons and caps must always be clean at all times.
  • Ensure that only clean products are packaged.
  • Packaging/canning/bottling must be done in a clean working environment.

Secretary
Halal Verification Committee,
State of Perak Islamic Religious Department.