Over the past two years, plant-based food consumption has grown by 49% across the EU, reaching a total sales volume of €3.6 billion.
General requirements for HALAL certification
2025-05-15
1. Every food manufacturer/food premises/slaughterhouse must produce/manufacture/sell only HALAL products
2. Each applicant must ensure that the raw materials are sourced from Halal and trade with suppliers who supply Halal materials or Halal certification holders
3. Each company must comply with all aspects of the procedures set out in the Procedure Manual
4. Companies categorized as multinational corporations and small and medium-sized enterprises are required to set up an internal Halal Audit Committee and appoint a Halal Affairs Officer to handle and ensure compliance with the Halal certification process.
5. Malaysian citizens employed in kitchens/handling/processing food must have at least two full-time Muslim workers
6. The product must be clean and free of any non-halal ingredients during its preparation, handling, processing, packaging or transportation
7. Equipment and facilities within the premises must be clean and free from contamination by substances considered to be toxic or harmful to health
8. Halal products should be transported separately from non-halal products
9. The company must follow good manufacturing practices and pay attention to the cleanliness of tools, transportation, production areas and surrounding areas
10. All employees must adhere to the following etiquette and good hygiene practices:
1） All employees are required to receive medical injections (i.e. tetanus injections) at government-approved medical centres before and after joining the company.
2） All workers must maintain good health care and personal hygiene, especially production operators.
3） Any worker who is sick or injured and whose condition may affect product quality shall not be allowed to work until he or she has recovered.
4） Workers are not allowed to touch any raw materials or semi-finished products with their bare hands.
5） Activities that may affect production quality, such as smoking, eating, drinking, storing food, beverages, and medicines, must be carried out in specific areas and away from the production area.
6） Worship items are strictly prohibited in the venue/food handling areas.