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Halal 申请文件包
英文 MYeHALAL 申请清单 Word + PDF 下载 · 点击下载。
使用须知
仅作申请准备起点 — 申请前建议联系所在州 JAKIM Negeri 或 Halal Consultant 确认最新要求。HAS 手册与 Samak 程序须按本店定制。含 SOP（标准作业流程）条目与 SLA（服务水平协议）对接要点。详见页底说明。
申请清单 [这里有误？]
28 项申请文件分 5 类 + 8 类常见驳回原因 + 申请时间表。打印后逐项准备。
Word 用于填空 / 律师审阅 · PDF 用于打印签字 · 全部静态文件，点一下即下载。
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Template for reference only. Legal advice is recommended before signing.
MYeHALAL APPLICATION PACKAGE CHECKLIST
For use when applying for Malaysia Halal Certification from JAKIM under MS 1500:2019 (Food Premise category, i.e., restaurants / food premises). Submission through MYeHALAL portal at islam.gov.my/en/law-legal/halal-status-check.
Establishment: ______________________________________________________________
SSM Registration No.: ______________________ | Business Licence No.: ______________________
Halal Executive (Muslim, Malaysian citizen, full-time): ______________________ | NRIC: ______________________
Application submission date: ______________ | Target certification date: ______________
PART I — Company Documents
| # | Document | Required | Prepared |
|---|---|---|---|
| 1 | SSM Certificate of Registration (Form 9 / Form 13 / Certificate of Incorporation for Sdn Bhd; or Sole Proprietor / Partnership Certificate) | Mandatory | [ ] |
| 2 | Business licence from local authority (MBPJ / MBPP / DBKL etc.) | Mandatory | [ ] |
| 3 | Premise tenancy / lease agreement (stamped per 2026 rules) | Mandatory | [ ] |
| 4 | MeSTI / HACCP / GMP certificate (if held) | If applicable | [ ] |
| 5 | Halal logo user agreement (to be signed upon approval) | At issuance | [ ] |
PART II — Halal Committee and Personnel
| # | Document | Required | Prepared |
|---|---|---|---|
| 6 | Muslim Executive (Halal Executive) — employment contract + NRIC (Malaysian citizen, full-time, minimum SPM / O-Level education) | Mandatory | [ ] |
| 7 | Two (2) Muslim full-time workers in food processing area — employment contracts + NRIC | Mandatory | [ ] |
| 8 | Organisation chart showing Halal Executive role and reporting line | Mandatory | [ ] |
| 9 | Halal Executive training certificate (JAKIM-approved Halal Executive course) | Recommended | [ ] |
| 10 | Internal Halal Committee (IHC) meeting minutes (first meeting establishing the committee) | Mandatory | [ ] |
PART III — Product and Raw Material
| # | Document | Required | Prepared |
|---|---|---|---|
| 11 | Complete menu list with ingredients for each dish | Mandatory | [ ] |
| 12 | Raw material master list with source details (supplier name + country + certification status) | Mandatory | [ ] |
| 13 | Halal certificates of all raw materials (ingredients, additives, processing aids, cleaning chemicals where applicable) | Mandatory | [ ] |
| 14 | MSDS / product specifications for non-halal-certified ingredients (justifying halal status, e.g., synthetic vitamins) | If applicable | [ ] |
| 15 | Department of Veterinary Services (DVS) approval for imported meat — Sijil Perakuan Veterinar | For imported animal products | [ ] |
| 16 | Production flow chart (raw material receiving → preparation → cooking → plating → service) | Mandatory | [ ] |
| 17 | Traceability log sample (batch / lot tracking from supplier to customer) | Mandatory | [ ] |
PART IV — Premise and Facilities
| # | Document | Required | Prepared |
|---|---|---|---|
| 18 | Premise layout / floor plan (showing kitchen zones, storage, washing area, toilet, prayer room if applicable) | Mandatory | [ ] |
| 19 | Photos of kitchen, storage, toilet, waste area, prayer room | Mandatory | [ ] |
| 20 | Samak (ritual cleansing) SOP — required for previously non-halal premise (e.g., former pork-selling restaurant); must include Masjid Imam endorsement | If applicable | [ ] |
| 21 | Pest control contract with licensed PCO + last 3 months reports | Mandatory | [ ] |
| 22 | Waste management plan (segregation of halal vs non-halal waste where applicable) | Mandatory | [ ] |
PART V — SOP and Quality Manual
| # | Document | Required | Prepared |
|---|---|---|---|
| 23 | Halal Assurance System (HAS) Manual | Mandatory | [ ] |
| 24 | Food handling SOP (receiving → storage → preparation → cooking → service) | Mandatory | [ ] |
| 25 | Cleaning and sanitation SOP (including colour-coded utensil system) | Mandatory | [ ] |
| 26 | Staff hygiene SOP | Mandatory | [ ] |
| 27 | Complaint handling SOP | Mandatory | [ ] |
| 28 | Product recall SOP (with mock recall drill record) | Mandatory | [ ] |
PART VI — Common Rejection Reasons (Avoid These)
| # | Rejection Reason | Prevention |
|---|---|---|
| 1 | Incomplete submission within 5 working days of MYeHALAL application start | Prepare all documents BEFORE starting application on portal |
| 2 | Non-Muslim workers in food processing area | Ensure ≥ 2 Muslim workers handle all processing at all times |
| 3 | Ingredients without valid Halal certificate | Source only from JAKIM-listed suppliers; MSDS + Syariah justification for uncertified items |
| 4 | Premise layout allows non-halal cross-contamination | Physical separation: dedicated chopping boards, utensils, storage, washing areas |
| 5 | Halal Executive is part-time / non-Malaysian / inadequate education | Full-time Malaysian citizen with minimum SPM education |
| 6 | No internal audit records | Conduct at least 2 internal audits BEFORE JAKIM audit |
| 7 | Missing DVS certificate for imported animal products | Obtain from Department of Veterinary Services before using any imported meat |
| 8 | Menu inconsistency with declared ingredients | Menu ingredient list must match actual dish production, no undeclared substitutions |
PART VII — Application Timeline
| Step | Action | Cumulative day |
|---|---|---|
| 1 | Register company on MYeHALAL portal; create Halal Executive account | Day 1 |
| 2 | Submit complete application + upload all required documents | Day 1–5 (strict 5-working-day cut-off) |
| 3 | Payment of application fee (varies by category / scheme) | Day 5 |
| 4 | Document review by JAKIM — queries issued if needed | Day 5–15 |
| 5 | Scheduling of on-site audit | Day 15–25 |
| 6 | JAKIM audit (physical inspection of premise, kitchen, records) | Day 25–30 |
| 7 | Audit report review + Corrective Action Request (CAR) if non-conformance found | Day 30–45 |
| 8 | Certificate issuance (validity 2 years) | Day 45–60 |
Target total timeline: 15–30 working days after complete submission + payment (2024 standard, varies by JAKIM Negeri workload).
PART VIII — Renewal Reminder
Halal certification is valid for 2 years. Renewal application must be initiated 60 days before expiry. Late renewal requires full re-application from Step 1, and any lapse in certification between expiry and renewal means the Halal logo cannot be displayed.
Certificate valid from: ______________ to ______________
Renewal reminder date (60 days before expiry): ______________
Sign-off
Prepared by (Halal Executive): ________________________ | Date: ______________
Reviewed by (General Manager / Owner): ________________________ | Date: ______________
详细说明
申请流程与时限 [这里有误？]
本节列 JAKIM Halal 认证申请的核心流程与时限 · 含 MYeHALAL portal 提交、MS 1500:2019 标准、5 工作日资料完整窗口、15-30 工作日审批目标、2 年有效期与续签期限。
- MYeHALAL portal 自 2020 起全面数字化（myehalal.halal.gov.my）
- MS 1500:2019（Third Revision）— Halal Food — General Requirements
- 文件必须 5 工作日内完整提交，否则自动 reject 重新申请
- 2024 起 JAKIM Halal 认证处理目标 15-30 工作日（提交完整 + 缴费后起算）
- 认证有效期 2 年，到期前 60 天内必须申请续签
- 申请费按 scheme 分级（餐饮 Food Premise 通常 RM200-1,000 视规模而定）
适用场景 [这里有误？]
本节列本 Halal 申请包的 4 类典型适用场景 · 含首次申请、年度续签、菜单 / 供应商更换补材、JAKIM 稽查员审前自检的核心使用情境。
- 餐饮店首次申请 JAKIM Halal 认证（MS 1500:2019 Food Premise 类）
- 年度续签（60 天前启动）
- 更换菜单 / 供应商后补充材料
- 准备 JAKIM 稽查员 audit 前的自检
不适用场景 [这里有误？]
本节列本 Halal 申请包的 3 类不适用场景 · 含非马来西亚本地 Halal 认证、业主层面总体 Halal Sticker 认证、非餐饮业态（工厂 / 物流 / 制药）独立申请通道。
- 非马来西亚本地 Halal 认证（MUI 印尼 / HFA 美国 / HDC 等国际认证，流程不同）
- 仅需门店挂 Halal Sticker（业主层面的总体认证，非单店）
- 非餐饮业态（工厂 / Logistics / Pharmaceutical 有独立申请通道）
数据基准（2026-04）
- MYeHALAL Portal — islam.gov.my/en/law-legal/halal-status-check
- MS 1500:2019 Halal Food — General Requirements（Third Revision）
- Trade Descriptions (Certification and Marking of Halal) Order 2011
- Trade Descriptions (Definition of Halal) Order 2011
- JAKIM — Jabatan Kemajuan Islam Malaysia（伊斯兰发展局）
填写指引（中文） [这里有误？]
Muslim Executive（Halal Executive）：必须马来西亚公民 + 全职 + 至少 SPM（O-Level）学历。JAKIM 会面试。若现有员工无合适人选，招募专职 Halal Executive（薪资 RM2,500-4,000/月）。
2 位全职 Muslim 工人：必须在 food processing area（厨房核心操作区）工作。服务员、洗碗工不算。
原料 Halal 证书：基础调料（糖、盐、面粉）通常供应商有；肉类必须有 JAKIM 承认的 Halal abattoir 来源；冷冻进口肉还需 DVS Sijil Perakuan Veterinar。
Samak（礼仪洗净）：如果店原先卖猪肉（或前任租客卖），整个厨房必须做 Samak（用 7 次水洗，其中 1 次加泥土），有 Masjid Imam 签字证明。很多店 Halal 申请卡在这一步。
HAS Manual（Halal Assurance System Manual）：50-100 页的手册，涵盖 II-V 所有 SOP。找 Halal Consultant 协助（RM3,000-10,000），或参考 JAKIM 官方模板自写。
Physical Separation：砧板、刀、锅、毛巾、储存容器、洗涤池全部 Halal-dedicated。即使不卖非清真食物，稽查仍要求分色管理（防员工家带入非清真食物污染）。
5 工作日提交完整文件：MYeHALAL 系统启动申请后 5 天倒计时，缺任何一份自动 reject。开始申请前把所有文件准备齐全。
2 年续签：到期前 60 天启动续签，迟了失效，重新申请要走全流程。
常见误区 [这里有误？]
| 误区 | 正确做法 |
|---|---|
| "菜单看起来都是清真的就行" | 酱油（有些含酒精）、醋（可能发酵酒精）、香精、明胶——都要逐项查证 |
| "找华人同事做 Halal Executive" | 必须穆斯林马来西亚公民，华人（非穆斯林）不合规 |
| "Halal 只管食物" | 管全链路：原料 / 加工 / 员工 / 厨房 / 储存 / 运输 / 废弃物 |
| "认证下来就永久有效" | 2 年有效，续签要提前 60 天，错过就重新申请 |
| "供应商承诺 Halal 就够" | 必须有有效的 JAKIM 证书副本，空口承诺不算 |
| "外资 Halal 认证通用" | JAKIM 只承认与 JAKIM 签署 MRA 的境外机构（约 80 家），其他不认 |
| "被 reject 可以立刻再申请" | reject 后需 CAR 完成 + 重新缴费，间隔至少 30 天 |
相关章节 [这里有误？]
- Halal 认证全流程 — JAKIM 认证深度指南
- 食品安全 — 与 Halal 同时合规的 MOH 要求
- 食品安全 SOP 框架 — HACCP SOP，可做为 Halal HAS Manual 的基础
- 供应商 SLA 模板 — 供应商合同中的 Halal 合规条款
官方来源 [这里有误？]
- MYeHALAL portal
- JAKIM official website
- MS 1500:2019 standard — Department of Standards Malaysia
- Trade Descriptions (Certification and Marking of Halal) Order 2011 — KPDN
- Department of Veterinary Services (DVS) — imported meat approval
[算错了？告诉我们]
免责声明： 本清单仅供参考，不构成法律或合规建议。Halal 认证涉及宗教与法律合规，具体要求可能因菜单、业态、地点不同而异。建议咨询 JAKIM 认证 Halal Consultant 或直接联系 JAKIM Negeri 办事处。详见完整免责声明。
最后审阅：2026-04。法规与市场数据可能随时更新，以官方公告为准。