A Quick Guide To Halal Management Systems For Restaurants In Malaysia

In theory, a Halal Management System (HMS) for an F&B outfit is just an internal guide to ensure all parts of its operations comply with requirements set by JAKIM.

However, in practice, HMS implementation is particularly challenging for F&B as:

• it can’t get the ‘employee handbook treatment’ of existing with zero adherence
• different HMS rules apply based on F&B type and scale, and
• when JAKIM says all parts of your operations, they mean all parts!

Good news: JAKIM’s 2020 HMS Manual fully describes everything F&B outfits need to know.

Bad news: It includes sections for every other industry and is only available in Bahasa Melayu!

While readers are welcome to refer to JAKIM’s manual, we’ve extracted, summarised and translated key parts of it into a HMS guide specifically for F&B businesses looking to get Halal-certified.

Here’s how we’ve broken it down:

• the two main types of HMS frameworks
• determine the framework that applies to your business
• general requirements for either framework, and
• additional premise-specific requirements

Let’s begin.

Internal Halal Control vs Halal Assurance System

JAKIM requires F&B premises to implement one of two HMS frameworks: 

• Internal Halal Control System (IHCS), or
• Halal Assurance System (HAS)

IHCS sets relatively basic requirements for smaller outfits, while HAS is for medium to large operations and much more comprehensive and stringent.

Determining which HMS applies to you

There’s a table below that explains it all, but let’s start with some clarification.

First, JAKIM classifies certain types of F&B premises into different sizes by annual revenue:

• Micro / small: < RM500,000
• Medium: RM500,000.00 – RM5,000,000.00
• Large: > RM5,000,000

For these, micro / small businesses implement an ICHS; medium to large ones an HAS.

Meanwhile, some F&B premises are automatically medium to large and must implement an HAS by default.

Premise Category	Industry Size & Halal System
Hotels	HAS
Catering / Food Service / Central Convention Kitchen	Small / Micro: IHCS Medium / Large:  HAS
Cafeteria (Centrally Managed)	HAS
Chain Food Premises	HAS
Other Food Premises (Food Trucks, Kiosks, etc)	IHCS

Note: If you have three or more outlets, it is treated as a chain food premise.

Now you know which framework applies to your operations, click on ICHS or HAS to jump to the relevant section 🙂

Internal Control Halal System (ICHS)

Businesses implementing IHCS must prepare a written policy and manual covering three key controls: Halal policy, raw material control, and traceability.

Component	Description
Halal Policy	A policy stating commitment to providing Halal products / services and compliance with Halal requirements, to be displayed and disseminated throughout the business and stakeholders
Raw Material Control	Written procedures for raw material control covering purchasing, reception, and storage, ensuring no doubtful materials are used or stored, and any changes declared to authorities
Traceability	Written procedures to allow tracing of raw materials and products at every stage including receipt, processing, storage, and distribution to support withdrawal in case of non-compliance

To readers who think that’s a lot of work, be glad you don’t have to implement an HAS!

Halal Assurance System (HAS)

Businesses implementing HAS must meet 13 requirements that collectively address all aspects of their operations across premises.

Component	Description
HAS Manual	A dedicated manual containing company profile, objectives, Halal policy, Internal Halal Committee (IHC), and SOPs for key elements
Halal Policy	A policy outlining the company’s commitment to providing halal products / services and complying with Halal requirements
Halal Executive	A formally appointed, permanent, and qualified individual (Muslim, Malaysian citizen, with required qualifications) responsible for ensuring Halal compliance
Internal Halal Committee (IHC)	A formally appointed committee who must meet at least twice a year to develop, implement, monitor, and control the effectiveness of HAS
Internal Halal Audit	Planned internal audits at least once a year at every branch
Halal Risk Control	Written procedures to identify Halal Control Points (HCP) by process and facility layout, and to implement a Halal Risk Management Plan
Raw Material Control	Written procedures covering purchasing, receiving, and storage must be established, including maintaining a raw material masterlist
Halal Training	Written procedures for awareness training at least once every three years
Traceability	Written procedures to allow products to be traced one step back and forward, including mock recalls conducted at least once a year
HAS Review	Top management must conduct periodic review, assessment, monitoring, and confirmation at least once a year
Lab Analysis	Planned and implemented lab analysis procedures, especially for products containing halal-critical ingredients
Ritual Cleansing (Sertu)	Written procedures must be prepared for ritual cleansing in cases of contamination by severe impurities
Documentation	Records must be kept up-to-date, stored for at least three years, and easily accessible

In addition to the above, JAKIM sets additional requirements for certain types of F&B premises implementing HAS. 

Premise-specific HAS requirements

JAKIM recognises ten types of F&B businesses under their Food Premise Scheme:

Premise	Specific Requirements
Hotels	– F&B Manager and/or Head Chef must be a member of the IHC – A Halal Executive must be appointed for each premise branch
Catering / Food Service / Central Convention Kitchen	– F&B Manager and/or Head Chef must be a member of the IHC – A Halal Executive must be appointed for each premise branch
Centrally Managed Cafeterias	– A Halal Executive must be appointed at the management level – Internal Halal Audits must be implemented across all centrally managed premises
Chain Food Premises	– A Halal Executive must be appointed at management level or central kitchen, for each different chain brand – Operations Manager must be included as a member of the IHC – Internal Halal Audit must be implemented across all chain outlets – HAS for the central kitchen must also cover the chain premises (if applicable) – Must provide a list of premises under the same brand/ownership.

For readers sweating at the amount of work this requires, just think of the potential increase in revenue from Halal-conscious Malaysians and Muslim tourists!

JAKIM inspection and monitoring

Everything listed above must be implemented before applying, and JAKIM officers will conduct a field inspection to ensure full compliance.

Also, you’ll eventually need to submit a Halal renewal application which itself requires an inspection before approval, so understand that Halal certification is a long-term commitment.

We wish you all the best with getting your F&B business Halal-certifed, and just know we’re always here if you need help!

Let MISHU help get your restaurant Halal-certified

Our team can assist in preparing and submitting required documents, liaising with the authorities, and guiding you through every step of the Halal certificate applications process.