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Halal

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Halal

Halal is an abbreviation of the term Halalan Thoyiban. The term describes goods or actions that are permissible and wholesome according Syariah laws and Islamic principles.
 
Stating that all things are originally wholesome, Halal is a guideline to distinguish from harmful, intoxicating or, otherwise, Haram goods. Non-Halal or Haram goods are thus prohibited or strictly forbidden to Muslims.

Food and drinks that are neither Halal or Haram, otherwise classified as Syubhah should be avoided, until they are officially declared Halal. Since distinguishing between Halal and Haram is often complex, these guidelines vary from country to country.

The Malaysian Standard MS1500:2009: "Halal Food - Production, Preparation, Handling & Storage -General Guideline (First Revision)" sets the benchmark for Halal food consumption in the country. Food is certified Halal if it fulfills the following Syariah Law requirements:
  • Does not contain any non-Halal parts or products of animals, or animal products which are not slaughtered according to Muslim rites
  • Does not contain Najs ingredients (filthy or unclean)
  • Is safe and not harmful
  • Not prepared processed or manufactured using equipment contaminated with Najs
  • Contains ingredients from human parts or its derivatives
  • Is physically separated from foods that do not fulfil the above requirements during preparation, processing, packaging, storage and transportation
Halal is often associated with safe, clean and nutritious food, prepared according to Islamic principles. But in fact, the concept of Halal applies to personal care and cosmetic products, pharmaceuticals, as well as finance and other services.

No doubt, the Halal is echoed by the fact that the global Muslim population is expected to grow from 1.6 billion to 3 billion. Coupled with the fact that non-Muslims are increasingly accepting Halal products and services, the global trade value for Halal products is estimated at USD 1.2 trillion annually.

The industry's sheer potential has garnered interest from the business community worldwide, hastening the move toward the development of global Halal standards; extending to activities such as logistics and packaging.
 
Recognizing Malaysia Halal Logo

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  • Eight-pointed star is placed in the middle of the circle
  • A word-Halal in Arabic – “alt” is placed in the middle of the star
  • It is then followed a “HALAL” word in Roman
  • The circle of the logo contains, the word "Malaysia" in Roman and Arabic alt
  • Two small five-pointed stars are placed to separate the Roman and Arabic word. (Source: JAKIM)
 
The Halal Certificate is valid for two (2) years. It can be revoked at anytime when the owner is found to contravene with the Halal Certification Procedures. Renewal shall be made 6 months prior to expiry date.
 

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Owners of Halal certificate who fail to renew their certification will not be allowed to use the Malaysia halal logo at the premise or on the label of their manufactured products.

Terms & Condition To Use JAKIM Halal Certificate and Malaysia Halal Logo
  • The Halal certificate cannot be traded, leased, exchanged, forged, abused or amended in whatever way.
  • The use of halal logo is subjected to existing laws and regulations of the country.
  • Any changes on the name and address of the company, factory/premise, brand name, ingredient, manufacturers and other related matters should be reported to JAKIM in writing for further action.
  • The Halal certificate owner is responsible on the loss or damage of the certificate whereby a police report should be made and should be informed in writing as soon as possible.
  • The Halal certificate can be withdrawn or terminated at anytime before its expiry date and the use of halal logo is not allowed when the company is found to contravene with Halal Certification Procedures, or if there is any matter or way of handling which is doubtful according to Shariah Law.

JAKIM can blacklist and publish any company which had failed to comply with the terms and condition of JAKIM Halal Certification Procedure.  
 
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