Halal Application Procedure

  1. The application form must be completed and accompanied with relevant certificates, such as the following:
  1. Company profile
  2. Registration of company/business
  3. Name and information of products/menu for verification.
  4. Ingredients used
  5. Name and address/tel. Number of producer/ingredients supplier
  6. Halal status of ingredients and their halal certificate.
  7. Products specification and detailed information
  8. Other documents such as HASSP, ISO, GHP and GMP etc.
  1. Applicants must open a special file on “Halal Certification” to file relevant documents of reference during site inspection.
  2. The application form is submitted and ANIC Halal Authority will begin an investigation into the acceptability of all ingredients involved in the manufacture of the production in question.
  3. If all of the ingredients conform to the halal requirements then the investigation proceeds as outlined in this document. If on the other hand, any of the ingredients conflict with the requirements of halal production then the product will be rejected and will not obtain halal status.
  4. The applicant has the option of terminating the investigation of a product that has been rejected due to ingredient violations or may choose to try and find a replacement or substitute ingredient for those ingredients that do not meet halal requirements.
  5. Once the food technologist team has finalised their investigation, the ANIC Halal Authority auditor/supervisor must carry out a plant inspection or other personnel deemed necessary.
  6. After performing the plant and product inspection and being satisfied that the product conforms to the guidelines and requirements of halal production, halal approval is granted to the product. This is done by signing a contract between the applicant and ANIC and the paying of all agreed fee expenses for the site audit and certification fee.
  7. The halal certificate for the product is issued. Certificate of Halal approval is valid for one year from the date of issue.
  8. To obtain ANIC’s Halal Certificate for every halal shipment, unless other arrangements have been made prior to shipment.
  9. Any breach of the rules and conditions mentioned in the agreement and in this manual shall result in the suspension of halal programs or any other action deemed appropriate by ANIC.
  10. ANIC reserves the right to reject any application not complying with its rules and agreed terms and conditions.

 

Terms and Conditions

The Manufacturer is required to agree to abide by the following terms and conditions governing the production of Halal Products.

  1. Any changes to the manufacturer’s name, address, brand name, product ingredients, supplier or anything related to halal products must be declared to ANIC in writing.
  2. To carry out the production of halal goods in accordance with the Guidelines mentioned in this document.
  3. To notify ANIC of any policy or structural changes with the potential for impacting on the production of halal goods.
  4. To allow ANIC access to documents or certificates accompanying the raw material used in the preparation of halal goods.
  5. To reimburse ANIC for expenses incurred by it in relation to visits undertaken by its authorised personnel and representatives.
  6. To pay on time all fees relating to the production, supervision and certification of halal products.
  7. To ensure that all raw material and prepared goods shall be acquired from suppliers approved by ANIC or major Halal Certifying Authorities in the world such as JAKIM, MUI, MUIS and kept segregated in storage from non-approved items.
  8. To ensure that frozen, dried and processed ingredients as well as oils, fats, syrups, flavours, colourings and aromatics shall be acquired from suppliers approved by the licensor.
  9. To comply with the cleaning requirements relating to all equipment, utensils, receptacles, benches, stoves and ovens prior to halal goods production.
  10. To ensure that halal and non-halal goods shall not be prepared, mixed, cooked or heated in/on the same equipment at the same time and ensure segregation.
  11. To ensure that finished halal goods shall be labelled with ANIC Halal Logo and shall be kept separate.
  12. To guarantee that alcohol, intoxicants, pork products, animal products and ready made goods not approved by ANIC shall not be used.
  13. That halal products coming into contact with non-halal products shall not be considered halal at all.
  14. Any breach of the rules and conditions mentioned in this document will result in the suspension of halal programs or any other action deemed appropriate by ANIC.
  15. The use of equipment or appliances at the premise must be clean and free from filth according to Sharia Law or not hazardous to health.
  16. Transportation used must be for halal products only.

 

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