Guidelines for Halal Production

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.