How certification works, step by step

Register your company and submit an application for your scheme. Declare all products/menu items and upload supporting documents (SSM, license, ingredient list, supplier halal certs).

The system accepts the application and an automated review checks your form and documents against eligibility (§4) and requirements (§5–6) — advancing it, requesting corrections, or routing it to an officer.

An officer verifies your company profile, halal control system, raw materials, equipment, packaging, storage, workers and premises. Anything incomplete returns for corrective action.

On a complete application a charges letter is issued. The fee is fixed by your industry category. Payment unlocks audit scheduling.

At least two officers conduct the audit — opening meeting, document review, site inspection, evaluation, closing meeting — and may photograph evidence or take samples for lab analysis.

The panel records one decision: approved, conditional approval, KIV, failed, re-audit or cancelled. Decisions are final and recorded in writing.

On approval a halal certificate is issued — valid two years (slaughterhouse one year). Holders display the certificate, keep workers trained, perform sertu on contamination and renew on time.