Halal Guide

Licences, KKM Registration and Worker Requirements for Commercial Kitchens

The basics of SSM, PBT, FoSIM, food handler training, typhoid and halal governance.

Last reviewed 5 November 2026

1. Start with the legality of the premises

Before paying for a kitchen plan, make sure the location can be used for commercial cooking. Check the suitability of the building's use, the business/premises licence from the PBT (local authority), the property owner's permission and fire safety requirements where relevant. A business licence is not the same as a halal certificate.

Minimum documents to gather:

  • SSM registration or the relevant authority's registration, and the details of the actual entity that operates the kitchen.
  • A valid PBT licence or approval, and any conditions on food activities.
  • KKM (Ministry of Health) Food Premises Registration through FoSIM; if there are several locations, check the registration of each location.
  • A floor plan, material flow, washing area, store, cold room, packing area and delivery area.
  • A list of workers by shift, Food Handler Training certificates and valid anti-typhoid vaccination records.
  • A list of menus/products, raw materials, suppliers, and the related operating records.

KKM states that food premises must be registered, and each branch involved is not exempt just because it shares a company. Food handlers must comply with the training and health requirements that apply.

2. Muslim workers and halal management: the difference in scope

For a central kitchen under the Skim Produk Makanan dan Minuman (Food and Beverage Product scheme), the industry category is set by annual turnover according to the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) 2020 (2026 Amendment):

Category Turnover Basic halal requirements
Micro Below RM300,000 At least 1 permanent Malaysian Muslim worker on duty in processing throughout operations/shifts; IHCS (Internal Halal Control System)
Small RM300,000 to below RM15 million At least 1 permanent Malaysian Muslim worker, Penyelia Halal (Halal Supervisor), IHCS
Medium/Large RM15 million and above At least 2 permanent Malaysian Muslim workers; Eksekutif Halal (Halal Executive), Jawatankuasa Halal Dalaman (Internal Halal Committee), HAS (Halal Assurance System)

Chain food premises have their own provisions: one permanent Malaysian Muslim worker at each premises, and an Eksekutif Halal, committee and HAS at management level or at the central kitchen. Do not mix the product schedule with the outlet schedule.

Occasional workers or outside consultants are not an automatic substitute for the permanent positions that are required. Check the shift schedule so that no operation runs without the coverage that is needed.

3. Compliance preparation chart

Sequence of licences, registration and halal systems for a commercial kitchenIdentify the entity and address, check SSM and PBT approval, then KKM food premises registration or FoSIM, and food handler training and anti-typhoid. For a central kitchen, check the industry category and the IHCS or HAS; for a food premises or outlet, check the premises category requirements. Both end with documents, operating records and the MYeHALAL application.Product / central kitchenFood premises / outlet

Identify the entity and address

SSM and PBT approval

KKM Food Premises Registration / FoSIM

Food handler training and anti-typhoid

Product or premises scheme?

Check industry category and IHCS / HAS

Check premises category requirements

Documents, operating records and MYeHALAL application
Sequence of licences, registration and halal systems for a commercial kitchen

4. A shift plan that suits 16-hour operations

Example of practice: one morning shift and one afternoon shift; design a schedule of permanent Muslim workers that meets the minimum number for the scheme and for the shifts involved. Keep the roster, attendance records, leave cover and evidence of actual duties. If there are several operators in one building, each operator needs to assess its own obligations, not share one Muslim worker on paper only.

5. Check three common mistakes

  1. The premises has SSM but no FoSIM registration.
  2. The food handler has had the training but the vaccination has expired.
  3. Management assumes the shared kitchen owner can provide all the worker evidence for tenants without confirming the scope.

Action for today: Complete en-templat-audit-premis-lesen.csv and en-templat-roster-pekerja.csv.

Official references: Circular 1/2026; KKM PKKM; KKM premises registration FAQ.