Halal Guide

Menus, Ingredients, Suppliers and Digital Brands: Controlling Change

Recipe registers, multi-brand menus, halal evidence for ingredients and a controlled change process.

Last reviewed 5 November 2026

1. Many brands mean many risks of change

One kitchen may sell chicken rice under brand A, burgers under brand B and pasta under brand C. Even when the basic ingredients are shared, every menu item/product must be traceable to a specific recipe version, ingredients, supplier, preparer and certificate scope.

For food premises, the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) requires the menu applied for to match the menu displayed, and all menus to be included in the application. Adding menu items after certification is subject to the menu addition process. For a central kitchen that makes components/products, also check the approved product scope.

2. Build three master registers

Register A: Menu/Brand. Keep brand_id, menu_id, the name the customer sees, the kitchen, the SKU, the status in the application, the recipe version and the start date of sales.

Register B: Recipe/Ingredients. For each recipe version, list the ingredient name as on the label, the manufacturer, the supplier, the halal document/specification number, the review status, the expiry date and the file link.

Register C: Change Decisions. Record the date of the proposal, the reason for the change, the ingredients involved, the halal impact, the approval before use and whether it needs a notification/change to the application with the authorities.

3. Ingredients that deserve attention

Check not only chicken, meat and gelatine, but also sauces, stock, emulsifiers, cheese, seasoning, flavouring, oil, bread, sausages, drink powders, flavours, thickeners and processing aids. A supplier's name being “Muslim” is not evidence of the product's halal status. The certificate check link must refer to the exact product and manufacturer, and to the valid dates.

Example: A kitchen changes its mayonnaise brand because the stock ran out. If the recipe only says “mayonnaise” without a brand ID and document, the supervisor cannot prove what ingredient was used for that day's orders.

4. Approval flow for a new ingredient

Change control for ingredients, recipes and brandsA proposed new ingredient, recipe or brand is registered with a change number, then the manufacturer, certificate or specification and supplier are checked. If the evidence is not enough, the ingredient is put on hold and is not used or sold. If it is enough, check the impact on the menu and the SPHM (Malaysia Halal Certificate) scope. If a change in MYeHALAL is needed, consult the authorities; if not, give written internal approval. Then update the recipe, BOM, label and training, and use it from the effective date together with batch records.NoYesYesNo

Proposed new ingredient / recipe / brand

Register a change number

Check the manufacturer, certificate / specification, supplier

Are the evidence and status enough?

Hold: do not use / do not sell

Check the impact on the menu and the SPHM scope

Is a change/addition in MYeHALAL needed?

Consult the authorities and complete the process

Written internal approval

Update the recipe, BOM, label and training

Use from the effective date and record batches
Change control for ingredients, recipes and brands

5. Checklist before a menu item appears on a delivery app

  • The menu and brand names match the controlled list.
  • The latest version of the formula or recipe is approved.
  • Every main ingredient, including toppings and sauces, has supporting documents.
  • Meat ingredients have suitable halal evidence and a traceable source.
  • The kitchen/cooking place and the operator are clear.
  • The menu item is confirmed to be within the relevant scope before any certification claim is made.
  • Photos, adverts, stickers and logos do not overstate the certification status.

References: 2026 amended manual, the Skim Premis Makanan (Food Premises scheme) and the Skim Produk Makanan dan Minuman (Food and Beverage Product scheme); JAKIM halal status directory.