Halal Guide

MYeHALAL, Fees and Audit: A 90-Day Preparation Plan for Central Kitchens

The steps to apply and the actual budget, without promising approval within any set time.

Last reviewed 5 November 2026

1. The right order of applications

If the operation uses a central kitchen to supply outlets, check the requirements for certifying the central kitchen first under the Skim Produk Makanan dan Minuman (Food and Beverage Product scheme). Then plan the applications for the related premises/outlets according to the confirmed structure and scope. MYeHALAL is the official application channel, and applications involving a central kitchen and chain premises are usually handled by JAKIM under the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual).

General process: check eligibility and location → complete the documentation and records → register/update MYeHALAL → fill in the scheme, products/menu and ingredients → submit documents → review → fee → audit → corrective action if any → panel decision → SPHM (Sijil Pengesahan Halal Malaysia, the Malaysia Halal Certificate) if approved.

The MyGovernment service portal (updated 29 October 2026) lists an operating requirement of at least three months for new applications. The 90-day plan below is a suggested preparation plan, not a promise of how long it takes to get a certificate.

2. Official fees to keep separate

Processing fee: RM20 for an ordinary domestic application (overseas company categories are subject to different rules).

Central kitchens under food/beverage products:

Industry category Annual turnover Certification fee per year
Micro < RM300,000 RM100
Small RM300,000 – < RM15 million RM400
Medium RM15 million – RM50 million RM700
Large > RM50 million RM1,000

Chain food premises: RM100 for each premises per year. A normal certificate runs for two years; work out the total from the scope of the application and the actual fee notice. Do not count a single RM100 fee as covering all kitchens and outlets.

Example of fee-only cost (illustration): a small-category central kitchen for two years = RM400 × 2 = RM800; three outlets for two years = 3 × RM100 × 2 = RM600. If everything needs a separate application, the RM20 processing fee is charged according to the actual number of applications. The final total is subject to the structure and the scope approval by the authorities, not to this illustrative table.

Other spending: licences, training, vaccination, kitchen alterations, store separation, calibration, corrections, testing if directed and building records. Government fees are usually not the biggest cost component.

3. The 90-day preparation plan

Phase Suggested work Evidence of completion
Days 1–15 Map entities/kitchens/outlets/brands; confirm the scheme; check SSM, PBT (local authority), FoSIM Scope map + licence issues
Days 16–30 Kitchen audit, zone separation, responsibility matrix and shifts Floor plan + equipment register
Days 31–45 Register of ingredients, certificates, recipes and suppliers; close critical gaps Master data and halal evidence
Days 46–60 Carry out the IHCS/HAS according to the scheme; train workers SOPs + training records
Days 61–75 Run batch, temperature and dispatch records and a recall test Operating records and mock recall
Days 76–90 Self-audit, CAPA and complete the MYeHALAL file Ready to submit review

If the premises has not yet operated for three months, use that period to mature your records; do not submit prematurely just because the plan shows Day 90.

4. Process flow

MYeHALAL application flow to decisionMap the operation and the certificate scope. If there is a central kitchen, plan the central kitchen's SPHM under the Food and Beverage Product scheme; if not, check the actual scheme for the cloud kitchen. Register the entity, location, brands, menu and ingredients, comply with KKM, PBT and MHMS, gather records, then apply through MYeHALAL, go through document and fee review and the audit. If an NCR is found, take corrective action with evidence before the assessment or panel decision. If approved, the SPHM is issued according to the valid scope and separate outlet applications are made where relevant; if not, study the decision and take further action.YesNoYesNoYesNo

Map the operation and the certificate scope

Does the premises have a central kitchen?

Plan the central kitchen SPHM - Skim Produk Makanan/Minuman

Check the actual scheme for the cloud kitchen

Register the entity, location, brands, menu and ingredients

Comply with KKM/PBT and MHMS; gather records

MYeHALAL application

Document and fee review

Audit

NCR found?

Corrective action and evidence

Assessment / panel decision

Approved?

SPHM according to the valid scope

Study the decision and further action

Separate outlet applications where relevant
MYeHALAL application flow to decision

5. Final check before clicking “Submit”

  • The scheme, applicant entity and address are confirmed as suitable by the authorities.
  • The operating holder is clear, including where space is rented or shared.
  • KKM (Ministry of Health)/PBT registration and worker documents are complete.
  • Ingredients, suppliers and menu/SKUs in scope are identified.
  • Production, dispatch, stock and traceability records are available.
  • IHCS/HAS is chosen and carried out according to the actual category.
  • Adverts/logos do not claim a status that has not been approved.
  • Management is ready to show evidence to the auditor.

Note: The certificate and logo are used only according to the actual scope of approval, not based on the approval of a neighbouring tenant, the parent company or the central kitchen alone.

Official references: Circular 1/2026 (fee schedule and clause 18); MyGovernment: domestic application; MYeHALAL.