Halal Guide

Central Kitchens, Menus and Raw Materials for Food Trucks & Kiosks

How to map the source kitchen, high-risk ingredients, suppliers and menu records for mobile food premises and kiosks.

Last reviewed 5 November 2026

A supplier's certificate alone does not replace control over the whole preparation process.

Where does the food actually come from?

Before submitting an application, sketch the process from supplier → store/kitchen → truck or kiosk → customer. For Premis Bergerak (Mobile Premises), the manual states that preparation/processing is done entirely inside the mobile premises or has a central kitchen; food/drink must be prepared in a halal-certified kitchen. For a Kiosk, the manual also states that food/drink is prepared in a halal-certified kitchen. Get confirmation from JAIN/MAIN (the state Islamic religious departments and councils) on the scope and the order of certification if your own kitchen and your selling premises are to be applied for together.

Three operating models

Model Example What needs to be confirmed
100% inside the food truck Burgers are cut/prepared/cooked in the truck Processing space, dedicated store for ingredients/equipment, water, hygiene, equipment and location approval
Central kitchen → food truck Sauces, marinated meat and preparation done at a central kitchen Halal scope/certificate of the central kitchen, delivery, transfer and records
Central kitchen → kiosk Cakes or bread fillings made in another kitchen, then finished/sold at the kiosk Status of the production kitchen, menu, suppliers, storage and the final process at the kiosk

Not enough: All ingredients carry a halal logo, but the food is prepared in a kitchen that is not within the required compliance scope.

Build a raw material register

Register every ingredient with the actual product name, brand, manufacturer, supplier, lot number, expiry date and the type of halal evidence. Materials that should be checked first include:

  • Meat, chicken, sausages, nuggets, patties, meatballs and processed seafood.
  • Sauces, pastes, stock, flavourings, flavour oils, marinades and colourings.
  • Cheese, creamer, whipping cream, butter, marshmallow, gelatine or enzymes.
  • Drink powders, toppings, pearls/boba, jelly, coffee flavourings and additives.

Evidence may include a valid recognised halal certificate, a composition specification, manufacturer details or other supporting documents, depending on the risk of the material and audit requirements. Do not mark an ingredient “halal certified” if all you have is an invoice or a supplier's claim.

Menu change control

A new season might add a strawberry drink, a burger with a new sauce or an imported topping. Every change needs to go through a check of the ingredients, supplier, recipe and menu scope before it is sold. Changes to matters related to the certificate/application may require notification or an add-menu process according to the authority's instructions.

Flowchart: ingredient approval

Approval of a new ingredient or menu itemFor a proposed new ingredient or menu item, record the manufacturer and supplier, then obtain a halal certificate or supporting documents. If the evidence is not enough or not valid, the ingredient is put on hold and not used in the menu until further evidence is obtained or the ingredient is replaced. If the evidence is valid, check the recipe and menu scope. If the application or certificate needs to be updated, refer to the certification body's procedure. After that, approve and note the recipe version, receive the ingredient, keep the records and use it.NoYesYesNo

Proposed new ingredient / menu item

Record the manufacturer and supplier

Obtain a halal certificate or supporting documents

Evidence sufficient and valid?

On hold: do not use in the menu

Find further evidence or replace the ingredient

Check the recipe and menu scope

Application / certificate needs updating?

Refer to the certification body's procedure

Approve and note the recipe version

Receive the ingredient, keep records and use it
Approval of a new ingredient or menu item

Examples of important issues

Bubble tea kiosk: Boba brand A is replaced by B because stock ran out. Even if the taste is similar, B's halal evidence must be assessed; it does not automatically inherit A's status.

Burger food truck: The meat is bought from a halal supplier, but the supplier of the homemade sauce has no clear origin for its ingredients. Hold the sauce until a suitable explanation/evidence is obtained.

Owner's checks

  • The food flow map covers all kitchens and stores.
  • All ingredients including toppings and seasonal ingredients are listed.
  • Halal evidence or supporting documents are linked to the actual product.
  • Recipes have a code/version and an effective date.
  • Supplier changes are recorded before use.
  • The kitchen scope is checked with JAIN/MAIN when there is a separate kitchen.

Next article: Operations design, storage and food safety at the selling site.

References and accuracy notes

ManaHalal note: An educational guide for preparation; not a JAKIM approval or verification. Final eligibility, scope and additional documents are determined by JAIN/MAIN/JAKIM and the relevant authorities. PBT (local authority) rulings differ between areas. Check the latest amendments and circulars before applying.