How to Apply for a Catering Halal Certificate: From MYeHALAL to the Audit
The application process, the 2026 official fee estimates, audit, corrections and the final check.
Last reviewed 5 November 2026
Who is this for? This guide is written for caterers and food service operators in Malaysia, including companies that handle jamuan (feasts), weddings, buffets, food packs and regular food contracts. It is an educational guide, not an eligibility decision or an SPHM (Sijil Pengesahan Halal Malaysia, the Malaysia Halal Certificate) approval letter.
Once the kitchen, workers, menu, ingredients, IHCS/HAS (Internal Halal Control System / Halal Assurance System) and operating records are ready, the operator may start the application through MYeHALAL. A catering application is usually under the Skim Premis Makanan — Katering/Khidmat Penyajian Makanan (Food Premises scheme, Catering/Food Service); the applicant must make sure the correct subcategory, kitchen and managing authority are chosen.
The application process
- Register the company/user on MYeHALAL and confirm the entity details, address, activities and contact person.
- Choose the relevant scheme and category and enter details of the whole premises/kitchen, the menu and the ingredients used.
- Submit the application and supporting documents. The amended MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) mentions submitting the complete supporting documents to the authority within five working days after the online form is submitted; follow the specific instructions shown in the system/agency.
- Adequacy check by the authority; incomplete documents or a wrong subcategory may be rejected or need correction.
- Fee payment after the notice. The period in the manual is 14 working days after receiving the charge letter.
- Field audit/assessment to verify materials, workers, kitchen, system and records, according to the set audit scope.
- Corrective action if non-conformance is identified, followed by assessment and the panel's decision.
- The SPHM is issued if approved, and the halal logo/representation is used only according to the conditions and scope of the certificate.
Official catering fee rates 2026
Do not use the restaurant/café table. Based on Schedule 5 of the 2026 amended MPPHM:
| Catering category | Annual turnover | Certification fee per year | Illustrative two-year certification fee* |
|---|---|---|---|
| Small | Below RM500,000 | RM100 | RM200 |
| Medium | RM500,000–RM5 million | RM400 | RM800 |
| Large | Over RM5 million | RM700 | RM1,400 |
The processing fee for a normal domestic application is RM20. The two-year illustration assumes a two-year certificate period; the actual amount depends on the official notice, the category and any applicable changes or additional fees. For example, a small catering application usually involves RM20 processing + RM200 two-year certification = RM220 in official fees, which is not the total cost of getting the certificate.
The MPPHM also lists a menu addition fee of RM200 for a two-year period for applications where it applies. Plan promotional menus so that they do not cause uncontrolled changes.
Real costs that are often higher than the official fee
- Licences/registrations not yet complete, food handler training, related vaccinations.
- Equipment for separation, storage, refrigerators and temperature gauges.
- Documenting materials and changes of supplier.
- Assigning workers and a Penyelia/Eksekutif Halal (Halal Supervisor/Halal Executive).
- Developing and training for the IHCS/HAS, archiving and audit corrections.
30-day readiness plan — only for operations that are already eligible
This is an internal improvement plan, not a promise of approval in 30 days. A new restaurant/caterer is still subject to the condition of operating for at least three months.
| Week | Work | Proof of completion |
|---|---|---|
| 1 | Check licences, register of kitchens, staff and menu | Register of eligibility and gaps |
| 2 | Check each material, supplier and substitution | Confirmed list of material statuses |
| 3 | Test the production–delivery–buffet flow | One event with complete records |
| 4 | Self-audit; close NCRs; complete the application | A consistent application file |
12 things before you press “Submit”
- SSM, PBT (local authority) and the relevant food premises registration are valid.
- Full operation for at least three months for new applicants.
- The scope of the kitchen and serving is identified.
- All active menus are listed.
- All materials can be traced to the manufacturer/supplier.
- Halal evidence for at-risk materials is still valid and sufficient.
- The Muslim worker requirements by category and shift are met.
- A Penyelia/Eksekutif Halal and a committee (if applicable) are in place.
- The IHCS/HAS is implemented, not just written.
- Transport, temperature and event handover logs are available.
- Menu and supplier changes have an approval process.
- The applicant's identity, premises address and MYeHALAL details match.
Action link: MYeHALAL — only the official system receives and manages applications; ManaHalal does not issue the SPHM.
Official sources and review
- JAKIM — MPPHM (Domestik) 2020, 2026 amendment — main reference for requirements and fees.
- Portal Halal Malaysia — certification and the MHMS 2020 Manual.
- KKM — Trust MyCatering (small/medium scale) — a food safety reference, not a halal certificate.
- KKM — Safe food temperature guide.
Review date: 5 November 2026. This content was prepared based on sources reviewed on 5 November 2026. Final decisions and requirements are subject to JAKIM/MAIN/JAIN (Majlis/Jabatan Agama Islam Negeri, the state Islamic religious councils and departments) and the latest notices.