Halal Guide

Halal Certification Guide for Bakery & Cake Shops

For: bread shops, cake shops, pastry makers, dessert shops, custom cake studios and small single-premises bakeries. The guide also explains the boundary between a bakery shop and a packaged food manufacturer, OEM, central kitchen and chain premises.

This series is a practical guide to preparing an application for the Sijil Pengesahan Halal Malaysia (SPHM, the Malaysia Halal Certificate), based on the Manual Prosedur Pensijilan Halal Malaysia (Domestik) 2020 (Pindaan 2026) (Malaysia Halal Certification Procedure Manual (Domestic) 2020, 2026 Amendment) and the MHMS 2020 manual. The amendment is in force from 1 April 2026. All certification decisions are made by the competent authorities.

Eight articles: read them in order

  1. Bakery Shop, Custom Cakes or Bread Factory: Choose the Right Halal Scheme Identify the Skim Premis Makanan (Food Premises scheme) for bakeries and how it differs from producing packaged bread and biscuit products for distribution.
  2. Bakery Shop Eligibility Requirements: Licences, 3 Months of Operation and Workers Check SSM, the PBT licence, KKM food premises registration, training, typhoid injections, the Penyelia Halal (Halal Supervisor) and shifts.
  3. Gelatin, Emulsifiers, Butter and Flavourings: Bakery Ingredients You Need to Check Recognise high-risk bakery ingredients and the steps to verify the manufacturer, composition, certificate and ingredient substitutions.
  4. Managing Menus, Custom Cake Recipes, Toppings and External Suppliers Register the full menu, control variations, toppings, seasonal recipes and outside vendors before and after certification.
  5. An Audit-Ready Bakery Kitchen: Equipment, Storage and Cleanliness Arrange the receiving, storage, mixing, baking, decorating, chiller and delivery areas with cleaning records.
  6. Custom Cakes, Packaging and Labels: When Can You Use the Halal Logo? Tell the scope of a bakery premises certificate apart from packaged product certification, and check food labels and halal claims.
  7. IHCS for Small Bakeries: How to Keep Recipe, Ingredient and Production Records Build a halal policy, risk controls and traceability in a simple way using ingredient, recipe, batch and incident logs.
  8. Applying for Bakery Halal Certification: MYeHALAL, Fees, Audit and the 90-Day Plan The bakery application flow through MYeHALAL, official fees, audit, corrective action, the e-Cert and a 90-day work plan.

Map of the bakery certification journey

Map of the bakery halal certification journeyIdentify the bakery model and scheme, check SSM, PBT, KKM and 3 months of records, prepare Muslim workers, the Halal Supervisor and the IHCS, register all menus and recipes, check high-risk ingredients and suppliers, audit the kitchen, equipment, chillers and hygiene, keep batch records, stock and corrective actions, then submit through MYeHALAL and MyHALALINGREDIENTS. Fees, audit and corrections if needed, then the panel decision. If approved, the SPHM is issued within the approved scope. If not yet or not approved, follow the authority's instructions.ApprovedNot yet / not approved

Identify the bakery model and scheme

SSM, PBT, KKM and 3 months of records

Muslim workers, Halal Supervisor, IHCS

Register all menus and recipes

Check high-risk ingredients and suppliers

Audit the kitchen, equipment, chillers and hygiene

Batch records, stock and corrective actions

MYeHALAL and MyHALALINGREDIENTS

Fees, audit and corrections if needed

Panel decision

SPHM within the approved scope

Follow the authority's instructions
Map of the bakery halal certification journey

Requirements and fees for a single-premises bakery

Item Quick guide
Scheme Skim Premis Makanan (Food Premises scheme) — Bakery Shop
Operation before a new application At least 3 months
Workers Minimum 1 permanent Malaysian Muslim worker throughout operating hours/shifts
Halal management Penyelia Halal (Halal Supervisor) and IHCS
Food handlers A valid KKM training certificate and anti-typhoid
Menu All menus at the premises, including related variations and promotional menus
Processing fee RM20 for a normal domestic application
Certification fee RM100/premises/year; estimated RM200 for a two-year certificate
Usual total official fees for two years RM220, not including other costs, subject to the fee notice
Three or more premises under the same brand Check the requirements for chain food premises

Operating templates included

These CSV templates are internal management tools, not official JAKIM forms.

Scope reminder

A bakery premises certificate does not necessarily give permission to state that packaged products for wide distribution are certified. When the business model involves packaged manufacturing, OEM, a central kitchen or a chain, confirm the scheme and logo use with JAIN/MAIN/JAKIM (JAIN/MAIN: Jabatan/Majlis Agama Islam Negeri, the state Islamic religious departments and councils).

Main references

This content was prepared based on sources reviewed on 2026-11-05. Final decisions and requirements are subject to JAKIM/MAIN/JAIN and the latest notices.