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.

Last reviewed 5 November 2026

ManaHalal note: An educational guide to help you prepare. It is not a certificate, an approval or an official eligibility decision from JAKIM/JAIN/MAIN (Jabatan/Majlis Agama Islam Negeri, the state Islamic religious departments and councils). Operators need to check the requirements in force and the scope of their own application.

Before you arrange your files or buy new equipment, answer one question: what is your business actually doing? The word “bakery” can mean a bread shop that bakes and sells bread every day, a custom cake studio, a production kitchen that supplies other branches, or a biscuit factory that supplies supermarkets. A halal certification scheme cannot be chosen just from the brand name.

Three common operating models

Model	Example situation	Where to start checking
Single-premises bakery shop	Bread, tarts, pastries and cakes are prepared in the shop kitchen and sold to customers	The Skim Premis Makanan — Kedai Bakeri (Food Premises scheme, Bakery Shop)
Packaged production for distribution	Branded biscuits, frozen cakes, retail-packed bread sent to stockists/supermarkets	Check the Skim Produk Makanan dan Minuman (Food and Beverage Product scheme) and the manufacturing scope
OEM / central kitchen / branches	A brand owner orders cakes from another manufacturer; one kitchen supplies several outlets	Check OEM, centralised production and/or chain food premises according to the activity

Important: Packaging does not automatically turn a bakery shop into a “factory”. What decides it is the scope of operations, the production, the products and where the food is made. For a mixed model, get confirmation from JAIN/MAIN/JAKIM before choosing a scheme in MYeHALAL.

What does a bakery shop cover?

For the Skim Premis Makanan, the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) requires the application to cover all menus prepared at the premises, including seasonal menus that end up being offered. The declared menu must match the displayed menu. The premises must not prepare non-halal menus. The kitchen where the food is prepared must also meet the relevant halal verification scope.

Example: Shop A sells croissants, chocolate cake, doughnuts and coffee. Checking only the chocolate cake and leaving the doughnuts and croissants unregistered is not a suitable approach. The operator needs to map the whole menu and the ingredients of every item.

What if you have three branches?

The manual states that when a company/applicant has at least three restaurants/cafés/canteens/bakery shops under the same brand, the requirements for chain food premises must be met. This involves a halal management structure at company level, not just three copies of a small-shop checklist.

Route selection map

Choosing a halal scheme for a bakery operating model

What should you do today?

Draw up a list of the addresses where food is prepared and the addresses where products are sold.
State whether the product is sold fresh in the shop, sent to branches, or distributed as packaged retail product.
List how many branches use the same brand.
Choose a starting route and get the scope confirmed if the operation is mixed.

Example decision: “Kedai Kek Mawar” has one premises; staff make 40 custom cakes a week and customers collect the cakes at the counter. The starting route is Bakery Shop, but the premises documents, kitchen and menu still need to be checked.

Output of this article: a one-page description of the business model to attach to the readiness file.

Sources & status

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; information on fees, scope and instructions may change.