Halal Guide

From Recipe to Lot Number: How to Trace Every Packaged Product

A trace-back exercise for every batch, from ingredients to production and sales.

Last reviewed 5 November 2026

A halal product needs a clear product identity and processing records that can be kept up to date. An SKU (stock keeping unit) is an internal code that tells product variants apart. A lot or batch identifies one production run. Both are very useful to small businesses, even though not every code format is prescribed by JAKIM as a single standard.

Example of a product identity

Information Example for training purposes
Product name Sambal Ikan Bilis Pedas
Internal SKU SIB-200G-P
Pack size 200 g
Formulation version R03
Main ingredient lots CILI-261104-A, BILIS-261103-B
Production batch SIB-261105-01
Production date 5 Nov 2026
Release status PASSED internal inspection

Do not treat these example codes as mandatory government codes; choose a system that is simple and consistent. Every SKU that is still active must be linked to its recipe, flow chart, actual label and approved ingredients. If a recipe changes significantly, decide whether the change needs to be notified/re-registered through the authorities.

Traceability flow chart

Packaged product traceability flowA supplier delivers ingredient lot B01, which is recorded and approved, used in recipe SKU X version R03, produced as batch X-261105-01, checked and released, then labelled and stocked as finished product and invoiced to the customer. If a complaint about a batch comes in, trace back the ingredients, production and customers, then quarantine, investigate and recall if needed.

Supplier delivers ingredient lot B01

Record receipt and approval

Recipe for SKU X version R03

Production of batch X-261105-01

Quality check and release

Labels and finished product stock

Delivery invoice to the customer

Complaint about a batch?

Trace back ingredients, production and customers

Quarantine, investigate and recall if needed
Packaged product traceability flow

Five-minute trace-back exercise

Take one pack sold yesterday. Ask a staff member to find who supplied the chillies, proof that the ingredient was approved, which chilli lot was used, who did the cooking, that day's cleaning record, and which shops the batch was sent to. If the search takes days or depends only on one worker's memory, the system is still weak.

When there is a problem

For example, a customer reports an unusual smell in one batch. Record the date, SKU, batch, complaint details and risk. Separate the unsold stock, check the records and act according to the food safety risk, including reporting to the relevant parties if required. Do not delete or change the original record; add a traceable correction note.

Your action: use templat-rekod-batch.csv and run one trace-back/trace-forward simulation every time the production flow changes significantly.

Official sources and editorial notes

Note: This ManaHalal article is an educational guide, not a verification, approval letter or official JAKIM service. It was prepared based on sources reviewed on 5 November 2026. Check the latest official circulars and decisions of JAKIM/MAIN/JAIN (Majlis/Jabatan Agama Islam Negeri, the state Islamic religious councils and departments) and KKM (Ministry of Health)/PBT (local authority) legislation before acting. Special requirements may apply depending on the product, state and production model.