Halal Guide

Build an IHCS or HAS: A Simple Halal System That Works

Halal policy, ingredient control, traceability, HAS and a file structure that can be audited.

Last reviewed 5 November 2026

The Sistem Kawalan Halal Dalaman (IHCS, the Internal Halal Control System) is required for micro and small enterprises under the Skim Produk Makanan dan Minuman (Food and Beverage Product scheme). For the medium and large categories, the requirement is more comprehensive: a Sistem Jaminan Halal (HAS, the Halal Assurance System) with an Eksekutif Halal (Halal Executive) and a Jawatankuasa Halal Dalaman (JKHD, internal halal committee).

Minimum IHCS for micro and small enterprises

According to MHMS 2020 (Malaysian Halal Management System), at least three elements must be in place: a halal policy, a procedure for controlling raw materials/halal risks and a traceability procedure. All three documents must be genuinely put into practice—not just files that are never used.

Document Useful minimum content
Halal policy Commitment, product scope, person responsible, change control
Raw materials procedure Supplier checks, certificates/specifications, receiving, quarantine, approval
Traceability procedure Lot numbers, incoming material records, batches, finished stock, delivery and complaints
Supporting records Invoices, supplier certificates, training, cleaning, pests, production and labels

Note: not all supporting documents are "minimum IHCS elements", but they are evidence of implementation that is usually needed during an audit.

HAS structure for medium-sized manufacturers

HAS involves more thorough governance and control, including management responsibility, the JKHD, the Halal Executive, training, risk control, auditing, corrective action and reviews of effectiveness. For different processing flows, a product flow chart needs to be prepared clearly.

Halal control system cycleStart with the halal policy and scope, identify ingredient and process risks, approve ingredients, suppliers, recipes and labels, run production and record lots, then review performance and problem reports. If there is a non-conformance, isolate it, correct it, find the cause, confirm the fix works and go back to identifying risks; if not, continue monitoring and improving.YesNo

Halal policy and scope

Identify ingredient/process risks

Approve ingredients, suppliers, recipes and labels

Run production and record lots

Review performance and problem reports

Any non-conformance?

Isolate, correct, find the cause and confirm effectiveness

Continue monitoring and improvement
Halal control system cycle

How to organise digital files

  • 01-Premises-Licences/ — SSM, PBT (local authority), KKM (Ministry of Health), plan.
  • 02-Products-Recipes-Labels/ — SKU list, recipe versions and artwork.
  • 03-Ingredients-Suppliers/ — approvals, certificates and specifications.
  • 04-Staff-Training/ — appointments, shifts, courses and vaccinations.
  • 05-Operations/ — receiving, batch records, hygiene and temperature.
  • 06-Compliance-Audit/ — policy, procedures, NCRs and corrections.

The MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) requires records to be kept for at least three years, and for a new application at least three months of records must be available for audit purposes. Control access to personal records and suppliers' commercial documents.

Your action: appoint one document owner to make sure the current versions are used; run a mini audit on one real batch, not just a simulation on paper.

Official references 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/PBT legislation before acting. Special requirements may apply depending on the product, state and production model.