Halal Guide

Self-Audit Checklist and 90-Day Plan for Packaged Food Businesses

20 items to check and a staged work plan before submitting your application.

Last reviewed 5 November 2026

This final article brings all the steps together into a readiness check. The goal is not to promise certification in 90 days—a period of three months of full operation is the minimum requirement for a new application, while approval after applying depends on the authorities. This plan helps business owners manage the preparation work in stages.

20-item check

Business and premises

  • SSM registration and premises licence/approval valid.
  • KKM (Ministry of Health) food premises registration valid.
  • Home/kotej (cottage, home-based)/OEM status confirmed according to the operating model.
  • Full operation and records for at least three months.

People and systems

  • Turnover category and Muslim worker requirements met for each shift.
  • Penyelia Halal (Halal Supervisor) or Eksekutif Halal (Halal Executive)/JKHD (internal halal committee) appointed when required.
  • All food handlers have valid training and vaccines.
  • Halal policy and IHCS/HAS (Internal Halal Control System / Halal Assurance System) used in daily work.

Products and ingredients

  • All active SKUs declared.
  • Recipes and flow charts kept with versions.
  • Every ingredient has a manufacturer, supplier and suitable halal/source evidence.
  • Certificates, specifications and new ingredients controlled.
  • Products have batch numbers and production records.
  • Problem products can be quarantined or traced to customers.

Factory and labels

  • Raw and finished areas protected from cross-contamination.
  • Relevant cleaning, pest and temperature records available.
  • Labels meet the relevant KKM requirements.
  • Product names on the artwork match the application list.
  • Halal logo not used before valid approval.
  • Internal audit simulation carried out and NCRs (non-conformance reports) closed with evidence.

90-day work plan (project management example)

Phase Focus Evidence of completion
Days 1–15 Check the scheme, SSM, PBT (local authority), KKM, location/OEM and gaps Action register, operating model chart
Days 16–30 List of SKUs, ingredients, suppliers and risks Product master, ingredient master, supplier list
Days 31–45 Arrange the factory, flow plan, training and vaccines Premises plan, corrective work records
Days 46–60 Halal policy, IHCS/HAS, labels and batch records Documents in force and real records
Days 61–75 Traceability simulation and self-audit NCR list and evidence of corrections
Days 76–90 Check completeness and the application plan MYeHALAL dossier ready to be confirmed

If the business only starts on Day 1, this plan only helps you gather records during that period; the application needs to wait until the full operation and minimum record requirements are actually met.

Self-audit cycle before applyingCheck the 20 items. If any item is not yet met, record the gap, action owner and date, carry out corrections, test the evidence and check again. If all are met, run an audit simulation and check 3 months of records. If the evidence and scope are not yet complete, go back to recording the gaps. If they are complete, do a final check with the authorities and start the MYeHALAL application.YesNoNot yetYes

Check the 20 items

Any items not yet met?

Record the gap, action owner and date

Carry out corrections and test the evidence

Audit simulation and check 3 months of records

Evidence and scope complete?

Final check with the authorities

Start the MYeHALAL application
Self-audit cycle before applying

Short case studies

A — Micro bottled sambal: ingredient suppliers are controlled and one Malaysian Muslim worker is permanently employed throughout production; the main focus is the IHCS, premises status and batch records.

B — Small keropok factory: turnover of RM800,000; besides the IHCS and workers who meet the requirements, a Penyelia Halal (Halal Supervisor) is required. The owner needs to make sure the second shift also meets the requirements.

C — Drinks brand without a factory: the early focus is the OEM certificate, contract, formulation evidence, certificate holder and label eligibility—not building files for a factory it does not own without understanding how responsibilities are divided.

D — Home-based kuih maker: start with the KKM/PBT checks and get confirmation of the kotej route in your own state before spending on logo printing or kitchen renovations.

Your action: keep this 20-item list as an initial assessment on ManaHalal. A “ready” status is only the result of an internal audit, not JAKIM verification.

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 from 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 the KKM/PBT legislation before acting. Special conditions may apply depending on the product, state and production model.