Halal Guide

A Guide to JAKIM Halal Certification for Single-Outlet Restaurants

Audience: Owners of single-outlet restaurants, cafes and eateries in Malaysia.
Review date: 5 November 2026.

A short introduction: if you run a restaurant and want to obtain the Sijil Pengesahan Halal Malaysia (SPHM, the Malaysia Halal Certificate), start by checking your eligibility, the evidence for your raw materials and the condition of your kitchen—not by going straight to the application form. This nine-article series explains the steps one by one, using practical examples and flowcharts.

All articles

  1. Understanding the JAKIM Halal Certificate for Single-Outlet Restaurants An introduction to SPHM, the difference between premises and products, and a map of the certification journey.
  2. Check Your Restaurant's Eligibility Before Applying A pre-application check of licences, operations, menu and basic requirements.
  3. Muslim Workers, the Halal Supervisor and Food Handlers How to organise responsibilities and make sure training and vaccinations are valid.
  4. Check Raw Materials, Suppliers and Every Menu Item How to trace every ingredient from the dish back to proof of purchase.
  5. Prepare Your Kitchen and Premises for the Halal Audit Checks on cleanliness, storage, workflow and contamination prevention.
  6. Build an IHCS and a Halal Document File That Is Easy to Manage An internal control system that works for a small operation.
  7. Apply for Halal Certification through MYeHALAL: Step by Step From the applicant account to the decision of the Panel Pensijilan Halal (Halal Certification Panel).
  8. How Much Does a Restaurant Halal Certificate Cost, and How Long Does It Take? A breakdown of official fees, preparation costs and how to plan your renewal.
  9. Halal Audit Checklist: Is Your Restaurant Ready? Self-audit, a mock interview and corrective action before the inspection.

Important notes for restaurant owners

  • Certification of restaurant premises is different from certification of food products.
  • A new application must meet the requirement of at least three months of full operation.
  • A restaurant/cafe requires Muslim workers who are Malaysian citizens in permanent positions with coverage throughout operating hours/shifts, a Penyelia Halal (Halal Supervisor) and an IHCS.
  • All menu items at the premises must be covered by the application.
  • The domestic processing fee of RM20 and the restaurant certification fee of RM100 per year/premises are separate charges; a premises certificate is usually valid for two years.

Official sources and editorial notes

Note: ManaHalal is an independent information platform, not a body that issues the SPHM. This guide was updated based on official sources reviewed on 5 November 2026. Final decisions and requirements are subject to JAKIM, MAIN/JAIN (Majlis/Jabatan Agama Islam Negeri, the state Islamic religious councils and departments) and the latest notices.