Halal Guide

Build an IHCS and a Halal Document File That Is Easy to Manage

An internal control system that works for a small operation.

Last reviewed 5 November 2026

IHCS (Internal Halal Control System) is an internal halal control system. In a small restaurant, the aim is not to produce a thick file that nobody uses, but to make sure purchasing, ingredients, workers and processes are genuinely under control.

Based on the amended MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual) and the MHMS (Malaysia Halal Management System), the core of an IHCS covers the halal policy, control of raw materials/halal risks, and traceability, supported by relevant procedures and operating records.

Example of a short halal policy

We are committed to serving food and drinks that meet the requirements of Malaysia Halal Certification. All ingredients and suppliers will be checked before use. Changes to the menu or ingredients shall be verified by the appointed person. Workers will follow the hygiene, food safety and halal controls that have been set.

Adapt the policy to your actual operation; make sure your workers understand it.

Suggested folder structure

Halal-Restaurant/
  01-Company-and-Licences/
  02-Workers-and-Training/
  03-Menu-and-Recipes/
  04-Ingredients-and-Suppliers/
  05-IHCS-Policy-and-SOPs/
  06-Purchasing-and-Receiving/
  07-Cleaning-and-Maintenance/
  08-Complaints-Incidents-Corrections/
  09-Application-and-Audit/

Six practical records, as an example

Record When to update Keeper
Menu and recipe list When the menu changes Kitchen manager
Ingredient register and document status Before buying/using a new ingredient Penyelia Halal (Halal Supervisor)
Purchase invoices At every delivery received Purchasing
Cleaning checks According to the premises schedule Shift supervisor
Worker attendance and training When there is a change Manager
Complaints and corrective action When an issue arises Penyelia Halal

Example of purchasing control

Purchasing control for new ingredientsA proposed new ingredient or supplier is checked for its manufacturer, label and documents. If it does not meet halal and record requirements, or is doubtful, it is not approved and you obtain the documents or replace it. If it does, it is registered as approved, bought with the invoice recorded, checked on receipt, then used with the evidence kept.No / doubtfulYes

Proposed new ingredient / supplier

Check manufacturer, label and documents

Meets halal and record requirements?

Do not approve; obtain documents or replace

Register as an approved ingredient

Buy and record the invoice

Check goods on receipt

Use and keep the evidence
Purchasing control for new ingredients

Operating principle: every decision needs a person responsible and evidence. Documents that are kept but not practised will not solve audit problems.

Action for today: set up the folders, appoint a keeper for each record and start a purchase log and a corrections log.

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.