Enforcement of Halal Certification Compliance in Food Outlets: Hygiene Perspective

Enforcement of Halal Certification Compliance in Food Outlets: Hygiene Perspective

Nurul Hidayah Che Hassan¹, Aliya Yasmin Mohamad Nizam², Md Hamzaimi Azrol Md Baharudin³, Siti Zafrina Mohd Zahari⁴

^1,3,4Academy of Contemporary Islamic Studies, University Technology MARA Pahang, Jengka Campus,  Malaysia

²Academy of Contemporary Islamic Studies, University Technology MARA, Shah Alam Campus, Malaysia

DOI: https://dx.doi.org/10.47772/IJRISS.2025.906000102

Received: 29 May 2025; Accepted: 03 June 2025; Published: 02 July 2025

 ABSTRACT

Halalan Toyyiban are two main aspects that cannot be separated when it is applied in halal practice. In Malaysia, the halal certificate holders have full responsibility to ensure that halal integrity in all their operations is maintained whether in terms of raw materials, tools and utensils used, workers, or the production area itself. Although Malaysian halal standards have been set in accordance with relevant laws, it is undeniable that there are constraints and challenges in implementing halal certification for a food premise. Thus, the objectives of this research are to identify the concept of hygiene in halal practice according to Shari’ah and to examine the current issues on halal implementation among food premises from a hygiene perspective.

Keywords: Halalan Toyyiban, Shari’ah, Integrity, Halal Standards, Hygiene.

INTRODUCTION

In the current economy, most food premises in Malaysia today are already implementing halal practices in their production. Although applying for halal certification is not a mandatory, but many organizations are now beginning to compete to gain consumer trust in their products and services. In fact, it is this situation that prompted both Muslim and non-Muslim companies to apply for halal certification. In Malaysia, all processes to acquire a halal certificate must be complied with the Manual Procedure for Malaysia Halal Certification. Therefore, every premise that intends to apply for a halal certificate should first understand the concept of halal, as mentioned in the Qur’an Surah Al-Baqarah, verse 168. Allah SWT said :

“O mankind, eat from whatever is on earth (that is) lawful and good and do not follow the footsteps of Satan. Indeed, he is to you a clear enemy”.

This verse shows that the implementation of halal is actually comprehensive, where its application must be taken into account from all aspects in the manufacture of a product. Basically, field of halal industry has been divided into nine schemes, which include logistics, cosmetics, pharmaceuticals, food premises, food and beverage, slaughterhouses, medical device, consumer goods and OEM (MPPHM, 2020). Each of these schemes has its own Malaysian standards. For halal certification of food premises, it is subject to MS1500 Halal food – General requirements and it is also used in conjunction with MS1514 Good Manufacturing Practices (GMP). In order to get a halal certificate, the applicant must meet all the requirements and demands that have been set without any exceptions. In fact, if a food premise already has a valid halal certificate, then it becomes their responsibility to ensure that all operations are in line with the rules.

In Malaysia, customers prefer to choose restaurants that are recognized as halal by JAKIM, regardless of whether the premises are owned by Muslims or non-Muslims. This is so because, most customers today already have an awareness of halal in food. However, this can sometimes be overlooked. The fact is, the community may take care of halal in food alone, whereas they do not make observations from the point of view of the cleanliness of the premises. So it is not surprising if there is a situation where the halal certificate of a premise is questioned or may be revoked by the Malaysian halal authorities. Therefore, the compliance of food premises on halal certification needs to be seen and reviewed so that no more inappropriate issues occur. The objectives of this paper are to identify the concept of hygiene in halal practice according to Shari’ah and to examine the current issues on halal implementation among food premises from a hygiene perspective

LITERATURE REVIEW

Malaysia Halal Certification

Halal can be defined as something that is permissible, lawful or allowed in Islam, meanwhile haram means something that is prohibited or unlawful. According to Wilson (2018), halal emerges as a description used in products, services, as well as human activities, encompassing every part of a Muslim’s life that extends beyond the intake of meat and the source of income. Hence, looking at the global food industry’s growth that favours business owners out there (Wannasupchue et al., 2021), halal certificate is issued to make the halal production system visible and vital to expanding halal business (Khan et al., 2019).

According to Manual Procedure for Malaysia Halal Certification (Domestic) 2020, Malaysia halal certificate is an official document that specifies the halal status of goods and/or services in accordance with the Malaysian halal certification scheme issued by the authorities. This is an effort by the Malaysian government in taking into account the concept of halal and haram according to Islamic Shari’ah. In order to handle the halal certification process, MPPHM is used to define the conditions and requirements that must be complied (Katuk et al., 2020).

In this matter, the Department of Islamic Development (JAKIM) is the main authority body which grants halal certificates for goods marketed at the local and international levels, as well as regulating and overseeing the execution of halal principles. As of February 5th, 2020, JAKIM has recognised 84 foreign certification bodies (List of Approved Islamic Bodies, 2020). Likewise, Shirin Asa (2017) mentioned that the State Islamic Religious Departments (JAIN) also plays a similar responsibility at the state level.

Additionally, JAKIM collaborates closely with SIRIM and the Department of Standard Malaysia (DSM) to produce the Malaysian Halal Food Standard in order to achieve synchronisation and cooperation (Rizal Razalli et al., 2020). According to Asa and Azmi (2018), Malaysia is the only country whose certification is given out by the government in this regard. Meanwhile, halal certification in other countries is issued by Islamic organizations. JAKIM also serves as an enforcement authority, imposing legal requirements, operating standards, and recommendations to ensure businesses follow the halal norms. Following revisions to the Trade Description Act in 2011, JAKIM was given the authority to prosecute dealers who used the halal logo in their products. However, there are still the local authorities that should accept responsibility and cooperate with JAKIM’s efforts.

Halal Certification for Food Premise

One of the Malaysian halal certification schemes that can be applied for out of the total of 9 available schemes is the food premises scheme. In accordance with Manual Procedure for Malaysia Halal Certification 2020, a food premise is any building or other structure that is used to prepare, serve, and sell any type of food. These include cafes, restaurants, food courts, bakeries, canteens, kiosks, catering, hotel kitchens, and mobile establishments like food trucks. Before applying for Malaysian halal certification for food premises, there are prerequisites that must be followed. These prerequisites include both general and specific requirements that are outlined in the manual also based on the types of food premise.

A study by Salamon (2021) pointed out that the operator of food premise must comply to the requirements of MS 1500: 2019 Halal Food-General Requirements (Third Revision), Food Act 1983, Food Regulations 1985, Food Hygiene Regulations 2009, and other most recent laws in effect by the competent authorities. He also mentioned that Good Manufacturing Practices (GMP) are the minimal hygienic and processing standards required to guarantee the production of healthy food. This is because GMP covers all matters involved with production such as personnel, buildings and facilities, machinery or utensils, and process control. Furthermore, Manual Procedure for Malaysia Halal Certification (Domestic) (2020) stated that each menu declared on MYeHALAL application form must be the same as stated on the menu display and cannot be arbitrarily changed or added. Therefore, any menu that was not declared in the menu must be made a new application through MYeHALAL system.

The Importance of Halal Certification

It is not necessary to apply for a halal certificate in Malaysia, but having one will be advantageous to the operator or owner of the product. This is due to the fact that locating the halal is an obligatory for every Muslim living today, and is not done merely for financial gain. As Allah SWT said in Surah al-Baqarah verse 168 :

“O humanity! Eat from what is lawful and good on the earth and do not follow Satan’s footsteps. He is truly your sworn enemy”.

This verse shows that Allah SWT has actually given us a lot of sustenance in various forms. Therefore, our responsibility is only to find what is halal and good for our own good. As mentioned earlier, the Department of Islamic Development Malaysia (JAKIM) issues the halal certificate as a proof that the products it covers adhere to Islamic dietary laws. This includes the absence of pig or its byproducts, the absence of prohibited animal-derived food ingredients, the absence of alcohol, and the fact that the product was prepared and produced using sanitary machinery.

In other words, halal certification is significant because it serves as a symbol of value, health and the environment, which not only serves as a guarantee that the product complies with Islamic dietary requirements but also confirms that it has all the permissible ingredients (Asa and Azmi, 2020). Besides that, a study carried out by Halim et al. (2019) showed that the display of halal logo and halal certification will influence the consumer’s confidence.

Meanwhile, Zaini and Yoyo (2021) asserted that a restaurant’s display of the halal logo is important in persuading customers, particularly Muslims, to come in and eat without having any doubts about the food’s purity. The halal certificate not only assure Muslims that everything they eat or consume complies with Islamic laws, but it also motivates producers to adhere the halal criteria. In this way, halal certification has become a strategic approach employed by many businesses in order to improve good business performance (Salindal, 2018).

The Concept of Hygiene in Halal Practices according to Shari’ah.

It is no longer sufficient to understand halal as a single permissibility indicator. Otherwise, the concept of halal must be combined with the value of wholesomeness, one that encapsulated the essence of hygiene, cleanliness, purity, high quality and safety, which also known as halalan toyyiban (Ab Talib, 2017). As Allah SWT says in Surah al-Maidah, verse 4 :

They ask you, (O Muhamamd) : What is permissible for them (to eat)?. Say, “What is good and lawful…”.

Based on the verse above, the word toyyiban means that Islam instructs its adherents to eat healthy food for sustenance in addition to the requirement to eat halal food. In other words, Islam not only commands to find halal in its essence, but also the good and clean in its processing. Therefore, the concept of hygiene in halal practices will be explored in next sub-section.

Hygiene

Hygiene is very important in our life since it is a part of the faith. Islam places a strong emphasis on maintaining personal hygiene and cleanliness so that Muslims can properly conduct their prayer (Abdul Lateb & Md Yusof, 2020). As Allah SWT mentioned in Verse 222 of Surah Al-Baqarah :

“Indeed, Allah SWT loves those who are constantly repentant and loves those who purify themselves”

This verse carries the meaning that everything done in daily life is actually related to personal hygiene and cleanliness. Thus, priority should be given to the concept of hygiene in everything, including the quality of handling food from raw material until it is ready to be consumed (Abd Rahim et al., 2018). According to Al-Qaradawi (2013) in his famous writing of al-Halal wa al-Haram in Islam, he explained that Islam asserted the issue of hygiene in great depth, because hygiene is the essence of good look and the beauty of every adornment. According to reports, the Prophet (peace be upon him) said:

“Cleanse yourself, for Islam is cleanliness” (Reported by Ibn Hayyan) “Cleanliness invites toward faith, and faith leads its possessor to the Garden” (Reported by al-Tabarani)

Abd Rahim et al., (2018) listed out a few types of cleanliness in Islam, which are purification from impurity like taking a bath (ghusl) or performing wudu’, cleansing one’s body, cloth or surroundings from impurity, and removing dirt that builds up in different parts of the body including cleaning the nostrils and teeth, cutting the nails, shaving the armpit and pubic hair. This focus on hygiene is not surprising in a faith that considers cleanliness to be essential to its primary form of worship, as the Muslim’s solat is inadmissible if his body, his clothing, and the location where he performs it are not all clean (Abdul Lateb and Md Yusof, 2020).  According to Islamic laws, hygiene is described as being devoid of filth, grime and elements that are forbidden by Islam.

Hygiene Practices in Food Premise

There are various meanings of food hygiene nowadays. According to Royal Society for Public Health (RSPH) (2017), food hygiene can be defined as the process of making sure food is handled, stored, cooked and served in such a way, and under such circumstances, as to prevent food contamination as much as possible. Meanwhile, Gupta (2020) in his recent study described that food hygiene refers to the conditions and practices that must be in place to secure the safety of food from manufacturing to consumption (Food Chain Sequence) as it is the best way to minimize the risk of food-borne illness in consumers.

A study by Abdul Lateb and Md Yusof (2020) mentioned that the production area is the most significant hygiene practice that should be observed, where the food operators must develop a frequent cleaning system to prevent stain or dirt. Usually, there is dirt and dust accumulated on window ledges, around table legs and other unreachable spots. Hence, all floors should be cleaned every day and the drainage system shall be properly maintained (Manual Procedure for Malaysia Halal Certification (Domestic), 2020).

Not only that, all equipment used and food premise surface must be cleaned after the production. In fact, it is better if the food premise surface like floor is washed with warm to hot water and detergent for the purpose of disinfecting (Foreign Animal Disease Preparedness & Response Plan, 2018). If tools like knives or cutting boards are used with various foods, they should be cleaned after each usage. Likewise, towels used for hand drying and sponges used to clean surfaces should also be frequently cleaned and sterilized in boiling water for at least 10 minutes (Abdul Lateb and Md Yusof, 2020). Indeed, this washing step reduces the quantity of bacteria even further and removes any oil, grease, or exudates that may interfere with disinfection.

In addition, tools and utensils need to be kept clean while not in use, and cloths need to be hung up in an appropriate place each time after use, instead of allowed it to dry on tools or food. Detergents, cleaning supplies, and tools for food processing also should all be kept in a separate cabinet. Clearly, to avoid contamination as well as accidents, all of the equipment must be maintained in good shape (Manual Procedure for Malaysia Halal Certification (Domestic), 2020).

The Current Issues on Halal Implementation among Food Premises

Awareness

Awareness is often closely related to knowledge and exposure. In Malaysia, consumers may grasp the term halal in general, but not all of them are aware of the real requirements established in halal standards such as Malaysian Standard, MPPHM, GMP and HACCP. In reality, consumers have developed the habit of assuming that all food premises owned by Muslims are halal. There are also customers who so confidently enter food premises operated by many non-Muslim workers, as a result of being influenced by other customers.

According to Kamarulzaman et al. (2020), the Gen Z prefers to dine-in at the restaurants that are well-known, viral and have a big social media following without understanding the true status of the premise. The use of ‘no pork no lard’ ‘Muslim friendly’ signs is also a confusing cause for Muslims to eat at the premises as it is not a guarantee that the food served is truly halal and clean (Mohd Amin et al., 2020). This can no longer be ignored since it has become a way of life in today’s culture that is readily affected, particularly among Malaysian youth.

Furthermore, according to Mohd Shuhaimi and Ab Karim (2021), there is a misunderstanding of the notion of halal food premises among non-Muslim customers, who believe that only Malay food premises may be called halal even without valid halal certification. In this case, the community has no power to blame the premises if it lacks a halal certificate because it is an optional, not a mandatory. However, this does not mean that they are free to eat on the premises without making any prior observations. Even still, this is a tough and impossible thing since hygiene and cleanliness must be considered holistically. Customers may only be permitted to examine the hygiene of personnel and the cleanliness of eating area while on the food premises, but they are still barred from observing the cleanliness of tools and utensils in the kitchen or production area. Clearly, in this issue customers tend to be easily deceived due to the fact that they are only able to see what is in front of their eyes.

Lack of Financial

Financial problems are no longer unfamiliar in society because they involve the costs that need to be spent. The study found that one of the barriers faced by the food premises in implementing comprehensive compliance with halal practices is not simply because they lack understanding and awareness, but it also stems from the lack of financial. Based on the findings by Muhammad et al. (2020), the applicants of halal certificate have to wait approximately six months to pass their application and at the same time there are many procedures involved and significant expenses must be incurred.

Meanwhile, Arif et al. (2021) asserted that not all of them are prepared to make the significant financial commitment required to pay for a halal certification. Hence, these are some of the justifications given by food premise operator for not requesting a halal certificate. Another issue highlighted is that the cost incurred to assure the complete halal implementation in food premise. One of the factors contributing to the decrease in the number of businesses requesting the halal certification is the rise in manufacturing and running costs. The burden of additional costs is particularly great for first time entrepreneurs in some industries.

According to a study conducted by Yusof and Oyewale Oyelakin (2019), the majority of the respondents interviewed, including food premise operators, agreed that major renovations in their premises are necessary, despite knowing that it is not a requirement as stated in JAKIM’s halal standards during the audit. The voluntary renovations in the majority of the production area, kitchen and eating areas, on the other hand, are meant to meet with hygiene requirements and draw the attention of halal officers who come to do the site audit. Therefore, the additional costs are required because, as a halal certified company, they must employ separate equipment and transportation to discriminate between halal and non-halal items. In addition, the suppliers of halal items also charge the business owner extra as well. So, in order to obtain certification, the compliance cost for the consultancy job and certification procedure must be considered.

METHODOLOGY

This research has chosen to interview people from the food premises field who are from halal certified food premises and food premises that have not yet obtained halal certification. All six food premises who serve nearly the same sort of Malaysian food, which is located at Bandar Utama, Petaling Jaya were chosen for this study. The primary goal of this research was to identify halal certification compliance from a hygiene perspective among food premises. This study was conducted in order to broaden the focus, perspective and avoid limiting it only to halal food premises. Therefore, due to their experience in various halal areas, operators from various food 28 premise companies were chosen so that they can contribute additional data and information.

RESULTS AND DISCUSSION

Hygiene in Halal Practice

Hygiene in food premise is a stepping stone that encourages customers to visit, regardless of whether the premise is certified halal or not. This is because hygiene and cleanliness appears to be a reflection of a good and systematic management system for a food premise, which it can be observed with the naked eye by both customers and the food premise’s operator. Besides, hygiene is the main pillar that will be taken into account by each party especially for certified halal food premises, as it brings a good image to the concept of halalan toyyiban as a whole. Understanding and knowledge of hygiene in food premises is critical because it is in fast connected to the halal aspect. This is due to the fact that when halal practices are implemented, the aspect of hygiene will be prioritised. In fact, there is a clause in the Manual Procedure for Malaysian Halal Certification that focuses on the aspects of hygiene, cleanliness and sanitation.

Table 1. Understanding of Hygiene in Halal Practice

There were four questions on the understanding posed to the respondents, namely on halalan toyyiban, the concept of hygiene in food premises, the relationship between the aspects of hygiene and halal as well as their knowledge of Malaysian Standards, acts and regulations related to the operation of halal food premises in Malaysia. Based on the table above, the results found that all respondents (100%) who participated in this interview admitted that they have an understanding of this matter. This shows that they have the knowledge of halal whether at the basic or deep level. In addition, the acts and regulations used as a guide to implement halal practices in food premises are also known and familiar to respondent from non-certified halal premise.

This is a positive result as it proves that food premise operators nowadays have a better understanding of the fundamentals of halal practices, particularly in terms of hygiene. In this regard, the understanding and knowledge of halal can be viewed as the fundamental elements that lead to compliance. Without the knowledge, they might not follow the established laws and rules. Besides, the researcher’s focus in this study is not just on Shari’ah-related knowledge of halal, but also on more technical knowledge such as the hygiene practice, which is more accessible to Muslims and non-Muslims alike.

Apart of understanding, the compliance in carrying out hygiene practices in food premises is also a very important aspect and should not be taken lightly. Without the hygiene compliance, it indicates that the food premises are not prepared to implement halal certification in accordance with the thoroughly outlined requirements.

Table 2. Compliance on Hygiene

According to table above, every respondent who was interviewed acknowledged that their premises maintain the thorough hygiene in accordance with the idea of internal halal control system. This indicates that they take into account the halal considerations in addition to maintaining a good, clean and quality source of raw materials and all the operations. Furthermore, all of these food premises already follow the cleaning schedules and carry out the pest control. This demonstrates that ongoing hygiene maintenance is performed in these facilities to stop any contamination that may happen at any time. When all workers have a valid anti-typhoid vaccination, it actually adds value to all of these premises because it protects them from spreading diseases to the public through food prepared and served by them.

There are many aspects of hygiene that must be observed and implemented. This is consistent with the findings of Lateb and Yusof (2021), who discovered that some food premises need to improve the effective and comprehensive hygiene practices in order to prevent any type of contamination from the environment. As the premises is operated on a daily basis, the hygiene compliance should be performed on an ongoing basis too. Hence, it is the primary responsibility of a food premise to always adhere the hygiene regulations.

The Issues on Halal Implementation from Hygiene Perspective

The issues and challenges in implementing hygiene practices are something that need to be refined and observed, as they are likely to get worse if not resolved. There are several issues that have been faced by food premises in implementing halal comprehensively, particularly in terms of hygiene. This is because it is sometimes perceived as a difficult task, given that one of the challenges is the cost spent solely on compliance There are two types of training that need to be attended by the food premise operators to meet the requirements of Malaysia halal certification in food premise scheme, which is halal training (awareness or competency programme) and food handler training.

Table 3. Training Participation

The table above shows the results for this theme. After analysis, the researcher found that the majority of respondents with 5 (83.3%) of them had attended food handler training courses. Meanwhile, only 3 (50%) of them have ever attended a halal training programme. According to MPPHM (Domestic) (2020), halal awareness training should be provided to all workers involved in processing activities at least once every three years. Similarly, halal training for new workers must be implemented within three months of their appointment.

Thus, the results shown have not yet reached a satisfactory level, as some of the respondents interviewed are also from the non-certified halal premises. Coupled with the fee to attend a halal training programme that may be costly makes them feel it is not a necessity. Hence, it is may be unfair for researcher to judge them in terms of compliance. However, there is a premise in this case that has not been certified halal, but the respondent has previously attended the halal training. This demonstrates that their willingness to attend halal training is motivated by a desire to learn more about the halal implementation rather than the status of their premises.

A study done by Che Hashim and Mohd Shariff (2016), halal programs and training are crucial for human resource development, particularly for those involved in the halal industry. This is because training provides the participants with two major benefits, which are the knowledge and awareness. The participants can also learn about the authentic knowledge and information from the expert trainers by attending the training. Although they must pay to attend the training, this is still can be considered as an added value that is not readily available out there. Indeed, the requirement to participate in both halal and food handler programmes is not a pointless training, rather, it is a deliberate initiative designed to benefit the food premise operators

Another issue is awareness. It is insufficient if it is only focused on the customer without involving the food handlers. This is because awareness is a key aspect that drives the operators of the food premises towards the hygiene compliance according to halal guidelines. Hence, the researcher intends to identify the response from the food operators themselves to their level of awareness in comprehensive hygiene practices. The script below shows the opinions of the respondents interviewed

Yes, very important for a good premise to maintain the hygiene and cleanliness even if they are not halal certificate, because for our customer… (Respondent 1)

This respondent stated that the importance of maintaining hygiene and cleanliness in their premise is because of their customer itself. In this matter, he might want to provide the customer with the much comfort as possible in their premise area even if they are non-certified halal. Hence, this shows that the respondent is aware that customers’ opinions and perceptions will be influenced by how clean the premise is.

Important…because hygiene is a basic thing that every food premise should practice…(Respondent 2)

This respondent asserted that maintaining hygiene is the most important practice for any food premise. This demonstrates that the respondent is aware that keeping a premise clean is a requirement for all premises that handle and prepare food even for the non-certified halal premise. Indeed, this is the main responsibility of a food premise that cannot be denied. It is important to prevent food contamination and poisoning from customers and employees…(Respondent 3)

The third respondent clarified that keeping the premise clean is one way to avoid food contamination and poisoning. Naturally, contamination can occur on their premise if it is filthy and poorly maintained, which can then spread to the food. This is due to the fact that respondent is aware that contamination can affect anyone, whether they are customers or workers at the premise. Hence, before any case of food poisoning occurs, then it is better if the hygiene is controlled first at an early stage.

Yes… to maintain food quality and make customer confidence with our food…(Respondent  4)

Meanwhile, respondent four told that they kept the premise clean for the food that was served. This includes the quality and standard of the food they serve. Even though they have not applied for a halal certificate yet, maintaining hygiene and cleanliness is still important to them in order to deliver the quality food. This respondent believe that hygiene can influence the preparation of high-quality food as well as attract the customers’ confidence in dining there.

CONCLUSION

Concern for hygiene in halal food premises is essential for comprehensive compliance with all halal certification standards and requirements. The efforts of food premises operators in monitoring hygiene and all cleanliness operations on their premises are the finest mechanism to control any halal issues in Malaysia while also preventing food poisoning among the customers. With the laws and standards in place, the owners of halal food premises must carry out their responsibilities by adhering to each one without exception. In this regard, knowledge and awareness are insufficient unless they are supported by strict adherence to all rules. As a Muslim majority nation known for its halal cuisine, Malaysia should take advantage of this chance to present its genuine identity as the world’s leading global halal hub. The goals of this study were to determine the extent of halal certification compliance from a hygienic perspective in food premises.

Premises operators must keep their management systems in good working order and strengthen their monitoring of cleanliness activities on the premises. Meanwhile, the customers must be careful to choose halal and clean food premises, as well as be aware of general hygiene regulations so they can file a complaint if they discover a problematic premise. Regardless of whether they have halal certification or not, the local enforcement authorities must also take immediate action and inspect all food premises frequently. This is especially those that provide halal food. In order to demonstrate the efficacy of Malaysia’s enforcement mechanism, any complaints from the public must also be considered seriously. It is not difficult for Malaysia’s development of the halal food business to serve as an example for other nations with the right amount of effort from diverse parties.

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