Malaysian Standards

For Halal

To ensure that these aspects are not taken lightly, Malaysia has defined halal food through its MS1500:2009: Halal Food – Production, Preparation, Handling and Storage -General Guidelines (Second Revision) as food permitted under the Shari’ah law and fulfils the following conditions:

    1. Does not contain any parts or products of animals that are non-halal to Muslims or products of animals which are not slaughtered according to Shari’ah law;
    2. Does not contain any ingredients that are Najis according to Shari’ah law;
    3. Is safe and not harmful;
    4. Is not prepared, processed or manufactured using equipment that is contaminated with things that are Najis (filth or unclean) according to Shari’ah law;
    5. The food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shari’ah law, and
    6. During its preparation, processing, packaging, storage or transportation, the food is physically separated from any other food that does not meet the requirements stated in items 1, 2, 3, 4 or 5 or any other things that have been decreed as Najis (filth or unclean) by Shari’ah law.

      This definition clearly demonstrates that product which is harmful, intoxicated and hazardous will not be certified halal under the Malaysian Standard.

For too long, the focus in the halal industry has been on halal food and beverages (F&B). However, the new generation of Muslim consumers are not only defined by their dietary restrictions, they’re also keen to embrace halal as part of their lifestyle choice and financial investment.