Halal integrity.
Across the supply chain.

Top management must sign a written halal policy, form a dedicated halal management team, appoint a certified Muslim Halal Supervisor, and conduct annual internal training.

All raw ingredients, additives, and processing aids must be verified as halal, sourced from approved suppliers, and accompanied by supporting documents like halal certificates or non-pork/non-alcohol technical statements.

Production facilities, equipment, and storage areas must be physically segregated from non-halal or najis (impure) materials to eliminate any risk of cross-contamination.

The final output must match the approved formulation and specifications, and its naming, branding, or sensory profile must not mimic or mislead consumers into thinking it resembles forbidden (haram) goods.

Companies must perform an internal self-audit at least once a year, conduct management reviews of audit findings, implement corrective actions, and report results to BPJPH.