Applications are submitted online with attachments. JAKIM's procedure lists the documents required:
- Company profile;
- Company / business registration;
- Name and description of the product or menu being certified;
- Ingredients used;
- Name and address of the manufacturer / ingredient supplier;
- Halal status for ingredients — a halal certificate, or product specification for critical ingredients;
- Type of packaging material;
- Manufacturing process and procedure;
- Other documents such as HACCP, ISO, GHP, GMP, TQM, if any;
- Location map of the premise or factory.
The Halal Confirmation Certificate file
One requirement often overlooked: the procedure requires the applicant to create a "Halal Confirmation Certificate" file holding all relevant documents, for reference during the premise inspection.
This is not a formality. Auditors work from that file during the visit. Documents scattered across email and folders slow the inspection and invite follow-up queries.
What takes longest
Two items are usually the slowest: halal status for every ingredient, because it depends on suppliers who may be slow to produce certificates; and supplier names and addresses, which requires the supply chain to be documented in full. Start both earlier than you expect to need them.