HALAL

ENGAGEMENT

SERIES

FOR EE, FPA & SF

25 JAN 2016

PROGRAMME09:30 AM

10:00 AM

10:15 AM

11:15 AM

12:00 PM

12:15 PM

REGISTRATION

OPENING REMARKS

PRESENTATIONS

(1) HALAL CERTIFICATION T&C

(2) HALAL ENFORCEMENT

Q&A

CLOSING REMARKS

REFRESHMENTS

OBJECTIVES

1. SHARE UPDATES ON THE NEW MUIS HALAL

CERTIFICATION CONDITIONS

2. SHARE UPDATES ON PAST HALAL-RELATED

BREACHES & LEARNING POINTS

NEW

MUIS HALAL CERTIFICATION

CONDITIONS

H A L A L E N G A G E M E N T S E R I E S 2 0 1 6

TIMELINE

25 – 29 JAN 2013First

ConsultationHES2013 to share on KEY changes to

proposed HCTC

18 FEB –

18 MAR 2013Second Consultation

Dissemination of proposed HCTC to Halal certificate holders & consultants

18 – 29 MAR 2013

Feedback ReviewReview of feedback & amend proposed

HCTC

25 – 29 JAN 2016

Announcement HES2016, to share on Implementation

1 JUN 2016 ONWARDS

ImplementationImplementation of

new HCC

REMAIN UPDATED

EASE OF COMPLIANCE

TRANSPARENCY

EASE OF UNDERSTANDING

BEST PRACTICESREMOVE

REDUNDANCY

WHY THE CHANGE?

READER FRIENDLY

1 GENERAL INFORMATION

1.1

All companies / establishments applying for a Halal certification from Majlis

Ugama Islam Singapura (Muis), may, upon fully complying with the Muis Halal

Certification Conditions, be issued a Muis Halal certificate (the “Halal

certificate”) and allowed the use of Muis Halal certification mark (the “Halal

certification mark”) in terms provided therein.

General

information

1.3The applicant is deemed to have agreed to adhere to the Muis Halal

Certification Conditions upon submitting an application via the MeS.

Agree to

comply on

application

submission

CATEGORY LISTINGDESCRIPTIONCLAUSE NUMBER

EE FPA WP PRD SF PA EN

4 SPECIAL CERTIFICATION REQUIREMENTS

4.1

Applicant under the Food Station sub-scheme shall comply with the following

additional requirements:

1. All foods and drinks served at every food station within the restaurant shall

be prepared in a kitchen that is Halal-certified under the Food Preparation

Area scheme;

2. All food stations within the restaurant shall be Halal-certified;

3. No claim shall be made that the restaurant is Halal-certified as Halal

certification applies only to the food stations;

Additional

Conditions for

Food Station

sub-scheme

SPECIAL REQUIREMENTS, APPLICABLE

TO SPECIFIC SCHEMES ONLYCATEGORY LISTING

READER FRIENDLY EE FPA WP PRD SF PA EN

ANNEX C - GLOSSARY

Administration of Muslim

Law Act (AMLA)

An Act relating to Muslims and to make provision for regulating Muslim

religious affairs and to constitute a council to advise on matters

relating to the Muslim religion in Singapore and a Syariah Court

Allowable Limit

The value of a monitored action which separates acceptable from the

unacceptable. Examples include voltage for stunning of animal, amount

of ethanol, etc.

DEFINITION OF JARGONS USED

READER FRIENDLY EE FPA WP PRD SF PA EN

EX

AM

PLE

HAPPROCESS

STEP

HALAL

THREAT

CONTROL

MEASURE(S)

ALLOWABLE

LIMIT /

PRESCRIBED

PRACTICE

MONITORING SYSTEM

WHAT? HOW? WHEN? WHO?

1

Purchasing

of raw

materials

(Step 1)

Purchasing

of non-Halal

raw

materials /

processing

aids

Obtain Halal

certificates

for meat /

poultry items

Zero

tolerance

Halal

status of

raw

materials

Obtain

Halal

certificates

for meat /

poultry

items

Purchasing

of raw

materials

Purchasing

Executive

SAMPLE HALMQ

PLAN

READER FRIENDLY EE FPA WP PRD SF PA EN

4KEY AREAS

i. New clauses & new practices

ii. New clauses & existing practices

iii. Amended clauses

CHANGES TO HCC

1. APPLICATION

2. CERTIFICATION REQUIREMENTS

3. PUBLICITY

4. SUSPENSION / REVOCATION

4 KEY AREAS

1.APPLICATION

i. Register an account using the company name in

the ACRA business profile if it operates a

catering service.

ii. Register an account using the name format

<Name of Kitchen @ Name of Organisation> if

it manages a food preparation kitchen (e.g.

Muslim Kitchen @ ABC Hospital, Western Food

Section @ XYZ Hospital)

FPA1.1 APPLICANT’S NAME

iii. Register an account using the name format

<Name of Kitchen @ Name of Organisation –

Managed by Name of Contractor Company > if

it acts as a contractor that manages a food

preparation kitchen (e.g. Muslim Kitchen @ ABC

Hospital – Managed by XYZ Co P/L)

iv. Submit multiple applications/tickets, under the

same customer code, for different Halal

certification schemes

1.1 APPLICANT’S NAME (CONTD) FPA

Where the same business name is used by the

applicant and another entity/other entities under

license/franchise from the owner of the business

name, the applicant shall submit halal certification

applications for all entity(ies) concurrently.

EE

FPA

WP

PRD

1.2 CONCURRENT SUBMISSION OF

APPLICATION FOR ALL CHAIN /

FRANCHISE OUTLETS

The applicant shall submit a New application for

newly opened outlet(s) belonging to the same chain

and/or franchise bearing the same business name

within 7 working days from the date of opening of

the new outlet.

EE

1.3 APPLICATION FOR NEW OUTLETS

BELONGING TO THE SAME FRANCHISE

The applicant shall declare any other businesses

operated by the applicant or its holding company to

Muis.

EE

FPA

WP

PRD

SF

PA

1.4 DECLARATION OF OTHER BUSINESSES

OR HOLDING COMPANY

The Central Kitchen Facility sub-scheme shall NOT be applicable to an establishment which delivers fully- and/or semi- processed food to retail outlets and/or food service providers that are

(i) not Halal-certified and managed by a different company

(ii) not Halal-certified and managed by the same company

(iii) Halal-certified but managed by a different company.

FPA1.5 CENTRAL KITCHEN FACILITY SUB-

SCHEME ELIGIBILITY

The Catering sub-scheme shall NOT be applicable to an

establishment which delivers fully- and/or semi-processed

food to banquet events held at a hotel or a country club.

FPA1.6 CATERING SUB-SCHEME ELIGIBILITY

The applicant shall submit multiple applications under these

circumstances:

1. Two or more kitchens, which are intended for Halal

certification, are located on different units on the same floor or

side-by-side but physically separated by a wall (e.g. Muslim

kitchen at #01-01 and Western kitchen at #01-02 are considered

as two separate applications if they are separated by a physical

wall);

2. Two or more kitchen sections located on the same floor, which

are intended for Halal certification, are separated by another

section(s) that will not be Halal-certified (e.g. Muslim section and

Western section, located within the same kitchen, are considered as

2 separate applications if they are separated by a non-certified

Pastry section);

FPA1.7 SUBMISSION OF MULTIPLE APPLICATIONS

The applicant shall submit multiple applications under these

circumstances:

3. Two or more kitchen sections located on different floors, which

are intended for Halal certification (e.g. Muslim kitchen on Level 1

and Western kitchen on Level 3 are considered as 2 separate

applications);

4. There are multiple kitchens that prepare and supply food to a

Halal-certified establishment.

FPA1.7 SUBMISSION OF MULTIPLE APPLICATIONS

2.CERTIFICATION REQUIREMENTS

The scope of certification shall include (without limitation):

Transportation, receiving, storage and handling of raw

materials, additives and processing aids;

Areas of preparation, dishing, storage, display and server

area of food and drinks;

Collection, handling, washing and storage of equipment and

utensils;

Dining area (for restaurants only);

Delivery of cooked food.

2.1 SCOPE OF CERTIFICATIONEE

The scope of certification shall include (without limitation):

1. Transportation, receiving, storage and handling of raw

materials and processing aids;

2. Areas of preparation, dishing, storage, transport, display and

serving of food and drinks;

3. Collection, handling, washing and storage of equipment /

utensils.

2.1 SCOPE OF CERTIFICATION FPA

The scope of certification shall include (without limitation):

1. Transportation

2. Receiving

3. Storage

4. Handling

5. Delivery of products.

2.1 SCOPE OF CERTIFICATION

SF

The applicant shall comply with the Singapore Muis Halal Quality

Management System (HalMQ), comprising these 10 principles:

1. Establish a Halal Team

2. Define the Product / Nature of Business

3. Construct & Verify Flow Chart

4. Identify Halal Threats & their Control Measures

5. Determine Halal Assurance Points (HAPs), their Allowable

Limits & Prescribed Practices

EE

FPA

WP

PRD

SF

PA

2.2 SINGAPORE MUIS HALAL QUALITY

MANAGEMENT SYSTEM (HALMQ)

The applicant shall comply with the Singapore Muis Halal Quality

Management System (HalMQ), comprising these 10 principles:

6. Establish Monitoring System for each HAP

7. Establish Corrective Actions for each HAP

8. Establish Documentation & Record-keeping System

9. Verify the Halal System

10. Review the Halal System

EE

FPA

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PRD

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PA

2.2 SINGAPORE MUIS HALAL QUALITY

MANAGEMENT SYSTEM (HALMQ) (CONTD)

Applicants under Hawker Scheme shall comply with the following

additional requirements:

1. The stall shall be physically segregated from pork and/or pork-

related preparation activities;

2. If the kitchen is shared with other stall(s), all stalls shall be Halal

certified;

3. If the menu and/or order point is shared, all stalls shall be Halal

certified;

4. All soiled utensils shall be separately collected and placed in

dedicated trolleys or compartmentalised trolley with the utensils for

Halal food placed on the uppermost compartment;

5. There shall be dedicated and clearly demarcated washing point

for soiled utensils.

6. Separate applications shall be submitted for individual stalls

within the food court according to the name on the sign board

and/or type of menu served, regardless of the operator.

EE2.3 ADDITIONAL CONDITIONS FOR HAWKER SUB-

SCHEME

Applicant that allows guide dogs for the blind or visually-impaired

customers into the scope of certification shall comply with the following

additional requirements:

1. Provide a designated area for customers with guide dogs;

2. Ensure that customers with guide dogs are seated at a location that

will be safe and comfortable for them as well as other customers;

3. Ensure that the guide dog is harnessed by the owner and kept at his

side at all times;

4. If the dog needs to be fed at the designated area, disposable

wares shall be used to prevent any cross mixing with cutleries used

for the preparation and serving of Halal food pursuant to

paragraph 3.10;

5. The designated place shall be kept clean and hygienic at all times.

2.4 ENTRY OF GUIDE DOGSEE

The applicant shall clearly demarcate the scope of

certification by labelling and submitting a copy of

the floor plan to Muis and/or Muis-appointed agent.

This shall also be kept at the premises at all times

for audit purposes.

2.5 FLOOR PLAN

EE

FPA

WP

PRD

SF

PA

There shall be dedicated and clearly demarcated

production lines, kitchen areas, storage areas,

equipment, crockery, utensils and dishwashing

facilities for the handling and processing of Halal

products, menu items, raw materials, processing aids

and additives.

2.6 DEDICATED & CLEARLY DEMARCATED

AREA / EQUIPMENT

EE

FPA

WP

PRD

SF

PA

All raw materials¸ processing aids and additives used shall be Halal

and substantiated with any one or more of the following documents

(Refer to Annex A):

1. Halal certificates or Halal certification marks from Muis and/or

Muis-recognised Halal certification bodies;

2. Product specifications;

3. Muis Halal questionnaire;

4. Laboratory analysis report according to Muis requirements.

2.7 RAW MATERIAL SUPPORTING DOCUMENTSEE

FPA

WP

PRD

SF

TYPES OF

HALAL-RISKLOW MEDIUM-LOW MEDIUM-HIGH HIGH

EXAMPLES OF

RAW

MATERIALS

• Plant materials

• Pure seafood

• Legumes &

lentils

• Rice

• Ice

• Spices

• Soy Bean pdts

• Olive Oil

• Sesame Oil

• Vegetable Oil

• Synthetic vinegar

• Noodles

• Pasta

• Food additives

(excl E400s)

• Enzymes

• Cheese & byproducts

• Food Additives (E400s)

• Canned Foods

• Confectionery & Pastry

• Dairy Products

• Processed seafood

• Sauces & Condiments

• Pure vinegars

• Meat & meat

ingredients

• Poultry pdts

• Beef extracts

• Beef tallow

• Chicken skin

• Chicken fat

• Flavourings

• Gelatine

TYPES OF

DOCUMENTS

REQUIRED

• Product

specification /

label

• Halal certificate

is not required

• Product

specification

• May require

Halal

questionnaire

• Halal questionnaire

• May require a Halal

cert, lab analysis report

• Recognised Halal

certificates

Applicant under the Catering sub-scheme shall comply with the

following additional requirements:

1. Maintain a printed log of all food orders and deliveries that

includes:

a. name and date of event;

b. list of menu items;

c. number of persons the food is catered for;

d. name & NRIC of staff involved in the delivery and setting up

of food at the event location;

e. contact details of the client or event organiser;

f. Photocopy of the NEA / AVA time stamp;

g. Details of the transport vehicle used.

2.8 ADDITIONAL REQUIREMENTS FOR CATERING

SUB-SCHEME FPA

2. Declare all vehicles that would be used to transport fully- and/or

semi-processed foods;

3. Transport fully- and/or semi-processed food in Halal-dedicated

vehicles;

4. Ensure that the food does not undergo further preparation or

cooking outside of the Halal-certified kitchen;

5. Ensure that the menu card, food display card, time-stamp signage

displayed at the event location and other collaterals such as

tissue papers etc., bear only the applicant / certificate holder’s

name and no other.

2.8 ADDITIONAL REQUIREMENTS FOR CATERING

SUB-SCHEME (CONTD) FPA

Applicant under the Central Kitchen sub-scheme shall comply with the

following additional requirements:

1. Provide a declaration letter if the kitchen:

a. prepares food to be served at any hotel for banquet

events and / or room service;

b. supplies fully and/or semi processed food to petrol kiosk /

snack bar /bakery etc.;

c. supplies fully and/or semi-processed food to non Halal-

certified outlets/premises under the same company or otherwise;

2. Maintain a printed log of all food orders deliveries;

3. Declare all vehicles that would be used to transport fully- and/or

semi-processed foods;

4. Transport fully- and/or semi-processed food in Halal-dedicated

vehicles;

2.9 ADDITIONAL REQUIREMENTS FOR CENTRAL

KITCHEN SUB-SCHEME FPA

Applicant under the Central Kitchen sub-scheme shall comply with the

following additional requirements if it provides Halal food displayed in

food warmers located at external premises:

1. Ensure that the food warmers are not used for the storage of food

that are doubtful, non-Halal or other than its own;

2. Retrieve all food warmers on cessation of the supply of Halal food

to its clients.

3. No Halal logo is displayed on the warmers.

FPA

2.10 ADDITIONAL REQUIREMENTS FOR

CENTRAL KITCHEN SUB-SCHEME

If the applicant provides storage facility services to other Halal

certified establishment(s), a management representative shall be

appointed by the certified establishment to be part of the Halal

team of the storage facility operator.

SF

2.11 HALAL TEAM MEMBER APPOINTMENT

All members of the Halal Team shall be present during the

site audit and ensure that all documentations required for the

purpose of Halal certification are made available.

EE

FPA

WP

PRD

SF

PA

2.12 HALAL TEAM

The applicant shall engage at least 2 (3 for FPA) competent

permanent Muslim personnel assigned at the HAPs, one of whom shall

be appointed as the “Muslim Representative”. The Muslim

Representative shall hold at least a supervisory position.

Note:

1. Appointment of Halal Consultant as Muslim personnel of the applicant is

subject to Muis’ approval.

2. Halal Consultant if approved by Muis and employed as a Muslim

personnel, may only be treated as the Muslim Representative of the

applicant for only one location.

3. The Halal Consultant shall be employed on a permanent basis by the

applicant for the duration of the validity period of the Halal certificate.

The employment contract copy shall be kept in the Halal file.

4. A copy of the Halal Consultants duty roster & time sheet / card shall be

maintained in the Halal file for at least 6 months commencing from.

EE

FPA

WP

PRD

SF

PA

2.13 MUSLIM STAFF

3.PUBLICITY

Any packaging, publicity and advertising, menu card / board, corporate collateral(signboards, business cards, invoices, delivery orders, etc.), found online and offline,that may mislead on the Halal status of the company / establishment, products,menu items, raw materials and processing aids shall not be allowed.

Note:

Company / establishment shall not claim that any premises, entities or businesses beyond the scope of certification are Halal-certified. For example, company / establishment that applies for Halal certification under the:

a) Hawker sub-scheme and is operating within a food court shall not claim that the food court is Halal-certified and ensure all Halal signage’s are limited to display within the Halal certified premises;

b) School Canteen Stall or Staff Canteen Stall sub-scheme shall not claim that the canteen is Halal-certified;

c) Halal Section sub-scheme shall not claim that the supermarket is Halal-certified;

d) Food Station sub-scheme shall not claim that the restaurant is Halal-certified;

e) Food Kiosk sub-scheme shall not claim that its convenience store is Halal-certified.

f) Staff Canteen Stall operator shall not claim the operating company is Halal certified.

EE3.1 PUBLICITY

Any packaging, publicity and advertising, menu card / board, corporate collateral

(signboards, business cards, invoices, delivery orders, etc.), found online and offline,

that may mislead on the Halal status of the company / establishment, products, menu

items, raw materials and processing aids shall not be allowed.

Note:

Company / establishment shall not claim that any premises, entities or businesses

beyond the scope of certification are Halal-certified. For example, no Halal claim

shall be made for:

a) The business entities related to a Halal-certified food preparation area unless

the former are Halal-certified;

b) A retail food establishment that obtains its food from a Halal-certified food

preparation area unless the former is certified under the Eating Establishment

scheme;

c) A hotel restaurant that obtains its food from a Halal-certified food

preparation area unless the former is certified under the Eating

Establishment – Restaurant scheme;

d) A social function that obtains its food from a Halal-certified food preparation

area unless the former is certified under the Ad Hoc Halal Certification scheme.

FPA

3.1 PUBLICITY

Any packaging, publicity and advertising, menu card / board, corporate collateral

(signboards, business cards, invoices, delivery orders, etc.), found online and offline,

that may mislead on the Halal status of the company / establishment, products,

menu items, raw materials and processing aids shall not be allowed.

Note:

Company / establishment shall not claim that any premises, entities or businesses

beyond the scope of certification are Halal-certified. For example, company /

establishment shall not:

a) Claim that the company is Halal-certified if the Halal certificate is only issued to

a section of the premises;

b) Claim that the products it stores are Halal-certified as the scope of certification

covers only the storage, not manufacturing and /or repacking, of products;

c) Display a Halal certification mark on the delivery vans if the Halal certificate is

only issued to a section of the premises;

d) Display a Halal certification mark on the invoices, delivery orders, website, etc.,

if the Halal certificate is only issued to a section of the premises.

SF

3.1 PUBLICITY

The Halal certificate issued to catering companies shall be

displayed at catering locations where social events take place.

Only original or ‘Certified True Copy’ of the Halal certificate

issued to catering companies shall be displayed.

Note:

Halal certificate shall not be displayed at banquet events held at

hotel, country club and / or non-Halal certified restaurants.

FPA3.2 DISPLAY OF VALID AND ORIGINAL CERTIFICATE

Muis shall, at its discretion, publish a certification

status listing of all certificate holders as it deems fit

with such details as it deems fit.

EE

FPA

WP

PRD

SF

PA

EN

3.3 STATUS LISTING OF CERTIFICATE HOLDERS

4.SUSPENSION / REVOCATION

Notwithstanding anything to the contrary herein, in the event that the

certificate holder is found to:

1. Have breached any of the Muis Halal Certification Conditions;

2. Have made or caused to make any false or fraudulent

declaration, certification or representation, either in writing or

otherwise;

3. Have its operating licence issued by NEA, AVA or HSA,

whichever is applicable, suspended;

4. Have ceased to carry on its business or threatens to do so;

5. Have appointed over all or any part of the assets or undertake

a receiver, judicial manager or similar officer;

EE

FPA

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WP

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PA

EN

4.1 SUSPENSION / REVOCATION

6. Have filed or be the subject of a petition for judicial

management;

7. Have ceased to do business in the normal course for a

continuous period of more than 30 days;

8. Have made any arrangement for the benefit of its creditors;

9. Have gone into liquidation or bankruptcy, save for the

purposes of a genuine amalgamation or reconstruction; and/or

10. Have been convicted of any offence of such a nature that, in the

opinion of Muis, is undesirable that the Halal certificate holder should

continue to hold the Halal certificate.

Muis reserves the right to suspend or revoke the Halal

certificate with immediate effect upon written notice to

the certificate holder.

EE

FPA

PRO

WP

SF

PA

EN

4.1 SUSPENSION / REVOCATION (CONTD)

The certificate holder shall cease to be entitled to use the Halal

certificate, Halal certification mark, Muslim and/or Halal related claims

from the date of the suspension or revocation of the Halal certificate.

Upon suspension or revocation of the Halal certificate, the certificate

holder shall:

1. Forthwith deliver the Halal certificate to Muis;

2. Forthwith discontinue the use of the Halal certification mark;

3. Unless Muis otherwise directs, forthwith take such steps as are

reasonable and necessary to have the Halal certificate or the Halal

certification mark removed, cancelled or obliterated from every place of

business, or from every product, sticker, label, packaging, brochure,

advertisement online and/or offline, vehicle, container or other article,

whether within the certificate holder’s possession, custody or control or

not, to which he has applied a representation of the Halal certificate or

Halal certification mark, as the case may be;

EE

FPA

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WP

SF

PA

EN

4.2 CESSATION OF USE OF CERTIFICATE / MARK

UPON SUSPENSION / REVOCATION

4. If required by Muis, deliver to Muis within such time as Muis may

specify, all products, stickers, labels, packaging, brochures,

advertisements and other similar articles, to which the certificate

holder has applied a representation of the Halal certificate or Halal

certification mark, as the case may be.

Further or in the alternative, should Muis’ investigation into the breach

of the Muis Halal Certification Conditions be on-going and/or until

the certificate holder has made suitable recompense for the breach

to the satisfaction of Muis, the certificate holder shall not make

changes to the existing Halal certificate by submitting a change or

renewal application and / or apply for a new Halal certificate.

EE

FPA

PRO

WP

SF

PA

EN

4.2 CESSATION OF USE OF CERTIFICATE / MARK

UPON SUSPENSION / REVOCATION (CONTD)

FORMS

1. Letter of Undertaking

2. Halal Questionnaire

3. Request for Password Change for MeS

4. Waiver of Muis Halal Certification Conditions

5. Special Request Form

6. Application Fee Waiver & / or Refund Form

7. Declaration of Meat or Poultry Based Products

FORMS EE

FPA

PRO

WP

SF

PA

EN

THANK YOU