MS 1500:2019 is Malaysia's halal food standard, and JAKIM or a state Islamic religious authority audits food businesses against it before a Malaysian halal certificate is issued. The audit follows the Malaysian Halal Certification Procedure Manual (Domestic) 2020, in force since 1 January 2021 and amended from 1 April 2026.
This guide is for halal executives, food manufacturers, slaughterhouse operators and foreign exporters who supply the Malaysian market.
What is MS 1500:2019 and what does it cover?
MS 1500:2019 is a Malaysian Standard published by the Department of Standards Malaysia. Its full title is Halal food: General requirements (Third revision). It sets the general requirements for manufacturing and handling halal food, including nutrient supplements.
The standard's catalogue entry on MySOL, the Department of Standards Malaysia's online store, lists it as current and confirmed in 2024. It is the third revision. The 2009 edition was titled as general guidelines rather than requirements, and it still appears in some JAKIM documents.
MS 1500 is not used on its own. The procedure manual makes it the technical reference for the food and beverage scheme, next to the Food Act 1983, the Food Regulations 1985 and the Food Hygiene Regulations 2009. Other schemes have their own Malaysian Standards, such as MS 2634:2019 for halal cosmetics and MS 2636:2019 for halal medical devices.
Who issues a Malaysian halal certificate?
Inside Malaysia, the competent authority is JAKIM (the Department of Islamic Development Malaysia) or a state Islamic religious council or department, known as MAIN or JAIN. Certificates are issued after the Malaysian Halal Certification Panel approves the application. Applications are made through JAKIM's MYeHALAL system.
The legal basis is the Trade Descriptions Act 2011 (Act 730) and the Trade Descriptions (Certification and Marking of Halal) Order 2011. The procedure manual is issued under that order. It is read together with the Malaysian Halal Management System (MHMS) 2020 manual, the relevant MS standards, fatwas and circulars.
The manual names only JAKIM and MAIN or JAIN as competent authorities, so no private body in Malaysia issues the certificate. Outside Malaysia, JAKIM recognises foreign halal certification bodies. Its list effective 21 August 2026 names 96 bodies in 49 countries and regions.
What does the procedure manual require of a food manufacturer?
The manual offers nine domestic schemes: food and beverage products, cosmetics, pharmaceuticals, food premises, consumer goods, logistics, slaughterhouses, contract manufacturing (OEM) and medical devices. A processed food plant applies under the food and beverage scheme.
That scheme has entry conditions that sit outside halal itself. The premises need a valid food premises registration from the Ministry of Health's Food Safety and Quality Division. Every food handler needs a recognised food handler training certificate and a valid anti-typhoid vaccination.
The staffing and system rules depend on company size:
- Large and medium companies: at least two permanent Malaysian Muslim employees working in the processing area on every shift, a Halal Executive at each branch, an Internal Halal Committee, and a halal assurance system (HAS) built to MHMS 2020.
- Small companies: at least one permanent Malaysian Muslim employee in the processing area, a Halal Supervisor, and an internal halal control system (IHCS).
- Micro companies: at least one permanent Malaysian Muslim employee in the processing area and an IHCS.
The Internal Halal Committee has at least four members: a chair, the Halal Executive, a purchasing representative and a processing or operations representative. An IHCS is lighter. It needs a halal policy, a procedure for controlling raw materials and suppliers, and a traceability procedure, all recorded so they can be checked at audit.
How do the rules differ for slaughterhouses and foreign plants?
The slaughterhouse scheme covers poultry and ruminants, and also rabbits. The premises must be dedicated to halal slaughter only and hold a veterinary certification or a supporting letter from the Department of Veterinary Services. The amended manual still names both MS 1500:2009 and MS 1500:2019 for this scheme.
Staffing is set by people on the line, not by office roles. A large or medium slaughterhouse needs at least two permanent slaughterers and one halal checker on every shift. Each slaughterer must be a sane, practising adult Muslim holding a valid slaughterer's authorisation from MAIN or JAIN. Slaughterers rotate after at most 3,000 poultry or 50 ruminants.
The halal checker confirms that each animal is alive at slaughter and that the trachea, oesophagus and both carotid arteries and jugular veins are fully cut. Stunning must not kill the animal or fracture its skull. Animals that fail are separated and labelled as not halal.
The table summarises how the route changes with what you produce and where you are registered.
| Situation | Route | Key references | Certificate period |
|---|---|---|---|
| Processed food manufacturer in Malaysia | Food and beverage scheme, JAKIM or MAIN/JAIN | MS 1500:2019, MHMS 2020, Food Act 1983 | 2 years |
| Slaughterhouse in Malaysia | Slaughterhouse scheme, JAKIM or MAIN/JAIN | MS 1500:2009 and MS 1500:2019, MHMS 2020, animal and abattoir laws | 1 year |
| Foreign-registered company operating in Malaysia | Domestic schemes through its Malaysian registration | As for the scheme applied for | 2 years |
| Foreign plant exporting meat or poultry | Plant inspected and approved by JAKIM and the Department of Veterinary Services, certified by a recognised foreign body | Malaysian Protocol for Halal Meat and Poultry Productions, MS 1500 | Set by the foreign body |
| Foreign manufacturer of other imported food | Certified by a JAKIM-recognised foreign body | That body's scheme, with its name marked on the product | Set by the foreign body |
A company that has held its certificate for at least five years, with no findings and no halal enforcement action, may be offered a five-year period. JAKIM's list of recognised bodies also cites the 2009 edition of MS 1500 for meat imports, so confirm which edition your auditor works to. The JAKIM cattle slaughter guide covers the slaughter line in more detail.
What do auditors check in a processed food plant?
Most findings in processed food come from the formulation, not the factory floor. The list below is AGS's practical reading of where auditors spend their time. It is not a quote from the standard or the manual.
- Ingredient evidence: a valid halal certificate or acceptable declaration for every risk-bearing input, such as gelatine, emulsifiers, enzymes, flavourings and carrier solvents.
- Change control: proof that a new supplier or a reformulation was assessed before it reached production.
- Line conversion: cleaning and line clearance records where halal and other products share equipment.
- Sertu: records of ritual cleansing after any contact with najis mughallazah, meaning dogs, pigs and their descendants. The manual defines it as seven washes, the first with water mixed with soil.
- Labels: approved artwork, correct use of the Malaysian halal logo, and reconciliation of printed labels.
- People: the named Muslim employees on shift, Halal Executive or Supervisor appointment letters, and training records.
Older guides sometimes call this cleansing samak. The procedure manual uses sertu, so use that term in your procedures. Indonesia handles gelatine and imports differently, as the SJPH processed foods guide explains.
What changed in the April 2026 amendment?
JAKIM issued Malaysian Halal Certification Circular No. 1 of 2026 in February 2026. It amends the 2020 manual and took effect on 1 April 2026. The circular and amended manual are published in Malay on halal.gov.my.
The circular confirms that MPPHM 2020 remains the current edition. The manual has been revised in 2011, 2014 and 2020 since it was first issued in 2005.
The amendment makes MS 2738:2023 on halal consumable goods mandatory for the consumer goods scheme. It also lets the manual be read with ISO/IEC, OIC/SMIIC or other recognised standards where an export market asks for more than the Malaysian Standard. The OIC/SMIIC 2 guide explains that family of standards.
How AGS can help
Three AGS kits cover the topics in this guide. All files are editable.
- JAKIM HAS - Processed Foods: 36 Word documents for a manufacturer's HAS, including ethanol control and sertu records.
- Halal Management System - MS 1500:2019, 12 Scopes: 42 Word documents, with a checklist for each of 12 scopes.
- Halal certification MS1500: 71 Word, Excel and PDF documents for a certification body running an MS 1500:2019 scheme.
Frequently asked questions
Is MS 1500:2019 still the current edition?
Yes. The Department of Standards Malaysia lists MS 1500:2019 as current and confirmed in 2024.
Can a foreign factory apply to JAKIM directly?
Not on its own. JAKIM's international procedure, in force since 1 January 2024, needs an applicant registered in Malaysia, such as a branch, subsidiary, importer, distributor or agent. Other imports rely on a JAKIM-recognised foreign body.
Is sertu the same as ordinary cleaning?
No. Sertu is a ritual cleansing used only after contact with dogs, pigs or their descendants. Routine sanitation still follows your food hygiene programme.
Does buying documentation mean a plant will receive a halal certificate?
No. Documents are a starting point. The decision rests with the competent authority after its audit.
AGS provides independent documentation toolkits. This guide and the kits it lists are not affiliated with, endorsed by or approved by JAKIM, any state Islamic religious authority or the Department of Standards Malaysia. They do not guarantee any audit or certification outcome.
Reviewed October 2026. Facts checked against the sources current at publication.
