Operational Requirements

Applicants must comply with the operational requirements defined by ICC in order to maintain halal integrity within their premises and production environment.

These requirements ensure that halal products are prepared, handled and stored according to Islamic halal principles and hygienic operational standards.

Facility and Operational Requirements

1. Applicants may operate in events such as seasonal bazaars, exhibitions or temporary food premises.
2. A new application will be required if the location or event differs from the initial application.
3. All products prepared and sold at the intended premises must originate from halal-compliant sources.
4. The applied premises must be physically separated from other stalls dealing with non-halal food items.
5. Non-halal or doubtful ingredients must not be stored or used within the premises.
6. All production lines, kitchen utensils, equipment, chillers, freezers and storage areas must be ritually cleansed if they were previously used for pork or pork-related products.
7. All halal ingredients must be prepared and stored separately from non-halal food items.
8. Clear identification must be maintained to distinguish halal and non-halal items.
9. Cross contamination between equipment used for halal and non-halal food must be avoided at all times.
10. All ingredient containers must be clearly labelled in English stating their content and expiry date.
11. All food items must be hygienically prepared before being served.
12. No other food operator may use the halal-approved premises without written approval from ICC.
13. At least two Muslim employees must be appointed as Halal Liaison Officers responsible for verifying and maintaining halal compliance.
14. The applicant must maintain a file labelled “HALAL” containing delivery orders, invoices and halal certificates of raw materials.
15. This file must be made available for inspection by ICC officers during auditing procedures.
16. No non-halal food is allowed inside the halal-certified premises.
17. Religious figures or images that may conflict with Islamic practices should not be displayed publicly within the premises.
18. Staff must wear proper attire and maintain professional hygiene at all times.
19. Advertising materials that may offend Muslim consumers are not permitted.
20. All staff must be briefed on the ICC halal guidelines and operational requirements.
21. Muslim staff and Halal Liaison Officers will receive guidance from ICC halal officers regarding their responsibilities.