The HALAL FOOD R&D FACILITY of the Food Processing Division of the Industrial Technology Development Institute, a research and development arm of DOST is currently accredited by the International Halal Integrity Alliance (IHIA). This facility aims to cater the increasing awareness of global market on Halal Foods by providing information on proper handling, protective and preventive measures of food sources and processing on selected halal food products


The Halal Food R&D Facility is committed to providing first class products through setting quality objectives and targets in all areas of our operation including food delivery with respect to halal and food safety with the aim of continually improving our service. Our activities is regularly monitored and measured and the results are used by management to deliver improved customer services.

Consistent with approach to achieving sustainable outcomes, we are committed to complying with and exceeding, where practicable, relevant Malaysian halal and food safety legislation and other related requirements as set by JAKIM.

Company is committed to complying with the requirements of our halal assurance, food safety, and quality management system and to working with our customers, suppliers, contractors and employees to continually improve its effectiveness.

Company is committed to meet the halal regulatory requirements by ensuring the ingredients that we use are certified by the authorized halal certification bodies and other related regulatory bodies and that our processing aids, equipment and utensils are clean and free of non-halal ingredients. A Halal committee, comprising representatives from various departments, has been established with responsibility for all matters pertaining to halal regularities.

Company will work to ensure our quality policy is communicated, maintained and distributed to our customers, suppliers, contractors, and employees and is subject to periodic review to ensure its continued suitability.


  1.  Ensure 100% compliance to Halal Assurance Management System at all times
  2. Keep Halal issue complaints to a minimum curve during our first year of implementation
  3. Ensure compliance to the proper Halal food preparation, handling, storage and distribution in order to assure and maintain its halalness over the entire supply chain process.