Upload 17 Dec 2021


This video provides a basic guide to the development of the Singapore Halal Quality Management System (HalMQ) that is required to be complied by applicants of Majlis Ugama Islam Singapura (Muis) Halal Certification.
The Singapore Muis Halal Quality Management System (HalMQ) is a set of systems-based Halal requirements that is benchmarked against internationally known standards such as ISO and HACCP to enable companies to adopt a systems-based approach towards enhancing Halal compliance.
Pronounced as ‘hallmark’, HalMQ is a holistic approach that takes into consideration factors beyond the product (e.g its ingredients, preparation procedures, etc.). It involves elements which are crucial to Halal compliance such as documentation, resource allocation, management/staff commitment, continual improvement and crisis management. HalMQ ensures Halal integrity by focusing on prevention – identifying Halal Assurance Points (HAPs) within the operations and channelling adequate resources into these HAPs through constant control, monitoring and verification. The entire process should be backed by documents and records for easy traceability. Such proactive and reliable approaches will ensure that the Halalness of a finished product is always maintained.
10 Core Principles – A Systematic Step-by-Step Approach to Good Halal Quality Management System:
    1. Establish the Halal Team
    2. Define the Product/Nature of Business
    3. Construct a Flow Chart
    4. Identify Halal Threats & their Control Measures
    5. Determine Halal Assurance Points (HAPs), their Allowable Limits & Prescribed Practices
    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