Implementation of Halal Practice at Nestlé

By: Othman Md Yusoff

Chairman of Nestlé Halal Committee
Regulatory Affairs
Nestlé Malaysia Berhad.

Halal implementation at Nestlé started in Nestlé Malaysia in early 1970’s.

The basic set up then was simply Muslim local Management Team overseeing Halal
matters on raw material, ingredients and processes.

Formation of Halal Committee in the 1980’s that looks after Halal matters of the company.

The key components in Halal implementation are knowledge, commitment and sincerity.

A more structured Halal Committee and Halal policy were established in 1992.

Nestlé Malaysia was at the forefront to receive the Halal certification introduced in 1994.

Recognition of Nestlé Malaysia Halal initiatives at Nestlé global in 1995 and was
instrumental in writing internal guidelines for inter-market supply of Nestlé Halal products
in 1997.

Nestlé Malaysia was also involved in the technical committee for the Malaysian Halal
Standard; MS 1500: 2004.

Nestlé Malaysia Halal Policy:

We produce, import and distribute only products which are certified
“HALAL”.
Nestlé Malaysia has also set up a special Halal Committee comprising of senior Muslim
executives from various disciplines to be responsible for all matters pertaining to Halal
certification.

Currently all our local products are certified by JAKIM/HDC. Imported products are
certified by IFANCA and in some cases also by the local Islamic bodies of the country of
origin.

Halal implementation covers aspect of control, assurance and management in ensuring that
the products achieved Halal status and being sustained through-out.

Halal compliance includes raw material, ingredients, processing aids, additives, equipment
and utensils. Storage and transportation also need to be looked into to avoid any pre and
post contamination that could affect the Halal status.

Halal should be discussed right at the beginning of a product concept. If it is targeted for
Halal, then selection of ingredients and process of the prototype should already take into
consideration of Halal requirement.
Halal is also about food safety and quality. Anything that is not safe or harmful can
disqualify the Halal status. Hence HACCP, Hygiene and Quality management are
important aspects in Halal implementation.

Nestlé Malaysia also has its own internal Halal checklist and internal audit system
specifically on Halal. All Halal application is subjected to scrutiny by the Halal Committee
before it can be submitted to the Halal bodies for certification.

Halal is Good for Nestlé’s Business:

• It is a social obligation and gains consumer’s trusts and confidence.
• Provides export opportunities to the global market.
• Increased productivity and innovativeness.

Challenges in Halal are the followings:

Establish ONE global Halal standard to ensure consistency and build trust among the
global Muslim population.

Standardization of ONE Halal logo to enhance credibility and recognition among

consumers.

Tighten enforcement to weed out products displaying unauthorized Halal logos.

Encourage small/medium food industry to be strictly Halal compliant to tap the global food
market.

Improve positive communication on HALAL practices for better understanding of its

benefits, particularly on quality and safety.

In summary:
Halal integrity shall NOT be compromised.
Halal is also about complying to food safety, hygiene and quality.
Halal is a social responsibility, in great demand and is good for everyone.