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By Mihar Dias (C) Copyright September 2024
The proposal to mandate halal certification for food outlets that do not serve pork or alcohol has stirred up a national debate.
Religious affairs minister Na’im Mokhtar suggested that requiring such certification could elevate food safety and shariah-compliance standards.
While the idea seems noble, it faces resistance from certain quarters, including Seputeh MP Teresa Kok, who argues it would burden small businesses and stifle consumer freedom, while raising concerns about Malaysia's international image.
At the heart of this debate lies a deeper question: should halal certification be expanded, and is it necessary to impose it on Muslim-owned eateries?
The Ulama Council of Umno, led by Khairuddin Aman Razali, has taken a more cautious approach. They argue that Muslim establishments shouldn’t be required to obtain certification, as Muslims are already bound by Islamic laws concerning halal and haram. According to them, there is a presumption of halalness for food prepared by Muslims, and forcing certification might seem redundant.
However, while Khairuddin acknowledged that certification could enhance trust in the halal status of Muslim-owned eateries, the broader discussion is about more than just religious rules; it's about ensuring consistency, hygiene, and food safety for all consumers.
The halal certification, much like the Jewish kosher system, provides a guarantee that goes beyond the belief of the owner or operator—it reassures consumers that the food adheres to a recognised standard.
The halal market is not only important for Muslim consumers but also increasingly attracts non-Muslims who see halal certification as a mark of quality.
The Malay Chamber of Commerce Malaysia (DPMM) emphasises this point, noting that halal certification is a key component of Malaysia's global positioning as a leader in the trillion-dollar halal market.
Expanding certification could enhance the country's standing and provide local businesses, especially small traders, with an opportunity to tap into this lucrative global demand.
Yet, the concerns raised by opponents like Teresa Kok are not without merit. Implementing mandatory certification could impose costs on small businesses that may not have the resources to handle the certification process.
A sudden and rigid mandate might also create unintended backlash, both locally and internationally, as it could be seen as a restriction on Malaysia's cultural diversity.
However, these concerns can be addressed through thoughtful policy design, rather than dismissing the proposal outright.
What is needed is a balanced approach. Instead of mandating halal certification across the board, the government could consider incentives and support for businesses, particularly smaller ones, to voluntarily obtain certification.
Offering technical assistance, training, and financial aid to cover certification costs could help ease the burden on small businesses. By focusing on education and support rather than coercion, the policy could expand the halal market without alienating business owners or consumers.
Moreover, a phased implementation, with an initial focus on voluntary certification for non-Muslim owned businesses, might alleviate fears of overregulation. This would allow businesses to adapt gradually while still promoting Malaysia's leadership in the global halal industry.
Ultimately, expanding halal certification should be seen as a positive step toward strengthening Malaysia’s food industry, ensuring high standards for all, and boosting the country’s global competitiveness.
However, this expansion must be done thoughtfully and inclusively, ensuring that businesses of all sizes and consumers from all walks of life feel confident that their needs are being met without compromising their freedom or Malaysia's cultural diversity.
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