
A “central kitchen”, also known as a central production kitchen or a commissary kitchen, is a facility designed for the mass preparation of food. In the context of the food industry, a central kitchen serves as a centralized hub where large quantities of food are prepared, cooked, and sometimes partially processed before being distributed to various locations.
Meanwhile, the term “premises” can refer to the physical location where the business operates. This includes the building itself, along with any land or structures associated with it. For example, when discussing the location of a restaurant, the premises would encompass the actual restaurant building, the dining area, kitchen, and any other related spaces.
Businesses seeking Halal certification for their premises and central kitchens must engage with a reputable Halal certification authority in Malaysia. The certification process typically involves a thorough examination of the entire production process, ingredients, and adherence to Halal standards.
Upon successful certification, businesses are granted the right to display the official Halal Malaysia certification logo on their premises and product packaging. The logo serves as a visible assurance to consumers that the products are Halal-compliant.
Each location must obtain its own Halal Certification to display the Halal logo. However, It is not permissible to display any Halal Logo at the premises without individual certification and a Halal Certificate for the central kitchen does not make the entire chain or franchise halal.
@ansarcomp Halal Certification Clarification Central Kitchen vs Premises #halal #certification #jakim #centralkitchen #premis #kitchen #fyp
We understand that navigating the process of obtaining halal certification can be complex and time-consuming. That’s why we’re here to make it easy for you.
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