HALO Timor-Leste · Halal Lorosa'e Authority

Halal Certification Procedure Manual
(Domestic) 2026

Procedures for the application, audit, monitoring and issuance of halal certification in Timor-Leste

Effective 2026 · Dili, Timor-Leste

This Manual sets out the official procedures by which the HALO Timor-Leste — Halal Lorosa'e Authority receives, evaluates, audits, monitors and certifies products, premises and services as halal within Timor-Leste. It is the principal operational reference for officers of the Authority and for all applicants and certificate holders, and is adopted in conjunction with the Halal Standard MS 1500:2019 and the related technical standards recognised by the Authority.

Part I. Preliminary

1.1 Short Title and Application

This document may be cited as the HALO Timor-Leste Halal Certification Procedure Manual (Domestic) 2026. It applies to all applications for halal certification submitted to the HALO Timor-Leste — Halal Lorosa'e Authority ("the Authority") in respect of products, food premises, slaughterhouses and services located or operated within the territory of the Democratic Republic of Timor-Leste.

This Manual governs the domestic halal certification of Timor-Leste only. It does not apply to the recognition of foreign halal certification bodies, nor to imported products bearing the halal mark of a foreign authority, which are dealt with under separate guidelines issued by the Authority. Where any provision of this Manual conflicts with the prevailing laws of Timor-Leste, the law shall prevail.

1.2 Abbreviations

HALO

Halal Lorosa'e Authority — the competent halal certification authority of Timor-Leste.

WHIP / HALO Portal

The official online halal certification application and management system of the Authority.

MS 1500:2019

The Halal Standard adopted by the Authority for halal food production, preparation, handling and storage — general requirements.

IHCS

Internal Halal Control System — the simplified halal management framework required of micro and small enterprises.

HAS

Halal Assurance System — the documented halal management system required of medium and large enterprises.

IHC

Internal Halal Committee — the body established within an applicant company to oversee halal compliance.

HE

Halal Executive — the qualified Muslim officer responsible for the day-to-day administration of halal matters.

HVP

Halal Verification Panel — the panel that deliberates on and decides applications.

NC

Non-Conformance — a deviation from the requirements of this Manual or the adopted standards.

OEM

Original Equipment Manufacturer — contract manufacturing on behalf of a brand owner.

USD

United States Dollar — the lawful currency of Timor-Leste, in which all fees are payable.

1.3 Interpretation and Definitions

In this Manual, unless the context otherwise requires:

Air mutlak

Pure, unaltered water that is clean and cleansing, retaining its natural colour, taste and smell, and which has not been used to remove ritual impurity.

Halal

Anything permitted under Shariah law that may be used or consumed by Muslims, and which is free from any prohibited element or contamination, prepared in a manner that complies with the adopted standards.

Haram

Anything prohibited under Shariah law, including pigs and dogs and their derivatives, carrion, blood, intoxicating liquor, and animals not slaughtered according to Shariah.

Syubhah (mashbooh)

Anything doubtful in its halal status, the source or processing of which is uncertain, and which is therefore to be avoided pending verification.

Najs

Ritual impurity under Shariah, classified as mughallazah (severe — e.g. pig, dog and their derivatives), mutawassitah (medium), and mukhaffafah (light).

Sertu (samak)

The ritual cleansing of severe najs (mughallazah) using water mixed once with cleansing earth or an approved equivalent, followed by six washes with water.

Internal Halal Committee

A committee appointed by the management of an applicant to plan, implement and supervise halal practices throughout the operation.

Halal Executive

A Muslim officer of the applicant, competent in halal matters, appointed to manage halal compliance, documentation and liaison with the Authority.

Processing area

Any area in which raw materials are received, prepared, processed, packed, stored or handled in the course of producing a halal product.

Raw material

Any ingredient, additive, processing aid or packaging material used in or coming into contact with the product.

Central kitchen

A centralised food preparation facility supplying prepared or semi-prepared food to outlets, branches or premises under common control.

Premises

Any building, structure, stall, kiosk or vehicle in which food is prepared, served or sold to consumers.

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Part II. Application & Certification Schemes

2.1 Certification Schemes

The Authority issues halal certification under the following nine (9) schemes. An applicant must apply under the scheme that corresponds to the nature of its product, premises or service. A single company may hold certification under more than one scheme.

2.2 Eligibility Criteria

To be eligible to apply, an applicant must:

• be a legally registered entity in Timor-Leste, with a valid registration number from the Timor-Leste business registry;
• hold a valid operating licence from the relevant local authority and any sector permit required for its activity;
• have premises, products and processes that are operational and ready for inspection at the time of application;
• use raw materials and ingredients that are halal, with documentary evidence of their halal status or source;
• appoint an Internal Halal Committee and, where required by scheme, a Halal Executive;
• commit to implement and maintain an Internal Halal Control System (IHCS) or Halal Assurance System (HAS) as applicable.

2.3 Ineligibility

An application shall not be entertained, and any certificate already issued shall be revoked, where the applicant:

• handles, processes, stores or trades in pigs, dogs, or any of their derivatives within the same premises or facility;
• uses any ingredient or component derived from human parts or the human body;
• manufactures, sells, serves or stores intoxicating liquor (khamr) or products containing alcohol prohibited under Shariah;
• uses any najs mughallazah ingredient, or any ingredient of doubtful (syubhah) status that cannot be verified;
• shares production lines, equipment or storage with non-halal operations without complete and verifiable segregation and sertu.

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Part III. Types of Processing

The Authority processes the following categories of application and transaction. The applicable fee and documentation depend on the type of processing.

3.1 Product / Service Certification

Certification of one or more specific products or services under the relevant scheme. Each product is listed by name and specification in the certificate annex. New products manufactured after certification must be added by way of an addition application before bearing the halal logo.

3.2 Food Premises Certification

Certification of a premises (restaurant, café, caterer, hotel kitchen or central kitchen) covering all menu items prepared and served on the premises. The full menu must be declared and verified.

3.3 Menu Addition

The addition of one or more new menu items to an existing food-premises certificate. The new items are verified for ingredient compliance and, where necessary, by inspection before approval.

3.4 Halal Logo Printing

Approval to reproduce the halal logo on packaging, labels, signage or promotional material. Artwork bearing the logo must be submitted for approval prior to printing, and may only be used for certified products and premises.

3.5 Slaughterhouse Certification

Certification of an abattoir or poultry plant, including verification of slaughtermen (competent Muslim slaughterers), the method of slaughter (dhabihah), stunning parameters where used, and the segregation of the halal line.

3.6 Certificate Reprint

Re-issuance of a certificate where the original is lost, damaged or contains a correctable clerical error. A reprint does not extend the validity period of the original certificate.

3.7 Consignment Note

A document issued for a specific consignment of certified goods to confirm halal status in transit or at point of sale, where required by a customer, importer or enforcement agency.

3.8 Payment

All processing types attract a prescribed fee, payable in USD through the HALO / WHIP portal upon acceptance of the application for processing. Fees are non-refundable once an audit has been scheduled.

3.9 Exemption

The Authority may, at its discretion, exempt charitable institutions, registered micro-enterprises, or government-supported programmes from all or part of the prescribed fee, subject to documentary justification.

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Part IV. Certification Requirements

4.1 General Requirements

All applicants, irrespective of scheme or size, must satisfy the following general requirements:

• compliance with the Halal Standard MS 1500:2019 and all related standards adopted by the Authority;
• all raw materials, ingredients and processing aids halal and supported by valid documentation (halal certificates, specifications, or declarations of source);
• premises, equipment and utensils clean, in good hygienic condition, and free of najs;
• a dedicated halal processing area, physically segregated from any non-halal activity;
• at least two (2) Muslim workers, or as prescribed by scheme, involved in the handling of the product;
• an appointed Internal Halal Committee, and observance of good manufacturing and good hygiene practices.

4.2 Specific Requirements by Scheme

In addition to the general requirements, each scheme imposes specific requirements — for example, dhabihah and slaughterman competency for slaughterhouses; non-animal or certified-source excipients for pharmaceuticals; vehicle and warehouse segregation for logistics; and full declaration of ingredients of animal origin for cosmetics and consumer goods. Specific checklists are published per scheme on the HALO / WHIP portal.

4.3 Internal Halal Control System (IHCS) — Micro & Small Enterprises

Micro and small enterprises must establish an Internal Halal Control System: a simplified, practical framework comprising an appointed Internal Halal Committee, a halal policy, control of raw materials and suppliers, basic record-keeping, cleaning and sertu procedures, and a halal-trained person responsible for compliance. The IHCS is proportionate to the scale of the operation.

4.4 Halal Assurance System (HAS) — Medium & Large Enterprises

Medium and large enterprises must implement a documented Halal Assurance System overseen by an Internal Halal Committee and a qualified Halal Executive. The HAS includes a halal policy and objectives, hazard and critical-control analysis for halal points, traceability, supplier approval, training, internal audit, management review, and corrective-action procedures. The HAS must be maintained and continually improved throughout the validity of the certificate.

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Part V. Application Procedure

All applications are submitted online through the HALO / WHIP portal. The applicant creates an account, selects the relevant scheme and processing type, completes the application form, and uploads the required documents (business registration, operating licence, product list, ingredient list, supplier halal certificates, plant layout, and the IHCS/HAS manual).

5.1 New Application

A first-time application by an applicant that does not hold a current certificate for the product, premises or service concerned. The full set of documents and a complete audit are required before a decision is made.

5.2 Renewal

An application to renew an existing certificate before its expiry. Renewal must be submitted no later than ninety (90) days before the expiry date to allow time for audit. A certificate that lapses requires a fresh new application.

5.3 Addition

An application to add new products, menu items, brands or production lines to a current certificate. The addition is assessed for ingredient compliance and, where the change is material, by a supplementary audit.

5.4 Merger

An application to consolidate multiple certificates held by the same company, or to reflect a corporate merger or change of legal entity. The Authority verifies that the merged entity continues to satisfy all requirements before re-issuing a consolidated certificate.

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Part VI. Audit

6.1 Notification

Once an application has passed document screening and the fee has been paid, the Authority notifies the applicant of the date and scope of the audit through the HALO / WHIP portal. The applicant must ensure that the premises are operational and that the Internal Halal Committee and Halal Executive are present.

6.2 Scope of Audit

The audit covers the premises, equipment, raw materials, processes, workers, documentation and the IHCS/HAS, verifying compliance against MS 1500:2019 and the scheme-specific requirements.

6.3 Adequacy (Desk) Audit

A documentary review of the application file to confirm that all required documents are present, valid and consistent. Where documents are deficient, the applicant is given a defined period to remedy the deficiency before an on-site audit is scheduled.

6.4 On-Site (Field) Audit

A physical inspection of the premises and processes by at least two (2) inspection officers, including verification of raw materials, segregation, sertu, hygiene, worker practices and the implementation of the halal system. Samples may be taken in accordance with Part XII.

6.5 Follow-up Audit

Where non-conformances are identified, a follow-up audit verifies that corrective actions have been effectively implemented within the period granted. Failure to close non-conformances may result in rejection of the application.

6.6 Non-Conformance

Non-conformances are classified as:

• Minor NC — an isolated lapse that does not directly affect halal integrity; correctable within a defined period.
• Major NC — a deficiency that affects, or is likely to affect, the halal status of the product (e.g. doubtful ingredient, failure of segregation, absence of sertu). A major NC must be fully closed before certification.

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Part VII. Monitoring

7.1 Types of Monitoring

After certification, the Authority conducts monitoring to ensure continued compliance, comprising: scheduled surveillance audits; unannounced spot checks; market surveillance of certified products; and complaint-driven investigations.

7.2 Categories of Non-Conformance

Monitoring non-conformances are graded as minor or major, on the same basis as audit non-conformances, with major findings escalated for immediate action.

7.3 Action

Depending on severity, the Authority may issue a corrective-action notice, suspend the certificate pending remedy, or cancel the certificate. Where a public-health or halal-integrity risk exists, the Authority may direct the immediate withdrawal of affected products and the cessation of use of the halal logo.

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Part VIII. Halal Certificate

8.1 Issuance

Upon approval by the Halal Verification Panel and confirmation of payment, the Authority issues a halal certificate listing the holder, the certified products/premises/services, the scheme, the reference number and the validity period.

8.2 Validity

A halal certificate is valid for two (2) years from the date of issue, unless earlier suspended or cancelled. Validity is not automatically extended; renewal must be applied for in accordance with section 5.2.

8.3 Conditions of Use

The certificate may be used only for the products, premises or services listed in it, and only during its validity. It must be displayed at the certified premises and may not be transferred, altered or used to imply certification of any uncertified item.

8.4 Amendment

Any change to the holder's name, address, product list or scope must be notified to the Authority, which may amend and re-issue the certificate after verification.

8.5 Loss or Damage

Where a certificate is lost or damaged, the holder may apply for a reprint, supported by a declaration of loss. The reprint bears the original validity dates.

8.6 Cancellation

The Authority may cancel a certificate where the holder breaches the conditions of use, fails to maintain compliance, provides false information, or becomes ineligible under section 2.3. Upon cancellation, all use of the halal logo and certificate must cease immediately.

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Part IX. Halal Logo

9.1 Form and Features

The official HALO halal logo is the registered mark of the Authority. It comprises the HALO emblem in HALO green, the word "HALAL" in Latin and Arabic script, and the reference "HALO Timor-Leste". The logo may not be modified in colour, proportion, wording or arrangement.

9.2 Conditions of Use

The halal logo may be displayed only by valid certificate holders, only on certified products and premises, and only in the form and size approved by the Authority. Logo artwork must be approved before printing. Any unauthorised, expired or misleading use of the logo is an offence and may result in cancellation of the certificate and referral to the enforcement authorities.

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Part X. Inspection Officers

10.1 Appointment

Inspection officers are appointed in writing by the Director of the Authority from among qualified Muslim officers trained in halal auditing and the adopted standards. Audits are conducted by a team of not fewer than two (2) officers.

10.2 Powers

An inspection officer may enter and inspect any premises that are the subject of an application or certificate, examine and copy records, take photographs, draw samples, interview personnel, and require the production of any document relevant to halal status.

10.3 Values and Ethics

Officers must act with integrity, impartiality, confidentiality and professionalism. They must not solicit or accept any gift, favour or advantage, must avoid conflicts of interest, and must conduct themselves in accordance with the code of conduct of the Authority.

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Part XI. Halal Verification Panel

11.1 Appointment and Membership

The Halal Verification Panel is appointed by the Authority and comprises Shariah scholars, technical officers, and subject-matter experts relevant to the schemes under consideration. The Panel deliberates on audit reports and decides whether to approve, defer or reject applications.

11.2 Quorum

A meeting of the Panel is duly constituted where at least one-half of its members, including at least one Shariah member, are present. Decisions are made by consensus or, failing that, by majority; the chair has a casting vote.

11.3 Powers

The Panel may approve certification, impose conditions, require further audit or sampling, defer a decision pending corrective action, or reject an application that does not meet the requirements.

11.4 Appeal Panel

An applicant aggrieved by a decision may, within thirty (30) days, submit a written appeal. Appeals are heard by an independent Appeal Panel whose membership is distinct from the original deciding Panel. The decision of the Appeal Panel is final.

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Part XII. Sampling

12.1 Sample Types

Samples may be taken of raw materials, work-in-progress, finished products, swabs from equipment and surfaces, and water used in processing, where verification of halal status is required.

12.2 Procedure

Samples are drawn by inspection officers, labelled, sealed, and recorded on a sampling form signed by the officer and a representative of the company. Samples are transported under controlled conditions to an approved laboratory.

12.3 Cost

The cost of laboratory analysis is borne by the applicant unless the Authority directs otherwise. Analysis fees are payable in USD.

12.4 Analysis Laboratory

Analyses are performed by laboratories accredited and recognised by the Authority, capable of detecting porcine DNA, ethanol content, and other markers of non-halal contamination. The laboratory report forms part of the audit record considered by the Panel.

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Part XIII. Certificate-Holder Responsibilities

A certificate holder is responsible for maintaining halal integrity throughout the validity of the certificate. In particular, the holder must:

• comply at all times with this Manual, MS 1500:2019, and all applicable laws and regulations of Timor-Leste;
• maintain the IHCS or HAS and keep the Internal Halal Committee and Halal Executive active;
• use only approved, halal raw materials and notify the Authority of any change of supplier, ingredient, formulation or process;
• keep complete and traceable records and make them available for monitoring;
• use the certificate and halal logo strictly within the certified scope;
• report any incident affecting halal integrity and cooperate fully with monitoring and investigation.

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Part XIV. Miscellaneous

14.1 Rapid Certification Initiative

The Authority operates a rapid certification pathway for low-risk applications by micro and small enterprises that use only pre-verified halal ingredients and submit complete documentation. Eligible applications are processed on a priority basis within the published 14-day pathway (see Part XV).

14.2 Sertu (Ritual Cleansing)

Where premises or equipment have previously been in contact with najs mughallazah, sertu must be carried out under the supervision of, or verified by, an officer of the Authority before certification. A sertu certificate or record is required as part of the application.

14.3 Complaints

Any person may lodge a complaint regarding a certified product, premises or the misuse of the halal logo through the HALO / WHIP portal or by email to certification@halolorosae.org. Complaints are investigated confidentially.

14.4 Appeals

Appeals against decisions of the Authority are governed by section 11.4. The lodging of an appeal does not, of itself, suspend the operation of the decision appealed against.

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Part XV. Appendices

Appendix A — Indicative List of Non-Halal Materials

The following materials are non-halal and may not be present in any certified product or premises:

• pigs and dogs, and all derivatives (lard, pork gelatine, porcine enzymes, bristles);
• carrion and animals not slaughtered according to Shariah;
• blood and blood-derived ingredients;
• intoxicating liquor (khamr), ethanol from khamr sources, and beverages containing prohibited alcohol;
• any ingredient of human origin;
• carnivorous animals with fangs, birds of prey with talons, and other animals prohibited under Shariah;
• gelatine, glycerine, emulsifiers, enzymes or rennet of unverified animal origin (syubhah).

Appendix B — Certification Pathway (14-Day Summary)

The standard domestic certification pathway, for complete applications, proceeds as follows:

1. Application — submit online via the HALO / WHIP portal with all required documents.
2. Document check — adequacy (desk) audit of the file for completeness and validity.
3. Payment — payment of the prescribed fee in USD via the portal.
4. Inspection scheduled — notification of the audit date and scope.
5. Inspection — on-site field audit by at least two inspection officers; sampling if required.
6. Corrective action — closure of any non-conformances within the period granted.
7. Report — preparation of the audit report and laboratory results.
8. Panel — deliberation and decision by the Halal Verification Panel.
9. Certificate — issuance of the halal certificate and approval of logo use.

Appendix C — Contact Details

Authority	HALO Timor-Leste — Halal Lorosa'e Authority
Email	certification@halolorosae.org
Online portal	HALO / WHIP portal
Address	Dili, Timor-Leste
Standard	Halal Standard MS 1500:2019 (adopted)

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