How to Get Halal Certification: The Steps from Application to Certificate, and Timeframes Given by Six Organizations

Where to apply and the standards depend on whether certification is for exports or restaurants in Japan

You obtain halal certification by applying to a private certification body. Japan has no single government-set certification system. The FAQ page of the Japan Halal Association (JHA) also says, “As Japan has no legal regulations on halal, there are many certification bodies, including some individuals.”

The steps differ slightly by body, but the basic structure is shared. After an inquiry and meeting, you apply, undergo a document review, and have an on-site audit in which auditors visit the factory or restaurant. The body’s committee then decides whether to certify it. Periodic audits continue after certification.

Before applying, decide why you want certification. Major Japanese bodies’ certifications are divided into those for products exported overseas and those for restaurants, hotels, and similar facilities in Japan. The table compares them using information published by JHA and the Muslim Professional Japan Association (MPJA), plus a report commissioned by the Ministry of Agriculture, Forestry and Fisheries (MAFF).

	Product certification for exports	Certification for restaurants and similar facilities in Japan
What is certified	Products and their production lines, including ingredient sourcing	Restaurant or facility kitchens and the menus served
Standards	Standards the body develops to match those of countries that recognize it. JHA uses “JHAS1002”	Standards the body sets for the domestic market. JHA uses “JHAS3001”
What to check when choosing a body	Whether the export destination’s authority recognizes it	Conditions for each category, such as whether alcoholic drinks may be served and how much of the menu must be halal
Example timeframe	Generally six months to a year (JHA)	Within about three months (MPJA)
Example fees	From 740,000 yen for new certification (JHA; excluding tax, including preliminary assessment, with auditors’ expenses separate)	For small businesses, preliminary assessment of 50,000 yen plus audit and certification from 100,000 yen (JHA; excluding tax, with travel and accommodation separate)

For export certification, acceptance in the destination country is key. JHA explains that halal certification for exports to Malaysia is voluntary, not mandatory. For Indonesia, it explains that under the Halal Product Assurance Law (JPH Law), certification by a body recognized by Indonesia has become mandatory for halal labeling.

Certification for restaurants in Japan communicates their arrangements to Muslim travelers and residents at a glance. JHA’s domestic standards were developed separately from its standards for export products. Its domestic manufacturing certification covers food and drinks consumed in Japan only.

We checked this article’s contents on October 14, 2026, using MAFF materials and information published by the six bodies MAFF lists as “Japanese Halal Certification Bodies for Overseas Exports.” For a detailed fee breakdown, see How Much Does Halal Certification Cost? A Breakdown, and Ways to Serve Muslim Customers Without It.

Seven stages from application to certificate

According to MAFF’s “Basic Information on Halal” (April 2026), the basic process is to apply, undergo the certification body’s “document review” and “on-site review,” then receive periodic audits after certification. Combining the bodies’ published procedures gives the following seven stages. Parts of the table are based on the MAFF-commissioned report (March 2026).

Stage	What happens	Examples from bodies
1 Inquiry and meeting	Explain the product or restaurant’s situation and ask about procedures, timeframes, and expected costs	JHA offers free meetings, online or in person. Japan Muslim Association (JMA) staff visit the company
2 Preliminary assessment	Check whether certification seems possible before formally applying	JHA decides “whether the applicant can proceed to the main audit.” Nippon Asia Halal Association (NAHA) pre-audits ingredients, factories, and kitchens and issues an improvement report
3 Application and contract	Submit the application and sign service and confidentiality agreements	JHA signs service and confidentiality agreements. MPJA splits payment into three installments: at contract signing, document audit, and certificate issuance
4 Document review	Submit ingredient lists, production flowcharts, and other documents for the body to check	Japan Halal Foundation (JHF) sends application documents for applicants to complete with ingredient lists and production flowcharts and return
5 On-site audit	Auditors visit the factory or restaurant to check equipment and management practices	MPJA uses two auditors. A coordinator who also interprets accompanies them as needed, so factory audits often involve three visitors
6 Responding to findings	Correct issues found in the audit and respond	JHA’s procedure has two steps: “issuing and responding to corrective action requests” and “issuing and responding to findings”
7 Decision and certificate issuance	The body’s committee decides whether to grant certification	JHA’s decision committee makes the decision. MPJA’s fatwa committee, which includes Sharia law experts, decides

Some bodies require training along the way. JHA places a “knowledge acquisition” stage after the meeting. MPJA requires an online “halal seminar” at the document audit stage. JHF requires companies seeking certification to take “halal training.” Companies far away can also take it on the day of the on-site audit.

There are also rules for using the halal logo after certification. To prevent counterfeiting, JHA does not allow the logo to be attached as a sticker. It must be printed directly on product packaging or similar items. According to the commissioned report, Japan Islamic Trust (JIT) requires another audit if the “Standard” entry in the application documents is changed after the audit.

For differences between logos and how to check them as a reader, see What Is a Halal Logo? How to Read Logos That Differ by Organization, and How to Check That One Is Genuine.

Time to certification ranges from one month to over a year

Estimated timeframes differ greatly by body. Here are the estimates given on their official websites and in the MAFF-commissioned report.

Body	Estimated timeframe given
Japan Halal Association	Generally six months to a year, depending on work by the applicant company
Japan Muslim Association	Varies by product and circumstances
MPJA (exports)	Minimally processed items or matcha may take about three months after application at the earliest. Cosmetics, which use an average of 20–30 ingredients, may take six to ten months
MPJA (restaurants in Japan)	Within about three months
Japan Islamic Trust	For initial certification, one to three months from application through on-site audit to the halal committee’s decision, if things go smoothly
Japan Halal Foundation	Within one month after documents have been submitted and fees paid
Nippon Asia Halal Association	About one to three months from application to certificate issuance if documents and ingredient information are ready

When comparing timeframes, check where counting starts. JHF’s month begins after documents are submitted and payment is complete. NAHA’s one to three months also assumes documents and ingredient information are ready. Time to gather documents is not included.

The report gives examples of delays. MPJA says certification can take over a year if checking contract details or preparing documents takes time, or if pork-derived ingredients are found and replacements must be sourced. At JIT, nonconformities found in an audit lead to another audit six months later. NAHA also requires another audit if preliminary assessment findings have not been corrected.

For restaurants, menu preparation also affects timeframes. Under MPJA’s domestic certification, developing a halal menu in-house takes about two to three months. Using halal-certified processed food, such as retort-pouch curry or hamburger steaks, takes about one to one and a half months.

Ingredients and production lines checked in the assessment

The assessment centers on checking documents and actual operations, from ingredients through production and storage, to see how non-halal items are kept out of the product. MAFF’s “Basic Information on Halal” explains that the basic unit of halal certification is the “production line, including ingredient sourcing.” It says halal integrity covers the whole supply chain: ingredients, processing methods, packaging, storage, distribution, and display.

Here are MPJA’s export certification standards as an example of a body that publishes specific ingredient criteria.

Ingredient	MPJA’s standard
Pork and pork-derived ingredients	Not used
Alcoholic drinks (alcohol for drinking)	Not used. Alcohol for disinfection or sterilization may be used within the facility
Ingredients from animals other than pigs, such as cattle and chickens	Halal certification is mandatory. Eggs and milk are acceptable

Some bodies do not consider a manufacturer’s “non-use declaration” enough for ingredients. Following the rules of BPJPH (Indonesia’s Halal Product Assurance Organizing Agency), MPJA considers such a declaration alone insufficient to assure halal status. Its document review extends to ingredient specifications and production flowcharts.

For production lines, the body checks whether halal and non-halal products could mix. MPJA explains that if the two mix, the whole product is treated as non-halal. It therefore checks the origins of manufacturing tools too, such as pig-bristle brushes and filters derived from pig bones, as well as ingredients. While recommending that the whole facility be halal, it also allows certification of a specific production line if a system prevents mixing.

JIT’s equipment requirements include a dedicated halal production line; separate storage of halal and non-halal ingredients, packaging materials, finished products, and tools; and management of procedures to prevent mixing. JHA carries out “purification cleansing” if pork or pork-derived ingredients were handled before certification.

MAFF materials position ingredient analysis as a stage carried out “only when necessary.” The commissioned report places PCR testing for pig-derived DNA and analysis of residual alcohol within “verification” in halal certification. It says, “Performing tests does not itself assure halal status; it provides one piece of scientific evidence.” This is because some factors cannot be checked by analysis, such as production processes and the environments in which livestock are raised and slaughtered.

Documents and internal arrangements to prepare before applying

JIT’s English page lists eight examples of documents for product certification: legal business documents; production flowcharts and facility layout; ingredient specifications; finished product specifications; a Halal status sheet; halal certificates or declarations for ingredients and packaging materials; product label designs; and the halal management system, including manuals, policies, and traceability procedures. After accepting an application, JHA provides a “document submission format” for preparing ingredient and production process documents.

Restaurant certification requires different documents. MPJA publishes the following requirements for restaurants in Japan.

Submitted for the document audit	Shown at the on-site audit
Company profile, facility layout, and a dedicated halal menu	Business license
A form combining ingredient, menu, and chemical lists	Purchasing, receiving, and inspection records
Halal certificates for ingredients	Worker list (people handling halal arrangements)
Photos of storage, cooking, and preparation areas labeled halal	Records of internal halal training and briefings
Photos of cooking utensils, tableware, and cutlery labeled halal	Muslim-friendly supervisor records
Photos of the halal menu	Cleaning and hygiene management records, pest control records
Supplementary information on chemicals, filters, detergents, and similar items

Bodies differ on whether a food safety standard must be obtained beforehand. JHA requires recognition under one of ISO9000s, GMP, HACCP, or ISO22000 before application. MPJA does not require ISO, GMP, or similar certification to apply; companies that have it qualify for a fee discount. At JIT, meeting GMP and food safety management system requirements is one equipment requirement.

Some bodies also require a person responsible for halal management. JIT lists four things to decide first: target market, standards to use, products covered, and a person knowledgeable about halal. MPJA has each company document and operate its own management system, adding halal requirements to a base such as HACCP or ISO.

MPJA does not require Muslim employees for either product or restaurant certification. For exports, a company without Muslim employees can meet the requirement by taking an administrator seminar. Slaughter is separate: MPJA’s standards require Muslims to perform it. JHA’s slaughter certification also requires Muslim slaughterers and supervisors.

Three points to check when choosing a certification body

First, whether the destination country’s authority recognizes it. MAFF’s list, as of July 27, 2026, shows which of Malaysia, Indonesia, Singapore, Thailand, the Gulf countries, and other destinations recognize the six Japanese bodies. According to the commissioned report, many Southeast Asian authorities have mutual recognition with major Japanese bodies, while mutual recognition with Gulf authorities is limited. The list’s note says to ask each body about recognition scopes or categories. For how to read destination countries’ official lists, see Is Japanese Halal Certification Recognized in Malaysia and Indonesia? Checking Those Countries’ Official Lists.

Second, whether the body handles your sector or type of restaurant. According to the commissioned report, JMA does not currently provide slaughter certification, nor does JHF. JHA and MPJA do not certify products made in overseas factories. MPJA explains that sales companies with no production process cannot obtain certification. If manufacturing is outsourced, the contractor’s factory must obtain it.

Restaurant certification categories have different conditions by body. For how even the same name, “Muslim-friendly,” can cover different things, see What Does “Muslim-Friendly” Mean? How It Differs from Halal Certification, and Standards That Vary by Who Uses the Label.

Body	Restaurant categories and conditions
Japan Halal Association	Halal Food Service facility certification is for restaurants where all food is halal and no alcoholic drinks are served. Muslim Friendly Food Service facility certification is for restaurants where all food is halal and alcoholic drinks are served
MPJA	Muslim Friendly certification allows non-halal ingredients to be served to non-Muslim customers, provided they are separated within the facility. Alcoholic drinks may also be served
Japan Halal Foundation	Three stars: the whole menu is halal and no alcoholic drinks are served. Two stars: all food is halal and alcoholic drinks may be served. One star: only specific menu items are certified; if meat is served, other menu items must also use halal meat

Third, the validity period and subsequent audits. These affect the work and costs after certification.

Body	Validity and subsequent audits
Japan Halal Association	Three years for products, with annual audits (surveillance audits in years two and three, renewal audit in year four). One year for slaughter, food service, and similar categories
Japan Muslim Association	Renewed annually
Japan Islamic Trust	A three-year cycle of initial, surveillance, and renewal audits
Japan Halal Foundation	One year, renewed annually. Documents like those needed at application are not required
Nippon Asia Halal Association	One year for food, six months for restaurants

NAHA’s periods come from its official website; the others come from the commissioned report. JHA publishes surveillance audit and renewal fees starting at 500,000 yen, excluding tax.

Before obtaining certification, compare it with communicating without it

For product certification, JHA writes, “Halal certification does not mean any product will sell.” It explains that some companies obtain certification but cannot maintain it because sales do not continue. It therefore recommends carefully considering whether certification is truly necessary before proceeding.

JHA’s position is that restaurants can cater to Muslims without certification. It suggests disclosing ingredients and seasonings so customers can decide for themselves whether to eat. It distinguishes between independent restaurants, where this disclosure works through direct conversation, and large or chain restaurants, where communicating with each customer is difficult and easily recognized certification works well. For how to write disclosures, see How to List Ingredients on Your Menu: Clear Information for Muslim Customers, Even Without Halal Certification.

The MAFF-commissioned survey interviewed three food manufacturers that had not yet obtained certification. The report summarized concerns about choosing a body, reviewing factory equipment and production processes, and the financial burden of certification. Gaining internal understanding and approval for the costs was another challenge. Some also said choosing a body was a demanding task because bodies’ assessment criteria were not clearly published.

If export certification is costly, national subsidies are another option. MAFF’s “Support Project for Meeting Export Destination Regulations” subsidizes up to half the cost of newly obtaining halal and similar certification related to religious requirements imposed by the destination’s government or other authorities. For fiscal 2026, the second call through the organization implementing the project closed on October 9. We examine Tokyo Metropolitan Government subsidies in Can Tokyo Metropolitan Government Subsidies Be Used for Halal Measures? In Fiscal 2026, Prayer Rooms Are Covered, but Halal Certification Is Not Listed. Tokyo’s fiscal 2026 subsidy covers prayer rooms; halal certification is not listed.

Quotes from Japanese sources in this article are our own translations.

Sources

Primary sources

• Ministry of Agriculture, Forestry and Fisheries, “Information on Halal and Kosher” (ハラール及びコーシャに関する情報) (in Japanese), checked on October 14, 2026
  https://www.maff.go.jp/j/yusyutu_kokusai/kokuchi/halal.kosher/index.html
• MAFF Export and International Affairs Bureau (Overseas Regulatory Affairs Division), “Basic Information on Halal” (ハラールに関する基礎情報) (in Japanese), April 2026 (pp. 13–14), checked on October 14, 2026
  https://www.maff.go.jp/j/yusyutu_kokusai/kokuchi/halal.kosher/attach/pdf/index-13.pdf
• MAFF, “Mutual Recognition Status of Japan’s Main Halal-Related Organizations” (日本の主なハラール関係団体の相互承認状況) (in Japanese) (Japanese Halal Certification Bodies for Overseas Exports, as of July 27, 2026), checked on October 14, 2026
  https://www.maff.go.jp/j/yusyutu_kokusai/kokuchi/halal.kosher/attach/pdf/index-15.pdf
• MAFF, “Fiscal 2025 Commissioned Project to Improve the Export Environment (Research and Outreach on Halal and Kosher Certification Systems)” (令和7年度輸出環境整備推進委託事業（ハラール及びコーシャ認証制度等調査・普及）) (in Japanese), report, March 2026 (pp. 296–309; p. 314; p. 320), checked on October 14, 2026
  https://www.maff.go.jp/j/yusyutu_kokusai/kokuchi/halal.kosher/attach/pdf/index-16.pdf
• MAFF, “Support Project for Meeting Export Destination Regulations” (輸出先国規制対応支援事業) (in Japanese), checked on October 14, 2026
  https://www.maff.go.jp/j/shokusan/export/e_support/koubo.html
• Japan Halal Association, “Steps to Obtain Certification” (認証取得手順) (in Japanese), checked on October 14, 2026
  https://jhalal.com/halal-cert/procedure
• Japan Halal Association, “Types of Halal Certification” (ハラール認証の種類) (in Japanese), checked on October 14, 2026
  https://jhalal.com/halal-cert/type-of-halal-cert
• Japan Halal Association, “Halal Certification of Food and Drink for the Domestic Market” (国内向け飲食料品ハラール認証) (in Japanese), checked on October 14, 2026
  https://jhalal.com/cert_for_food_service
• Japan Halal Association, “Frequently Asked Questions” (よくあるご質問) (in Japanese), checked on October 14, 2026
  https://jhalal.com/help/faq
• Muslim Professional Japan Association, “Halal Certification for Exports (Halal Admin)” (輸出用ハラール認証（Halal Admin）) (in Japanese), checked on October 14, 2026
  https://mpja.jp/certification/export
• Muslim Professional Japan Association, “Halal Certification for the Japanese Domestic Market (Muslim Friendly)” (日本国内向けハラール認証（Muslim Friendly）) (in Japanese), checked on October 14, 2026
  https://mpja.jp/certification/domestic
• Japan Islamic Trust, “Certification Service”, checked on October 14, 2026
  https://halal.islam.or.jp/certification/
• Japan Muslim Association, “Halal certification”, checked on October 14, 2026
  https://www.muslim.or.jp/halal-certification/
• Japan Halal Foundation, “About Certification” (認証について) (in Japanese), checked on October 14, 2026
  https://japanhalal.or.jp/certifcation
• Nippon Asia Halal Association, “Services” (サービス紹介) (in Japanese), checked on October 14, 2026
  https://web.nipponasia-halal.org/service