Food safety aspects play an important role in ensuring that ṭayyib (good) components are adhered to such as healthy, quality, hygienic and safe foods. Hence, food safety and halal principles are interconnected and inseparable. In determining safety, the hygiene and quality of food—the concept of halālan ṭayyiban (halal and good) becomes the main benchmark. This article attempts to examine the importance of food safety parallel to the concept of halālan ṭayyiban in positioning food safety in the halal food industry; to review the reference standards used in halal certification that are consistent with the concept of halālan ṭayyiban in Malaysia, and to identify the aspects of food safety in the reference standards used for halal food in Malaysia. The aspects of food safety have to be continuously strengthened so that there will be no loop holes and manipulation in its implementation.