Malaysia Halal Certification Procedure Manual 2014, Guidelines for Halal Assurance Management System of Malaysia Halal Certification 2011, Department of Standard (2009; 2013), Food Act 1983, Food Regulations 1985 and Food Hygiene Regulations 2009 are the basic references adopted for halal certification used by JAKIM and other authorities. The present work aimed to examine the knowledge and practices in managing the halal certification amongst halal managers throughout the State of Sabah. A total of 27 questionnaires were completed and returned for the research purpose, covering 45% of the response rate. Nonprobability sampling and quantitative approach has been used in the present work for the data collection and analysis. The obtained data were analysed by SPSS to obtain the descriptive and inferential statistics. The mean and standard deviation showed that all the values (knowledge of halal concept = 5.85±0.45; knowledge of HAS = 136.48 ± 7.72; and practices of halalan tayyiba = 28.11 ± 1.28) almost yielded the maximum score. Length of employment appeared to be an important factor for the halal assurance system (HAS) knowledge level (p < 0.05), whereas ethnicity and product cluster appeared to be the influencing factors for halalan tayyiba practices level (p < 0.05). Therefore, it could be concluded that the effectiveness of implementing the halal management can be increased with knowledge and best ethical practices.