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Cases of food products with the Jabatan Kemajuan Islam Malaysia (JAKIM) halal certification which are prepared in unhygienic practices can lead to the consumer-s curiosity about safety attributes of such products. Hence, this study investigates the influence of multidimensional of total quality management (TQM) practices (i.e. strategic planning, information management, top management, process management, human resources and customer focus) towards assuring safety attributes of food products with the JAKIM halal certification. This study distributed 600 questionnaires to the certified halal food manufacturing SMEs in Selangor, Kuala Lumpur, Negeri Sembilan, Melaka and Johor with 200 returned responses. The structural equation modeling techniques (SEM) was used to examine the relationship between TQM practices and safety attributes. Data was analyzed through partial least square structural equation modelling (PLS - SEM). Meanwhile, WARP PLS version 5.0 were used for the statistical processing of the data in this study. The findings revealed that strategic planning, information management, top management, process management and human resources are five dimensions that can assure safety attributes of halal food products. Meanwhile, customer focus was not significant to safety.