BPJPH Decree 57/2021: Five SJPH Criteria and Their Practice

Halal certification does not stop at ingredient checks. There is another side that is examined: whether your business has a system that safeguards halal on an ongoing basis. The main reference is the Decree of the Head of BPJPH (the Halal Product Assurance Agency) Number 57 of 2021 on the Criteria for the Halal Product Assurance System. This decree was later amended by Decree 20/2023, so the version in force is the amended version.

This article explains the content of that regulation and its practical consequences for businesses, from UMK (micro, small, and medium enterprises) to industry.

What is regulated and why it matters

Decree 57/2021 contains five criteria for implementing the Halal Product Assurance System (SJPH) on the business side: commitment and responsibility, ingredients, halal product process, product, and monitoring and evaluation.

These five criteria are not a list of recommendations. In audit practice, this is the framework used to assess whether your system is running or exists only on paper. The consequence is simple: documents and daily work habits must reflect all five criteria.

Criterion 1: commitment and responsibility

This criterion requires a halal policy established by management, a clear organizational structure, and personnel who carry out that function. In practice, this is generally translated into the appointment of a halal supervisor and their job description.

What is often missed: the halal policy is only a document with no trace of implementation. For example, there is no evidence of dissemination to employees, or no meeting records discussing halal. For the auditor, evidence of implementation is as important as the document itself.

Criterion 2: ingredients

The ingredient criterion covers the use of ingredients not derived from haram materials, tracing the origin of ingredients, and the availability of supporting documents.

This is where critical ingredient points usually emerge. Some examples that need attention:

• Rennet (milk-clotting enzyme). Animal rennet comes from the stomach of calves that must be slaughtered according to sharia. Alternatives are microbial rennet from fungi or molds, or fermentation-produced chymosin (FPC) that is halal-certified. Rennet is used in hard and semi-hard cheeses such as cheddar, mozzarella, parmesan, and gouda.
• Collagen. A structural protein from animal skin or bone; its source determines halal status, just like gelatin. Available alternatives are fish collagen or halal-certified beef collagen. Collagen is widely used in supplements and beauty drinks.
• Lecithin (E322). An emulsifier generally derived from soy, and therefore halal, but some comes from egg yolk or animal fat. Choose soy lecithin or sunflower lecithin that is clearly stated on the label. Lecithin is commonly found in chocolate, margarine, bread, powdered milk, and baby food.
• Albumin (egg white). Generally halal, but it still must be confirmed free of non-halal mixtures. Make sure the label explicitly states "egg albumin/albumen." Albumin is used in bakery products such as meringue and macaron, processed meat, and certain pharmaceutical products.

The practical consequence: every ingredient under this criterion needs origin documents, not just a verbal statement from the supplier.

Criterion 3: halal product process

This criterion governs production facilities, ingredient handling, storage, and packaging so that cross-contamination with non-halal materials does not occur. For production lines that share equipment, you need to show how separation or cleaning is carried out and recorded.

Criterion 4: product

The product criterion concerns the conformity of the product produced with the ingredients and process that have been assured. If there is a change in formula or supplier, the product records must be updated accordingly. Products that do not match what was registered cannot be treated the same.

Criterion 5: monitoring and evaluation

The last criterion requires internal audits and follow-up on findings. This is the part most often treated as a formality, even though it is precisely what shows the system is running.

A good internal audit documents findings, sets corrective actions, and records their completion. Without that trace, it is difficult to show that your system is maintained, not just put together once for certification.

Practical consequences for businesses

1. Treat SJPH as a working system, not a file. Every criterion needs evidence of implementation, not just written procedures.
2. Map risky ingredients first. Rennet, collagen, lecithin, and albumin are examples that need clear origin documents.
3. Prepare daily records. Separation of production lines, ingredient receiving, and internal audit results need to be recorded.
4. Update documents when there are changes. Changing a supplier or formula means ingredient and product records must be adjusted accordingly.

Note that determining the halal status of a product is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, and certificates are issued only by BPJPH. Therefore, SJPH readiness is not the same as a guarantee that a certificate will be issued. What you can control is how well organized your system and its evidence are.

To organize all SJPH criteria in one place—halal policy, ingredient registry, critical points, and internal audits—IndoHalal.id provides an SJPH platform that can be used to prepare for BPJPH certification readiness.