Technical Guide to Halal Certification: from Documents to Certificate

Halal certification is not a single step. It is a series of sequential stages, each with different requirements. Businesses that understand the sequence can prepare materials and documents earlier, so they do not stall midway.

The legal basis is Law Number 33 of 2014 on Halal Product Assurance. This regulation governs the obligation for halal certification, the establishment of BPJPH (the Halal Product Assurance Agency), the role of the Halal Inspection Agency (LPH), and the authority of MUI (the Indonesian Ulema Council) in determining product halalness. Its implementation is regulated in more detail through Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance, which replaces PP 39/2021. This PP governs the procedures for the establishment, accreditation, scope of activities, and revocation of LPH approval, as well as the appointment and dismissal of Halal Auditors.

1. Ensure the product falls into a category required to be certified

The first step is to confirm the product's position. Minister of Religious Affairs Decree Number 748 of 2021 on Types of Products Required to Be Halal-Certified sets out the product categories required to be halal-certified along with their phasing. This regulation was later amended by KMA 944/2024.

The product categories and phasing determine when the obligation applies to your business. Before preparing documents, ensure your product is on that list and at which stage the obligation takes effect.

2. Map materials and critical points

This stage determines the smoothness of the entire process. Each material needs its origin mapped, not just its name on the label. Some materials that appear neutral actually depend on their source.

• L-Arginine and other amino acids. Can be the result of microbial fermentation or extraction from animal sources. The alternative is amino acids from microbial fermentation that are halal-certified with traceability documents from the supplier. Commonly used in fitness supplements, fortified beverages, and animal feed.
• Gelatin capsule shells. A critical point often overlooked by consumers. The alternatives are plant-based capsules (HPMC) or halal-certified bovine gelatin capsules. Widely used in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form.
• Lecithin (E322). An emulsifier generally from soybeans, though some from egg yolk or animal fat. The alternatives are soy lecithin or sunflower lecithin clearly stated on the label. Widely used in chocolate, margarine, bread, powdered milk products, and baby food.
• Albumin (egg white). A protein from egg white that is generally halal, but still needs verification that it is free from non-halal admixture. Ensure the label explicitly states "egg albumin/albumen." Common in bakery products, processed meats, and certain pharmaceutical products.

For each material, collect supplier documents: halal certificate for the material, specifications, and its production flow. Materials without clear documents should be replaced or alternative suppliers sought.

3. Prepare a halal product assurance system

Certification demands evidence that your system is running, not just a list of materials. This includes a written halal policy, a list of materials used, handling of critical points, internal audit procedures, and readiness to face inspection.

The role of personnel here is important. A company needs to have a halal supervisor who runs this system daily, not only when an audit takes place.

4. Submit an application and determine the pathway

Applications are submitted to BPJPH. The type of service, requirements, time period, and tariffs refer to Head of BPJPH Decree Number 243 of 2025 on Service Standards at BPJPH. This regulation sets out 27 types of BPJPH services complete with requirements, time periods, and tariffs, including LPH accreditation, registration of LP3H and PPH Facilitators, issuance of halal certificates, and facilitation codes. This decree revokes Kepka 120/2022.

Make sure you read the requirements for the type of service you are applying for. Incomplete documents will slow down the process.

5. Inspection by the Halal Inspection Agency

After the application is accepted, the LPH conducts an inspection. The LPH is an accredited institution with a specific scope of activities. Therefore, it is important to ensure that the LPH inspecting your product indeed has the appropriate scope.

PP 42/2024 governs the procedures for the establishment, accreditation, scope of activities, and revocation of LPH approval, as well as the appointment and dismissal of Halal Auditors. These auditors examine the conformity of your materials, processes, and system with the documents submitted.

6. Halal determination and certificate issuance

The inspection results are forwarded for halal determination. Halal determination is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH.

It should be understood that a certificate does not declare all similar products halal. The determination applies to the product inspected, with the materials and processes submitted. Changes in materials or suppliers after the certificate is issued need to be managed so that conformity is maintained.

Maintaining conformity after the certificate is issued

A certificate is not the end point. Materials can change, suppliers can change, and production lines can develop. Regular internal audits help ensure the system still conforms to what was certified.

For businesses that want to manage all SJPH criteria in one application, including halal policy, material registry, critical points, internal audit, and BPJPH certification readiness, the SJPH platform from IndoHalal.id can be an option to organize documentation from the start.