Technical Guide to Halal Certification: Step by Step

Halal certification is not just about filling out forms and then waiting for a certificate. There is a sequence of steps that business actors need to understand, from internal preparation to the determination of halal status and the issuance of the certificate. This article guides you through the technical steps concisely.

1. Understand the regulatory framework and authority

Halal product assurance in Indonesia is grounded in Law Number 33 of 2014. This regulation governs the obligation for halal certification, the establishment of BPJPH (the Halal Product Assurance Agency), the role of LPH (Halal Inspection Agencies), and MUI's authority in determining the halal status of products. The implementation procedures are further regulated in Government Regulation Number 42 of 2024.

It is important to understand from the outset: the determination of halal status is the authority of the MUI Fatwa Commission/Halal Product Fatwa Committee. Halal certificates are issued only by BPJPH. LPH inspects and tests products. Business actors prepare the system and documents.

2. Prepare the halal product assurance system (SJPH)

The first step on the business actor's side is to implement SJPH. The main reference is the Decree of the Head of BPJPH Number 57 of 2021 on the Criteria for the Halal Product Assurance System, which contains five criteria: commitment and responsibility, materials, halal product process, product, and monitoring and evaluation. This decree was amended by Kepka 20/2023.

In practice, you need to establish a halal policy, form a team or appoint a halal supervisor, inventory all materials used, map critical points, and prepare monitoring procedures.

3. Map materials and critical points

The materials criterion requires you to identify the origin of each material. Materials that appear neutral may harbor critical points. Some examples that need attention:

• Shellac (E904) — a glossy coating from lac insect resin; materially it is generally tolerated, but the process needs to be checked. The alternative is halal-certified shellac with verified solvents or plant-based coatings such as pure carnauba wax.
• Mechanically separated meat (MSM) — meat remnants extracted from bones by machine, at risk of being a mixture from various types of animals. It requires assurance of a dedicated halal production line and a certificate from a certified slaughterhouse (RPH).
• L-Cysteine (E920) — a dough conditioner for bread; historically extracted from human hair or poultry feathers. The alternative is certified L-Cysteine from microbial fermentation.
• Taurine — an amino acid in energy drinks; now generally synthetic, though historically from ox bile. Choose synthetic taurine that is halal-certified.

For each material, collect supporting documents: specifications, source origin, and the supplier's halal certificate if available. These documents will underpin your claim at the inspection stage.

4. Submit the certification application

Once the system and documents are ready, submit the halal certification application to BPJPH. The application is accompanied by product data, a list of materials, and other supporting documents in accordance with the provisions. BPJPH then appoints an LPH to conduct the inspection.

5. Undergo inspection by LPH

The LPH conducts inspection and/or testing of the product. An accredited LPH refers to SNI ISO/IEC 17065:2012, the standard governing impartiality, confidentiality, personnel competence, complaint and appeal management, and accountability. This means the inspection is carried out by a competent and impartial body.

At this stage, the halal auditor examines the conformity of the system, materials, and process with the SJPH criteria. Prepare access to documents, production records, and facilities if required.

6. Wait for the halal determination and certificate issuance

The results of the LPH inspection serve as the basis for the halal determination by the MUI Fatwa Commission/Halal Product Fatwa Committee. Once halal status is determined, BPJPH issues the halal certificate. Remember, the certificate is issued only by BPJPH, not by the LPH or any other party.

7. Maintain the system after the certificate is issued

Certification is not the end point. The monitoring and evaluation criteria in SJPH require you to maintain consistency: monitor material changes, update supplier documents, and carry out internal audits. Changes to materials or processes without documentation can undermine your system's conformity.

Summary of the sequence of steps

1. Understand the regulations and the authority of each institution.
2. Implement SJPH according to the five criteria.
3. Map materials and critical points, collect documents.
4. Submit the application to BPJPH.
5. Undergo inspection by LPH.
6. Wait for the halal determination and certificate issuance by BPJPH.
7. Maintain the system through monitoring and evaluation.

Each stage depends on the others. Tidy preparation of the system and documents at the outset will ease the inspection stage. If you want to manage all SJPH criteria in one place, IndoHalal.id provides an SJPH platform to help organize halal policies, material registries, critical points, internal audits, and BPJPH certification readiness.