Technical Guide to Halal Certification: Step by Step

Halal certification is a staged process involving business actors, the Halal Inspection Agency (LPH), and BPJPH. Law Number 33 of 2014 on Halal Product Assurance serves as the basis for the obligation, while Law 6/2023 simplifies part of the flow, including introducing a halal statement scheme for UMK (micro, small, and medium enterprises). This article guides the technical sequence so business actors know what to prepare at each stage.

Stage 1: Preparing the Halal Product Assurance System (SJPH)

Before applying for certification, a company needs to have a functioning 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 has been amended by Kepka 20/2023. This document contains five criteria that must be met:

• Commitment and responsibility — a written halal policy and the appointment of personnel who run the system.
• Materials — a list of materials used along with their halal status, including processing aids and additives.
• Halal product process — a production flow that ensures no contamination from non-halal materials or lines.
• Product — conformity of the final product with the claim submitted.
• Monitoring and evaluation — internal audits and follow-up on findings.

These five criteria are not a formality. The LPH will examine evidence of their implementation, not merely the existence of documents.

Stage 2: Tracing materials and critical points

The technical core of certification lies in material tracing. The origin and halal status of each material need to be known. Some materials are generally halal but still require verification, such as yeast whose growth medium must be checked and albumin from egg white which must be confirmed free from non-halal mixtures. Other materials have a status that depends on the source, for example pepsin which may come from pig or cattle stomachs, and mechanically separated meat (MSM) which risks being mixed from various types of animals.

For materials whose status depends on the source, business actors need to prepare alternatives or proof of origin. Pepsin from halal-certified cattle stomachs or microbial protease enzymes can be options. For MSM, assurance of a dedicated halal production line and certificates from halal-certified slaughterhouses are requirements that need to be traced.

Stage 3: Preparing documents and registering

Once the SJPH is running and materials are traced, business actors prepare the registration files. The type of service, requirements, time period, and fees refer to the Decree of the Head of BPJPH Number 243 of 2025 on Service Standards at BPJPH, which revokes Kepka 120/2022. This decree establishes 27 types of services, including the issuance of halal certificates and facilitation codes. Business actors should check the requirements for the type of service that matches their scale before submitting files.

Stage 4: Inspection by the LPH

Complete files will be forwarded to the LPH for inspection. The LPH examines the conformity between the SJPH documents and field practice, including tracing critical points of materials and processes. Findings at this stage generally take the form of document nonconformities or incomplete evidence. Business actors need to follow up on these before the process continues.

Stage 5: Halal determination and certificate issuance

Halal determination is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. Business actors cannot definitively declare their products halal before going through this stage, and therefore halal claims should be withheld until the certificate is issued.

Stage 6: Maintaining the system after the certificate is issued

The certificate is not the end point. The SJPH must continue to be maintained, including periodic monitoring and evaluation. Changes in materials, suppliers, or production lines need to be recorded and their impact on the halal status of products assessed. Internal audits help ensure the system is still viable before it is examined by outside parties in the next cycle.

Summary of the sequence

1. Build the SJPH according to the five criteria of Kepka 57/2021.
2. Trace materials and critical points, prepare proof of origin.
3. Prepare files and register according to the services in Kepka 243/2025.
4. Undergo inspection by the LPH and follow up on findings.
5. Wait for the halal determination and certificate issuance by BPJPH.
6. Maintain the system and conduct periodic evaluations.

Each stage depends on the others. Weaknesses in material tracing usually only become visible during the LPH inspection, so preparation at the outset determines the smoothness of the entire process. To manage the five SJPH criteria in one place, from halal policy to internal audit, IndoHalal.id provides an SJPH platform that can help business actors map certification readiness in stages.