Halal Certification Technical Guide: Step by Step Toward Certification

Halal certification is not just about handling documents. The process demands system readiness on the business operator's side, from halal policy to routine monitoring. This article guides you through the technical steps in order, referring to the applicable regulations.

1. Understand the regulatory framework and the role of institutions

Law Number 33 of 2014 on Halal Product Assurance is the parent regulation. This law governs the obligation for halal certification, the establishment of BPJPH, the role of the Halal Inspection Agency (LPH), and MUI's authority in determining product halalness.

In practice, the halal determination is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are issued only by BPJPH. Business operators do not determine the halal status of their own products.

2. Implement the Halal Product Assurance System (SJPH)

The main reference for implementing SJPH on the business operator's side is BPJPH Head Decree Number 57 of 2021 on the Criteria for the Halal Product Assurance System, as amended by Kepka 20/2023. This document contains five criteria that must be met:

• Commitment and responsibility — a written halal policy and responsible personnel.
• Materials — a materials registry and traceability of material origins, including critical materials.
• Halal product process — a production flow that prevents cross-contamination.
• Products — product conformity with verified materials and processes.
• Monitoring and evaluation — internal audits and follow-up on corrective actions.

These five criteria form the basis of assessment at the audit stage. System readiness determines the smoothness of the subsequent process.

3. Map critical material points

The technical step that often determines the audit outcome is identifying critical-point materials. Some examples that need special attention:

• Animal fat and shortening — their status depends on the source. Lard from pigs is absolutely haram. Alternatives include palm oil, coconut oil, vegetable margarine, or shortening from halal-certified beef fat.
• Gelatin capsule shells — a critical point in medicines and supplements, including fish oil softgels. Alternatives include vegetable capsules (HPMC) or halal-certified beef gelatin.
• Rennet — a milk-coagulating enzyme in hard and semi-hard cheeses. Animal rennet comes from the stomach of calves that must be slaughtered according to sharia. Alternatives include microbial rennet or halal-certified FPC.
• Stearic acid and magnesium stearate (E470, E572) — anti-caking agents in tablets, instant drink powders, and cosmetics. They can come from palm oil or animal fat. Alternatives include halal-certified vegetable versions.

Each critical material should be accompanied by origin documents and the supplier's halal certificate where available. The absence of documents becomes a finding that must be resolved.

4. Prepare documents and a product list

Once the system and materials are in order, prepare supporting documents: the SJPH manual, the list of products submitted, the list of materials and their origins, the production process flow, and evidence of internal monitoring. Ensure the documents are consistent with actual practice in the field.

5. Register through BPJPH

Halal certification registration is submitted to BPJPH. The type of service, requirements, time period, and fees refer to BPJPH Head Decree Number 243 of 2025 on Service Standards at BPJPH. This decree establishes 27 types of services, including halal certificate issuance, and revokes Kepka 120/2022. Ensure the files uploaded comply with the requirements of the selected service.

6. Inspection by LPH

The LPH conducts the halal inspection of products. Accredited LPHs refer to SNI ISO/IEC 17065:2012, which governs impartiality, confidentiality, personnel competence, complaint and appeal management, and liability. The inspection covers document conformity, material verification, and review of the production process.

7. Halal determination and certificate issuance

The LPH inspection results serve as the basis for the halal determination by the MUI Fatwa Commission or the Halal Product Fatwa Committee. Once halalness is determined, BPJPH issues the halal certificate. This certificate is the official proof, not a unilateral statement by the business operator.

8. Maintain the system after the certificate is issued

Certification is not the end point. The monitoring and evaluation criteria in SJPH require periodic internal audits, updating the materials registry when there is a change of supplier, and handling findings. Changes to materials or processes without updating documents can affect product conformity.

For those who want to organize all SJPH criteria in one place, the SJPH IndoHalal.id platform helps manage halal policy, materials registry, critical points, internal audits, and BPJPH certification readiness.