Halal Certification Technical Guide: The Correct Sequence of Steps

Halal certification is a process governed by law. Business operators need to understand the sequence of steps so they do not get stuck along the way. This article guides you step by step based on the applicable regulations.

1. Understand the obligations and available pathways

The main legal basis is Law Number 33 of 2014 on Halal Product Assurance, which has been amended by Law Number 6 of 2023. The latest amendment simplified the certification process and introduced a halal declaration scheme (self-declare) for micro and small businesses. Choose the appropriate pathway: regular or self-declare.

2. Prepare a halal product assurance system (SJPH)

Before registering, make sure the company has an SJPH in operation. This includes a halal policy, a management team, written procedures, and ingredient documentation. SJPH is not a one-time document but a system that must be implemented daily.

3. Map critical ingredient points

Identify ingredients that carry risk. Some examples that need attention:

• Albumin (egg white): generally halal, but it must be confirmed that there is no non-halal admixture.
• Mechanically separated meat (MSM): at risk of mixtures from various types of animals; ensure it comes from halal-certified slaughterhouses.
• Whey and caseinate: halal milk derivatives, but the cheese-making process at the source may use animal rennet. Look for producers that state microbial rennet or halal-certified animal rennet.
• Microbial enzymes: may come from microbial, plant, or animal sources. Request source documents from suppliers.

For each critical ingredient, collect the ingredient's halal certificate or supporting documents from the supplier.

4. Register with BPJPH

Registration is done through the BPJPH system. Attach the required documents, including product identity, ingredient list, and SJPH documents. For the self-declare pathway, there are additional requirements that must be met in accordance with the provisions.

5. Inspection by the Halal Inspection Agency (LPH)

BPJPH appoints an LPH to carry out the inspection. LPH is an agency that has been accredited in accordance with LPH accreditation guidelines, as stipulated in the Decree of the Head of BPJPH Number 78 of 2025. The inspection includes document audit and on-site verification. Make sure your team is ready to show evidence of SJPH implementation.

6. Halal determination by the Fatwa Commission

The results of the LPH inspection are submitted to the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal determination is the authority of the fatwa body, not the LPH or BPJPH. Business operators cannot definitively declare their products halal before a determination has been made.

7. Certificate issuance by BPJPH

After the halal determination, BPJPH issues the halal certificate. This certificate remains valid as long as the product and its process do not change. If there are changes to ingredients or production lines, business operators are required to update the information.

8. Maintain consistency after the certificate is issued

The certificate is not the end of the process. Conduct internal audits periodically, update ingredient documents, and ensure suppliers maintain their halal certificates. Small changes in the supply chain can affect the halal status of a product.

Each stage requires document readiness and operational commitment. Understanding this sequence helps business operators avoid mistakes that cause delays. If you need assistance preparing SJPH and organizing ingredient documents, the SJPH — Halal Product Assurance System Platform service from IndoHalal.id can help manage all criteria in a single application.