Policy updates, technical guides, and halal industry movement.
128 results
Halal certification is not merely a domestic obligation. For export-oriented industries, system readiness and ingredient traceability determine market access.
BPJPH Decree 57/2021 sets out five criteria for the halal product assurance system. This article explains the content of each criterion and what businesses must prepare.
A technical guide to halal certification, from implementing SJPH (Halal Product Assurance System), preparing documents, registration, and audits, to the halal determination and certificate issuance by BPJPH (Halal Product Assurance Agency).
Halal critical points are not always in the raw materials, but in the process and their origin. Learn how to trace four examples of ingredients that are often overlooked.
Many MSMEs already know which ingredients are critical, but they get stuck when asked to prove it. Supplier documents are an obstacle that is rarely discussed.
Halal certification for exports demands orderly ingredient traceability. What documents must the industry prepare, and how does SJPH (Halal Product Assurance System) help organize them?
BPJPH Head Decree 243/2025 sets out 27 halal services with their requirements, timeframes, and tariffs. Businesses need to understand the practical consequences.
Halal certification is not just about filling out forms. There is a sequence of technical stages that businesses need to understand so the process runs smoothly.
Clarifying agents, dough softeners, and flavorings often escape scrutiny. Recognize their critical points and how to trace the origin of ingredients.
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Ask certified halal consultants and auditors directly.
Jawaban konsultan bersifat panduan teknis. Penetapan kehalalan produk adalah kewenangan Komisi Fatwa MUI atau Komite Fatwa Produk Halal, dan sertifikat halal hanya diterbitkan oleh BPJPH.
