Policy updates, technical guides, and halal industry movement.
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Halal critical points are not always visible in ingredient names. This article dissects four ingredient cases and how to trace their origins systematically.
For MSMEs, the obstacle to halal certification is often not intention, but the materials used daily. Tracing critical points is the first step.
Exporting halal products does not stop at the certificate. What is tested is the resilience of the ingredient supply chain: whether critical points remain under control as volumes rise and suppliers change.
BPJPH Head Decree 57/2021 sets out five criteria for the Halal Product Assurance System (SJPH). This regulation changes how business actors prove that their production process is halal.
Halal certification is not just about managing paperwork. There is a technical sequence that business actors need to understand, from preparing the SJPH (Halal Product Assurance System) to the issuance of the certificate by BPJPH (Halal Product Assurance Agency).
Three ingredients that are often overlooked: emulsifier E471, animal fats, and alcohol-solvent fragrances. Recognize the critical points and how to trace them.
For UMK (micro and small enterprises), the obstacle to halal certification is often not intention, but rather the tracing of ingredients and critical points that are not documented by suppliers.
Halal export readiness is not just about certificates. There are critical material points that must be traced back to suppliers, especially for processed products and supplements.
BPJPH Head Decree 243/2025 establishes 27 types of halal services along with requirements, timeframes, and tariffs. Business actors need to understand the practical implications.
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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.
