Restaurant halal certification is much more than simply ensuring food ingredients are free from haram (forbidden) and najis (impure) elements. Behind the halal label printed on the restaurant’s entrance or menu lies a complex and comprehensive audit process, involving inspections of the facilities, employee behavior, and even customer behavior. These are the behind-the-scenes facts that are rarely known to the public, but which determine the halal status of every dish served at your table.
The public often oversimplifies the meaning of “halal” in the culinary industry: as long as it doesn’t contain pork products or alcoholic beverages, it’s considered safe. However, the reality behind the halal certification process is much broader than just the halalness of ingredients. Halal certification isn’t just about ingredients; it’s also about the system. This system encompasses many aspects that are often misunderstood.
In Indonesia, the halal certification process is overseen by the Halal Product Assurance Agency (BPJPH), which serves as both the regulator and issuer of halal certificates. However, the regular halal inspection process is conducted by a Halal Inspection Body (LPH), one of which is LPPOM.
Many still assume that halal certification focuses solely on ingredients and products. However, the reality is far more complex. Halal certification for restaurants requires compliance with comprehensive standards, encompassing the material procurement system, production processes in the kitchen and outlets, facilities used, employee attitudes and behaviors, as well as customer engagement, to maintain consistent halal certification.
The halal certification process involves a rigorous and structured technical audit. Therefore, the audit must be conducted by a competent halal auditor, one who has the skills to verify compliance with halal standards. This competency must be verified by a third-party organization, specifically a Professional Certification Body (LSP), which must be accredited by the National Professional Certification Agency (BNSP). This LSP issues a competency certificate to the auditor. Before taking the competency exam by the LSP, prospective auditors typically undergo training at a training institution accredited by BPJPH.
The auditor is responsible for assessing whether the restaurant’s operations meet the Halal Product Assurance System (SJPH) criteria or whether improvements are needed before a halal certificate can be issued. The Halal Audit System (SJPH) is an internal system that must be implemented by every company holding a halal certificate from the BPJPH. The purpose of implementing the SJPH is to ensure that all BPJPH criteria are consistently applied, thereby maintaining the halal status of products or menu items for as long as the halal certificate remains valid.
Ade Suherman, S.Si, Manager of Halal Auditor Management at LPPOM, shared seven aspects of the audit process that are rarely known to the public.
1. Halal Audits Cover More Than Just the Kitchen
According to Ade, the halal audit process encompasses all facilities directly involved in the food preparation process. This includes not only the central kitchen, branch kitchens, warehouses, and outlets, but also third-party or leased facilities that handle ingredients or products within the scope of the SJPH application.
“We conduct a comprehensive inspection, not just at one point. Even leased warehouses or kitchens must be inspected because they can affect the halal status of the product,” Ade explained.
2. Audit Stages and Required Documents
The duration of a halal audit depends on the number of facilities and the complexity of the restaurant’s operational processes. According to regulation, the maximum time for a domestic halal audit is 15 working days, with an additional 10 working days allowed for document completion or clarification.
Required documents include the Halal Product Assurance System (SJPH) and proof of implementation of hygiene and sanitation aspects. This includes cleaning procedures, employee hygiene standards, and pest control.
3. It Cannot Be Partial: All Menu Items Must Be Halal Certified
A critical point that business owners often overlook is that only a portion of a menu item can be halal certified. All food and beverages sold, including consignment items, must be included in the scope of certification. “Ensure the name, shape, and sensory profile of all menu items comply with halal standards. If even one item is not halal, the entire certification process can be disrupted,” Ade emphasized.
The material procurement system must also be considered. Inspection of incoming materials, including the receiving and recording processes, is crucial to ensuring that no non-halal ingredients enter the production process.
4. The Customer’s Role in Halal Consistency
Interestingly, according to Ade, customers also have a responsibility to maintain the consistent implementation of SJPH in restaurants. “Customers are not permitted to bring in outside food whose halal status is unclear, or to bring pets into the restaurant area, as this also impacts the restaurant’s SJPH,” he added.
5. Sanitation and Employee Behavior Are Key Factors
Hygiene and sanitation are crucial. Employees directly involved in food processing are required to adhere to strict hygiene standards, including wearing head coverings, masks, and washing their hands with soap before commencing work. Restaurants must also conduct pest control and regularly clean production areas. Employees are also prohibited from using cutlery and/or cooking utensils used to serve restaurant customers, as this could contaminate the products or menu items sold with ingredients that are haram/impure.
6. Common Challenges in Restaurant Halal Certification
According to Ade, some challenges that restaurants often face during the halal audit process include:
- Limited availability of halal-certified ingredients, especially meat.
- Use of non-halal cooking spices, such as angciu or cooking wine, which must be replaced with alternatives.
- Business processes between outlets, especially for franchise brands, allow each branch to purchase its ingredients, which may not be on the list of halal ingredients approved by BPJPH and LPH.
- Inconsistent internal audit implementation may result in the inability to ensure that all SJPH criteria are implemented in accordance with halal certification requirements.
- High employee turnover, requiring continuous communication with new staff, who sometimes lack a comprehensive understanding, resulting in incomplete implementation of the restaurant’s SJPH.
7. Steps Forward Towards a Comprehensive Halal Product Assurance System (SJPH)
Halal audits are not merely document checks but also serve as proof that a restaurant implements SJPH and is committed to maintaining the halal status of its products. According to him, education and awareness from business owners are crucial to the success of the overall SJPH implementation. “Halal is a system, not just a label. And this system must be maintained daily by all levels of management, staff, and customers,” he said.
The restaurant’s halal audit process is far more complex than the common perception, which focuses solely on food ingredients. Halal audits encompass all operational aspects, from raw material procurement and production processes to facility cleanliness and even customer behavior. Halal certification is not just a label, but a comprehensive system that must be implemented and maintained consistently.
With a more comprehensive understanding of the halal audit mechanism, it is hoped that restaurant operators will become more aware and committed to maintaining the halal status of their products. This is not merely a matter of compliance with regulations, but also a form of moral responsibility and trust towards consumers. Ultimately, halal certification is a guarantee of quality, cleanliness, and integrity in food preparation.
LPH LPPOM is always open to discussions with any business owner whose products have not yet achieved halal certification. You can reach our Customer Care service at Call Center 14056 or WhatsApp 0811-1148-696 for further assistance. Furthermore, business owners can also learn more about the halal certification process by attending the free Introduction to Halal Certification (PSH) class, held regularly on the second and fourth weeks of each month at https://halalmui.org/pengenalan-sertifikasi-halal/. (ZUL)
