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LPPOM MUI

The Fulfilment of Food Safety Criteria in Halal Certification Process

Since June 15, 2020, LPPOM MUI has conducted additional audits in addition to audits according to the criteria for the halal assurance system according to HAS 23000. These audits are related to the safety of food, medicine and cosmetics. This is in accordance with the accreditation requirements by the National Accreditation Committee (KAN) and the Emirates Authority for Standardization and Metrology (ESMA) to LPPOM MUI.

Criteria for food safety (food safety) have become the criteria required in the processing of LPPOM MUI halal certification. This regulation refers to SNI ISO / IEC 17065: 2012 and UAE 2055: 2 for halal certification bodies, namely the addition of food safety requirements in the halal certification process for the food and beverage industry imposed by the National Accreditation Committee (KAN).

Earlier, LPPOM MUI had obtained an accreditation certificate from the National Accreditation Committee (KAN) with the SNI ISO / IEC 17065: 2012 accreditation scheme and the UAE 2055: 2 Standard. With that, LPPOM MUI can run a certification body according to international standards and the acceptance of MUI-certified products to countries with the same standard reference.

LPPOM MUI has also received recognition from the United Arab Emirates Standardization Agency or the Emirates Authority for Standardization and Metrology (ESMA) so that MUI-certified products can be accepted in the UAE.

In connection with this additional audit, LPPOM MUI has organized outreach to LPPOM MUI clients and the general public. The socialization was summarized in a webinar with the theme “Fulfilling the Food Safety Criteria in the Halal Certification Process” which was held virtually on 17 September 2020.

The speakers are: Prof. Dr. Ir. Ratih Dewanti Hariyadi, Professor in the field of food microbiology at the Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University (IPB) as well as a researcher at the Southeast Asia Science Agricultural and Technology (SEAFAST) Center, LPPM, IPB; Dra. Sutanti Siti Namtini, PhD., Director of Standardization of Processed Food by the Food and Drug Supervisory Agency (BPOM); and Dr. Ir. Muslich, M.Si., Lecturer at the Department of Agricultural Industrial Engineering, Faculty of Agricultural Technology, IPB University as well as Head of QA and Standards for the LPPOM MUI.

“Basically, the Constitution of the Republic of Indonesia has juxtaposed universal dangers (biological, chemical and physical hazards) with religions and cultures, the two should go along,” explained Ratih.

Stated in Law no. 18 of 2012 concerning Food which states, “Food safety is a condition and effort needed to prevent food from possible contamination of biological, chemical, and other objects that can disturb, harm and endanger human health and does not conflict with religion, belief and culture. society so it is safe for consumption.”

On that basis, the food safety management system is an important thing to implement. Moreover, food safety problems can cause various fatal things, such as loss of trade, affecting public health (illness, poisoning, to death), and a company can lose trust (trust) from the community.

A food safety management system is a system that identifies, evaluates and controls food safety hazards. This system has evolved to provide better security guarantees, in line with: the desire for better protection, new processing technologies, changes in logistics in the food chain, emerging hazards, and international trade.

In addition, Sutanti explained that there are generally four problems with food safety, including: microbial contamination on food due to low hygiene and sanitation conditions, chemical contamination due to dirty environmental conditions, misuse of hazardous substances prohibited for food, and use of food additives (BTP) exceeding the maximum permitted limits.

“A food safety audit needs to be implemented to ensure food is safe for consumption. In accordance with Law no. 18 of 2012 concerning Food, the application of food safety can be applied with food sanitation, regulation of BTP, regulation of Genetically Engineered Food Products, regulation of Food Irradiation, establishment of Food Packaging standards, provision of Food Safety and Food Quality assurance, as well as guaranteed halal products required,” said Sutanti.

Regulations, he continued, were made to ensure food safety, quality and nutrition, in order to achieve the goals of public protection (consumer protection) and (fair trade). Therefore, the government, academia, industry and society must collaborate to realize strong food safety controls.

Muslich revealed that basically halal is together with thayyib (safe and clean), which in general can be interpreted as food safety. Fulfilling the food safety aspect is part of the requirements for halal certification, which must be fulfilled by business actors before the audit report is submitted to the MUI Fatwa Commission meeting to decide whether the product is declared halal or not.

“For businessmen or applicants who have not been certified halal, LPPOM MUI will conduct additional audits to ensure compliance with food / product safety aspects in accordance with Good Manufacturing Practices (GMP) requirements,” continued Muslich. (YN)

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