Halal certification for products to be marketed overseas (outside Indonesia) can be submitted directly to the Indonesian Council of Ulama (MUI). Halal certification procedures and decisions are handled by two institutions under MUI, namely LPPOM MUI and the MUI Fatwa Commission. LPPOM MUI handles document adequacy checks, audit scheduling, audit implementation, auditor meetings, issuance of audit memorandums, submission of minutes of audit results at MUI Fatwa Commission meetings, MUI fatwa commission decisions related to product halalness based on audit results, and issuance of MUI halal decrees.
Before registering for halal certification, the company must have implemented the Halal Assurance System (HAS) in accordance with government regulations and HAS 23000. For the proper implementation of HAS, the company needs to first understand the HAS criteria required in HAS 23000. A brief explanation of the HAS criteria in HAS 23000 can be seen here. HAS 23000 is organized based on several themes according to the company’s business processes. LPPOM MUI provides the thematic HAS 23000 book for companies who want to understand more deeply the requirements of the halal assurance system. Books are available in the form of printed books and e-books that can be ordered here. In addition, companies can also participate in HAS training organized by a competent HAS training institution.
Registration for halal certification begins with registration to LPPOM MUI by using the CEROL-SS23000 system through the website www.e-lppommui.org. Guidelines for procedures for halal certification registration in the CEROL-SS23000 system can be found here. In the CEROL-SS23000 online system, companies need to fill in registration data, facility data, product data, material data, material vs product matrix data, and upload the required number of documents.
Previous Halal Decree for the same product group (specifically for development or renewal registration).
HAS Manual (only for new registration, development with HAS B status, or renewal registration).
Latest HAS Status/Certificate (only for development or renewal registration).
Production process flow chart for halal-certified products (for each type of product).
Statement from the production facility owner that the facilities that are in direct contact with materials and products (including auxiliary equipment) are not shared to produce halal products with the products containing pork and its derivatives. If the facilities have been used to produce products containing pork and its derivatives, 7 (seven) times cleaning by water with 1 (one) among them by using soil, soap, detergent, or chemicals that can remove the smell and color has been conducted.
List of addresses of all production facilities, including tolling manufacturers and warehouses for intermediate materials/products. Specifically, for restaurants, the informed facilities include the head office, external kitchens, warehouses, and outlets. Especially for gelatin products, if the raw materials (skin, bone, esophagus, bone chips, and/or ossein) are not halal-certified, the addresses of all the raw materials suppliers must also be included.
Evidence of the dissemination of halal policies.
Evidence of HAS internal training implementation.
Evidence of HAS internal audit implementation.
Evidence of company licenses such as Business Identification Number, Industrial Business Permit, Micro and Small Business Permit, Trading Business Permit (SIUP), or Certificate of Existence of Production Facilities issued by the local, regional apparatus (for companies located in Indonesia).
Certificates or evidence of the application of a quality system or product safety (if any), such as HACCP, GMP, FSSC 22000, or Good Manufacturing Practices (GMP)
Summary (short description) of PRP implementation, CCP table & the basic flow diagrams for food products claimed as halal product that will be marketed to the Uni Arab Emirates or other countries that require it.
Name of slaughtermen
Slaughtering method (manually or mechanically)
Stunning method (no stunning/mechanically/electrically)