MUI Halal Certification Procedure For Products Marketed In Indonesia
The steps of the halal certification process
Halal certification in Indonesia involves 3 parties, they are BPJPH, LPPOM MUI as a halal assessment body (LPH), and MUI. BPJPH organizes halal product assurance. LPPOM MUI conducts document adequacy checks, audit scheduling, audit implementation, conducts auditor meetings, issues audit memorandums, submits minutes of audit results at MUI Fatwa Commission meetings. MUI through the Fatwa Commission determines the halalness of products based on the results of the audit and issues the MUI Halal Decree.
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 submitting an application for STTD to BPJPH. Information regarding the STTD application and the documents required by BPJPH can be found on the www.halal.go.id. Furthermore, the company should choose LPPOM MUI for product halal inspection. Registration to LPPOM MUI is done online using the CEROL system through the website www.e-lppommui.org. Guidelines for procedures for halal certification registration in the CEROL system can be found here. In the CEROL 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.
The documents that need to be uploaded by the company for further product halal assessment process
Previous Halal Decree for the same product group (specifically for development or renewal registration).
HAS / SJPH 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 competence of the halal management team, such as halal supervisor certificate, external training certificate, and/or proof of internal training (attendance list, training materials, and training evaluation). Specifically, for registration of facility development, evidence of internal training at the new facility is required.
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)
The Registration Receipt (STTD) from BPJPH
For abattoir/slaughterhouse, there are several additional information
Name of slaughtermen
Slaughtering method (manually or mechanically)
Stunning method (no stunning/mechanically/electrically)