FULFILLMENT OF THE REGULATIONS
RELATED TO THE HALAL PRODUCT ASSURANCE
WITH LPPOM MUI
Through The Halal Product Inspection
Why Should Be Halal Certification
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The Muslim population in Indonesia is the largest in the world (87.18% of the total population of Indonesia)
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The Mandatory of Halal Certification for Products circulating in Indonesia (Law No. 33 of 2014 concerning Halal Product Assurance)
Since the Indonesian government Law of Halal Product Assurance No. 33 of 2014 was issued, halal certification is become mandatory for the products marketed in Indonesia.
Products that shall be
halal certified are
Food Processing, Chemicals, and Microbial Products
Flavor & Fragrance
Genetically Modified Products
Pharmaceutical, Cosmetics, and Biological Products
Vaccine
Gelatin
Restaurant, Catering, and Kitchen
Services related to products and materials supply chain
Abattoirs/Slaughterhouses
LPPOM MUI is your strategic partner who can assist in obtaining halal certificate issued by Halal Product Assurance Agency (BPJPH). We are able to support you obtain the halal certificate in the simplest and most efficient flow along with conformity to the Indonesia government regulation . We support companies starting from submitting an application to BPJPH to the issuance of BPJPH halal certificate.
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Halal Inspection of For Products Marketed In Indonesia
Halal certification in Indonesia involves 3 parties, they are BPJPH, LPPOM MUI as a Halal Inspection 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 to 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. 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. 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 prepared by the company for halal inspection 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 document needed
Name of slaughtermen
Slaughtering method (manually or mechanically)
Stunning method (no stunning/mechanically/electrically)
Furthermore, more complete information on policies and procedures can be downloaded by companies after the companies register through the CEROL-SS23000 online system.
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