Indonesian Halal Certification

Compiled by Rinwy Cendana

Proofread and edited by Calvin

Islam is one of the fastest growing religion in the world, and its followers are required to consume Halal-certified products. In Indonesia, more than 80% of the population adhere to this faith, making it the largest Muslim population around the world. While the BPOM issued by the government ensures the safety of food and cosmetic products, the Halal certification issued by MUI (Majelis Ulama Indonesia, Indonesian Ulema Council) determines whether a product complies with the Halal standard according to Islamic Law. 

Business owners lacking of knowledge or experience in food certification might have thought that Halal certification is simply to certify that your products contain no pork or alcoholic products. In reality, Halal certification is way beyond the absence of pork in food products. This article will guide you step by step on how to apply for Halal certification in Indonesia. In addition, you can also check the official website, which is also available in English. 

Before you apply for the Halal Certification, you must prepare a few document first, such as:

  • Nomor Induk Berusaha (Your business permit number) which if you do not have can be exchange into
    • Nomor Pokok Wajib Pajak (Tax ID number)
    • Surat Izin Usaha Dagang (Business letter permit) although it sounds the same as Nomor Induk Berusaha, this one has a lower level of importance.
    • Izin Usaha Mikro Kecil (Business permit for small enterprise)
  • Name of the product.
  • Product category
  • Product Ingredients which are separated into 3 categories (Main ingredient, Secondary ingredient, and Added ingredient).
  • Product processes that start from the buying of the raw ingredient, until become the end product. This process must be explained in detail.
  1. Institutions involved in Halal certification

There are three institutions involved in the Halal certification, namely:

  1. BPJPH (Badan Penyelenggara Jaminan Produk Halal) – Halal Product Assurance Agency. (around 2 working days)
  2. LPPOM MUI (Lembaga Pengkajian Pangan Obat-obatan dan Makanan Majelis Ulama Indonesia) – Department of Food and Drugs of MUI (around 15 days)
  3. MUI (Majelis Ulama Indonesia) – Indonesian Ulema Council (around 3 days)

As mentioned in the official website of Halal MUI, the certification process flowchart can be summarized as follows: 

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certification process https://seputartangsel.pikiran-rakyat.com/nasional/pr-143966772/alur-pendaftaran-sertifikat-halal-mulai-dari-cara-biaya-syarat-dan-ketentuan

  1. Required documents

Before attempting to apply for halal certification, company owners need to understand the Halal Assurance System (HAS). The link to the list of criteria can be found at the end of this article. Companies can also attend trainings for HAS, which are organized by competent authorities. 

Companies should first submit the registration receipt (STTD) to BPJPH. In addition, according to the Halal MUI official website, companies should also submit these documents to the CEROL system (www.e-lppommui.org):

  1. Previous Halal Decree for the same product group (specifically for development or renewal registration). 
  2. HAS / SJPH Manual (only for new registration, development with HAS B status, or renewal registration).
  3. Latest HAS Status/Certificate (only for development or renewal registration). 
  4. Production process flow chart for halal-certified products (for each type of product). 
  5. 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. 
  6. 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. 
  7. Evidence of the dissemination of halal policies. 
  8. 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. 
  9. Evidence of HAS internal audit implementation. 
  10. 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). 
  11. 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) 
  12. The Registration Receipt (STTD) from BPJPH 

For abattoir/slaughterhouse, there are several additional information as follows: 

  • Name of slaughtermen 
  • Slaughtering method (manually or mechanically) 
  • Stunning method (no stunning/mechanically/electrically) 
  1. Certification Fee
  • Fee: Rp. 12,500,000 (around NT$ 25,000) for overseas companies
  • Extension fee: Rp. 5,000,000 (around NT$ 10,000)

References: 

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