Indonesian Halal Certification

Halal Certificate

MUI Halal certificate is a written fatwa/official statement from the Indonesian Ulama Council (Majelis Ulama Indonesia/MUI) which guarantees that the products are in accordance with the Islamic Syariat. MUI Halal Certificate is a requirement for obtaining government endorsed halal certification and for usage of relevant labeling on the packaging of products.

Halal Certificate Objective

MUI Halal certification for food products, medicines, cosmetics and other products was developed to assure the halal status of products and reassure consumers when making purchasing decisions. The halal production process is guaranteed by the manufacturer by applying the Halal Assurance System.

MUI Halal Certification Procedure

For companies who want to obtain a halal certificate from LPPOM MUI; processing industries (food, drugs, cosmetics), Slaughterhouse (RPH), and restaurant / catering / kitchen, they must register and apply for the halal certification process, and meet halal certification requirements. The followings are the steps that must be passed by the company to meet halal certification approval requirements

1.  Understanding halal certification requirements and following Halal Assurance System (HAS) Training

Companies must understand the halal certification requirements listed in HAS 23000. The Summary of HAS 23000 can be found in MUI LPPOM site. The documents of HAS 23000 can be ordered in MUI LPPOM site (e-store). In addition, the company must also attend HAS training which is conducted by LPPOM MUI, either in the form of regular training or online training (e-training). Information on HAS training can be found in MUI LPPOM site.

2.  Implementing Halal Assurance System

Companies must implement HAS before applying and registering for halal certification process. The Halal assurance system is based on halal policies, establishing Halal Management Team, preparing HAS Manual, conducting training, preparing related HAS procedures, implementing internal audit, and reviewing management properly.

3.  Preparing Halal Certification Document

The Company must prepare all necessary documents for the halal certification process. The documents required include: a list of products, a list of materials and documents of the material, a list of butchers (particularly for Slaughterhouse), matrix of products, HAS Manual, flow chart of the process, a list of production facilities addresses, evidence on halal policy dissemination, evidence on internal training and evidence on internal audit.

4.  Registering the halal certificate (upload data)

Applying and Registering for halal certification is performed online using the Cerol system, through our website: www.e-lppommui.org.

5.  Monitoring pre-audit and payment of contract for halal certification process

After uploading certification data, the company must conduct a pre audit monitoring and finalize payment of the contract. This pre audit monitoring is recommended to be conducted every day to uncover any discrepancies in the results of pre audit. Payment of contract for certification process is performed by downloading the certification contract in Cerol, paying the cost of the contract and signing the contract, and then making payments in Cerol, and approved by the Treasurer of LPPOM MUI.

6.  Performing audit

Audits can be performed if the company has already passed the pre-audit process and the contract has also been approved. Audits are conducted at all facilities related with products to be certified.

7.  Performing post-audit monitoring

After uploading the data certification, the company must conduct post-audit monitoring. This post-audit monitoring is recommended to be performed every day to find out any discrepancies in the results of the audit, and if there is any discrepancy, then it must be corrected properly.

8.  Receiving halal certificate

The companies can download a halal certificate in softcopy form/file in Cerol. The original halal certificate can be taken at the office of LPPOM MUI Jakarta, and it can also be sent to the address of the company. Halal certificate is valid for two (2) years.

Halal Assurance System Criteria

HAS 23000 is a document that contains LPPOM MUI halal certification requirements. HAS 23000 consists of two parts, namely Part I of Halal Certification Requirements: Criteria Halal Assurance System (HAS 23000: 1) and Part II of the Halal Certification Requirements: Policies and Procedures (HAS 23000: 2).

For a company who wants to register a LPPOM MUI Halal certification, including processing industry, slaughterhouse, restaurant, catering service, and distributor must meet the Requirements of Halal Certification HAS 23000.

The following excerpt from the document HAS 23000 outlines major requirements:

Part I: HAS 23000:1 KRITERIA SISTEM JAMINAN HALAL (SJH)

1. Halal Policy

Top Management must establish a written Halal Policy and disseminate Halal Policy to all company’s stakeholders.

2. Halal Management Team

Top Management must appoint a Halal Management Team include all parties involved in critical activities and the duty, responsibility, and authority of Halal Management Team must be clearly defined.

3. Training and Education

Companies must have a written procedure regarding training which should be conducted at a scheduled time at least once a year or more as required and should provide graduation criteria to ensure personnel competency.

4. Materials

Materials should not be derived from: pork or its derivatives, Khamr (alcoholic beverages) or khamr derivatives which are physically separated from Khamr, blood, carrion, and parts of human body.

5. Products

Brand or names of the products must not use names which imitate haram things or practices that are inappropriate with Islamic law. For retail food products, all products with the same brand are distributed in Indonesia, all products must be registered for halal certification.

6. Production Facilities

a. Processing industry:

• production facilities must ensure that no cross contamination with materials / products / impurities etc.

• production facilities can be used interchangeably to produce certified products and products that are not certified as long as it does not contain ingredients derived from pork / derivatives, but there must be procedures to ensure no cross contamination occurs.

b. Restaurant / Catering / Kitchen:

• Kitchen solely devoted to the production of halal;

• The facilities and equipment devoted to only serving halal products.

c. Slaughter House (RPH):

• facilities devoted to the RPH only halal meat production animals;

• Location slaughterhouses must be distinctly separated from the RPH / pig farm;

• If the deboning process is conducted outside the abattoir, the carcass must be only from halal slaughterhouses;

• Equipment and the slaughterer must meet the requirements.

7. Written Procedure for Critical Activities

Companies must have written procedures regarding the implementation of critical activity i.e. activities in the production chain that could affect the status of halal products. Critical activity may include the selection of new materials, purchase of materials, materials inspection, product formulation, production, washing production facilities and auxiliary equipment, storage and handling of materials and products, transportation, display (display), the rules of the visitors, determining the menu, pemingsanan?, slaughter etc. Written procedures regarding critical activity can be integrated with other system procedures.

8. Traceability

Company must have a written procedure to ensure the certified products originate from approved materials and are made in facilities that fulfill the criteria of halal production facilities.

9. Handling of Non-Compliant products

Companies must have a written procedure to handle the products which were already made from materials and/or produced in facilities that don’t comply with halal criteria.

10. Internal Audit

Companies must have a written procedure for internal audit of their Halal Assurance System. Internal audit is performed based on schedule, at least once every six months or more often if necessary. The results of internal audit are delivered to LPPOM MUI as a periodical report every six months.

11. Management Review

Top management must review the effectiveness of Halal Assurance System implementation once in a year, or more often if necessary. The results of evaluation must be delivered to the parties who are responsible for each activity.

Part II: HAS 23000: 2 Halal Certification Requirements: Policies and Procedures

Policies and procedures must be met by the companies submitting the halal certification. Explanation of the criteria can be seen in the document HAS 23000: 2 Halal Certification Requirements: Policies and Procedures.

General Halal Certification Procedure is as follows:

1. Company requesting certification, whether for new registration, development (product/facility), or renewal can do online registration. Online registration can be done through LPPOM MUI website.

2. Fill in the registration data : Certification status (new/development/renewal), Halal Certificate data, SJH status (if any) and product groups.

3. Pay the registration fee and Halal Certification Contract fee.

4. Fill in the required documents in accordance with certification status (new/development/renewal) and business process (processing industry, slaughterhouse, restaurant/catering and service industries), such as: HAS Manual, Flow chart of production process of products to be certified, plant/manufacturer data, product data, materials data and upload material document, and product matrix data.

5. After completing the required documents, the next step according to the halal certification process flow diagram is Pre Audit Assessment ----- Halal Certificate Issuance.

Notes :

• Starting in July 2012, Halal Certification registration can only be done online through LPPOMMUI website (www.halalmui.org) column Certification Services Online Cerol-SS23000 or directly through website address: www.e-lppommui.org

• For companies that want a detailed explanation about Requirements of Halal (Policies, Procedures, and Criteria) they can order the book HAS 23000 through Email: [email protected]

List Of Halal Certification Bodies

1. LPPOM MUI recognize halal certificates issued by approved halal certification body only for products produced in the country where the halal certification body is located. For products produced in Europe any approved halal certification body located in Europe is acceptable.

2. There are still possibilities that LPPOM MUI will ask for additional supporting document to clarify the critical points of certain certified products.

3. The MUI decree regarding list of approved foreign halal certification body is effective for 2 (two) years as of the date stipulated and it will be monitored and evaluated once a year.

4. There are 34 Halal Certifier Bodies approved by LPPOM MUI from 19 country. 29 bodies approved for (cattle) slaughtering category, 29 bodies approved for raw material category, 14 bodies approved for flavor category.

5. Updated October 2016. The List Of Halal Certification Bodies Approve by MUI can download in MUI LPPOM site

List of approved foreign halal certification bodies

* Approved by category

• List of Halal Certifier Bodies : 34 bodies approved from 19 countries

• Slaughtering Category : 29 bodies approved

• Food Processing Category : 29 bodies approved

• Flavor Category: 14 bodies approved