Reading Critical Points of Ingredients: from Source to Document

In halal certification, ingredients are often the most complicated source of problems. Ingredient names on labels may look neutral, but their origin determines their halal status. Therefore, business actors need to dissect ingredient critical points and trace them systematically, not merely match names against a list.

What is meant by critical point

A critical point is part of the ingredient chain that may render a product non-halal. That potential may arise from unclear animal sources, the use of alcohol solvents, or processes that come into contact with haram ingredients. Kepka BPJPH 57/2021 on the Criteria of the Halal Product Assurance System (SJPH) places ingredients as one of the five SJPH criteria. This means ingredient tracing is not additional work, but part of a system that must be implemented.

Three layers of tracing

Tracing ingredient critical points can be done in three complementary layers.

1. Ingredient source

The first layer is the origin of the ingredient. Animal ingredients require clarity on the type of animal and its slaughter method. Gelatin, for example, is halal only if its source and slaughter are clear. Alternatives may include fish gelatin, halal-certified beef gelatin, or plant-based substitutes such as agar and carrageenan. Pepsin, an enzyme from pig or beef stomach, also depends on its source. For pepsin, the safer choice is pepsin from halal-certified beef stomach or microbial protease enzymes.

Alcohol-derived ingredients require different attention. Vanilla extract, for example, uses ethanol as an extraction solvent in industry standards. Its status depends on the source and process. Alternatives that may be considered are vanilla powder, synthetic vanillin, or water/glycerin-solvent vanilla extract that is halal-certified.

There are also ingredients whose status is syubhah (doubtful) because scholars hold different views. Carmine or cochineal (E120), a red dye from insects, belongs to this group. For such ingredients, business actors need caution and should preferably choose clearer alternatives, such as plant-based red dyes from beet, anthocyanin, or lycopene.

2. Process and facility

The second layer is the process. The same ingredient can change status if it passes through a contaminated production line. Therefore, business actors need to ask whether the production facility is used alternately with non-halal ingredients, how cleaning is done, and whether there are cross-contamination points. These questions are especially relevant for ingredients supplied in bulk or semi-finished form.

3. Supporting documents

The third layer is documents. Ingredient halal certificates, product specifications, and production flows become the evidence accompanying the claim. These documents are not a formality. They show that tracing was actually carried out and can be accounted for.

Structuring the tracing steps

So as not to stop at conjecture, business actors can structure the following steps.

1. List all ingredients, including additives and flavorings, then mark ingredients with potential critical points.
2. For each critical ingredient, record the source origin and the process it undergoes.
3. Request supporting documents from suppliers, not merely verbal statements.
4. If documents are unavailable, consider alternative ingredients with clearer status.
5. Keep tracing records as part of the ingredient registry and internal audit.

These steps align with the spirit of Kepka BPJPH 57/2021, which places ingredients, halal product processes, and monitoring and evaluation as interrelated criteria. This regulation has been amended by Kepka 20/2023, so business actors need to ensure the reference used is the latest version.

Role of institutions and limits of authority

In the halal certification ecosystem, the Halal Inspection Agency (LPH) works with accreditation references governing impartiality, confidentiality, personnel competence, and complaint and appeal management, as stipulated in SNI ISO/IEC 17065:2012. PP 42/2024 regulates the procedures for establishment, accreditation, scope of activities, and revocation of LPH approval, as well as the appointment and dismissal of Halal Auditors.

It should be emphasized that the determination of halal status is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Certificates are issued only by BPJPH. Therefore, this article does not determine the halal or haram status of any product. What business actors can do is prepare ingredient tracing neatly so that the inspection process runs smoothly.

Common mistakes

• Assuming that neutral-sounding ingredient names are certainly safe without checking their sources.
• Accepting verbal supplier statements without supporting documents.
• Overlooking additives and flavorings because of their small amounts.
• Not updating documents when suppliers or formulations change.

Avoiding these mistakes is easier when tracing is carried out as a habit, not merely a need shortly before an audit.

Closing

Dissecting ingredient critical points means reading from the source, weighing the process, and ensuring documents. These three layers make ingredient status no longer depend on conjecture. For business actors who want to organize this entire process in one place, the SJPH platform from IndoHalal.id helps manage the ingredient registry, critical points, internal audit, and BPJPH certification readiness in an integrated manner.