Preparing Technical Documents for Halal Certification Step by Step

Many businesses fail not because their products have problems, but because their technical documents are not ready. This article guides you through the steps of preparing documents stage by stage, with a focus on ingredients and critical points.

Step 1: Compile a complete ingredient list

Start with the list of ingredients actually used, not those written on promotional labels. For each ingredient, record the trade name, generic name, manufacturer, and country of origin.

Separate ingredients into two groups: main ingredients and additional ingredients. Additional ingredients are often overlooked, even though that is precisely where critical points hide, for example fragrances, clarifiers, or flavor solvents.

Step 2: Flag ingredients that require additional documents

Not all ingredients require extra documents. What needs attention are ingredients whose status depends on the source. Some examples from the critical points list:

• Alcohol / ethanol — its status depends on the source, concentration, and purpose of use. It can be used as a flavor solvent, colorant, or preservative, and appears in fermented products and liquid medicines.
• Vanilla extract — industry standards use ethanol as the extraction solvent, so a description of the solvent used is needed.
• Perfume / fragrance ingredients — generally have a high alcohol solvent and may contain animal musk.
• Isinglass — a clarifying agent from fish swim bladders, commonly used in beer and wine, as well as some packaged juices.

For these ingredients, prepare source documents: manufacturer statements, halal certificates for ingredients, or technical specifications that state the origin of the ingredient and its solvent.

Step 3: Prepare alternatives if an ingredient does not pass

A good technical document already includes a replacement plan. Some alternatives available on the market:

• Non-alcohol plant-based solvents, or synthetic/industrial ethanol with source documents and concentrations verified by the LPH.
• Vanilla powder, synthetic vanillin, or vanilla extract with a water/glycerin solvent that is halal-certified.
• Non-alcohol perfume or synthetic musk that is halal-certified.
• Plant-based clarifying agents such as bentonite or carrageenan for non-alcoholic beverage products.

Step 4: Map the process flow and contamination points

Once the ingredients are ready, map the production flow from ingredient receiving to packaging. Mark points that could potentially contact non-halal ingredients, such as shared equipment, alternating production lines, or mixed storage.

For each point, write down the controls implemented: cleaning schedules, equipment separation, or room separation. This document is what will be requested during the audit at the Halal Inspection Agency (LPH).

Step 5: Complete the system documents

In addition to ingredient and process documents, prepare system documents that demonstrate consistency. This includes the halal policy, the list of responsible personnel, purchasing procedures, and internal training records.

If the company appoints a Halal Supervisor, ensure their competence is documented. This role carries out the Halal Product Assurance System (SJPH) on a daily basis.

Step 6: Check readiness before registering

Before registering, conduct a self-check. Some things that often become findings:

1. The ingredient list does not match the latest formulation.
2. Supplier documents have expired.
3. The process flow does not reflect actual practice in the field.
4. Cleaning records are not available for contamination points.

Fix these findings first. Registration and inspection are carried out through the mechanism established by BPJPH, and the LPH conducting the inspection must be accredited in accordance with applicable guidelines, including those referring to SNI ISO/IEC 17065:2012.

The role of regulations as a reference

Two regulations relevant for businesses to understand are PP 42 Year 2024 on the Implementation of Halal Product Assurance, which regulates among other things the procedures for LPH accreditation and the appointment of Halal Auditors, and the Head of BPJPH Decree Number 243 Year 2025 on Service Standards at BPJPH, which sets out the types of services along with their requirements and timeframes.

Keep in mind, the determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while the halal certificate is only issued by BPJPH.

Closing

Well-organized technical documents cut down on correction time and reduce the risk of findings during an audit. To tidy up all SJPH criteria, from the ingredient registry and critical points to internal audits, the SJPH platform from IndoHalal.id can help store them in one place.