Preparing Technical Documents for Halal Certification Step by Step

Halal certification is not just filling out forms. There is a technical sequence that must be followed for the process to run smoothly. This article guides you through the steps gradually.

1. Determine the certification pathway

There are two main pathways. The regular pathway is for businesses whose products are risky or are medium to large scale. The self-declare pathway is for micro and small businesses with low-risk products. The choice of pathway determines the type of documents and inspections you will undergo.

2. Prepare ingredient and supplier data

This is the most technical part. You need a complete list of ingredients used, including additives and processing aids. For each ingredient, collect documents from suppliers: halal certificates, specifications, and information on the origin of the ingredient.

Pay attention to ingredients whose status depends on the source. Four examples that often come up:

• Pepsin. An enzyme from pig or cattle stomach, used in the cheese and pharmaceutical industries. The source must be confirmed, and the alternatives are halal-certified bovine pepsin or microbial protease enzymes.
• Shellac (E904). A coating from lac insect resin. Materially it is generally tolerated, but the process and solvents need to be checked. The alternatives are halal-certified shellac or plant-based coatings such as pure carnauba wax.
• Microbial enzymes for food processing. Amylase, protease, lipase can come from microbial, plant, or animal sources. The alternative is halal-certified microbial enzymes from fermentation, with source documents from the supplier.
• Glycerin or glycerol (E422). A humectant that can come from palm oil or pork fat. The alternative is halal-certified plant-based glycerin, generally from palm or coconut oil.

For each ingredient, record the trade name, manufacturer, country of origin, and certificate number if available. If the supplier does not yet have a certificate, request a written statement and plan further verification.

3. Build a Halal Product Assurance System

This system covers halal policy, procedures, and personnel. You need to appoint a Halal Supervisor who runs the system day to day. The system must cover how to select suppliers, how to handle non-compliant ingredients, and how to record every recipe change.

4. Register with BPJPH

Registration is done through the BPJPH system. You upload business data, a product list, and ingredient documents. If you use the regular pathway, you choose an accredited Halal Inspection Agency (LPH). LPH accreditation refers to the SNI ISO/IEC 17065:2012 standard, which governs impartiality, confidentiality, personnel competence, and the handling of complaints and appeals.

The legal basis for this service is Law Number 33 of 2014 on Halal Product Assurance, along with its amendments and implementing rules. LPH procedures are regulated in Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance. BPJPH service standards, including requirements, timeframes, and tariffs, are set out in the Head of BPJPH Decree Number 243 of 2025.

5. Inspection by LPH

The LPH examines documents and conducts an audit of the production facility. Auditors will trace the flow of ingredients from the warehouse to the finished product. Prepare purchase records, stock cards, and evidence of ingredient separation. If there are findings, you are given the opportunity to make corrections.

6. Halal determination

The results of the LPH inspection are submitted for halal determination. Halal determination is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. The halal certificate is issued only by BPJPH. Therefore, do not claim a product is halal before the certificate is issued.

7. After the certificate is issued

The certificate is not the end point. You must keep the system running. Every time you change suppliers or modify a recipe, record it and re-verify. Conduct periodic internal audits so the system remains sound when examined by outside parties.

Common mistakes

• Incomplete ingredient lists, especially processing aids and solvents.
• Expired supplier documents or ones that do not match the trade name.
• The Halal Supervisor's role is not carried out.
• Recipe changes are not recorded.

Tidying up technical documents from the start saves time. If you want to manage SJPH criteria, ingredient registries, critical points, and audit readiness in one place, the SJPH platform from IndoHalal.id can help.