Technical Guide to Halal Certification: Preparing Ingredient Documents

Halal certification is not a one-time process. There are interdependent technical stages, from mapping ingredients to monitoring after the certificate is issued. This article guides you through the sequence of steps so your preparation is more focused.

1. Start with the legal basis and product obligations

The main framework for halal certification in Indonesia is Law Number 33 of 2014 on Halal Product Assurance. This regulation governs the certification obligation, the establishment of BPJPH (Halal Product Assurance Agency), the role of LPH (Halal Inspection Agency), and MUI's authority in determining product halalness.

Its implementation was updated through Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance, which replaces PP 39/2021. This PP regulates the procedures for establishment, accreditation, scope of activities, and revocation of LPH approval, as well as the appointment and dismissal of Halal Auditors.

To determine whether your product is among those required to be certified, the reference is Minister of Religious Affairs Decree Number 748 of 2021 on Types of Products Required to Be Halal-Certified. This decree sets out the mandatory product groups and their phasing, and has been amended by KMA 944/2024.

2. Map ingredients and trace critical points

The first technical step on the business side is to list all ingredients used, then flag which ones carry risk. Some ingredients need special attention because their status depends on the source.

• Whey and caseinate. These milk derivatives are inherently halal, but the cheese-making process from which they are sourced may use animal rennet. Choose suppliers that state the use of microbial rennet or halal-certified animal rennet. These ingredients are common in formula powdered milk, protein drinks, bakery products, and processed cheese.
• Vitamin D3 from lanolin. Commercial vitamin D3 is often extracted from lanolin, which is wool fat, not from slaughtered animals. Alternatives are vitamin D3 from halal-certified lanolin or mushroom/yeast-based vitamin D2. This ingredient is common in fortified milk, multivitamin supplements, and infant formula.
• Alcohol or ethanol. Its status is syubhat (doubtful) and depends on the source, level, and purpose of use. Alternatives are non-alcohol plant-based solvents, or synthetic/industrial ethanol with source and level documents verified by LPH. This ingredient appears in flavor and color solvents, vanilla extract, fermented products, and liquid medicines.
• Glycerin or glycerol (E422). A versatile humectant that can come from palm oil or pork fat. Choose halal-certified plant-based glycerin, generally from palm or coconut oil. Its uses are wide: toothpaste, syrup medicine, cosmetics, candy, moist cakes, and food preservatives.

For each ingredient flagged as a critical point, collect supporting documents from the supplier. Ingredient halal certificates, source statements, and product specifications become the evidence that will be requested at the inspection stage.

3. Build a halal product assurance system

The main reference for implementing the Halal Product Assurance System (SJPH) on the business side is Head of BPJPH Decree Number 57 of 2021 on the Criteria for the Halal Product Assurance System, as amended by Kepka 20/2023. There are five criteria that must be met:

1. Commitment and responsibility.
2. Ingredients.
3. Halal product process.
4. Product.
5. Monitoring and evaluation.

The ingredient criteria relate directly to the second step. The process criteria require you to ensure the production flow does not come into contact with non-halal ingredients. The monitoring criteria ensure the system keeps running after the certificate is obtained, not only during the audit.

4. Prepare personnel and documentation

A system does not run without people to operate it. Ensure there is personnel who understand the SJPH criteria and are able to maintain documents routinely. Tidy documentation facilitates the inspection process and reduces the likelihood of findings during the audit.

Keep in mind that the determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. The certificate is only issued by BPJPH. Therefore, all the technical preparation above is directed at one goal: providing complete and consistent evidence to the party authorized to assess it.

5. Carry out monitoring after the certificate is issued

The certificate is not the end of the process. Changes in suppliers, formula changes, or the addition of new ingredients can change the status of critical points. The monitoring and evaluation criteria in SJPH require you to record those changes and adjust the supporting documents.

Periodic internal audits help ensure the system is still compliant before being inspected by an external party. That way, certification readiness does not depend on last-minute preparation before inspection.

Summary of the sequence of steps

1. Understand the legal basis and check whether your product is required to be certified.
2. Map all ingredients, flag critical points, and collect supplier documents.
3. Implement the five SJPH criteria in accordance with Kepka BPJPH 57/2021.
4. Prepare consistent personnel and documentation.
5. Carry out monitoring and evaluation periodically.

If you want to manage all of your business's SJPH criteria in one application, from halal policy, ingredient registry, critical points, internal audits, to BPJPH certification readiness, the SJPH platform from IndoHalal.id can be a place to start.