Step-by-Step Technical Guide to Halal Certification

Many business actors think halal certification is only about collecting documents and then waiting for the result. In reality, there is a technical sequence that determines whether your application runs smoothly or stalls midway. This article guides you through the steps in order.

Step 1: Make sure your product is among those required to be certified

Not all products have the same deadline. Minister of Religious Affairs Decree Number 748 of 2021 sets out the types of products required to be halal-certified along with their phasing. This regulation was later amended by KMA 944/2024. Before going further, check your product group and at which stage the obligation applies to your business.

Step 2: Build a Halal Product Assurance System (SJPH)

This is the part that is often underestimated. The main reference is the Head of BPJPH Decree Number 57 of 2021 on the Criteria for the Halal Product Assurance System, which has been amended by Kepka 20/2023. There are five criteria that must be met:

• Commitment and responsibility
• Materials
• Halal product process
• Product
• Monitoring and evaluation

These five criteria are not a formality. The auditor will assess whether your system is truly running, not merely documented.

Step 3: Map materials and trace their critical points

Materials are the most common source of problems. Some materials are classified as critical points because their status depends on their source. Here is what you need to check:

Gelatin

A thickening protein from animal collagen. Gelatin can only be accepted if its source and slaughter are clear. Alternatives include fish gelatin, halal-certified beef gelatin, or agar-agar and carrageenan as plant-based substitutes. Gelatin is widely used in marshmallows, jelly candies, medicine and supplement capsules, ice cream, yogurt, and certain bakery products.

Whey and caseinate

These milk derivatives are basically halal, but the cheese-making process from which they come may use animal rennet. Choose whey or caseinate from producers that state the use of microbial rennet or halal-certified animal rennet. These materials are commonly found in formula powdered milk, protein drinks, bread and bakery products, and processed cheese.

Glycerin or glycerol (E422)

A versatile humectant that can come from palm oil or pork fat. Use halal-certified plant-based glycerin, generally from palm or coconut oil. Its uses are broad: toothpaste, syrup medicine, cosmetics, candy, moist cakes, and even food preservatives.

Perfume and fragrance ingredients

Cosmetic fragrances generally use high-alcohol solvents and may contain animal musk. The alternatives are non-alcohol perfume or halal-certified synthetic musk. These materials appear in perfume, spray deodorant, and scented body care products.

For each material, collect supporting documents from the supplier. Without them, the verification process will be held up.

Step 4: Prepare personnel and supporting documents

SJPH requires a person in charge who understands the criteria and is able to implement them. Documents to prepare include the SJPH manual, a list of materials along with suppliers' halal certificates, the production process flow, and monitoring records. Make sure everything is consistent with conditions on the ground.

Step 5: Submit the application and undergo inspection

Applications are submitted through BPJPH. Service standards, requirements, timeframes, and fees are set out in Head of BPJPH Decree Number 243 of 2025 on Service Standards at BPJPH. This regulation establishes 27 types of services and revokes Kepka 120/2022. Halal inspection is carried out by an accredited Halal Inspection Agency (LPH). Guidelines for LPH accreditation are set out in Head of BPJPH Decree Number 78 of 2025, which refers to SNI ISO/IEC 17065:2012 and covers requirements, Pratama and Utama qualifications, scope of competence, costs, application flow, surveillance, and witness assessment.

Step 6: Waiting for the determination and issuance of the certificate

At the final stage, there are two things to understand. The determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. The halal certificate is issued only by BPJPH. These are two different processes. Business actors cannot determine the halal status of their own products, and LPH does not issue certificates.

After the certificate is issued

Certification is not the finish line. SJPH requires continuous monitoring and evaluation. If there are changes in materials, suppliers, or the production process, your system must be updated. This is why the monitoring and evaluation criteria are included in Kepka 57/2021.

If you want to manage all SJPH criteria, the materials registry, critical points, and audit readiness in one place, the SJPH platform from IndoHalal.id can help streamline the process.