Technical Guide to Halal Certification: The Correct Sequence of Stages

Halal certification is a gradual process involving several parties. Law Number 33 of 2014 on Halal Product Assurance is the main basis. This regulation governs the certification obligation, the establishment of BPJPH (the Halal Product Assurance Agency), the role of Lembaga Pemeriksa Halal (LPH, Halal Inspection Bodies), and MUI's authority in determining product halalness.

For businesses, understanding the sequence of technical stages helps in preparing the required documents and systems. This article guides you step by step, from internal preparation to certificate issuance.

1. Ensure Your Product Is Among Those Required to Be Certified

The first step is to check whether your product falls within the group required to have halal certification. Minister of Religious Affairs Decree Number 748 of 2021 on Types of Products Required to Have Halal Certification sets out the product groups and their phasing. This regulation has been amended by KMA 944/2024. Make sure you refer to the latest version to know the obligations that apply to your product.

2. Prepare a Halal Product Assurance System (SJPH)

SJPH is the technical foundation. This system covers the halal policy, procedures, and documentation that ensure the entire production process consistently meets halal criteria. Some components that need to be prepared:

• A halal policy established by management.
• A list of ingredients used along with their origins.
• Identification of critical points in ingredients and processes.
• Internal audit procedures and corrective actions.

For ingredients classified as critical points, trace their sources in detail. For example, gelatin: this thickening protein from animal collagen is halal only if its source and slaughtering are clear. Alternatives include fish gelatin, halal-certified beef gelatin, or agar-agar and carrageenan as plant-based substitutes. Another example is gelatin capsule shells in medicines and supplements. These shells are often overlooked. Alternatives are plant-based capsules (HPMC) or halal-certified beef gelatin. Albumin from egg white is generally halal, but it still needs to be verified as free from non-halal mixtures. Make sure the label explicitly states "egg albumin." Perfumes and fragrance ingredients also need to be traced because they generally use high-alcohol solvents and may contain animal musk. Alternatives are non-alcohol perfumes or halal-certified synthetic musk.

3. Choose a Halal Inspection Body (LPH)

Product inspection is carried out by an LPH. A credible LPH has been accredited in accordance with SNI ISO/IEC 17065:2012 on Requirements for Bodies Certifying Products, Processes, and Services. This standard governs impartiality, confidentiality, personnel competence, complaint and appeal management, and liability. Accreditation guidelines for LPH are set out in BPJPH Head Decree Number 78 of 2025. These guidelines cover requirements, Pratama and Utama qualifications, scope of competence, costs, application flow, surveillance, and witness assessments. Make sure the LPH you choose has a scope of competence that matches your product.

4. Submit a Certification Application

The application is submitted to BPJPH. The documents to prepare generally include company data, a product list, and evidence of SJPH implementation. BPJPH then assigns an LPH to carry out the inspection.

5. Inspection by the LPH

The LPH conducts a document audit and on-site verification. Auditors check the conformity of ingredients, the production process, and SJPH implementation. If nonconformities are found, the business is given the opportunity to make corrections. This process ensures that the product truly meets halal criteria, not merely documents on paper.

6. Halal Determination by MUI

The LPH inspection results are submitted to BPJPH. The determination of product halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. A halal certificate is issued by BPJPH only after the halal determination has been made. Businesses cannot definitively claim their products are halal before going through this stage.

7. Certificate Issuance and Maintenance

After the halal determination, BPJPH issues the halal certificate. However, certification is not the end point. Businesses must maintain SJPH consistency, including updating documents if there are changes to ingredients or processes. The LPH may conduct surveillance in accordance with the provisions. Negligence in maintaining the system can affect the certification status.

Conclusion

The sequence of technical stages in halal certification helps businesses work in a more focused way. Starting from identifying obligations, preparing the SJPH, choosing an LPH, submitting the application, inspection, halal determination, through to certificate maintenance. Each stage requires documentation readiness and carefulness, especially for critical-point ingredients. With this understanding, the certification process can run more smoothly and in accordance with regulations.

To make it easier to manage SJPH criteria, IndoHalal.id provides an SJPH platform that helps you manage halal policy, ingredient registry, critical points, internal audits, and BPJPH certification readiness in a single application.