Technical Sequence of Halal Certification, Stage by Stage

Halal certification is not a single step. The process runs in stages, and each stage has an output that becomes the input for the next stage. For businesses, understanding this sequence is useful so that documents, material data, and personnel are prepared at the right time, not at the end.

Legal framework governing the flow

The main basis is Law Number 33 of 2014 on Halal Product Assurance. This law regulates the obligation for halal certification, 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 is regulated in more detail 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.

On the service side, the Decree of the Head of BPJPH Number 243 of 2025 on Service Standards at BPJPH sets out 27 types of services complete with requirements, timeframes, and tariffs. These include LPH accreditation, registration of LP3H and PPH Assistants, issuance of halal certificates, and facilitation codes. This Decree revokes Kepka 120/2022.

Stage 1: Preparing the halal product assurance system

Before registering, businesses build a Halal Product Assurance System (SJPH). The main reference is the Decree of the Head of BPJPH Number 57 of 2021 on the Criteria for the Halal Product Assurance System, which was amended by Kepka 20/2023. This document contains five criteria: commitment and responsibility, materials, halal product processes, products, and monitoring and evaluation.

In practice, this stage produces several core files:

• A halal policy established by management.
• A list of materials used along with their origins.
• The production process flow and its critical points.
• Internal monitoring and evaluation procedures.

The materials criterion is often the most time-consuming part. A number of materials have a status that depends on their source, so their halalness can only be assessed once the origin of the material is known.

Stage 2: Tracing material critical points

Critical points are materials or process stages that potentially come from non-compliant sources. Some common examples:

• Glycerin or glycerol (E422). A versatile moisturizer that can come from palm oil or from pork fat. The alternative is halal-certified vegetable glycerin, generally from palm or coconut oil. This material is widely used in toothpaste, syrup medicine, cosmetics, candy, moist cakes, and food preservatives.
• Collagen. A structural protein from animal skin or bone. Its source determines its halalness, just like gelatin. The alternative is fish collagen or halal-certified beef collagen. This material is common in beauty supplements, collagen drinks, and skincare products.
• Gelatin capsule shells. Medicine or supplement shells made from gelatin. The alternative is vegetable capsules (HPMC) or halal-certified beef gelatin capsules. This material is used in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form.
• Albumin from egg white. Generally halal, but it still needs to be verified as free from non-halal mixtures. Ensure the label explicitly states "egg albumin" or "albumen." This material is common in bakery products such as meringue and macaron, processed meat, and certain pharmaceutical products.

For each material, collect origin documents and supplier halal certificates if available. Materials without clear documents should be recorded as items requiring clarification.

Stage 3: Registration and inspection

Once the system and material documents are ready, businesses submit a halal certification application. Incomplete files will hinder the process, so an initial check should be done independently before submission.

The halalness inspection of products is carried out by an accredited Halal Inspection Agency, with Halal Auditors appointed in accordance with the provisions of PP 42/2024. The LPH inspects the conformity of documents and the implementation of the system at the production site.

Stage 4: Halal determination and certificate issuance

The inspection results form the basis for the halal determination. The halal determination is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. The halal certificate is issued only by BPJPH. These two things need to be separated so that businesses do not misunderstand the flow.

After the certificate is issued, the obligation does not stop. The monitoring and evaluation criteria in the SJPH must still be carried out so that the system remains in the same condition as when it was inspected.

Summary of the sequence

1. Build the SJPH according to the five criteria.
2. Trace material critical points and collect their documents.
3. Submit the halal certification application.
4. Undergo inspection by an accredited LPH.
5. Wait for the halal determination, then the issuance of the certificate by BPJPH.
6. Carry out ongoing monitoring and evaluation.

To streamline the first step and maintain system readiness throughout the process, the SJPH platform from IndoHalal.id helps manage halal policy, material registry, critical points, and internal audits in one application.