REQUIREMENTS

OF HALAL CERTIFICATION

Policies and Procedures

HAS 23000:2
 I. Policies and Procedures

1. General Policies
• Halal certification can be requested for all products
including food, beverage, medicine, and cosmetic in the
forms of raw material, intermediate product, final
product, and its supporting product.
• Halal certification process requested by companies
including processing industry, slaughterhouse,
restaurant, catering service, and distributor.
• Halal certification process shall follow the policies and
procedures LPPOM MUI
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Prosedur Sertifikasi Halal Online (Cerol-SS23000)

Keterangan :
(1) Bagian Keuangan (Finance)
(2) Bagian Auditing & SJH
(3) Bagian Auditor ------ Bagian Auditing & SJH
(4) Bagian SJH
(5) Bagian Admin Komisi Fatwa
(6) Bagian Sertifikasi
 I. Policies and Procedures
1. General Policies (Cont’d)

• Every company requesting for halal certification

shall develop and implement HAS with minimum
HAS status B.
• HAS implementation shall be made in a written
form as HAS Manual.
• Service companies which do not produce any
products such as distributors, warehouses, retailers,
transporters are allowed to request for HAS
certification to obtain a HAS status/certificate.
• Halal certification can be requested from the
national or provincial LPPOM MUI.
 I. Policies and Procedures
1. General Policies (Cont’d)

• For slaughterhouses located abroad to be certified by a

certifying body recognized by MUI, an audit by LPPOM
MUI and MUI Fatwa Commission shall be conducted
before halal certicate is issued and a surveillance audit
shall be conducted every 3 years.
• Once all requirements of LPPOM MUI are fulfilled, the
slaughterhouse will be registered in the List of LPPOM
MUI Halal Approved Slaughterhouse. This registration
is prerequisite for a slaughterhouse to market its
products in Indonesia.
 I. Policies and Procedures

2. Registration
• Companies which are certified by Provincial MUI
shall do registration in Provincial LPPOM MUI.
• Registration is done on the basis of product groups.
• All production facilities (including additional plants,
intermediate stores, toll manufacturing, etc.) shall be
registered.
 I. Policies and Procedures

Registration (Continued)

Certification can be requested for parts or the whole

products produced by the company.
• In case of retailed product with certain brand to be
certified, all products of the same brand marketed in
Indonesia shall be registered.
• For restaurants and catering services, certification
request shall cover all menus sold, whether they are self-
made, consigned, or made in other places.
 I. Policies and Procedures
3. Registration
• Registration form must be completely filled in.
• Related supporting documents according to the
registration status (new/development/renewal)
and business process (processing industry,
slaughterhouse, restaurant, and service industry)
must be attached.
• For companies located in China, registration is
done at the representative office of LPPOM MUI
in China
email: china_halalregistration@halalmui.org
 I. Policies and Procedures

4. Certification Fee

• Certification fee incurs after registration based on a

certification contract.
• Covers expenses of audit, halal certificate, status of
HAS implementation/HAS certificate, laboratory
analysis (for certain products), and publication of
Jurnal Halal magazine.
 I. Policies and Procedures
5. Verification of Document Completeness

• Each registration document is verified by Auditing

and HAS Division.
• Audit can be conducted when registration document
is complete.
• If the document is incomplete, the Auditing Division
will send a pre-audit memorandum to be completed
by the company.
• Audit will be scheduled after all documents are
verified as complete and the certification fee is paid.
 I. Policies and Procedures
5. Audit Implementation

• Audit scheduling is done after the company completes all

necessary registration documents and certification fee is paid.
• Audit is conducted by at least two auditors and provided with
official letter of assignment.
• The production process shall be in progress.
• Audit is conducted in all facilities related to the products
being certified.
• Further audit can be done if there is something found in the
previous audit to be clarified or if the time for the previous
audit is not adequate.
• In case of development or renewal in which an onsite audit is
not necessary, an on desk audit will be done.
 I. Policies and Procedures

• For slaughterhouse and other kinds of product of very

high risk category such as gelatin, collagen, whey, the
audit is conducted in all facilities used for production,
raw material collection, slaughtering, etc. Audit for
processing industries done at: (i) plants where products
are produced, (ii) places where materials are prepared
or other facilities as part of production process or
product storing, and (iii) toll manufacturing site. For
restaurants/catering services, audit is conducted in
head offices, distribution store rooms, and outlets,
suppliers, producers of consignment products,
slaughterhouse (if meat or chicken is not completed
with halal certificate)
 I. Policies and Procedures

5. Audit Implementation
• For certification registration done through the BPOM (NADFC)
RI, audit scheduling is done by both BPOM (NADFC) RI and
LPPOM MUI.
• Auditors verify documents, do factory observation from raw
material receiving area to final product storage, do material
physical assessment, and take samples (when necessary).
• The audit report shall be signed by the auditor and the
auditee.
• On site audit covers the audit of HAS implementation.
• On desk audit is conducted at LPPOM MUI office and it covers
verification of documents and product formula.
 I. Policies and Procedures

6. Post Audit Evaluation

• The evaluation of audit results is done in a

forum of Auditor Meeting and Fatwa
Commission Meeting.
 I. Policies and Procedures

6. Fatwa Commission Meeting

• Fatwa Commission Meeting is conducted weekly
and chaired by Head of Fatwa Commission of
MUI and attended by members of Fatwa
Commisison of MUI, Director of LPPOM MUI and
representatives of LPPOM MUI.
• Product samples are to be presented in the Fatwa
Commission Meeting.
• Halal Certificate is issued if the product is stated
in this Meeting.
 I. Policies and Procedures
7. Laboratory Analysis
• LPPOM MUI conducts the assessment of the content of pork and
its derivatives in meat products, meat processed products, and
certain products of risk category when necessary.
• The assessment of alcohol content in certain products is also
conducted when necessary.

• The samples can be taken from the production site or market.

• Once in a six-month period, at the the internal audit time, the
company required to conduct laboratory analysis using the
equipment prepared by LPPOM MUI.
• If the analysis shows positive results, LPPOM MUI will conduct
an extended comparative analysis.
 I. Policies and Procedures

8. Halal Certificate Issuance

• Halal certificate is issued after the product is stated as halal

in the MUI Fatwa Commission Meeting.
• Halal certificate is signed by the Chairman of MUI, Head of
Fatwa Commission of MUI, and Director of LPPOM MUI.
• Valid for 2 years.
• On halal certificate, certificate number, name and address
of company, name and address of plant, detailed product
names, and period of certicate validity are mentioned.
• For products produced in several plants, appendices of the
certificate are arranged based on plant and product names
are listed under each plant.
9. Developmet of Products/FacilitiesI. Policies and Procedures
• LPPOM MUI may issue additional Halal Certificate Appendices
for the development of products or facilities/outlets done by a
company possessing halal certificate.
• This development may cover the following activities:
(i) developemnet of products to be certified (new products,
reformulated products, renamed products)
(ii) the addition of production facilities
(iii) the addition of outlets for restaurants.
• The development of products/facilities shall be informed in a
written form by completing the registration application.
• the necessity of an audit is based on HAS status of the company.
Specific for restaurants, for the addition/development of outlets,
an audit to the outlets is required.
 I. Policies and Procedures
10. Renewal of Halal Certificate

• The company which is going to renew its halal

certificate shall do a re-registration before the
validity of the certificate expires.
• The request for renewal will be treated according to
the regulations of HAS status.
• LPPOM MUI has right to announce to public any
company which does not do a renewal of its expired
Halal Certificate.
11. LPPOM MUI Logo

• Companies shall make LPPOM MUI logo printed

on their product packaging.
• For restaurants, LPPOM MUI logo can be put in
their outlets.
• For catering services, LPPOM MUI logo can be
printed in serving pack and media of promotion.
• The inclusion of halal logo in retail product shall
comply with the regulations of the BPOM
(NADFC) RI.
 II. Other Regulations
8. Post Certification Guarantee
• Companies shall submit periodical report of HAS
implementation once every six months since the Halal
Certificate is issued.
• When the company is going to use new materials, it shall ask
approval of the use of those materials from LPPOM MUI.
• New materials can only be used after the approval from
LPPOM MUI is obtained.
• All approved materials should be be reevaluated at the time
of certificate renewal process.
• Updating of Material Lists can be done once in six months, at
the same time as the submission of periodical report, to be
signed by Director of LPPOM MUI.
 II. Other Regulations

9. Unscheduled Inspection
• LPPOM MUI can conduct an unscheduled inspection
to companies holding halal certificates.
• Unscheduled inspection is conducted with or without
prior notice to the companies.
• If there is any inappropriateness of the results of the
inspection, a folow up action is to be taken in
accordance with LPPOM MUI stipulations.
 II. Other Regulations
Unscheduled Inspection (Cont’d)

The criteria for unscheduled inspection :

• For companies holding HAS certificate  during the
HAS certificate validity period (4 years).
• For companies with products of very high risk
category  one year after Halal Certificate is issued.
• For companies with products of risk or low risk
category  based on reports from auditors or
information from consumer or when suspected no
longer meet the HAS criteria.
TERIMAKASIH
Thank You
NAMASCAR