HALAL CERTIFICATION REQUIREMENTS

For a company who wants to register to LPPOM MUI Halal certification, including processing industry, slaughterhouse, restaurant, catering service, and distributor must meet the Requirements of Halal Certification HAS 23000 (Policies, Procedures, and Criteria).

The following snippet from the book HAS 23000 :
 
1.  HALAL ASSURANCE SYSTEM CRITERIA
A description of the HAS criteria can be found in the document HAS 23000:1 Requirements Of Halal Certification : Halal Assurance System Criteria.
Companies are free to choose methods and approaches required to meet the HAS criteria as follows :
1.1 Halal Policy
Top Management must establish a written Halal Policy and disseminate Halal Policy to all company’s stakeholders.
1.2 Halal Management Team  
Top Management must appoint Halal Management Team include all parties involved in critical activities and the duty, responsibility, and authority of Halal Management Team must be clearly defined.
1.3 Training and Education
Company must have a written procedure regarding training. should be conducted on a scheduled time at least once a year or more as required and should provide graduation criteria to ensure personnel competency.
1.4  Materials
Materials should not be derived from: pork or its derivatives, Khamr (alcoholic beverages) or khamr derivatives which are physically separated from Khamr, blood, carrion, and parts of human body 
1.5 Products
Brand or names of the products must not use names which imitate haram things or practices that are  inappropriate with Islamic law. For retail food products, all products with the same brand are distributed in Indonesia, all products must be registered for halal certification.
1.6 Production Facilities
Production line and/or supporting equipments must not be used alternately to produce halal products and products containing pork or its derivatives.
1.7 Written Procedure for Critical Activities
Company must have written procedures regarding the implementation of critical activities (new material selection, material purchasing, incoming materials checking, production,etc), adjusted to the company business process (processing industries, slaughterhouse, restaurant, and service industries). 
1.8 Traceability
Company must have a written procedure to ensure the certified products are originated from approved materials and made in facilities that fulfill the criteria of halal production facilities.
1.9 Handling of Non-Conformance Products
Company must have a written procedure to handle the products which were already made from materials and/or  produced in facilities that are not complying with criteria.
1.10 Internal Audit
Company must have a written procedure for internal audit of Halal Assurance System. Internal audit is performed based on schedule, at least once in six months or more often if necessary. The results of internal audit are delivered to LPPOM MUI as a periodical report in every six months.
1.11 Management Review 
Top management must review the effectiveness of Halal Assurance System implementation once in a year, or more often if necessary. The results of evaluation must be delivered to the parties who are responsible for each activity.
 
 
 
2. POLICIES AND PROCEDURES OF HALAL CERTIFICATION
This document contains policies and procedures of halal certification as a guideline companies which request for a halal certification process. A description policies and procedures of halal certification can be found in the document HAS 23000:2 Requirements Of Halal Certification : Policies And Procedures.
Halal Certification process in a flow chart :
 

 

 

General Halal Certification Procedure is as follows :

a)        Company requesting for certification, whether for new registration, development (product/facility), or renewal can do online registration. Online registration can be done through LPPOM MUI website (www.halalmui.org) or directly through website address: www.e-lppommui.org.

b)       Fill in the registration data : Certification status (new/development/renewal), Halal Certificate data, HAS status (if any) and product groups.

c)        Pay the registration fee and Halal Certification Contract fee.

d)       Fill in the required documents in the registration process in accordance certification status (new/development/renewal) and business process (processing industry, slaughterhouse, restaurant/catering and service industries), such as: HAS Manual, Flow chart of production process of products to be certified, plant/manufacturer data, product data, materials data and upload material document, and product matrix data.

e)        After completing the required documents, the next step according to the halal certification process flow diagram as above, namely Pre Audit Assessment ----- Halal Certificate Issuance.

 

   Note:

•     Starting in July 2012, Halal Certification registration can only be done online registration through LPPOMMUI website (www.halalmui.org) column Certification Services Online Cerol-SS23000 or directly through website address: www.e-lppommui.org

•     For companies that want a detailed explanation about Requirements of Halal (Policies, Procedures, and Criteria) can order the book HAS 23000 through Email: ga_lppommui@halalmui.org