DECREE OF THE HEAD OF THE HALAL PRODUCT ASSURANCE ORGANIZING
BODY
NUMBER 78 YEAR 2023
CONCERNING
HALAL FOOD AND BEVERAGE CERTIFICATION GUIDELINES
WITH PROCESSING BY THE GRACE OF GOD ALMIGHTY THE HEAD OF
THE HALAL PRODUCT ASSURANCE ORGANIZING BODY,
Considering : a. That there is a need for guidelines to improve the halal certification process for food and beverage products; b. That based on the considerations as referred to in letter a, it is necessary to stipulate a decree of the Head of the Halal Product Assurance Agency (BPJPH) to establish Halal Food and Beverage Certification Guidelines with Management; In view of : 1. Law Number 33 of 2014 concerning Halal Product Assurance (State Gazette of the Republic of Indonesia of 2014 Number 295, Supplement to the State Gazette of the Republic of Indonesia Number 5604); 2. Law Number 6 of 2023 concerning Stipulation of Government Regulations in Lieu of Law Number 2 of 2022 concerning Job Creation becomes Law (State Gazette of the Republic of Indonesia of 2022 Number 238, Supplement to State Gazette of the Republic of Indonesia Number 6841); 3. Government Regulation Number 39 of 2021 concerning Implementation of Halal Product Assurance Sector (State Gazette of the Republic of Indonesia of 2021 Number 49, Supplement to Gazette of the Republic of Indonesia Number 6651); 4. Regulation of Minister of Religious Affairs Number 20 of 2021 concerning Halal Certification for Micro and Small Business Actors (State Gazette of the Republic of Indonesia of 2021 Number 1043); 5. Regulation of the Halal Product Assurance Organizing Body Number 1 of 2021 concerning Procedures for Payment of Service Tariffs for the Halal Product Assurance Organizing Body; 6. Decree of the Minister of Religious Affairs Number 748 of 2021 concerning Types of Products that Must Be Halal Certified; 7. Decree of the Minister of Religious Affairs Number 1360 of 2021 concerning Materials Excluded from the Obligation to be Halal Certified; 8. Decree of the Head of the Halal Product Assurance Organizing Body Number 57 of 2021 concerning Criteria for the Halal Product Assurance System as amended by the Decree of the Head of the Halal Product Assurance Organizing Body Number 20 of 2023 concerning Amendments to the Decision of the Head of the Halal Product Assurance Organizing Body Number 57 of 2021 concerning J System Criteria Halal Product Assurance; 9. Decree of the Head of the Halal Product Assurance Organizing Body Number 61 of 2022 concerning Standard Operational Procedures for Halal Certificate Services at the Halal Product Assurance Organizing Body; HAS DECIDED:
To stipulate : DECREE OF THE HEAD OF THE HALAL PRODUCT ASSURANCE ORGANIZING BODY CONCERNING GUIDELINES FOR FOOD AND BEVERAGE CERTIFICATION BY PROCESSING
FIRST : To establish Guidelines for Halal Food and Beverage Certification with Processing as stated in the Attachment, which is an inseparable part of this Decree.
SECOND : This Regulation shall come into force on the date of its enactment Stipulated in Jakarta on September 12 2023
THE HEAD OF THE HALAL PRODUCT ASSURANCE ORGANIZING BODY,
MUHAMMAD AQILIRHAM
ATTACHMENT DECREE OF THE HEAD OF THE HALAL PRODUCT ASSURANCE ORGANIZING BODY NUMBER 78 OF 2023 CONCERNING HALAL FOOD AND BEVERAGE CERTIFICATION GUIDELINES WITH PROCESSING
CHAPTER I INTRODUCTION
A. Background The Halal Product Assurance Organizing Body (BPJPH) is a government agency tasked with implementing the norms, standards, procedures, and criteria for halal product assurance. This mandate is based on Law Number 33 of 2014 concerning Halal Product Assurance, as amended by Law Number 6 of 2023 concerning Determination of Government Regulations in Lieu of Law Number 2 of 2022 concerning Job Creation Becoming Law. These changes in the law reflect the need to adapt to current needs. As a result, several derivative regulations need to be adjusted. BPJPH carries out its authority in accordance with the principles of protection, justice, legal certainty, accountability and transparency, effectiveness and efficiency, professionalism, added value and competitiveness. These principles are stipulated in applicable laws and regulations The guidelines for halal certification for processed food and beverage products are an implementation of the Halal Product Assurance Organizing Body's (BPJPH) authority to improve the quality of halal assurance of products circulating in the community. These guidelines will also serve as a reference for all stakeholders in implementing halal certification for processed food and beverage products. The purpose of these guidelines is to ensure that all stakeholders have the same understanding of the halal product certification process for processed food and beverage products. This will help to speed up the process of fulfilling the criteria for halal certification and improve the quality of its implementation. Ultimately, these guidelines aim to expand the scope of product assurance for processed food and beverage products circulating in the community. Clarity regarding the applicable requirements and procedures will simplify the certification implementation process for both BPJPH and business actors. In addition to the above, these guidelines are also important for the following reasons: they provide a clear and concise overview of the halal certification process for processed food and beverage products, they help to ensure that all stakeholders are aware of their respective roles and responsibilities in the halal certification process, they contribute to the improvement of the quality of halal assurance for processed food and beverage products. By following these guidelines, all stakeholders can help to ensure that processed food and beverage products circulating in the community are halal and meet the highest standards of quality. B. Purpose and Objectives 1. Meaning These guidelines are intended to provide guidance to the Halal Product Assurance Organizing Body (BPJPH), Halal Certification Institutions (LPH), the Indonesian Council of Ulama (MUI), Provincial MUI, District/City MUI, the Aceh Ulama Consultative Council, the Halal Product Fatwa Committee, and business operators in the implementation of halal certification for processed food and beverage products. 2. Objective The objectives of these guidelines are to: a. Guarantee the halalness of processed food and beverage products circulating and traded throughout the territory of the Republic of Indonesia; b. Ensure that business operators are consistent and compliant with the Halal Product Assurance System (SJPH); c. Improve the quality of business operators in carrying out business activities in the production of halal products; d. Increase collaboration between stakeholders involved in the implementation of halal certification. C. Target The target audience for these guidelines is: 1. Business operators (types of products providing processed food and beverages) in running a business by implementing the SJPH; 2. BPJPH, LPH, MUI, Provincial MUI, Regency/City MUI, the Aceh Ulama Consultative Council, and the Halal Product Fatwa Committee in implementing the SJPH for processed food and beverage products. D. Scope The scope regulated in these guidelines is as follows: 1. Types of processed food and beverage products that must be halal certified; 2. Business entities engaged in the provision of processed food and beverages; 3. The role of Halal Certification Institutions (LPH) in carrying out halal inspections of processed food and beverage preparation products; 4. The role of the Indonesian Council of Ulama (MUI), Provincial MUI, District/City MUI, the Aceh Ulama Consultative Council, and the Halal Product Fatwa Committee in determining halal products; 5. The role of the Halal Product Assurance Organizing Body (BPJPH) in establishing halal certification for business entities with processed food and beverage products. E. General Definition For the purposes of this Decree, the following terms have the following meanings: 1. Halal Product Assurance System (SJPH): A system that is integrated, prepared, implemented, and maintained to regulate materials, production processes, products, resources, and procedures in order to maintain the continuity of halal product processes in accordance with the requirements set by BPJPH; 2. The Halal Product Assurance System (SJPH) criteria are the measurements that form the basis for assessing or determining halal product assurances. The SJPH criteria cover five aspects: commitment and responsibility, materials, halal product processes, products, and monitoring and evaluation; 3. Halal Product Assurance, hereinafter abbreviated as JPH, is legal certainty regarding the halalness of a product as proven by halal certification; 4. A Halal Certificate is an acknowledgment of the halalness of a Product issued by the Halal Product Assurance Organizing Body (BPJPH) based on a written halal fatwa or determination of Product halalness by the Indonesian Council of Ulama (MUI), Provincial MUI, Regency/City MUI, Aceh Ulama Council, or the Halal Product Fatwa Committee; 5. Products are goods and/or services related to food, beverages, medicines, cosmetics, chemical products, biological products, genetically engineered products, as well as consumer goods that are used, applied, or utilized by the public; 6. Halal Products are Products that have been declared halal in accordance with Islamic law; 7. Halal Product Process (PPH) is a series of activities to assure the halalness of products, including the provision of materials, processing, storage, packaging, distribution, sales, and presentation of products; 8. Halal Assurance Administering Body, hereinafter abbreviated as BPJPH, is a body established by the government to provide assurances for halal products; 9. A Halal Supervisor is the person responsible for PPH; 10. Materials are elements used to make or produce products; 11. A Business Actor is an individual or business entity in the form of a legal entity or non-legal entity that carries out business activities in the territory of Indonesia; 12. A Halal Inspection Institution (LPH) is an institution that carries out inspection and/or testing activities on product halalness; 13. Providing Food and Drinks with Processing is a business activity that buys and sells processed food and drinks whose processing is carried out either by the business actor himself or another party as the provider and consumed at the business location or at the ordering location; 14. A restaurant is a place for managing ready-to-eat processed food (TPP) whose products are ready for public consumption within the business premises/serving dine-in and serving orders outside the business premises; 15. A canteen/cafeteria is a type of service business providing food and drinks for consumption at its place of business which is located in part or all of a fixed building (not moving), which serves food and drinks at certain business places (for example schools, offices, dormitories, and so on); 16. A diner is a type of service business that provides food and drinks for consumption at its place of business. The business is located in a fixed building (not moving) and serves food and drinks on-premises; 17. A food stall is a type of business providing home-cooked food and drinks for consumption at its place of business. The business is located in part or all of a fixed building (not moving), which serves food and drinks on premises; 18. A food tent is a food service business that sells and serves ready-to consume food and drinks that are manufactured in a fixed place that can be moved or disassembled, usually using a tent; 19. Catering/Catering Services are Food Management Places (TPP) whose products are ready for consumption by the public outside the business premises on an order basis and do not serve food on-premises (dine-in); 20. A franchise is a special right owned by an individual or business entity to a business system with business characteristics in order to market goods and/or services that have been proven successful and can be exploited and/or used by other parties based on a Franchise Agreement; 21. A Franchise Agreement is a written agreement between the franchisor and the franchisee or the franchisor and the franchisees; 22. The Halal Label is a symbol of the halal status of a Product.
CHAPTER II
MECHANISM FOR IMPLEMENTING HALAL CERTIFICATION FOR THE PROCESSING OF FOOD AND BEVERAGES A. Types of Food and Beverage Provision Products with Processing that Must Be Halal Certified 1. Types of Products Must Be Halal Certified All products that enter, circulate, and are traded in Indonesian territory must be halal certified. However, products originating from prohibited ingredients are exempt from the requirement to be halal certified. Business actors are required to include non-halal information for products originating from prohibited materials. Halal certificates for products entering, circulating, and being traded in Indonesian territory are issued for products originating from halal materials and complying with halal product processing (PPH). Both domestic and foreign halal products circulating in Indonesia must be halal certified and registered. A halal certificate for halal products from abroad that are imported into Indonesia does not need to be applied for if it has a halal certificate issued by a foreign halal institution that has entered into mutual recognition cooperation with Indonesia. Halal certificates for halal products must be registered before the product is marketed in Indonesia. Business actors who do not register will be subject to administrative sanctions. For this reason, it is essential for business actors to be concerned about halal product assurances in order to ensure the halal quality of products in circulation. 2. Types of Food and Beverage Provision Products with Processing that Must Be Halal Certified The type of product for providing food and drinks with processing is one of the types of products regulated in the Decree of the Minister of Religious Affairs Number 748 of 2021 concerning Types of Products that must be Halal Certified. Details of Product Types from Providing Food and Beverages with Processing include: a. Restaurants A restaurant is a type of service business that serves food and drinks for consumption inside the business premises (dine-in) and serves orders outside the business premises. Restaurants are located in part or all of a permanent building and are equipped with services including cooking and serving according to orders. Restaurants can be conventional restaurants in general, fast-food restaurants, or franchise restaurants. b. Canteen/cafeteria A canteen/cafeteria is a type of service business that provides food and drinks for consumption at its place of business. Canteens/cafeterias are located in part or all of a fixed building (not moving) and serve food and drinks in specific locations, such as schools, offices, and dormitories. The operational hours of canteens/cafeterias are typically adjusted to the operational hours of the specific locations they serve. c. Diners A diner is a type of service business that provides food and drinks for consumption at its place of business. Diners are located in part or all of a fixed building (not moving) and serve food and drinks on premises. Diners typically have simple management and are often managed by families. As a result, the managerial structure of a diner is not as rigid as that of a restaurant. d. Food stalls A food stall is a type of service business that provides home-cooked food and drinks for consumption at its place of business. Food stalls are located in part or all of a fixed building (not moving) and serve food and drinks on-premises. Food stalls emphasize providing home-cooked food that is typically prepared by the household. e. Food tents A food tent is a food service business that sells and serves ready to-consume food and drinks that are manufactured in a fixed place that can be moved or disassembled, usually using a tent. Food tents do not have permanent buildings because they can be moved or dismantled. f. Catering/Catering services Catering/catering services are a type of business that provides ready-to-consume food and drinks to customers outside of the business premises on an order basis. Catering services do not serve meals on premises. Catering services are typically used for parties, meetings, and other events. The types of catering/catering service products that must be halal certified are: 1) Catering/catering services ring a certain period This type of catering service provides food on the basis of a contractual agreement with the customer for a certain period of time. This can include food provision services based on an agreement to meet special activities or needs. For example, catering services may be used to provide food at sports facilities, Hajj embarkation/debarkation points, dormitories, offshore drilling rigs, companies, domestic land and sea public transportation, community institutions, detention centers, hospitals, training centers, and other similar places. Catering services based on agreements at certain facilities may also include catering services that serve the needs of international public transportation and aircraft. 2) Catering/catering services for a particular event (event catering) This type of catering service provides food on the basis of a contractual agreement with the customer for a certain period of time. This can include food provision services based on an agreement to meet special activities or needs. For example, catering services may be used to provide food at sports facilities, Hajj embarkation/debarkation points, dormitories, offshore drilling rigs, companies, domestic land and sea public transportation, community institutions, detention centers, hospitals, training centers, and other similar places. Catering services based on agreements at certain facilities may also include catering services that serve the needs of international public transportation and aircraft. Micro-scale catering/catering service businesses serve no more than 750 portions per day. Small-scale catering/catering service businesses serve the needs of the general public by serving orders above 750 portions per day or fulfilling special activities or needs. Large-scale catering/catering service businesses serve the needs of international public transportation and aircraft. g. Providing food and drinks with other processing. Providing food and drinks with other processing is a classification for types of businesses that provide food and drinks with processing that are not included in the specific product types listed in the regulations. Illustrative examples of detailed types of food and beverage preparation products with processing that must be halal certified can be found in Appendix 1. These examples are intended to provide a more concrete picture of the types of food and beverage preparation products with processing that must be halal certified. B. Additional Provisions for Fulfilling SJPH Criteria for Providing Processed Food and Beverages Business actors in the product types listed above are required to have a halal certificate as a guarantee of the halalness of the products they sell or produce. Each product type has its own characteristics and needs to be understood by all interested stakeholders. Business actors must fulfill the SJPH criteria to ensure the halalness of their products. Provisions regarding the fulfillment of criteria are generally carried out based on applicable regulations. 1. Commitment and Responsibility Criteria The commitment and responsibility criterion is a written statement from the top management of the company/business actor that they will always focus on developing and implementing the SJPH Criteria. Top management also commits to being responsible for minimizing and eliminating everything that is not halal, and adapting to developments in legislation and other applicable regulations. Top management demonstrates their commitment and responsibility by establishing halal policies. These policies must be reviewed and corrected if they are found to be inconsistent with halal requirements. Additional provisions in these commitment and responsibility criteria are as follows: a. Top management is committed and responsible for ensuring that halal policies are effectively socialized and communicated throughout all business units, including head office, warehouses, additional kitchens, branches, outlets, and/or the like, both old and new; b. Top management is committed and responsible for ensuring that all business units, including head office, warehouses, additional kitchens, branches, outlets, and/or the like, both old and new, have the same standards and implementation in meeting the SJPH criteria; c. Top management is committed and responsible for ensuring human resource development in terms of increasing competency in the halal sector in all business units, including head office, warehouses, additional kitchens, branches, outlets, and/or the like, both old and new, as appropriate to needs. 2. Material Criteria Materials are elements used to make or produce products required by the Halal Product Assurance System (SJPH). These materials include: (a) Raw materials; (b) Additional materials; (c) Auxiliary materials; and (d) Processed ingredients. Additional provisions in the material criteria for types of products providing food and beverages with processing are: a. Companies/business actors must ensure that the materials used to produce food and drinks in every kitchen, branch, outlet, and/or the like, both old and new, are the same as those used in proposing a halal certificate; b. Companies/business actors must provide a report to BPJPH regarding any changes in the ingredients used to produce food and beverages in each kitchen, branch, outlet, and/or the like, both old and new. 3. Halal Product Process Criteria Fulfillment of Halal Product Process (PPH) criteria includes: (a) Location, place and tools; (b) PPH equipment and devices; and (c) PPH procedures which are generally contained in regulatory provisions. The additional provisions in the PPH criteria for types of food and beverage supply products with processing are: a. Companies/business actors must ensure that PPH meets the predetermined criteria in each business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new; b. Companies/business actors are required to separate PPH locations, places, and equipment from non-halal product processes in every kitchen, warehouse, branch, outlet, packaging location, and/or similar locations. This includes locations and processing tools that utilize or use third-party services. The third party is required to meet halal standards for processing facilities/services, and a commitment agreement must be made (according to the cooperation contract period) to guarantee the quality of JPH at the location, place, and equipment used; c. Companies/business actors are obliged to ensure that procedures are available and implemented in every kitchen, warehouse, branch, outlet, packaging location, and/or similar locations, both old and new. 4. Product Criteria General provisions regarding the fulfillment of product criteria have been regulated in applicable regulations. Additional provisions in the product criteria for types of food and beverage preparation products with processing are as follows: a. Companies/business actors are obliged to ensure that the products produced, stored, distributed, sold, and served in each business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new, meet the specified halal product criteria; b. Companies/business actors are obliged to ensure that the products packaged or repackaged in each business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new, are in accordance with their contents; c. Companies/business actors are obliged to ensure that products that are labeled or relabeled in each business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new, are only products that have been certified halal or are during the extension period. Apart from that, in the event that a halal label cannot be placed on the product due to direct serving (for example, on a plate, bowl, etc.), small packaging, no packaging, or other things, then the halal label is not required. The inclusion of the halal label can still be provided on the list of menus served or other possible locations; d. Companies/business actors are obliged to ensure that products sold or distributed in each business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new, can be identified and traced. 5. Monitoring and Evaluation Criteria General provisions for fulfilling monitoring and evaluation criteria have been regulated in applicable regulations. Additional provisions in the monitoring and evaluation criteria for types of food and beverage preparation products with processing are as follows: a. Companies/business actors are obliged to ensure that the implementation of the Halal Product Assurance System (SJPH) in every business unit, warehouse, kitchen, branch, outlet, and/or the like, both old and new, is regularly audited internally at least once a year; b. Companies/business actors are required to have and implement internal audit procedures for internal business units to ensure that SJPH implementation is carried out in every business unit, both central and branch, both old and new; c. Companies/business actors must report complete internal audit results for each business unit, both central and branch, both old and new. d. Companies/business actors must report the list of ingredient composition and Halal Product Process (PPH) every 6 (six) months to the Halal Product Assurance Organizing Body (BPJPH). BPJPH recognizes that the business world is dynamic. As a result, it is possible for companies/business actors to move, reduce, or add business entities (kitchens, warehouses, branches, outlets, franchises, and so on). If this occurs, the company/business actor must notify BPJPH, especially if it can affect the implementation of SJPH in the company/business actor. In addition to the general requirements for halal certification, franchises providing food and beverages with processing must also consider the following: a. The Franchise Agreement between the franchisor and the franchisee or the continuing franchisor and the continuing franchisee must contain provisions for the implementation of the Halal Product Assurance System (SJPH), with particular emphasis on the commitment and responsibility to fulfill the required SJPH Criteria; b. The Franchise Agreement must also include a provision stating that if the franchisee or continuing franchisee fails to fulfill the SJPH Criteria, they will not have the right to use the Halal Certificate obtained by the franchisor or continuing franchisor, and therefore will not have the right to include a halal label on their products. This provision does not apply to franchisors or continuing franchisors who can guarantee that all SJPH Criteria are met in each franchise business unit, both old and new; c. Franchises providing processed food and beverages that have not yet applied for a Halal Certificate must submit a Halal Certificate application. The franchisor or continuing franchisor must work with the franchisee or continuing franchisee to prepare the Halal Certificate application; d. The term of the Franchise Agreement and the validity period of the Halal Certificate are considered to be a single unit. When the Franchise Agreement ends, the franchisee or continuing franchisee's right to use the Halal Certificate also ends. C. General Framework for Halal Certification The implementation of halal certification is guided by mandatory regulations. Due to recent changes in one of the relevant laws and regulations, it is necessary to adjust the general framework for implementing halal certification. The purpose of this adjustment is to make it easier for stakeholders to understand the implementation of halal certification in general. The general framework for implementiniiiig halal certification can be found in Appendix 2. One of the key changes in the general framework for implementing halal certification is based on the mandate of Law Number 6 of 2023 concerning the Determination of Government Regulations in Lieu of Law Number 2 of 2022 concerning Job Creation into Law. The most significant difference is the inclusion of the Regency/City MUI in the role of Determining Halal Products. The Halal Product Fatwa Committee is now also an alternative when the MUI, Provincial MUI, Regency/City MUI, or the Aceh Ulama Consultative Council exceeds the stipulated time limit for determining halal products. In addition, the Halal Product Fatwa Committee also plays a role in applications for Halal Certificates with a statement from Micro and Small Business Actors (Self Declare). This general framework consists of two interrelated and sustainable schemes that play a crucial role in helping business actors prepare for halal certification. The first scheme is the preparation phase, which is designed to ensure that all SJPH criteria can be met. This can also be referred to as the Halal Certification preparation scheme. The Halal Certification preparation scheme can be found in Appendix 3. General Guidelines for Fulfilling Pre Halal Certification for Business Actors. These general guidelines will guide the preparation process before the Halal Certificate application process is carried out. The division of roles involved in the preparation process is also contained in these general guidelines. The goal is to make it easier for business actors to prepare their businesses to obtain a Halal Certificate. The second scheme is related to the Halal Certificate application, or can be referred to as the Halal Certificate application scheme or flow. In this scheme, the mechanism for implementing halal certification for the provision of processed food and beverages can be carried out using two routes. The route that is used depends on the business class of the Business Actor (micro, small, medium, or large) and the ability of the Business Actor. A general explanation of these two routes is provided below: 1. Self-Declare Path The first route is the Self-Declare Path. This path is only available to Micro and Small Businesses (MSBs). MSBs can obtain halal certification by fulfilling the SJPH Criteria and making a halal statement (Self Declare). MSBs are required to create or fill in an SJPH Manual with a statement from Micro and Small Business Actors (Self Declare). The provisions for filling out the SJPH Self Declare Manual are the same as those for the regular SJPH Manual. It is important to note that the Self Declare route is only intended for MSBs. Medium and Large Businesses (MLBs) are required to apply for a Halal Certificate through the regular route. General Guidelines for Halal Certification through the Self-Declare Path can be found in Appendix 4. This general guide will provide an overview of the Self-Declare halal certification process carried out by MSBs. The division of roles involved in the Self-Declare halal certification process is also contained in the general guidelines. The hope is that MSBs can better understand the Self-Declare route of halal certification. 2. Regular Flow The second route is the Regular Path. This path is available to all businesses, regardless of size. Businesses that are required to obtain halal certification must apply for a Halal Certificate through the Regular Path. Micro and Small Businesses (MSBs) can also use the Regular Path if they have sufficient resources. To apply for a Halal Certificate through the Regular Path, businesses must create or fill in a regular SJPH Manual and ensure that they meet all of the SJPH Criteria. BPJPH is required to complete the Halal Certificate application process within the specified time limit. LPHs are also required to complete their inspections and/or testing within the specified time limit. If an LPH is unable to meet the time limit, they may be subject to evaluation and/or administrative sanctions. However, LPHs can submit a request for an extension of time to BPJPH. General Guidelines for Regular Path Halal Certification can be found in Appendix 5. This general guide will provide an overview of the regular halal certification process. The division of roles involved in the regular halal certification process is also contained in the general guidelines. Business Actors are required to meet all of the SJPH Criteria that have been established. The Halal Product Assurance Organizing Body (BPJPH) is responsible for coordinating the Halal Certificate application process from start to finish within the specified time limit. The Halal Examination Institution (LPH) is responsible for conducting inspections and/or testing to ensure the halalness of the products for which a Halal Certificate is being sought. The LPH must complete these inspections and/or testing within the specified time limit.If an LPH is unable to meet the time limit set for the halal certification process, the LPH will be evaluated and/or subject to administrative sanctions. However, the LPH can submit a request for an extension of time to BPJPH. The choice of whether to conduct an inspection and/or testing of a product proposed for halal certification is made on a case-by-case basis. Inspections are only carried out for SJPH criteria that are generally believed to be met. Testing is carried out for SJPH criteria that are still in doubt. The Halal Examination Institution (LPH) may also carry out both inspection and testing to achieve sufficient confidence in the halalness of a product. The LPH selects the inspection and/or testing methods to be used in accordance with their professional judgment and/or other applicable regulations. The Indonesian Council of Ulama (MUI), Provincial MUI, Regency/City MUI, or the Aceh Ulama Consultative Council are required to hold a halal fatwa hearing to determine the halalness of a product within the specified time limit. If the time limit is exceeded, the halalness of the product will be determined by the Halal Product Fatwa Committee. This is done to improve the quality of Halal Certificate application services for Business Actors. Obtaining a Halal Certificate is not the end of the process. It is simply one step in an ongoing effort to ensure that halal quality is maintained consistently. Business actors who have obtained a Halal Certificate are required to: a. Attach a Halal Label to Products that have received a Halal Certificate; b. Maintain the halal status of products that have obtained a Halal Certificate; c. Separate the location, place, and slaughter, processing equipment, storage, packaging, distribution, sale, and presentation between Halal and non-halal Products; d. Renew the Halal Certificate if there is a change in Ingredient composition and/or Halal Product Process (PPH); and e. Report changes in material composition and/or PPH to the Halal Product Assurance Organizing Body (BPJPH). These continuous improvement efforts are an important factor in ensuring that the SJPH is implemented effectively by business actors. It is expected that the community, as the beneficiaries of halal products, can continue to trust the SJPH managed by BPJPH. This will allow BPJPH to continue to play a role in ensuring the halalness of products, even after they have been granted a Halal Certificate.
CHAPTER III
CLOSING The Halal Certification Guidelines for the Provision of Processed Food and Drinks are intended to address stakeholder concerns about the need for clear and concise references in implementing halal certification for processed food and drinks. The implementation of these guidelines is expected to increase the assurance of halal products in circulation and ultimately broaden the scope of halal products in Indonesia. This assurance is essential in ensuring that people obtain halal products that comply with the provisions. The halal product industry in Indonesia is constantly evolving. As a result, the Halal Product Assurance Organizing Body (BPJPH) will continue to make necessary improvements to these guidelines to ensure that the implementation of the Halal Product Assurance System (SJPH) is effective and that the community can reap its benefits in a sustainable manner. HEAD OF THE HALAL PRODUCT ASSURANCE ORGANIZING BODY,
MUHAMMAD AQIL IRHAM
