{"id":1853,"date":"2026-11-13T02:20:17","date_gmt":"2026-11-13T02:20:17","guid":{"rendered":"https:\/\/dglaw.co.id\/?p=1853"},"modified":"2026-11-13T07:04:48","modified_gmt":"2026-11-13T07:04:48","slug":"panduan-sertifikasi-halal","status":"publish","type":"post","link":"https:\/\/dglaw.co.id\/en\/panduan-sertifikasi-halal\/","title":{"rendered":"Halal Certification: From Ingredients to Lasting Controls"},"content":{"rendered":"

Certification covers products and processes<\/h2>\n

BPJPH issues Halal Certificates following a halal determination under the applicable rules. Assessment extends beyond main ingredients to additives, processing aids, facilities, cleaning, storage and distribution. Preparation therefore starts with accurate information about the products and processes actually used.<\/p>\n

Choose the appropriate route<\/h2>\n
\n\n\n\n\n\n\n\n
Route<\/th>\nWhat to establish<\/th>\n<\/tr>\n<\/thead>\n
Regular certification<\/td>\nInspection or testing by an LPH, halal determination and issuance by BPJPH under the applicable procedure.<\/td>\n<\/tr>\n
Self-declaration<\/td>\nOnly for eligible micro and small businesses and products; assistance, verification and validation still apply.<\/td>\n<\/tr>\n
Imported products<\/td>\nCheck recognition of the foreign halal body, certificate scope and the relevant registration or certification mechanism.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Mandatory halal timelines differ by product type, business scale and phased implementation rules. Check the correct category against BPJPH rules at application. Do not assume a single deadline for all products or that every micro or small business qualifies for self-declaration.<\/p>\n

Build the Halal Product Assurance System<\/h2>\n

The Halal Product Assurance System (SJPH) connects policy to daily practice. Prepare the Halal Supervisor appointment, product and ingredient lists, suppliers, process flows, and purchasing, receiving, production, cleaning, storage and distribution procedures. Include traceability, nonconformity handling, training, internal audits and reviews appropriate to the business.<\/p>\n

Application and assessment process<\/h2>\n

Begin with product screening and route eligibility, prepare business documents and SJPH, then apply through SIHALAL. Under the regular route, LPH assessment and correction of findings precede halal determination and certification. Self-declaration follows PPH assistance and the prescribed verification and validation process.<\/p>\n

Critical points by business type<\/h2>\n
    \n
  • Restaurants and catering: reconcile menus, ingredients, suppliers, kitchens, equipment and serving practices.<\/li>\n
  • Cosmetics and medicines: trace formulas, animal-derived ingredients, fermentation, facilities and supporting evidence.<\/li>\n
  • Contract manufacturing and imports: ensure manufacturer documents cover the facilities and products being submitted.<\/li>\n<\/ul>\n

    Halal certification does not replace BPOM approval. After certification, control and address changes to formulas, suppliers or processes under the applicable rules so the certificate remains aligned with the products.<\/p>\n

    Halal readiness checklist<\/h2>\n
      \n
    • NIB, KBLI, business scale, products and variants, facility addresses and in-house or contract production status.<\/li>\n
    • Complete formulas, supplier documents, ingredient evidence, Halal Supervisor, SJPH and previous certificates if any.<\/li>\n<\/ul>\n

      Dokumen SJPH yang perlu siap dan diterapkan<\/h2>\n
      \n\n\n\n\n\n\n\n\n
      Area pengendalian<\/th>\nContoh bukti<\/th>\n<\/tr>\n<\/thead>\n
      Komitmen & personel<\/td>\nKebijakan halal, penetapan penyelia\/tim, pembagian tanggung jawab dan pelatihan.<\/td>\n<\/tr>\n
      Bahan & pemasok<\/td>\nDaftar lengkap bahan utama, tambahan dan penolong, bukti pendukung serta pengendalian perubahan pemasok.<\/td>\n<\/tr>\n
      Proses & fasilitas<\/td>\nDiagram alir, SOP produksi\/pembersihan, pencegahan kontaminasi, penyimpanan dan distribusi.<\/td>\n<\/tr>\n
      Evaluasi & ketertelusuran<\/td>\nCatatan produksi, penanganan ketidaksesuaian, audit internal dan kaji ulang manajemen.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

      Titik perhatian menurut kegiatan usaha<\/h2>\n
        \n
      • Restoran dan katering: cocokkan seluruh menu, bahan, pemasok, peralatan, dapur dan penyajian.<\/li>\n
      • Pabrik pangan: periksa bahan penolong, produk antara, lini bersama, penyimpanan dan perubahan formula.<\/li>\n
      • Kosmetik dan obat: telusuri sumber bahan hewani, fermentasi, formula dan bukti dari produsen.<\/li>\n
      • Produk impor: periksa pengakuan lembaga halal luar negeri dan mekanisme registrasi sertifikat atau sertifikasi yang sesuai.<\/li>\n<\/ul>\n

        Setelah sertifikat terbit<\/h2>\n

        Pelihara konsistensi bahan, proses dan fasilitas yang menjadi dasar sertifikasi. Perubahan produk, pemasok atau formula perlu masuk ke pengendalian SJPH dan ditindaklanjuti sesuai ketentuan. Cocokkan identitas produk dan fasilitas dalam sertifikat dengan kegiatan nyata.<\/p>\n

        PP 42\/2024 mengatur penahapan kewajiban menurut kelompok produk dan keadaan pelaku usaha. Jangan menggunakan satu tenggat untuk seluruh pangan, kosmetik, obat dan barang gunaan. Periksa jadwal serta ketentuan produk luar negeri pada BPJPH. Sertifikasi halal tidak menggantikan izin edar BPOM.<\/p>\n

        Halal readiness checklist<\/h2>\n