Halal Products and
Halal Requirements
in Indonesia
Halal in The World
Halal is basic requirement for Moslem
consumer
Total population is arround 1.4 billion
Moslem Spread : Arab 18%, Africa 20%, South
East Asia 20%, South Asia 30%, Indonesia is
the biggest (14%)
Moslem populatian growth 2.9%, world average
growth 2,3% (Wikipedia, 2013)
Halal Global issues
Halal Global Chain
Facts:
Strategic geographic location
Total land area Indonesia is around 1.910.931 km and
sea area is around 3.544.744 km , consist of 13.000
islands (BPS, Feb2012)
Population 250 millions, 88 % are Moslem (2010)
54.5% middle class income in 2010 (World Bank report,
2011)
Estimates 30 millions Peoples have strong buying power
Average expenditure for food per capita is around
51.43%, of which 12.79% from Finished Packaged Food
(SUSENAS, 2010), and Rice as a main staple food
GDP 2013 US $ 878.043.000 with annual growth rate
5.81%
GDP per capita US $ 1.731,65 (BPS, 2013)
Halal Certification in Indonesia
Government Bodies responsible for food controlling :
- Ministry of Agriculture
for meat and animal based foods.
- National Agency for Foods and Drugs Control
(BPOM - Badan Pengawas Obat dan Makanan)
for food packaged product.
Halal certificate is issued by MUI (Majelis Ulama Indonesia /
The Indonesian Council of Ulama) based on assessment done
by LPPOM MUI (Lembaga Pengkajian Pangan, Obat dan
Kosmetika Majelis Ulama Indonesia The Assessment
Institute for Foods, Drugs and Cosmetics The Indonesian
Council of Ulama).
A Glance of MUI and LPPOM MUI
MUI
Majelis Ulama Indonesia (The Indonesian Council of Ulama)
umbrella of Islamic organizations (63) in Indonesia.
LPPOM MUI
Lembaga Pengkajian Pangan Obat-obatan dan
Kosmetika - Majelis Ulama Indonesia (The Assessment
Institute for Foods, Drugs and Cosmetics - Indonesian Council of Ulama)
an institution formed by MUI to run MUI function in
halal certification by conducting assessment of foods,
drugs and cosmetics.
Halal Certification Standard of LPPOM MUI
ISLAMIC LAW
on Halal and Haram in Food,
Drugs, And Cosmetics
Requirements of Halal Certification
MUI Fatwa Commission
MUI FATWA
on Food, Drug and Cosmetics
HALAL STANDARD
LPPOM MUI
HALAL ASSURANCE SYSTEM CONCEPT
On Food, Drugs, and Cosmetic in Industry
HAS 23000
As Halal Certification Standard
HAS 23000 :
HAS 23103 :
Guidelines of Halal Assurance System
Criteria of Slaughterhouses
HAS 23201 :
Requirements of Halal Food Material
HALAL STANDARD
Halal Standard is established based on
fatwa of MUI Fatwa Commission.
It covers : materials, products and process facilities
Halal: Lawful or allowed according to Islamic Law
Haram: Unlawful or forbidden to be consumed
according to Islamic law
Fatwa: Islamic legal opinion
Najis: impured, dirthy/not clean
Haram Materials Mentioned in Quran
Carrion: death animal without slaughtering
Blood of any animal
Pork and its by products
Animal slaughtered in the name other than
Allah
Khamer: Alcoholic Baverages
MUIs Halal Standard on Materials
No
Material
Status
1.
Pork and Its Derivatives (including fats, fatty
acids, protein, amino acids, hair, bone, enzyme,
etc. )
Haram and
najis
2.
Pork Utilization in Any Form (including utilization
of pork derived materials in fermentation media
or as processing aid)
Haram
3.
Materials Derived from Part of Human Body
(i.e. cystein from human hair)
Haram
4.
Alcoholic Drinks
Haram and
najis at any
level
MUIs Halal Standard on Materials (contd)
No.
5.
Material
Status
By products of alcoholic drinks
industry :
-Physically separated from
alcoholic drinks and its derivatives
Haram
-Chemically reacted to be a new
product
Halal
-Brewer yeast
Halal if its already
washed to
remove the beer odor,
taste and color
-Vinegar
Halal
MUIs Halal Standard on Materials (contd)
No.
6.
7.
Materials
Ethanol :
From alcoholic
drinks industry
From nonalcoholic drinks
industry
Microbes and
Microbial Products
Status
- Haram
- Allowed , as long as not harmful.
Ethanol residue : not detected in
direct consumption product, max 1%
in intermediate product.
Halal as long as not harmful and not
contaminated by najis. If the najis is
not pork or pork derivatives that can be
separated, the microbes or microbial
products become halal after being
purified by water.
MUIs Halal Standard on Materials (contd)
No
Material
8. Halal Animal s
Placenta
9. Recycled water
Status
Halal to be used in cosmetics
and external medicine
Can be used as long as the
process is complying with
Islamic regulation.
10. Crab
Halal as long as it is not harmful
11. Cochineal colour
Halal
12. Rabbit
Halal
MUIs Halal Standard on Materials (contd)
No
Material
Status
13. Worm
Eating worms is halal as long as it brings benefits
and it is not harmful to health
14. Frog
Eating frog is haram
15. Luwak
Cofee
Halal as long as the inner skin of the coffee
seed is still intact and then the coffee bean is
washed.
MUIs Halal Standard
on Product
Brand or name of the products must not
use a name which tends to haram things
nor practices that is inappropriate with
Islamic law.
Characteristic/sensory profile of product
must not imitate haram product.
MUIs Halal Standard
on Production Process and Facility
Facility must not be alternately used for producing
Halal and non Halal with pork products.
Facility that has been used to produce product
containing pork must be cleaned seven times by water
and once of them by dust or its substitute that has
similar cleaning power.
Dry cleaning is accepted only for mutawasithah
(medium) najis on equipment that can not absorb it.
MUIs Halal Standard
on Production Process and Facility
(Contd)
Slaughtering Process :
Slaughtering process must be handled by Muslim
slaughterman, with recite Bismillah Allahu Akbar
and cut three pipes of the neck
Stunning process is accepted as long as it only
causes temporary unconsciousness, not death or
permanent injury.
HALAL CERTIFICATION
PROCESS
Component of
Halal Certification Process
MUI:
Policy and Procedure in
Halal Certification
Halal Assurance
System (HAS) Criteria
Auditors
Fatwa Commission
Company :
Halal Assurance System
(HAS) Manual and Its
Implementation.
Flow Chart
Halal Certification Process
Halal Certification :
A process through a certain
procedure to prove that the
materials used, production
facility, production process
and halal assurance system
of the producer have met
halal requirement of LPPOM
MUI.
WHAT IS HAS ?
HAS (Halal Assurance System) is an integrated
management system which is established,
implemented, and maintained to manage
materials, production processes, products, human
resources, and procedures in order to maintain the
sustainability of halal production process in
accordance with LPPOM MUI requirements.
Halal Certification Procedure
1. HAS Preparation Company Set Up and Implement
HAS
2. On line registration CEROL SS2300 visit our
website : www.halalmui.org
3. On Site Audit Visit to the factory
4. Auditor Meeting Report result audit by LPPOM
MUI Auditor
5. Laboratorium Analysis if it is necessary
6. Fatwa Committee Meeting Halal legal opinion of
the product
7. Issued Halal Certificate and HAS Implementation
Status/HAS Certificate
PROCEDURES OF ONLINE HALAL CERTIFICATION
Registration
Sign Up - Login
Registration Payment
Approval of Registration
Payment
Certification Data Upload
Company
LPPOM MUI
Contract Making
Pre Audit
Pre-Audit Monitoring
Contract Payment
Audit
Audit Monitoring
Approval of
Contract Payment
HAS Assessment
HAS Monitoring
Fatwa Commission (FC)
FC Monitoring
Halal Certificate Upload
Halal Certificate Download
LPPOM MUI
AUDIT RESULTs
3 times A status
respectively
HAS Implementation
Status
Halal Certificate
a written fatwa issued by MUI to
state the halalness of a product
HAS Certificate
Proof of ability to maintain the
consistency of Halal Product
As Pre-Requisite
MUI Halal Logo
xxxxxxxxxxxxxx
(MUI Halal Certificate Number)
Terima kasih
