HALAL CERTIFICATION AND
HALAL ASSURANCE SYSTEM
LPPOM MUI
• Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika - Majelis
Ulama Indonesia (LPPOM – MUI), is an institution formed by MUI
to run MUI function in protecting muslim consumers in consuming
products of foods, drugs, and cosmetics
• Establish on January 6th, 1989 in Jakarta
Mission
To establish and develop halal standard and inspection system
To halal certify foods, drugs and cosmetics consumed by the people
To educate people and be aware to only consume halal products
limitedly
 To provide complete and comprehensive information about
halalness of products from various aspects integratedly
•



Auditor of LPPOM MUI
Auditor is a person assigned by LPPOM – MUI through a selection
process including his/her competency, quality and integrity to
conduct halal audit. Auditor is a representative of ulama and a
witness to find facts on halal production of a company.
MUI Fatwa Committee
MUI Fatwa Committee is one of MUI committees whose task to
produce an Islamic legal opinion about law status on certain case.
Members of fatwa committee are representative of Islamic
organizations in Indonesia
Fatwa
Fatwa is Islamic legal opinion about law status of a certain case. In
halal certification process, fatwa output is the halal or haram status
of product(s) based on auditing process performed by LPPOM –
MUI.
Education
 Fatwa Committee :
-
Syariah
Da’wah
Ulumul Qur’an
Ulumul Hadits
• Auditors :
- Chemistry
- Food Science
- Biochemistry
- Agro industry
- Biology
- Physics
- Veterinary
Halal Certificate
Halal Certificate (HC) is a written fatwa issued by MUI to state the
halalness of a product based on auditing process performed by
LPPOM – MUI.
Internal Halal Auditor
Internal Halal Auditor is staff(s) officially appointed by Company
Management to coordinate implementation of HAS.
HAS Audit
HAS Audit is audit on Halal Assurance System implementation in
the halal certified company.
Procedure
Halal Certification
1st HAS
Document
Registration
Product
Certification
Document
Product
Audit
No
Audit
Evaluation
Audit
Memorandum
Yes
Fatwa
2nd HAS
Document
Yes
Halal
Certificate
No
HALAL CERTIFICATION
3 Step of LPPOM MUI Halal Certification
1.
Pre-Audit
2.
Process-Audit
3.
Post-Audit
1. Pre-Audit
a. Fill in three kind of application form :
* Namely the request for halal certification
form
* The Declaration on ingredients form
* Company’s affirmation form
b. Attach information with specification, halal
certificate and document on Halal Assurance
System
c. LP POM MUI sending official letter of
schedule audit
d. Auditing process to the factory
2.
Process-Audit
* Auditing Process Covers :
a. Management of Halal Assurance System
b. All documents regarding to the raw material
c. Whole process of production
d. Sampling if necessary
* The Field Auditing :
a. Production location (every location, branches
and toll manufacturing)
b. Factory location in the country origin
c. Factory location for base form of raw material
* Auditing is conducted at the running time
* The result of auditing evaluated in the Auditor Team Meeting
* If auditing result complete, the meeting result will be reported
and submitted to the Fatwa Commission Meeting of MUI
* Fatwa Commission will decide the halal status of the product
* MUI Halal Certificate will be issued and valid for 2 (two) years
3. Post-Audit
Three activities in post audit will be conducted by
company and LP POM MUI are :
a. Company prepare Halal Assurance System
b. Company regular report system to LP POM
MUI every 6 months and every changes raw
material, supplier, factory process, ect.
c. Unscheduled inspection by LP POM MUI to
the company factory
FATWA COMISSION
Halal
Haram
Referrence :
1. Al-Qur’an
2. Hadist
3. Fatwa Ulama
MUI HALAL
CERTIFICATE
HALAL ASSURANCE
SYSTEM
Halal Assurance System
is
a management system to maintain the halal status of
products that have obtained halal certificate
17
• For a new company which has not obtained MUI Halal Certificate, HAS
documents needed are :
1.
1st HAS Document contains at least an official statement to submit
Manual of HAS within 6 months after halal certificate is issued.
2. 2nd HAS Document contains at least Halal Policy, halal management
organization, and scope of HAS implementation.
• For company which has already had halal certificate but its HAS
implementation has not been audited, then HAS documents needed are :
1.
1st HAS Document contains at least Halal Policy, halal management
organization, and scope of HAS implementation.
2. 2nd HAS Document contains standard Manual of HAS
• For company whose HAS has been audited and is going to renew its halal
certificate then HAS documents needed are :
1.
1st HAS Document contains HAS implementation report on recent
condition or revised HAS Manual or statement letter mentioning the
company has got at least B grade or copy of HAS certificate.
2. 2nd HAS Document is not needed.
Reason of HAS
•Implementation
Period of Halal Certificate : 2 years
• Need a sytem which can assure halal during period of
Halal Certificate
• Based on Islamic Law :
- To consume Halal Products is obliged for Moslem
- All activities for guarding Halal Status of Products
become obliged, like :
a. Make agreement with company to maintain
Halal Production consistenly
b. Create HAS and It has to be applied by company
which have got Halal Certificate
Reason of HAS Implementation
(continued)
•
•
•
•
•
•
Maqhashid Shari’ah
Trend of Increasing Market for Halal
Product Globally (Customer Satisfaction)
Continual product development (rapid
development) in a short time
Supply chain management in global market
Join responsibility for halal production
LP POM – MUI as external body
Declining life cycle of
product
(continued)
 Life style changes consumer behavior  decline life cycle of
product.
 4 stages of product in the market (Fig 1)
Sales decline
Company responds
Production changes
Figure 1. Life cycle of product Maarif and Tanjung, 2003)
21
Declining life cycle of
product
(continued)
 Change or modification:
 Product
 Lay out
 Packaging
 Production technology
 Manufacturer may change raw material, ingredients,
or formula  ‘Change’ is critical points in maintaining
halal status of product.
22
Declining life cycle of product
(continued)
 Producer must set up Standard Operation Procedure
(SOP) : a halal manual for detail technical procedures.
 Any change must refer to SOP.
23
Supply chain management
(SCM)
in global market
SCM maximize costumer satisfaction, reduce costs.
Fig 2. Supply-Production-Distribution System
24
Supply chain management (SCM)
in global market
(continued)
3 critical points in maintaining halal status:
1.
Supplier’s Obligation
2.
Transformation from raw materials to end
product
3.
Distribution system
25
Supply chain management (SCM)
in global market
(continued)
3.1. Supplier’s Obligation

Many suppliers 
ALL must provide halal materials

Little suppliers 
Continuously supply halal materials
26
Supply chain management (SCM)
in global market
(continued)
3.2. Transformation from raw materials to end product
All steps of transformations in Production
process, from raw materials to end product, must
be clearly documented in HAS so that they can be
evaluated properly
Figure 3.
27
Supply chain management (SCM)
in global market
(continued)
3.2. Transformation from raw materials to end product

In Supply Chain Management, to reduce cost of investment,
production or inventory, some producers may conduct toll
manufacturing by using several companies which produce
some components of product.

Consequently, HAS will also include the company where toll
manufacturing is taken.
28
Supply chain management (SCM)
in global market
(continued)
3.3. Distribution system
Some products are easily being contaminated with
non-halal product (e.g. meat),
 producer must pay great attention during
distribution to ensure that products are maintained
in halal status until they reach consumers.
29
Supply chain management (SCM)
in global market
(continued)
3.3. Distribution system
Figure 4. click
 there are several bodies involved in this system which means
that halal status of product must be controlled in all bodies
involved.

Thus HAS include services such as importer, distributor,
transportation and retailer.
30
LP POM – MUI as an external
 Asbody
an external body, LP POM MUI cannot control
production process in a company all the time,
although there is a surveillance allows LP POM
MUI to visit the production site without
information prior to visit.
 Therefore a team of Internal Halal Auditors is
required in the implementation of HAS.
31
LP POM – MUI as an external
body
 Three components must be carried out in HAS:
(continued)
1.
Conducting internal audit regularly,
2.
Conducting corrective action when any distortion
occurs or procedural errors ; and
3.
Making a report to LP POM MUI every 6 months
whether there are changes in raw materials and
production process.
32
Halal production is a join
responsibility (Total Quality
Management)
(continued)
 The implementation of HAS needs Total Quality
Management :
Internal Halal Auditor and the Top Management
are responsible to maintain the halal status of
product.
33
Halal production is a join
responsibility (Total Quality
Management)
(continued)
Continuous
Improvement
Objective
Principles
Customer
Focus
Elements
Process
Improvement
Total
Involvement
Leadership
Education and Training
Supportive structure
Communications
Reward and recognition
Measurement
Fig 5. The Total Quality Management System
(Arnold dan Chapman, 2004)
34
Halal production is a join
responsibility (Total Quality
Management)
(continued)
Components in Total Quality Management (Figure 5)
1.
2.
3.
4.
5.
6.
Halal policy
Halal management structure
Communication
Training and socialization
Materials must be absolutely halal
Management review
35

Halal policy. Support from the top management
must be in the form of documented halal policy,
hence it can be implemented in halal production
process.

Halal management structure. It is a management
structure that supports the implementation of HAS
in manufacturer.
36
 Communication. It is the way to encourage transfer of
knowledge and internal coordination.
 Training and socialization. Main purposes of training
and socialization for employee are to improve an
understanding of Islamic law related to halal product.
37

Materials must be absolutely halal. Any substance or
process that can be identified as a critical point in
production process must be mentioned in Halal Guide as a
technical guidance.
HAS does not tolerate low risk, medium risk or high risk in
halal production process (zero tolerance)

Management review. It is necessary to continuously review
and improve the system to assure halal production process.
38
Conclusion
Implementation of HAS is required to be able to :
1.
encourage the manufacturer to be aware in
maintaining the halal status of the products;
2.
renew halal certificate, and
3.
provide costumer satisfaction.
39
Procedure to be
Approved
by
LP POM MUI
Requirement
1.
2.
3.
4.
5.
Halal Certifier Body should be a Public
Organization
Supported by Islamic Community
Have at least 2 scientist as Auditor
Have at least 3 Ulama (Islamic Scholars Ship)
Have Standard Operating Procedure for Auditing
and Administration
approved
1.
2.
3.
4.
5.
Application by letter
Giving full information by answering the
questionnaires (attached)
Administrative evaluation
Verification by side visit, including following audit
procedure
Giving status
Thank You Very Much
For The Attention