2 CHALLENGE FOR HALAL CERTIFICATION- ISSUING BODY IN THE ASEAN - - PowerPoint PPT Presentation

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• PROF. HERI

HERMANSYAH

ASSOCIATION OF INDONESIAN ALUMNI FROM JAPAN (PERSADA)

CHALLENGE FOR HALAL CERTIFICATION- ISSUING BODY IN THE ASEAN FREE TRADE MARKET

Halal Policy and Certification in Indonesia

• Prof. H. Heri Hermansyah, Ph.D

INDONESIA

• The 4th largest population country in

the world under China, India, and USA

• The largest population country in

South East Asia

• With population of 261 million

people in 2016 (Source: World Bank, 2016)

• The largest Muslim population country in the world (>225 million people)
• Muslim population percentage reach 88.1% of Indonesian population
• Indonesian Muslims reaches up to 12.7% of the world Muslim population

INDONESIA

• large marketplace of halal food

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Halal Policies in Indonesia

OUTLINE

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Halal Definition and Concept Halal Certification in Indonesia

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Halal-Haram Cases in Indonesia

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Halal Definition and Concepts

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Halal Definition

• HALAL comes from Arabic means permissible or

lawful (Halal Food Authority, 2008)

• In the case of diets and foods, most of them are

considered to be halal unless they are specified or mentioned in the Qur'an, Al Hadits, Ijma’, Qiyas, and Fatwa

Halal in Al Qur’an

– Halal (lawful) and Thoyyib (good); – “Forbidden to you (for food) Are: dead meat, blood, The flesh of swine, and that On which hath been invoked The name of other than Allah”

• Halal food means food permitted under the Islamic law that fulfils the following

conditions: – meat or any ingredient derived from an animal after slaughter must be from a species of animal that is acceptable as Halal and be slaughtered by the Halal religious slaughter method; – other foods or ingredients must not contain any ingredients that are Haram according to Shariah law such as alcohol; – the food must be safe, wholesome and not harmful; – during preparation, processing, manufacture or storage the food must not be cross-contaminated by Haram materials; – the food or its ingredients must not contain any human parts or derivatives. (Source: The Society of Food Hygiene and Technology)

Halal Food Concepts

Halal Concept in Indonesia

• Halal concept in Indonesia written in Halal

Assurance System (HAS)

• HAS is an integrated management system which is

establish, implemented, and maintained to manage materials, production processes, products, human resources, and procedures in

• rder to maintain the sustainability of halal

production process in accordance with standards requirements

Halal Policies in Indonesia

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Halal Policies in Indonesia

• Regulations of Halal Product Warranty No. 33 of 2014

– Article 1

• Products are goods and / or services related with food, beverages,

medicine, cosmetics, products chemicals, biological products, genetic engineering products, as well as goods used, used, or utilized by the Community.

– Article 4

• Products that are, circulated, and traded in the region Indonesia

must be halal certified.

• Halal Assurance System (HAS 23000) LPPOM MUI

Halal Certification in Indonesia

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Halal Certification

• Halal certification is a process to obtain halal

certificate through several stages to prove that materials, facilities, production processes and halal assurance system are meet the standards

Halal Certification in Indonesia

• Halal certification in Indonesia handled by

Indonesian Council of Ulama/ Majelis Ulama Indonesia (MUI)

Halal Certification in Indonesia

• Majelis Ulama Indonesia (MUI) has 2 authority

bodies to handle halal certification:

– LPPOM MUI (Lembaga Pengkajian Pangan, Obat-

• batan dan Kosmetika/ Institute for Assessment of

Food, Drugs and Cosmetics) – Fatwa Committee

LPPOM MUI

• Institute for Assessment of Food, Drug and Cosmetic, The

Indonesian Council of Ulama is an institution formed by MUI to run MUI function in protecting muslim consumers in consuming products of foods, drugs, and cosmetics.

• Conduct an audit and give a decision based on audit results

(Scientific judgement)

• LPPOM MUI assists the company for scientific perspective

Fatwa Committee

• 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

• Give a decision based on Islamic Law and audit results

from LPPOM MUI

• MUI Fatwa Committee for the Islamic Law (Syariah)

perspective

Halal MUI Certification Standards

• The foundation of standard development Halal

MUI:

• 1. Islamic Law
• 2. Scientific study
• 3. Culture
• LPPOM MUI released the concept of a Halal

Assurance System HAS 23000 as Halal Certification Standard

Halal MUI Certification Requirements

• Meets the Halal

Assurance System (HAS) criteria

• Follow every step of the

halal certification procedure (HAS 23000)

Halal Certification Process

Registration Product Audit Audit Evaluation Ulama’s Fatwa Appropriate Halal Certificate

HAS: Halal Assurance System

Criteria of Halal Assurance System

1. Halal Policy 2. Halal Management Team 3. Training and Education 4. Materials 5. Products 6. Production Facilities 7. Written Procedures for Critical Activity 8. Ability to Search 9. Handling Products that do not meet the Criteria 10. Internal Audit 11. Management Review

Halal-Haram Cases in Indonesia

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Ajinomoto Products Suspected Containing Porcine

• In 2000, Bactosoytone was considered to be haram as

a bacterial growth media for MSG Production due to porcine substance in the media.

• 3500 ton product (equal 55 billion IDR) was

withdrawn from the market and Clarification to society

• Bactosoytone was replaced by mameno and then re-

audit by MUI

THANK YOU

REFERENCES

Hakim, Lukmanul. The Principles of Halal Food. LPPOM MUI. Zulaekah, Siti dan Kusumawati, Yuli. 2005. Halal Dan Haram Makanan Dalam Islam. Available from: https://www.researchgate.net/publication/277226802_HAL AL_DAN_HARAM_MAKANAN_DALAM_ISLAM [accessed Aug 20, 2017]. Jati, Sumunar. Sertifikasi Halal MUI. LPPOM MUI. Panduan Umum Sistem Jaminan Halal. 2008. LPPOM MUI. Understanding Halal. The Society of Food Hygiene and Technology.