In an effort to provide certainty regarding halal food products then LPPOM MUI started doing halal certification for food products in 1994. Turns out it still have problem because the government (through the Ministry of Health and Ministry of Religious Affairs) as the party that was in charge of the supervision and regulation of halal food products halal was also entitled to do this halal certification. Through various meetings and discussions the meeting point was reached in 1996 where the halal certification issues will be handled by the three institutions, namely the MUI, the Ministry of Health and Ministry of Religious Affairs in which the three institutions signed a joint decree.
Halal certificate is a written fatwa of Indonesian Ulama Council (MUI) stating that the product is halal and in accordance with Islamic law. Halal certificate is a requirement to obtain permission halal labeling on the packaging of the product from the appropriate authorities.
Halal certificate is the most secure benchmark for the consumer to ensure their meal is halal and good. One of the halal certificate holder stating that the standards applied by MUI is equivalent to international standards of hygiene and sanitation, so that to have a halal certificate, the consumer becomes confident, not only in the aspect of halal, but also the quality.
Halal Assurance Certificate (SJH) is a written statement from LPPOM MUI that the halal certificate holder company has been implemented in accordance with the provisions of LPPOM MUI. The certificate may be issued after the twice audit process that SJH expressed Good status (A). SJH is an integral part in the process of halal certification.
Halal certification procedure is as follows:
a) The company that filed a certification, either a new registration, development (Product / Facilities) or extension, can register online through the LPPOM MUI website (www.halalmui.org) or directly through the website address: www.e-lppommui.org.
b) The Company then Fill out the registration data: certification status (new / expansion / extension), the data Halal Certificate, SJH status (if any) and product groups.
c) Pay the registration fee and the cost of halal certification contract.
d) Fill in the required documents in accordance with the registration process registration status (new / expansion / extension) and business processes (processing industry, slaughterhouse, restaurant, and service industries), including: Manual of SJH, production process flow diagram, factory data, the products data, ingredients used data and document, as well as the data matrix product
e) After completing the required documents, then the next step is in accordance with halal certification process examination of the adequacy of the Halal Certificate Issuance documents.
Ingredients in Halal Certification Requirements
1. Not contain pork or pork derivatives
2. Contains no alcoholic beverages (wine of) and its derivatives
3. All animal ingredients should be of a halal animal and slaughtered according to Islamic rules (evidenced by a certificate of halal certification bodies recognized by MUI)
4. Does not contain illicit material like carrion, blood and parts of the human body.