Comparison of Halal Certification in Several Countries toward Halal

Standard of Indonesia

Muhamad Nadratuzaman Hosen

and Fitriyani Lathifah

Faculty of Sharia and Law, State Islamic University of Syarif Hidayatullah Jakarta, Indonesia

{enezhosen, lathifah.fitriyani }@gmail.com

Keywords: Halal Certification, Certification Body, Halal Standard, SWOT

Abstract: The issue of halal products is becoming an essential need to protect every individual Muslim in

consumption over the world today. The issue of halal products is no longer solely a matter of religious

affairs. Moreover, this issue has a major impact on the progress of economic sector in many countries.

There are many halal certification bodies in various countries in the world. However, there is no halal

standard which recognized and accepted by all Islamic countries or halal certifier bodies. Indonesia claimed

that MUI’s (Indonesian Council of Ulama) standard is already accepted by many halal certifier bodies under

WHFC (World Halal Food Council) organization. Meanwhile, Malaysian government also claimed that

Malaysian halal standard also is already accepted by many halal certifier bodies as a halal standard under

OIC (Organization of Islamic Countries). In fact, MUI should declare mutual recognition to Malaysian

government in halal standard. This study aimed to analyze the full picture of halal standards in Indonesia

based on the constraints that occur mainly in aspects of technology, halal standard-setting procedures, legal

issues, and audit method. This research used qualitative method through literature studies. The data

analyzed by SWOT (Strength, Weakness, Opportunity, Threat) analysis and comparison analysis. The

results expected could contribute to the Ministry of Religious Affairs of the Republic of Indonesia

(Kemenag RI) in providing a complete picture of halal standards in order to modify the regulations of

Indonesian halal standards to be more global and to minimize the gap on the constraints of recognition of

Indonesian halal standards in various countries in the world. Because, Kemenag RI took over the rule of

halal certification from MUI in October 2017.

1 INTRODUCTION

Terms of halal originates from the Arabic, namely,

halla, yahillu, hillan, wahalalan which means

allowed or permissible with the sharia law. The aims

of halal certification in various countries are to

protect the Islamic community from consuming

haram (forbidden) goods, to provide legal certainty,

and to confidence, peace and secure for every

Muslim to consume halal product.

Halal certification can influence consumer

decisions in selection of product. In addition, the

shift of public perception towards the

consumption of halal products is an important

requirement of lifestyle quality. Jaswir (2016)

quoted that Global Islamic Economic (GIE)

2015/16 summarized the global halal hub. The data

show that the 1st place of TOP ten GIE is Malaysia

for category of halal food, Islamic finance, and

travel halal. Then, the 1st place for category of

fashion is China, and for category of halal media

and recreation and halal pharmacy and cosmetics is

Singapore. Furthermore, Indonesia is one of the

countries that has the best Islamic economic

opportunities for halal food /culinary.

In global era, the process of halal audit of a

product can be said it has a high difficulty level.

Anton stated that the acquisition of the material is

obtained from imported materials (Anton, 2010).The

complexity of audit can occur because so many

numbers of key ingredient, additive, and derivative

matter which are used in production process like on

food and drink beverages, cosmetic, detergent, etc.

Prasetya (2005) and Aminudin (2016) add that there

are obstacles that can hinder the acceptance of halal

standards in various countries such as technology

and infrastructure issues, product quality, halal

procedures, audit methods, and religious issues like

the difference thought of Islamic schools.

The enactment of Act Number 33 in 2014

about Halal Assurance System (HAS) in Indonesia

Hosen, M. and Lathifah, F.

Comparison of Halal Certiﬁcation in Several Countries toward Halal Standard of Indonesia.

DOI: 10.5220/0009921502010210

In Proceedings of the 1st International Conference on Recent Innovations (ICRI 2018), pages 201-210

ISBN: 978-989-758-458-9

201

is one form of consumer protection. Basically, the

halal assurance procedure of a product has the same

funtion with the implementation of ISO

(International Standard of Organization) in the world

globally. So, the implementation of halal

certification is not different with the implementation

of ISO certification on products or services. The

different is in the implementation of Islamic

principles and rules of sharia law about halal

products.

Furthermore, halal product is becoming a

part of business activity right now. The issue of

halal product can be triggered for growth of the

economic sectors of each country. National

Certification Bodies (Badan Sertifikasi Nasional or

BSN, 2015) stated that halal product became a part

of trade in regional and international levels. So,

every countries must has a standard concept of halal

product which can be accepted by other countries in

the world.

In reality, the issue of global halal standard

based on Organization of Islamic Countries - The

Standards and Metrology Institute for the Islamic

Countries (OIC - SMIIC) not take seriously by

certification bodies in each country. The same

issue happened with ASEAN (Association South

East Asian Nation) halal standard which formed

by MABIMS (Malaysia, Brunei Darussalam,

Indonesia, and Singapore) forum for

harmonization initiative to create one logo for

ASEAN halal trade.

To create halal global standards of Indonesia

require cooperation and harmonization between

government, states, certification bodies, scholars,

producers, researchers, and societies whole.

Therefore, this research tries to fill the gap from

the results of previous studies through

comparative analysis of mapping results in SWOT

analysis on halal standards which determined by

each country from aspect of technology, setting

procedure, legal issue and audit method.

2 LITERATUR REVIEW

There are several perevious study about the effect

of implementation of halal certification.

Shahwahid (2016) stated that halal Singapore

2015 explained the consistency of compliance

with MUIS (Majelis Ugama Islam Singapore)

halal certification. MUIS halal certification can

facilitate trade and other business opportunities in

Singapore. He added that Malaysia and Singapore

have a large contribution towards being a key

player of the ASEAN halal industrial region.

Malaysia and Singapore have contributed

significantly to the development of halal industry

in Indonesia.

Aminuddin (2016) stated that the

implementation of halal certification in the

Muslim minority countries was very helpful to

grow the progress in economic sectors.

Especially, for the purpose of food export to

Muslim countries as well as attracting Muslim

tourists to visit Thailand.

Zenefale (2015) stated that the trend of

global halal product has became a lifestyle in

non-Muslim countries such as Japan, Korea and

Thailand. There are several countries which are

concern in implementing halal products and it’s

aware for high quality of food which will

consumption. For the Muslim community, halal

asurance is mandatory. Sajjad (2104) added that

in producer persepcyive, the loss of halal status

could significant effect to loss of their revenue.

Majid, Shabir and Ashraf (2015) showed

the finding that awareness, religious beliefs and

halal certificate had affected positive and

significant to consumer intentions in buying halal

cosmetics. ITPC Osaka (2013) also stated that a

shift in consumer perceptions about halal

concepts was no longer considered purely by

religious, but the halal concept became a global

symbol for quality assurance and lifestyle choice.

Wahab (2016) analyzed the issue, challenge

and strength of the halal industry in Singapore. That

issue showed that there was fake halal certificates

which circulated in Singapure. The fake halal

certificate showed the expired date of certificate and

inappropriate halal logos in the placement of food

products in some supermarkets.

Lever and Miele (2012) mentioned one of the

main issues of halal product in Europe. The main

issue was the matter of differences of opinion about

the slaughter of animals before slaughtered. The

issue of streaking was also in line with Sajjad's

research (2014) and the opinion of the director of the

International Halal Integrity Alliance. However,

Sajjad (2014) dedicated the concentration of ethanol

to the final product.

Their opinion also added that the issue of

halal standard and interpretation of it refers to the

differences of opinion and ideologies of scholars

which adopted by each country (Lever and Miele,

2012; Sajjad, 2014; Prasetya, 2009; Oorjitham:

2009, Alharbi, 2015). Alharbi (2015) mentioned the

issue of differences opinion of scholars that lead to

differences of opinion on the interpretation of what

is halal and what is haram (forbidden).

In response to differences in mutual

recognition of halal standards in the world, the 57-

members of OIC have initiated a harmonization

movement for the establishment global halal

ICRI 2018 - International Conference Recent Innovation

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standard called SMIIC. This movement has

supported by Dubai, Turkey and Saudi Arabia.

The trial of D8 Halal Expert Group on Halal 2015

was followed by delegates from 7 Developing Eight

(D8) countries, consists of Bangladesh, Indonesia,

Iran, Malaysia, Nigeria, Pakistan and Turkey which

produced some recommendations among each others

to exchange information and expertise among D-8

member states to strengthen halal system, and

encourage all members of D-8 to adopt existing

OIC/SMIIC halal standards as their national

standards.

3 METHOD

This research used literature study method. The

literature obtained from halal standard of each

country and compared it to aspect of technology,

setting procedure, legal issue, and audit method.

There variables are analyzed by SWOT analysis.

The objects of study were Indonesia, Singapore,

Malaysia, and Brunei Darussalam. These countries

chosen with assumption that halal standards of

Singapore, Malaysia, and Brunei Darussalam was

more accepted by other countries rather than

Indonesia. Therefore, halal standard of Indonesia is

still needed to be modified in ordering to minimize

the gap on mutual recognition between countries and

to create the global halal standards of Indonesia

which will more accept for other countries in the

world.

4 RESULT AND DISCUSSION

4.1 Description of Halal Product in

Every Country

Halal product which circulate in Indonesia,

Singapore, Malaysia and Brunei Darussalam

reffered to rules of halal standard in every country.

The authors will explain about halal standard and

halal certification in these countries as reference for

recognition of Indonesian halal standard in other

countries.

4.1.1 Halal Act

In Indonesia, regulation of halal issued by Act

Number 33 in 2014. The Act affirms that product

which entered, circulated, and traded in all of

territory of Indonesia must have halal certificate. To

that end, the government has responsibility to

conduct implementing of HAS fully.

There are some regulations to protect the people

of Muslim from forbidden products, such as, Act

Number 7 in 1996 about of food, Act Number 8 in

1999 about of consumer protection, and Decree of

Ministry of Religion Affairs Number 519 in 2001

about of implementing institution of halal food

inspection. There is also a cooperation charter of

Ministry of Health, Ministry of Religious Affairs,

and MUI on the implementation of halal label on

food in 1996 (Karimah, 2015). Furthermore, there

are other regulations concerning to halal products,

namely, (1) Act Number18 in 2012 about of Food,

(2)Act Number 18 in1999 about of livestock and

healthy of animals, (3) Government Regulation

Number 69 in 1999 on food labeling and advertising,

(4) Government Regulation Number 95 in 2012

about of veterinary public health, and others (IPB,

2015).

Those regulations show that halal certification

in Indonesia is still voluntary. To handle halal issues,

Indonesia has guidelines as halal standard for

producer or business owner called HAS. HAS is

arranged, applied and maintained by halal certified

company to maintain the sustainability of halal

production process according to the rules of LPPOM

MUI (HAS, 2008). In general, HAS which

circulating in Indonesia is legal when the products

have a halal label and halal certificate which issued

by MUI (IPB, 2015).

Year of 2017 became transition period for halal

certification authority from LPPOM MUI to the

Ministry of Religious Affairs of the Republic of

Indonesia (Kemenag RI) as a halal certifier authority

in Indonesia. The transitional period lasted

approximately for 2 years until 2019. Furthermore,

LPPOM MUI still authorize to oversee the

implementation of halal certification which

conducted by Kemenag RI.

In transitional periods, the government has

responsibility for issuing government regulation (PP)

and ministries regulation (Permen) as an

implementation of Act of HAS. Pending the result of

government regulation on halal certification and the

new structure of BPJPH , the business owner or

producer still submit the halal certification process to

LPPOM MUI.

In Singapore, Muis is sole authority to

administer and regulate halal certification. The

regulation stipulated in Administration of Muslim

Law Act (AMLA). Regulation and Act of halal

certification was issued by Singapore government

Halal certification is controlled by Muis under

Comparison of Halal Certiﬁcation in Several Countries toward Halal Standard of Indonesia

203

AMLA, Section 88 (1) and (2) (www.muis.gov.sg).

Then, enforcement of AMLA to halal provisions

aimed to ensure the absence of fraud and misuse

from industries and producers in conducting halal

activities.

In Malaysia, the position of Jakim (Jabatan

Kemajuan Malaysia) is under the purview of The

Prime Minister Department. The agency handles the

Islamic Affairs and Muslim Welfare in Malaysia.

One of the Jakim responsibilities is to handle halal

Hub in Malaysia.

Halal Malaysia regulated in the Malaysian Law,

namely, the Trade Act (Akta Perihal Dagangan or

APD) in 2011, Manual Procedure of Malaysia Halal

Certification, The Food Act 1983, Animal Act 1962

1953 (Review 2006), Regulation of Animals 1962,

Slaughter House Act 1993, and Progression of State

Livestock Act 1983, Customs Act 1967 (Prohibition

of Import 1988), Local Government Act 1976 (Akta

171) and The Local Laws of Enforcement

Authorities, The Administration Act of Islamic State

and Trade Mark Act 1976.

The main object of APD 2011 is to promote

trade activities related to Malaysian halal aspects, to

prohibit the trade of forbidden products and

statements, to control forbidden activities or confuses

forbidden and hazardous products, and to make

allocation for each activity which related to it.

In Brunei Darussalam, Brunei Halal is an

official halal certification issued by Ministry of

Religius Affairs (Kementerian Hal Ehwal Ugama).

Halal certification handled by Ministry of Religious

Affairs mainly, but it is also supported by Ministry of

Energy and Industry. The institutionalization of the

Brunei halal standards and certification made

possible in 2005 with The Brunei Halal Certificate

and Halal Label.

Halal regulation in Brunei Darussalam is very

strict. Halal certification in Brunei Darussalam uses

mandatory approach. The Ministry of Religious

Affairs complied with the regulations mandatory to

be halal for all restaurants, food and beverages that

provide products to customers. Restaurants that will

propose halal certification process must meet the

requirements set by the government of Brunei. The

rules for implementation halal products in Brunei

Darussalam regulated in Halal Certificate and Halal

Order: 2005, and Brunei Darussalam Standard for

Halal Food, PBD 24: 2007.

4.1.2 Support of Technology for Halal

Laboratory, Information of Halal

Product, and Halal Certification

Support of technology for halal in every country is

very important. This system make easy to all people

for access information of halal products or to apply

certification halal for producer.

In Indonesia, the process of filling halal

certification is much easier than before. Since 2010,

the Institute for Assessment of Food, Drugs and

Cosmetics of Indonesian Council of Ulama

(LPPOM-MUI) has been implemented certification

system by online, through application which called

CEROL SS 23000. The system is conducting

certification process start from registration until to

monitoring certification process. All regions in

Indonesia can register their halal certification

process faster and easily.

In product testing, Indonesia has a national

standardized laboratory which recognized by

National Accreditation Committee (NAC). LPPOM

MUI has a quick test tool to ensure that the product

is not contaminated by forbidden materials in using

pork detection kit (PDK). Procedure for laboratory is

testing for pork and it derivative can be founded in

HAS 23000: 2 point 4.7.1 and alcohol content test at

point 4.7.2.

In Singapore, The Majlis Ugama Islam

Singapore (MUIS) or Islamic Council of Singapore

implemented Muis eHalal System (MeS) on August

1st, in 2006. This system uses a web based on

software which manages the entire aspect of halal

certification, both front- and back-end

processing, including submission of new/renewal

applications, change of application details,

rectification of application shortcomings and online

payment. All halal applications for the Muis halal

certification are required to be submitted through the

MeS at http://ehalal.muis.gov.sg (

www.muis.gov.sg).

Furthermore, in 2015, Singapore launched an

app which called The Halal Dining Club. The Halal

Dining Club (TDHC) was developed by Singapore

Management University. THDC serves facilitate

Muslim consumers in Singapore to find halal foods

and halal restaurants.

Application for halal confirmation certificate of

local market must be submitted directly to relevant

JAIN/MAIN and not through application. Malaysia

has an online portal that can be used to check halal

Malaysia information including foreign halal

certifier body and halal certification procedure

through System MYeHalal (Saidpudin et al., 2015).

Malaysia has Malaysia Halal Analysis Center

(MyHAC) as Malaysian Halal Laboratory. MyHAC

serves like 1) analytical services to assist in the

process of halal certification Malaysia; 2) accelerate

the process of halal certification; 3) released the

results of laboratory analysis and interpretation of

laboratory analysis, analysis accurately; and 4)

developing analytical methods. Malaysia has a lab

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tests should be conducted by any government

laboratory or approved private laboratory. Beside

that, MyHAC provides a support for research in

halal, haram (forbidden), safety and quality of food

and consumables in Malaysia. Then, MyHAC

provides technical training and supplementation of

food and consumables in Malaysia for analysis

accreditation for halal food and halal consumables

at national and international levels.

The laboratory facilities consists of 2 (two) basic

detecting devices, namely, chemistry section and

biotechnology section. Tools available for checking

chemicals and their derivatives are fats and oils unit,

alcohol unit, protein and gelatin unit, fiber, leather

and fur unit. Tools are available for checking the

biotechnology section of the unit and the genetically

modified organism (GMO) unit.

Brunei has laboratory which called Halal

Science and Metrology Centre (HSMC). This lab

was established by Ministry of Energy and Industry

and has MoU (Memorandum of Understanding) with

Osaka University and Japan Food Research

Laboratory. HSMC provides DNA (Deoxyribo

Nucleic Acid) analysis and the like to identify

whether applied products which are truly Halal.

Currently, testing cost is not billed to applicants.

However, cost will be billed to applicants in the

future when their service lines are prepared. If such

analysis is strictly conducted during auditing

process, such strict process of Brunei Halal can be a

differentiator towards other Halal certification

mechanisms.

4.1.3 Halal Setting Procedure

In Indonesia, the process of halal certification is

average for 64 days or two months approximately. It

started from register until issuance the fatwa

“halal”. Aditya (2011) mentioned the average time

process for halal certification base on risk category

of products. Firstly, the average time for the no/or

low risk products is about 40 days, Secondly, the

average time for the medium risk and high risk is 44

days. Furthermore, the average time for certification

service from audit to provision of fatwa which

issued by fatwa commission of MUI is 24 days.

MUI (2012) in Kompas.com stated the process of

filing halal certification in MUI is a maximum of

three weeks. The three weeks process consists of

administrative process, internal halal security, field

checks, and committees of fatwa commission.

Karimah (2015) stated that the decision of halal

product determination shall be issued not later than

30 working days since the MUI has been received

the inspection and/or testing result from BPJPH.

After the status of a product be appointed “Halal”,

then BPJPH shall issue halal certificate no later than

7(seven) working days since determination decision

of halal product have been received by MUI.

Before applying for a halal certification, the

producer must be prepared HAS firstly. The steps to

a) The company must understand the halal

certification requirements which listed in

HAS 23000. In addition, the company also

has to attend the HAS training which held by

LPPOM MUI, in the form of regular training

and online training (e-training).

b) Companies should implement HAS prior to

registering halal certification, among others:

establishing halal policy, establishing halal

management, making HAS manual, training

implementation, preparation of HAS related

procedures, internal audit implementation and

management review. To assist companies in

implementing HAS, LPPOM MUI has

prepared its guidance documents.

c) The company should prepare the necessary

documents for halal certification, among

others: product list, ingredient list and

material documents, slaughter list (RPH

only), product matrix, HAS Manual, process

flow chart, address list of production

facilities, evidence of halal socialization,

internal training and internal audit evidence.

d) Producers shall register halal certification

with uploading all requirements of data with

CEROL 23000 application.

e) Conducting and monitoring of pre audit and

payment of certification contract.

f) Implementation of audit.

g) The company must conducts post-audit

monitoring.

h) After a product is established its halal status

by fatwa commission of MUI, halal

certificate of the product is issued by MUI

i) The company can download halal certificate

in softcopy form in CEROL 23000

application. The original halal certificate can

be obtained at LPPOM MUI Jakarta office

and can also be sent to the company address.

j) Halal certificate is valid for 2 (two) years.

In Singapore, Halal certification in Singapore

have been issued by MUIS since 1978. Singapore

used voluntary approach for implementing halal

certification. In other hand, each producer or

business owner who interest to establish halal

certificate for their products; so, they will apply for

it (Wahab et al., 2016).

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205

Procedure for establish halal certificate, the

applicant must fulfill several requirements according

to the Singapore Muis Halal Quality Management

System (HalMQ). HalMQ consist of 10 (ten)

principles are as follows: (1) Establish a halal team;

(2) Define the product/nature of business; (3)

Construct and verify flow chart; (4) Identify halal

threats and their control measures; (5) Determine

Halal Assurance Points (HAPs), their allowable

limits and prescribed practices; (6) Establish

monitoring system for each HAP; (7) Establish

corrective actions for each HAP; (8) Establish

documentation and record keeping system; (9)

Verify the halal system; (10) Review the halal

system.

During the study, authors did not find

information about the length of time of filling halal

certification process in Singapore. However, there is

information for renewal certification in Singapore

according to halal standard for Singapore.

Information for renewal halal certificate is 3 months

and no later than 1 month before the Halal

certificate will expired.

In Malaysia, Malaysian halal certificate is an

official document which stating the halal status of

products and/or services according to Malaysia halal

certification scheme which issued by the competent

authority. Manual procedure for Malaysia Halal

Certification (Third Revision) in 2014 (MPPHM

2014) contains guidelines for Jakim and the states

Department of Religious Affairs (JAIN) or Islamic

Religious Affairs Councils (MAIS) Inspection

Officers. The guideline aims to clarify requirements

to be complied with, in managing Malaysia Halal

Certification. Manual procedure must be read

together with halal standards, decisions of fatwa and

related regulations which are in force.

Malaysia halal certification scheme is divided

into several categories of products. These categories,

namely, i). Food Product/ Beverages/ Food

Supplement; ii). Food Premise/ Hotel; iii).

Consumer Goods; iv). Cosmetic and Personal Care;

v). Slaughterhouse; vi). Pharmaceutical; and vii).

Logistic.

Certification in Malaysia shall comply with: i).

MS1500: 2009 Halal Food – Production,

Preparation, Handling and Storage – General

Guidelines (Second Revision); ii). Food Act 1983

(Act 281), Food Regulations 1985 and Food

Hygiene Regulations 2009; iii). decisions of the

National Fatwa Council for Islamic Affairs or Fatwa

decreed by the states; and iv). other related

guidelines and regulations.

In Malaysia, for filing of halal certification has a

long time. It is about 6-10 months. The duration of

spending process of fatwa is an obstacle for the

producers or business owners. In addition, the

decision of the fatwa of each state may affect to

differences legal decisions.

In Brunei Darussalam, everybody who intends to

obtain the halal certificate for place of business can

obtain the application form from the halal food

control division, department of sharia affairs, and

ministry of religious affairs. Application form must

be completed and accompanied with relevant

certificates and documents, as the following: 1)

Copy of Applicant’s Identity Card/Passport, 2)

Company profile, 3) Copy of Miscellaneous License

of company (if any), 4) Copy of Business License,

5) Copy of Business Registration Certificate, 6)

Name and information of the type of business, 7)

Name and address of other place of business (if

any), 8) Name and information of product/menu for

verification, 9) Ingredients used, 10) Name and

address of producer / ingredient supplier, 11) Halal

status of ingredients and their Halal certifications or

product, 12) Specifications for critical ingredients

(as appropriate), 13) Type of packaging material (if

any), 14) Processing and production procedures, 15)

Product process flow, 16) Other certificates or

documents such as Hazard Analysis and Critical

Control Point (HACCP) Plan, International Standard

Organization (ISO), Good Hygiene Practices (GHP)

, Good Manufacturing Practices (GMP), Total

Quality Management (TQM), Veterinary Health

Mark (VHM), Veterinary Inspection Logo (LPV)

and other (if applicable), and 17) Map of the place or

the place of business.

Those application forms must be submitted by

applicant to the Halal Food Control Division,

Department of Sharia Affairs, and Ministry of

Religious Affairs. Applicants must open a special

file on “Halal Certification” to file all relevant

documents for reference during audit. Then,

completed application forms will be submitted by

Halal Food Control Division to the Inspection

Committee and the Committee will instruct the

auditors to audit the place of business and

ingredients being used by the applicant. The auditor

may also take samples of each food therein for

analysis by a food analyst, when or if required. All

costs and expenses for auditing including travelling

expenses, incurred on or incidental to an audit and

analysis will be borne by the applicant or the

certificate holder, and payment should be made to

the Majlis.

Auditing report accompanied by the certificate of

laboratory analysis (if relevant), will be submitted to

the Inspection Committee. The Committee will

make a report to the Majlis (designation of the place)

within 14 days after studying the auditing report.

After application, document auditing and on-site

auditing will be conducted. A certification can be

obtained in 45 days at fastest or longer.

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4.1.4 Audit Method

Traceability is main method for halal audit in every

countries. According to HAS, Karimah (2015) stated

that scope of halal audit is very considerable and

complicated. The audit process due to the

performance of halal inspection board, validity

periods of halal certificate, halal product, inclusion

of halal label, inclusion of forbidden information,

segregation of location, place, tool of slaughtering,

processing, storage, packaging, distributing, waste

management, outlets and presentation between halal

products and forbidden products, the existence of a

halal supervisor and/or other activities related to

HAS

Halal certificate which issued by LPPOM-MUI

states the halalness of a product in accordance with

Islamic principles. Those principles due to HAS, and

it holds 12 (twelve) main principles, namely,

maqoshidu shariah (the aims of Islamic law),

honest, trustworthy, systematic, socialized, key

person involvement, management commitment,

delegating authority, traceability, absolute, and

specific. One of the objectives is to protect

consumers in Indonesia, which 88% is Muslim

majority, however the presentation of non-Muslim

halal producers is 80% (Said, 2014).

Terms of halal product has been determined by

MUI in accordance with Islamic principles. Halal

products must fulfill some criteria are as follow: (1)

Does not contain pork or pig products and does not

use alcohol as an ingredient that is intentionally

added; (2) Meat which used is derived from halal

animals slaughtered according to the Islamic

principles; (3) All forms of drink is non-alcoholic

beverages; (4) All storage, place of sale, processing,

place of management and place of transportation

shall not be used for pigs or other forbidden product,

the premises shall first must be cleansed in a manner

arranged according to Islamic principles.

Related to halal standard in the world, Indonesia

through LPOM MUI only recognize 41 halal

certifier bodies consists of 32 bodies were approved

for slaughtering (cattle) category, 36 bodies were

approved for raw material category, 17 bodies were

approved for flavor category.

In Indonesia, the current validity of halal

assurance is still done through certification activities

which conducted by LPPOM MUI. It conducts audit

activities with a series of checks on facilities and

systems that guarantee for halal production. Audit is

conducting on the means of production sites.

LPPOM MUI has also a certifier body in each

region which called LPPOM MUI local area. The

relationship between central LPPOM MUI and local

area of LPPOM MUI is the coordination and decision

the fatwa (opinions of Muslim scholars which

related to Islamic Law) remain in the local of MUI.

Audit inspection to the producer location will be

done by LP POM-MUI after filling letter of halal

certification along with its attachments shall be

deemed to be eligible. After the audit results are

evaluated and qualified halal, then the relevant

producer will then be processed halal certification.

If there is a change in the use of raw materials,

auxiliary materials, or add materials in the

production process, producers are required to report

to LP POM-MUI immediately.

During the audit process, producers are asked for

help to provide honest and clear information. The

audit team will take a random sample to be tested in

the laboratory. If necessary, the audit may be

conducted at any time suddenly.

Trusted, Reliable, Widely Accepted! are motto

of Singapore halal certification. During the

certification audit, there are a number of process

steps which must be undertaken by auditor, namely,

: i) opening meeting, ii) documentation review, iii)

site inspection, iv) check back of audit trails, verify

and further documentation checks, v) final

evaluation of findings by the auditor in preparation

for the closing meeting, vi) closing meeting.

In singapore, audit process is expected that at the

opening and closing meetings those attending on

behalf of the company will be taken the halal team

members as authorized to ensure that corrective

action can be taken, if non-conformities are founded.

A report will be issued by MeS to applicant within

two working days upon completion of the site audit.

Traceability principle was implemented too in

Malaysian halal standard. Recently, Malaysian

government agreed that the company should conduct

treceability to own monitoring of the procedure by

sending material samples to the accredited

laboratory in Malaysia.

After the issuance of halal certificate, it can be

done inspection to the factories at least once a year

suddenly. However, for companies which operating

in high risk level sectors, the process of sudden

inspection can be done more than once a year. If

proven there is violation to halal requirements, so

JAKIM has right to give a warning for the company.

Furthermore, if the violation is more serious, JAKIM

has a right to revoke halal certificate of the company.

Scope of auditing process for Malaysia Halal

Standard is as follows : (1) documentation and

company profile; (2) halal assurance management

system; (3) ingredient (raw materials, additives,

relief materials); (4) tolls; (5) packing and labeling;

(6) storage; (7) processing; (8) transportation, (9)

workers; (10) sanitation system and cleanliness;

(11) waste management; and (12) fiscal premise.

These scope must be implemented by producer to

get halal certificate from JAKIM.

Comparison of Halal Certiﬁcation in Several Countries toward Halal Standard of Indonesia

207

In Brunei Darussalam, Every company which

applying halal certificate and halal label must

ensure that all raw ingredients used are halal and

suppliers or sub-contractors who supply only halal

materials or having halal certificates are selected.

Every company must comply to the Halal

procedure and requirements as stated in the Halal

Certificate and Halal Label Order, 2005; Brunei

Darussalam Standard for Halal Food PBD 24:2007,

and BCG Halal. Companies which fall under

multinational and medium industry categories

should form an internal halal audit committee to

handle and ensure that halal procedures and

requirements are complied.

Furthermore, during preparation, handling,

processing, packaging or transportation, the

product must be in clean condition and not

containing any non halal ingredient according to

Hukum Syara’ (set of Islamic Law). The use of

equipment or appliances at the premise must be

clean and free from filth according to Islamic

principles or not hazardous to health. The

ransportation must be used for Halal products only.

Cleanliness of the equipments, manufacturing area

and the surrounding must be controlled seriously

and the factory should practice Good

Manufacturing Practices (GMP). Employees must

practice good code of work ethics and good

hygiene practices.

To maintenance of the certified halal

certificate and halal label, surveillance audits

will be conducted on the certified place or

place of business in at least (6) six months.

However, the frequency of the audits will vary

according to the needs. More frequent audits will be

conducted based on the recommendation of the

compliance audit report and on cases such as rejection of

products by importing countries and customer complaints.

Thus, The certificate holder may apply to renew

the halal certificate not less than 30 days prior to its

expiry date. The halal certificate can be renewed

anytime before the expired date for further

periods not exceeding 1 year due to changes as

stated in section 3.2 and section 4.2. The

recommendation for renewal will be based on

the reports of the surveillance audit team

throughout the year. The Majlis will then decide

on the approval for renewal.

4.2 Comparison of Halal Product in

Every Country

4.2.1 Act of Halal

Each country in this study have implemented

regulation of halal standard and halal certification.

In general, the main purpose of their legality is to

protect its citizens from forbidden food and to

provide legal certainty for Muslim especially. This

result shows that there is a relationship between the

State and halal certification. The same result is

shown by Amiruddin (2016).

4.2.2 Support of Technology

The strength in terms of technology shows that

every country has a nationally accredited laboratory.

Furthermore, registration process for halal

certification can be done by online in Indonesia,

Singapore and Malaysia. In contrast is pointed out

by Brunei Darussalam. The registration of halal

certification in Brunei Darussalam addressed to the

Ministry of Religious Affairs of Brunei Darussalam

by producers/owners business directly.

In some cases for the establishment of halal

certification, Brunei Darussalam is very careful in

the use of technology. For example, the fatwa of

Brunei Darussalam is refusing to slaughter animals

electronically (stunning) until now. Thus, Brunei

Darussalam has been limited the number of

slaughter animals in each slaughterhouse.

4.2.3 Halal Setting Procedure

The process of halal certification in this research,

Indonesia shows the fastest process. Table 1 shows

that terms of issuance and validity periods for halal

certificate.

Table 1: Halal procedure in several countries

Country

Issuance of

HC*

Validity

Period

(year/s)

Renewal

before

Issuer Audit Remark

Indonesia 3 weeks - 2

months*

2 3 months LP POM MUI Transistion Period (MUI to Ministry of

Religious Affair of Indonesian Republic)

Singapore 1-2 3 months MUIS MUIS

Malaysia 6-10 Months 2 3 months JAKIM JAKIM

Brunei

Darussalam

± 45 days 3 1 month Ministry of

Religious Affairs

Department of Sharia Affairs, Halal Food

Control Division direct audit applied

entities

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208

The strength in terms of setting procedure halal

certification shows that each country has its own

halal standard which has been applied to the

country. The ASEAN Economic Community (MEA)

2015 is opening the opportunity of ASEAN Halal

Market. MABIMS has compiled the global halal

standard of ASEAN. However, in reality, the

implementation of ASEAN's halal global standard

has not implemented until now. One of the reason is

the absence of one logo for Halal ASEAN globally.

4.2.4 Audit Method

The threat of implementing halal standard is mostly

on audit issues. One of key issues is the different

determination of fatwa in each country. Thus, the

audit procedure as the basis for determining the

halal decision will be different in every country.

Brunei Darusalam refuses to accept the meat of

animals which slaughtered by a stunning process.

However, Indonesia, Malaysia, and Singapore are

still permit with certain restrictions related to

stunning fatwa. That is one of the strengths which is

owned by Brunei Darussalam. Although the Muslim

scholars which adopted by Brunei Darussalam and

Indonesia are the same mazhab (set opinion of

scholars), namely The Syafii Mazhab.

Anothe issue of legal recognition of halal is

halal certificate abroad. In Indonesia, the

recognition of certificate abroad is provided free of

charge (hidayatullah.com). What problem is if at any

time it is known that there is unlawful material in the

product. The next question who will be responsible

in the process of solving the problem?

5 CONCLUSIONS

The differences in technology, regulation,

procedure, and audit may affect to the differences in

halal decision and halal certification standard in

each country. Indonesian halal standard has

considerable strength among the 3 comparison

countries. Halal standards Indonesia has become a

reference for many other countries in the world.

In this transition period of halal certification in

Indonesia, the revamping of the regulation must be

tightened considering that nowadays many imported

products have entered Indonesia illegally and are

indicated to contain forbidden materials. Finally,

there needs to be cooperation among ministries in

Indonesia in overseeing the circulation of products

in Indonesia.

ACKNOWLEDGEMENTS

This article is written for International Conference

which is supported by Faculty of Sharia and Law at

State Islamic University of Syarif Hidayatullah,

Jakarta. Therefore, thanks to Dean of Faculty of

Sharia and Law.

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