Food BPJPH Halal Certification for Export to Indonesia: A Complete Step-by-Step Guide

I. Preparation 1. Factory documentation: Submit the application form, a declaration that equipment and ingredients are free of pork-derived sources, the product process flow chart, factory qualifications (business license, production license, ISO/HACCP certificates), and the plant layout. Note that the company, factory, and product details on the application form are exactly what will appear on the final certificate—complete them accurately in Chinese and English and verify them. 2. System setup: Establish an SJPH (Halal Assurance System), including a halal policy, a materials list with supporting documents, internal training records, and internal audit / management review reports. SINOQUAL provides templates and guidance; simply follow the scheduled timeline and requirements. II. Application & Pre-Audit SINOQUAL submits the registered factory documentation to the BPJPH portal and pre-audits against the on-site audit criteria. Common issues and tips: 1. Online documentation a. Brand. Under Indonesian halal regulations, retail products must register a brand name; prepare an English brand name in advance (it need not be a registered trademark). b. Difficulty collecting material supporting documents. During pre-audit, SINOQUAL provides detailed guidance, offering tiered recommendations based on each material's complexity and traceability difficulty. We also establish an internal workflow SOP to improve efficiency and provide constructive professional advice based on the difficulty of corrective action and the factory's feasibility, ensuring corrective work is completed efficiently. c. Label preparation. Labels must correspond one-to-one with the products to be certified. If a fully English label cannot be prepared in time, at minimum translate the product and brand name. d. Other notes. Ensure documentation is complete (plans, records, reports), consistent (matching the factory's actual situation—e.g., the ingredient list must match purchasing records), and compliant (e.g., no text or imagery containing halal-forbidden elements). 2. Factory facilities e. If the factory produces both halal-certified and non-certified products, separating the facilities and labeling them “halal-dedicated” and “non-halal-dedicated” is recommended. If facilities must be shared, the shared-line non-halal materials must not contain halal-forbidden ingredients, and supporting documents must be provided. 3. Operating records f. Incoming-material inspection records (including country of origin and manufacturer), storage records, material-issue records, raw-material purchase contracts and invoices, production records, inbound/outbound cards, pest-control records, in-process inspection records (if any), equipment cleaning records, post-cleaning cleanliness validation records (where required by SOP), vehicle hygiene checklists (raw materials and finished goods), transport/logistics agreements, sales records, and supply-chain traceability documents (traceability drill cases, recall reports). III. On-Site Audit & Corrective Action The auditor reviews documentation and inspects production facilities, material management, and hygiene standards on site—focusing on segregation of halal and non-halal production areas, equipment cleanliness, and record completeness. Non-conformities are logged; SINOQUAL translates the report and guides corrective action. IV. Issuance of the Indonesian Halal Certificate Once all non-conformities are closed, the case proceeds to the Fatwa session—a certificate-review committee formed by Indonesia's Islamic jurisprudence authority—which judges whether the product meets halal standards. Upon approval, the certificate is issued.