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This article mainly introducesThe HPAS Halal Product Assurance System standard and its related implementation requirements are designed to help companies achieve the Indonesian Halal Certification Standard (HPAS) through this system. The following is an overview of the key contents:

HPAS (Halal Product Assurance System)

HPAS(Halal Product Guarantee System)

No

HPASstandard

HPASImplementation evidence

1

Halal Policy

Top management's commitment to consistently produce halal products

1.1 Indonesian top management must formulate halal policies

1.2 Halal policy needs to be in written form

1.3 The Halal policy must be disseminated to relevant stakeholders: Indonesian team (training), factory team (training), suppliers (require supporting documents or send an email with the Halal policy to suppliers)

2

Halal Management Team

Responsible for implementation, evaluation and continuous improvementA team of HPAS staff

2.1 The organizational structure consists of personnel from key activities (new material selection and formulation (R&D), procurement, incoming materials (quality control/quality assurance), material storage, production, cleaning, finished product storage, transportation)

2.2 Senior management has provided HMT with an appointment letter

2.3 The duties and responsibilities of each HMT member must be clearly defined (we have examples of this, you can adapt them as needed)

3

Training and education

Halal training must be arranged annually and must be conducted for personnel involved in the manufacturing of halal products and the training must be evaluated to improve their competence 

3.1 TrainingSOPMust increase halal trainingTermsRequest for adjustment  

3.2 The company must conduct halal training in advance before the audit

3.3 Training Materials (covering the 12 key points of the HPAS Standard)

(We have a sample of training material we can share with you so you can tailor it to your needs)  

3.4 Trainers must be competent. Initial training will be conducted by an auditor. After that, anyone who passes the training assessment will be eligible to become the next trainer.

3.5 Training must include an evaluation mechanism to measure the effectiveness of the training. You can createtake an exam(Oral and written examinations)

4

materials

Consists of raw materials, additives, processing aids, primary packaging, cleaning agents and validation media after cleaning (if any), and grease (if any).

4.1 materialsList/Ingredients list (B.4)

4.2 The auditor will reviewmaterialsList  

4.3 The positive list does not require any supporting documents

4.4 Non-positive list/critical list

We need Halal supporting documents, some of which can be found atFound in the LPPOM database

4.5 The auditor will only request further supporting documents (such as Halal certificate, flow chart, safety data sheet or analysis report or manufacturer’s declaration) if there is no supporting document in the LPPOM database

The auditor willmaterialsNotify me when the inspection is completed  

The company has a mechanism to ensurematerialsValidity of supporting documents  

4.6Cleaning agents are usually purchased by the factory, while othermaterialsMay be purchased by Global Procurement

5

Production facilities

fromThe facilities where certified products are manufactured begin with material preparation and continue until final product packaging.

5.1 Production facilities must be free of porcine and its derivatives

5.2 If the facility is shared with non-certified Halal products, cleaning must be carried out at every product change.

5.3 Production facilities cover the entire range from material preparation to final product packaging

5.4 The company must arrange a cleaning procedure for the production facilities

5.5 The cleaning agents used must comply with Halal standards (with Halal certificates or chemical substances ornoneAnimal ingredient statement)  

5.6 Sampling methods and sampling equipment must bepollute  

5.7 Cleaning validation methods and equipment must be free of contamination

6

product

6.1 Product Listings Must Be Clearly Specified (B.4)

6.2 The master formula of the certified product must be provided

6.3 Product names and packaging must comply with Halal standards (must not be inclined towards Haram products or contain any vulgar content)

6.4 The company must develop new products and ensure that the products to be sold in the Indonesian market have obtained halal certification and carry the halal logo; if they are non-halal products, they should be marked with the non-halal logo.

6.5 Reformulation of halal certified products must ensure that their halal status is not altered

7

Written procedures for key activities

A range of activities, if not controlled, will alter the halal compliance of materials, production facilities and products.

Coverage of key activities includes new material selection, incoming material inspection, material storage, production, formulation, cleaning, finished product storage and transportation.

7.1 The company must establish a written procedure for the selection of new materials. For products that are Halal certified, the selection of new materials must ensure that the new materials are approved by the Halal authority. Evidence of this activity must be properly maintained.

7.2 The company must establish a written procedure for incoming material inspection. This procedure ensures that the material name, its specific code, manufacturer's name, and country of origin on the packaging are consistent with the material's supporting documentation. Materials must also be transported in clean vehicles to ensure they are free of contamination. Evidence of this activity must be properly maintained.

7.3 The company must establish written procedures for the storage of materials. Materials must be stored in a manner that prevents cross contamination. Evidence of this activity must be properly preserved.

7.4 The company must establish written procedures for production. Production must ensure that approved materials, approved production facilities, and each product's master recipe are used to produce Halal-certified products. Evidence of this activity must be properly maintained.

7.5 The company must have a written procedure for product reformulation. Reformulation of halal-certified products must ensure that it does not change their halal status. Evidence of this activity must be properly maintained.

7.6 The company must establish a written procedure for cleaning production facilities. Halal products are produced in clean facilities and using cleaning agents that meet Halal requirements. Evidence of this activity should be properly maintained.

7.7 The company must establish written procedures for the storage of finished products. Finished products must be stored in a manner that ensures there is no cross contamination. Evidence of this activity must be maintained.

7.8The company must establish written procedures for the transportation of finished products. Finished products must be transported in clean vehicles to ensure they are free from contamination.

8

Traceability

8.1 The company must establish a written procedure for product traceability

8.2 The use of approvedmaterialsand traceability of Halal certified products produced in approved production facilities. Evidence of this activity is well maintained

9

Handling defective products

9.1 The company must have a written procedure for non-compliant halal products, including definitions and how to handle them.

9.2 Non-compliant halal products are defined as those that have been inadvertently used in the production process.materialsandHalal-certified products produced in unapproved facilities or/and unapproved facilities, or that have been contaminated during product handling.

9.3 Halal products that do not meet the standards cannot be declared as Halal, cannot be reworked or reprocessed, and can be sold to customers who do not require Halal products.

10

Internal Audit

10.1 The company must establish a written procedure for internal halal audits

10.2 Internal Halal audit is arranged once a year

10.3 The scope of the internal Halal audit covers all HPAS standards and is conducted by qualified personnel

10.4 The company has a mechanism to ensure that all issues found are resolved and to avoid the same issues from occurring in the next audit

10.5 The company commits to reporting the results of the annual halal audit to the halal authority

11

Management Review

11.1 The company must establish a plan for implementing HPASsystemWritten procedures for management review  

11.2 Management review is scheduled once a year

11.3 Management Reviews are attended by senior management

12

Food safety or good manufacturing practices and related regulations

11.1 The company must have implemented Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Points (HACCP), ISO 22000, FSSC 22000, BRC, AIB, PAS 220 or other systems.

11.2 Certificates for Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Points (HACCP), ISO 22000, FSSC 22000, BRC, AIB, PAS 220 or other systems may be available.

11.3 The company provides evidence of its most recent audit (internal or external) to Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Points (HACCP), ISO 22000, FSSC 22000, BRC, AIB, PAS 220 or other systems.

In summary, companies need to ensure that their products comply withHPAS standard and finally obtained Indonesian HALAL certification.

For first time contact with IndonesiaFor Halal certified businesses, the following information may be helpful:

Importance of Halal Certification:

Halal certification ensures that products comply withHalal standardsRequired proof for entry into Indonesia and otherHalalMarkets are crucial. getHalal certification can enhance product competitiveness and strengthen consumer trust.

Difficulties in certification:

First contactHalal-certified companies may have a limited understanding of the standards, particularly regarding documentation, process management, and implementation details. A comprehensive understanding of halal compliance requirements is essential, from raw material sourcing to production, storage, and transportation.

Professional support:

To help enterprises passHalal certification, you can visit the official website www.halalqual.com for more information. Call the national unified service hotline 400-001-7706, our professional team will provide you with the following services: Halal certification standard interpretation and training, document preparation guidance (such as HPAS manual, procedure documents, etc.), system implementation and internal audit support,register、Preliminary Examination、Audit support, etc.。 

One-stop service:

Our experienced team will provide you with full-process services from consulting, training to certification application to ensure that your products meetHalal certification standards ensure smooth entry into target markets. For further information or assistance, please feel free to contact us!