DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS No. 518/ 2001 DATED Nevember 30, 2001
ON
THE GUIDELINES AND PROCEDURES FOR AUDITING AND STIPULATING HALAL FOOD
THE MINISTER OF RELIGIOUS AFFAIRS,
Considering :
a. that in the framework of ensuring that food packed and traded in Indonesia is halal (eligible in accordance to Islamic laws), it is necessary to follow up the provision in Article 11, sub-article (2) of Government Regulation No. 69/1999 on Food Labeling and Advertisement;
b. that in relation to point a above, it is necessary to stipulate Guidelines and Procedures for Auditing and Stipulating Halal Food in a ministerial decree.
In view of :
1. Law No. 23/1992 on Health (Statute Book of 1992 No. 100, Supplement to Statute Book No. 3495);
2. Law No. 7/1996 on Foods (Statute Book of 1996 No. 99, Supplement to Statute Book No. 3656);
3. Law No. 8/1999 on Consumers Protection (Statute Book of 1999 No. 42, Supplement to Statute Book No. 3821);
4. Government Regulation No. 69/1999 on Food Labeling and Advertisement (Statute Book of 1999 No. 131, Supplement to Statute Book No. 3867);
5. Presidential Decree No. 102/2001 on the Status, Tasks, Function, Authority, Organizational Structures and Working System of Ministries;
6. Presidential Decree No. 228/M/2001;
7. Presidential Instruction No. 2/1991 on Improvement in the Fostering and Supervision of the Production and Distribution of Processed Food;
8. Decree of the Minister of Religious Affairs No. 1/2001 on the Organization and Working System of the Ministry of Religious Affairs;
DECIDES : To stipulate :
THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS ON GUIDELINES AND PROCEDURES FOR AUDITING AND STIPULATING HALAL FOOD
GENERAL PROVISIONS Article 1
In this decree, what is meant by :
a. Halal food is food not containing elements or materials categorized as haram (not eligible in accordance with Islamic laws) or banned to be consumed by Moslems and processed in a way not against Islamic laws;
b. Audit of halal food is the audit of condition and procedures for production of food covering the origin of raw materials, supplementary materials, auxiliary materials as well as production processes, personnel affairs and production equipment, halal production system and other matters directly or indirectly related to activities in production of halal food;
c. Stipulation of halal food is activities to stipulate the legal status of results of examination of halal food in accordance with Islamic laws;
d. Halal certificate is a written statement showing the halal condition of a food product issued by an auditing agency;
e. Auditing agency is a religious institution appointed by the Minister of Religious Affairs to audit halal food after accredited by the National Accreditation Committee (KAN); f. Food main materials are the main materials used in production of foods in the form of
both raw materials, semi-finished materials and finished materials;
g. Supplementary materials are materials used as the supplemented main materials a food technology process;
h. Auxiliary or supporting materials are materials not included into the category of main materials or supplementary materials functioning to speed up or slow food production processes including engineering process;
i. Internal halal auditor is an officer appointed by a company to supervise and maintain the halal condition of products in accordance with provisions stipulated by the Auditing Agency.
CHAPTER II AUDITING AGENCY
Article 2
1. To support the truth of halal statements issued by producers or importers of food packed for trading, the Auditing Agency audits the food first.
2. The Auditing Agency as meant in sub-article (1) must meet requirements as follows : a. having auditors or inspectors of halal food in the adequate quantity and quality; b. having permanent procedural standards for auditing halal food;
d. having a network and cooperation with domestic and foreign halal certification agencies. 1. Auditors or inspectors as meant in sub-article (2) must meet requirements as follows :
a. following the religion of Islam, having broad insights and prioritizing the interests of Moslems above individual or group interests;
b. having minimally university degree education background majoring in food, chemical-biochemical, industrial technology, Islamic laws or administrations;
c. having certificates of auditors or inspectors in halal food issued by the Auditing Agency.
1. The Auditing Agency as meant in sub-article (1) must be accredited by the National Auditing Committee.
CHAPTER III
PROCEDURES OF AUDITING Article 3
1. Every producer or importer applying for audit to the Auditing Agency must enclose requirements as follows:
a. letter of recommendation stating that it has already meeting the requirements of good food production practice (CPMB) acquired from the Ministry of Health for domestic foods and from an authorized institution in the country of origin for imported foods; b. halal certificate from the Indonesian Ulemas Council (MUI) or foreign certification
bodies recognized by MUI, stating that the slaughtering of animals carried out in accordance with Islamic laws for food products using materials coming from animals; c. certificate and the origin of main materials, supplementary materials and other supporting
materials;
d. supporting data on materials such as halal certificate, the origin of materials and others; e. chart of the flow of production processes.
1. The application letter submitted to the Auditing Agency as meant in sub-article (1) is made in 3 (three) copies with provision as follows :
a. one copy for the Auditing Agency;
b. one copy for the Minister of Religious Affairs as circular copy;
c. one copy used as the archive of the producer or importer submitting the application letter. Article 4
Before applying for auditing, a producer or importer is obliged to prepare and/or do matters as follows :
a. preparing a halal system;
c. elaborating the halal system in the form of halal guidelines;
d. preparing standard operational procedures to supervise every critical process so as to guarantee the halal condition of products;
e. socializing and trying out halal guidelines and standard operational procedures within producers or importers;
f. auditing and evaluating the implementation of the halal system to guarantee the halal condition of products;
g. appointing an internal halal auditor who is a Moslem. Article 5
1. After procedures and requirements as meant in Article 3 and Article 4 are met, the Auditing Agency sets up an auditing team to execute auditing at production and/or distribution locations.
2. If necessary, the Auditing Agency can take a sample from production and/or distribution locations for laboratory test.
CHAPTER IV OBJECTS OF AUDITING
Article 6
1. The Auditing Agency audits objects related to production processes as follows :
a. physical facilities in the form of buildings including the space planning of food production location;
b. facilities in the form of the equipment of production, storage, transporting, distribution and presentation;
c. production procedures covering :
1. the procedures of the slaughtering of meat animals; 2. the selection of main materials;
3. the selection of supporting and supplementary materials; 4. the procedures of processing;
5. the procedures of presentation;
a. Special officer slaughtering animals and other officers executing production processes. 1. Buildings and facilities as meant in sub-article (1) must in the condition of :
d. the space of the location is planned in a such a way so as to enable the prevention of production processes contaminated by feces and najis as well as other haram materials; e. completed with facilities of sanitation and the provision of adequate water clean
according to Islamic laws, including the facilities of waste disposal and toilets.
1. Facilities of production equipment as meant in sub-article (1) must meet requirements as follows :
a. used only for the production of halal materials and not allowed to be kept together with equipment used for production of haram goods;
b. easy to be cleaned from feces and najis as well as in accordance with hygienic requirements.
1. The procedures of the slaughtering of animals must meet requirements as follows :
a. animals are slaughtered on the name of Allah, not allowed on the name of others outside Allah;
b. animals are slaughtered with sharp slaughtering equipment easily cutting the meat of the necks of the animals so the blood of the animals can spout out;
c. animals are slaughtered on their necks so all tendons are cut off.
1. Main materials and supporting materials must meet requirements as follows :
a. not containing pork meat or materials derived from pork, alcohol and other haram goods;
b. materials in the form meat must derived from halal animals slaughtered in accordance Islamic procedures.
1. The procedures of processing as meant in sub-article (1), letter c is made by : a. preventing products from being contaminated by haram goods;
b. follow standard operational procedures documented.
1. Special officers slaughtering animals as meant in sub-article (1), letter d must be a Moslem and know the procedures of slaughtering animals according to Islamic laws. 2. Officers executing production processes as meant in sub-article (1), letter d must be
healthy, free from wounds and skin decease as well as things which can contaminated products.
CHAPTER V EXECUTION OF AUDIT
Article 7
2. The auditing team asks the producer or importer to explain and answer questions on corporate matters at least covering :
a. the date of the establishment of the company, space width, the number of employees, worship place, religious guidance and organization structure;
b. main materials, supplementary materials, supporting materials, the flow of production processes and other necessary matters.
1. The administrative audit as meant in sub-article (1) covers :
a. data on the purchasing of main materials, supplementary materials, supporting materials and other necessary matters;
b. all original documents whose copies are enclosed in the application of auditing. 1. The audit of production processes as meant in sub-article (1) covers :
a. conformity with the flow of processes reported;
b. assurance that production equipment or machines are not used for the production of products of other types using haram materials;
c. the use of supporting materials for speeding up production processes.
1. The laboratory Audit as meant in sub-article (1), if necessary, is executed by taking random samples.
2. The audit of packing, packaging and storing of products as meant in sub-article (1) covers :
a. materials used for packing and packaging products; b. the place of storing products.
1. The audit of the system of transportation, distribution, marketing and presentation as meant in sub-article (1) covers the transporting, selling and presenting to guarantee that goods produced are not contaminated with haram products.
CHAPTER VI
HALAL CERTIFICATE AND LABEL Article 8
1. In the case that foods audited by the Auditing Agency have already met requirements on halal food and been stated as halal, the Auditing Agency issues a halal certificate.
2. The halal certificate as meant in sub-article (1) is effective for 2 (two) years and can be renewed for the same period of validity in accordance with the existing regulations and laws.
3. The halal certificate as meant in sub-article (2) can be revoked by the Auditing Agency if the producer or importer holding the halal certificate commits violations in the field of halal foods as regulated in the existing regulations and laws.
1. The Auditing Agency has the right to suddenly audit a producer or importer holding a halal certificate.
2. If later changes occurred in production processes, main materials, supplementary materials and supporting materials, internal halal auditor is obliged to immediately report to the Auditing Agency for evaluation and getting approval before being used.
Article 10
(1) A producer or importer already getting a halal certificate is obliged to put halal label on the package of products.
(2) In the case that the halal label as meant in sub-article (1), the number of the halal certificate and the world of "Halal" written in Arabic and Latin are put on the package.
(3) Halal label as meant in sub-article (1) and sub-article (2) is obliged to be made in a form not easily damaged and falsified as well as in a certain size.
(4) The Minister of Religious Affairs stipulates a printing company capable of making halal label in accordance with provisions as meant in sub-article (2) and sub-article (3).
CHAPTER VII C O S T Article 11
(1) The cost of the processes of the certification of halal foods and the cost of the production of halal label are born by producers or importers applying for the certification.
(2) The government is obliged to give supports in the form of policies, personnel and budget obtained from both the state budget or other sources in accordance with the existing regulations and laws.
CHAPTER VIII
FOSTERING, SUPERVISION AND REPORTING Article 12
(1) The fostering and protection of the society in the field halal products are executed by the Minister of Religious Affairs.
(2) The supervision of the distribution of food products with halal labels is executed by the Minister of Religious Affairs.
(3) The Auditing Agency is obliged to report the realization of its tasks to the Minister of Religious Affairs.
CHAPTER IX
TRANSITIONAL PROVISIONS Article 13
(2) With this decree effective, other provisions in the field of procedures for audit and stipulation of halal food remain effective as long as not yet regulated by and/or not against this decree.
CHAPTER X CLOSING
Article 14 This decree starts to be effective as of the date of stipulation.
Stipulated in Jakarta On November 30, 2001
THE MINISTER OF RELIGIOUS AFFAIRS sgd.
