HAS 23000 Halal Certification Standards [PDF]

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HAS 23000 Halal Certification Standards Definition HAS 23000 is a standard that contains the requirements for halal certification, this standard was issued by LPPOM MUI.

Standard User HAS 23000 The types of business activities that need to use the HAS 23000 standard and meet its requirements are:     

Processing industry (food, medicine, cosmetics) Slaughterhouse (RPH) Restaurant Catering Kitchen

 

Standard Structure HAS 23000 The content of the HAS 23000 standard is divided into two parts, the first is regarding Halal Assurance System Criteria and the second part is about Policies and Procedures. The following paragraphs are a more detailed discussion of both.

Halal Assurance System Criteria This section discusses:

1. Halal Policy Determined by top management in a company and must be disseminated to all stakeholders or company stakeholders. Top Management is usually a President Director or CEO. Stake holders are shareholders of a public company, owner or board of commissioners of a company. Usually the draft policy is made by the Quality Management System (QMS) or Management Representative (MR) according to Management's direction. Then the results are checked and approved in the form of a signature by Top Management.

2. Halal Management Team

This team was formed by top management in the company. Team members consist of related parties whose critical activities are given clear duties, responsibilities and authority relating to the management of the halal product.

3. Training and Education The company must establish training procedures and carry out the training. Provisions for implementation are once a year for internal training, and at least two years for external training.

4. material Explanation of the ingredients for the product to be certified is not allowed to come from unclean or unclean materials.

5. Product Products to be certified are not allowed to have a new or relatively similar taste to haram products based on the MUI fatwa. Brand or product names must also not be similar to illicit products.

6. Production Facilities The processing industry must guarantee that its production facilities are not contaminated with unclean or unclean materials or products. Restaurant or Catering or Kitchen must guarantee that the facilities and equipment for making and serving are only for halal products. Slaughterhouse (RPH) facilities must be specific to halal animal meat, including meeting the requirements of the slaughterer.

7. Written Procedure for Critical Activity Companies must have written procedures regarding the procedures for carrying out critical activities, namely activities in the production chain that affect the halal status of the product. These critical activities include the following:        

new material selection Material purchases material arrival check product formulation production washing production facilities and supporting equipment storage and handling of materials and products transportation

    

display (display) visitor rules menu determination stunning slaughter

This activity can be adjusted to the company's business processes such as in the scope of the processing industry, slaughterhouses, restaurants, catering, and kitchens. The written procedure for critical activities can be integrated with other system procedures that already exist in the company.

8. Traceability The company must have a written procedure that can be traced that the certified product is guaranteed to come from materials that meet the criteria approved by LPPOM MUI and are produced in production facilities that meet the criteria of being free of pork or its derivatives.

9. Handling of Products that Do not Meet the Criteria Companies must have written procedures regarding handling products that do not meet the criteria. Handling is not to be sold to consumers who require halal products and if already sold it must be withdrawn.

10. Internal Audit The company must have written procedures regarding the internal audit of the Halal Assurance System. Internal audits are conducted at least every six months, and are carried out by competent and independent internal halal auditors. The results of the internal audit are reported to the LPPOM MUI periodically within a period of every 6 (six) months.

11. Management Review Top Management or designated representatives must conduct a management review at least once a year. The aim is to assess the effectiveness of the SJH implementation and to formulate continuous improvement (CI) activities.  

Policies and Procedures for Standard Halal Certification HAS 23000 Following are the procedures or procedures for Halal Certification:

1. Submission of Certification Registration

Companies that apply for certification can register online on the website LPPOM MUI: www.halalmui.org or to the website address: www.e-lppommui.org The registration is divided into several categories:   

new product and facility development extension

2. Data Filling Fill in the registration data with details in the form of:    

 certification status, whether new, development or renewal Halal certificate data Halal Assurance System status (if any) product group.

3. Registration fee Pay the registration fee and halal certification contract fee through the Treasurer of LPPOM MUI at the email address: [email protected] The cost component of the halal certification agreement includes the following costs:    

Audit fee Halal certificate assessment of the implementation of the Halal Assurance System the publication of the Halal Journal magazine

*) These costs are outside transportation and accommodation that the company borne

4. Document Filling Fill in the documents required in the registration process, the data is filled in according to:  

registration status, whether new, development or renewal business processes, whether processing industries, slaughterhouses, restaurants or service industries

The intended documents include:     

Halal Assurance System Manual Production process flow chart data on factories, products and materials material documents used product matrix data

5. Document Check

After completing the required documents, the next step is checking the adequacy of the documents

5. Issuance of Certificates If it is complete and approved, a Halal Certificate will be issued.