Our knowledge hub provides articles exploring the intersection of halal certification, scientific innovation, and Islamic jurisprudence.
Knowledge hub
The Sistem Jaminan Produk Halal (SJPH) is Indonesia's comprehensive framework for ensuring halal integrity throughout the production chain. This article explores the five core principles (arkan al-halal) — Commitment and Responsibility, Materials, Halal Production Process, Products, and Monitoring and Evaluation — and their practical application for manufacturers seeking BPJPH certification.
With the mandatory halal certification deadline for imported food and beverages set for 17 October 2026, exporters must act now to ensure compliance. This article outlines the phased timeline, product categories affected, and practical steps for obtaining certification through BPJPH.
As halal certification extends to novel food technologies, genetically modified organisms, and synthetic ingredients, the role of fatwa (Islamic legal opinions) becomes increasingly critical. This article examines how MUI and other fatwa-issuing bodies address modern challenges while maintaining Shariah authenticity.
For manufacturers producing both halal and non-halal products, cross-contamination is a significant compliance risk. This article explores practical strategies for segregation, cleaning, and equipment management to maintain halal integrity.
Indonesia's BPJPH now requires all halal-certified companies, including foreign manufacturers, to designate a qualified Halal Supervisor. This article explains the qualification requirements, training pathways, registration process, and ongoing obligations for foreign companies.
SNI 99004:2021 establishes the general requirements for halal food in Indonesia. This article provides a technical overview of the standard, including requirements for raw materials, processing, packaging, and distribution.
Science and Shariah
Our article series bridges scientific and Islamic scholarly perspectives on topics including:
The permissibility of food additives and processing aids
Halal considerations in biotechnology and genetic engineering
The intersection of HACCP and halal assurance systems
Ethical and sustainability dimensions of halal production
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