Halal is my life..

Dr. Nugraha Edhi Suyatma, STP, DEA(Auditor Halal LPPOM-MUI)

Kajian Pangan Halal danSistem Sertifikasi Jaminan Halal

Kajian Pangan Halal danSistem Sertifikasi Jaminan Halal

Halal is my life..

Daftar Materi

Dalil Halal-Haram dan beberapa fatwa MUI tentang pangan.

Sertifikasi dan Regulasi Halal di Indonesia.

Perkembangan Sertifikasi Halal: From product-based audit to Halal Assurance System Audit.

Halal is my life..

DALIL HALAL-HARAM MAKANAN Firman Allah SWT tentang keharusan

mengkonsumsi yang halal:

"Hai sekalian manusia! Makanlah yang halal lagi baik dari apa yang terdapat di bumi, dan janganlah kamu mengikuti langkah-langkah syaitan; karena sesungguhnya syaitan itu adalah musuh yang nyata bagimu" (QS. al- Baqarah [2]: 168).

"Hai orang yang beriman! Makanlah di antara rizki yang baik-baik yang Kami berikan kepadamu dan bersyukurlah kepada Allah, jika benar-benar hanya kepada-Nya kamu menyembah" (QS. al-Baqarah [2]: 172). Ditegaskan kembali pada QS. al- Ma'idah [5]: 88 dan QS. an-Nahl [16]: 114.

Halal is my life..

DALIL HALAL-HARAM MAKANAN Firman Allah SWT tentang beberapa jenis makanan

(dan minuman) yang diharamkan, antara lain:

"Sesungguhnya Allah hanya mengharamkan bagimu bangkai, darah, daging babi, dan binatang yang (ketika disembelih) disebut (nama) selain Allah. Akan tetapi, barang siapa dalam keadaan terpaksa (memakannya) sedang ia tidak menginginkannya dan tidak (pula) melampaui batas, maka tidak ada dosa baginya. Sesungguhnya Allah Maha Pengampun, Maha Penyayang" (QS. al-Baqarah [2]: 173).

Halal is my life..

DALIL HALAL-HARAM MAKANAN Firman Allah SWT tentang beberapa jenis makanan

(dan minuman) yang diharamkan, antara lain:

"Diharamkan bagimu (memakan) bangkai, darah, daging babi, (daging hewan) yang disembelih atas nama selain Allah, yang tercekik, yang dipukul, yang jatuh, yang ditanduk, dan yang diterkam binatang buas, kecuali yang sempat kamu menyembelihnya, dan (diharamkan bagimu memakan hewan) yang disembelih untuk berhala..." (QS. al- Ma'idah [5]: 3).

Halal is my life..

DALIL HALAL-HARAM MAKANAN Firman Allah SWT tentang beberapa jenis makanan

(dan minuman) yang diharamkan, antara lain:

"Katakanlah: Tiadalah aku peroleh dalam wahyu yang diwahyukan kepadaku sesuatu yang diharamkan bagi orang yang hendak memakannya, kecuali kalau makanan itu bangkai, darah yang mengalir, atau daging babi --karena sesungguhnya semua itu kotor-- atau binatang yang disembelih atas nama selain Allah. Barang siapa yang dalam keadaan terpaksa (memakannya) sedang ia tidak menginginkannya dan tidak (pula) melampaui batas, maka sesungguhnya Tuhanmu Maha Pengampun, Maha Penyayang" (QS. al-An'am [6]: 145).

Halal is my life..

DALIL HALAL-HARAM MAKANAN

Firman Allah SWT tentang beberapa jenis makanan (dan minuman) yang diharamkan, antara lain:

"... dan ia (Nabi) mengharamkan bagi mereka segala yang buruk..." (QS. al-A`raf [7]: 157). Maksud buruk (khaba'its) di sini menurut ulama adalah najis.

Halal is my life..

MAKANAN HARAM

AL QUR’AN:o BANGKAIo DARAH (yang mengalir)o DAGING BABIo BINATANG YANG

DISEMBELIH DG NAMA SELAIN ALLAH

o KHAMRo AL KHABAITS

AL HADITS (SEBAGAI PENJELASAN 7:157, AL KHABAITS):

1. BINATANG BUAS bertaring dan burung berkuku tajam/cakar (HARIMAU, ELANG, BERUANG, DLL)

2. ANJING3. ULAR4. TIKUS5. KATAK?6. BINATANG MENJIJIKAN7. KELEDAI JINAK8. DLL

Halal is my life..

Kompleksitas pangan

Halal is my life..

Kompleksitas pangan

Halal is my life..

Kompleksitas pangan

Halal is my life..

Pangan generasi I

Bentuk fisik, rasa dan kimia mudah dikenali

Kedelai utuhDaging sapiAyam goreng

Pangan generasi II

Fisik tak dp dikenali, rasa dan kimia dp dikenali

Tepung kedelaiSusu kedelaiExtract vanili

Pangan generasi III

Fisik dan rasa sulit tak dp dikenali, kimia dp dikenali

Protein isolate kedelaiGelatinExtract protein daging

Pangan generasi IV

Fisik, rasa, kimia tak dapat dikenali

Asam amino

Campuran dan produk artifisial

Sangat komplek dan banyak bahan tersembunyi

Sebagian besar flavor dan bumbu serta produk olahan jadi

Kompleksitas pangan

Halal is my life..

Kompleksitas pangan, Contoh

¿ LAKTOSE DARI MANA?¿ WHEY SUSU¿ WHEY SUSU DARI MANA?¿ WHEY PEMBUATAN KEJU¿ PENGGUMPALNYA ENZIM¿ ENZIM DARI APA¿ RENIN¿ ABOMASUM SAPI¿ BAGAIMANA PENYEMBELIHAN SAPI

¿ ????????????????

Produk LEZAT, PT. ISM

Bumbu: Garlic powder, Salt, Lactose

Halal is my life..

HUKUM ALKOHOL DALAM MINUMAN

I. Alkohol dan Dampaknya 1. Alkohol yang dimaksud dalam pembahasan di sini ialah

etil alkohol atau etanol, suatu senyawa kimia dengan rumus C2H5OH

2. Minuman beralkohol adalah minuman yang mengandung alkohol (etanol) yang dibuat secara fermentasi dari berbagai jenis bahan baku nabati yang mengandung karbohidrat, misalnya: biji-bijian, buah-buahan, nira dan lain sebagainya, atau yang dibuat dengan cara distilasi hasil fermentasi yang termasuk didalamnya adalah minuman keras klasifikasi A, B, C (PerMenkes No. 86/1977)

3. Anggur obat, anggur kolesom, arak obat, dan minuman-minuman sejenis yang mengandung alkohol termasuk kedalam minuman beralkohol.

4. Khamr adalah minuman yang memabukkan, termasuk di dalam minuman beralkohol.

5. Berapa pun kadar alkohol pada minuman beralkohol tetap dinamakan minuman beralkohol.

MEMUTUSKANMerumuskan hal-hal sebagai berikut:

Halal is my life..

II. Status Hukum Minuman Beralkohol

Meminum minuman beralkohol, sedikit atau banyak, hukumnya haram. Demikian pula dengan kegiatan memproduksi, mengedarkan, memperdagangkan, membeli dan menikmati hasil/keuntungan dari perdagangan minuman beralkohol.

Jakarta, 14 Rabiul Akhir1414 H. 01 Oktober 1993 M

Ttd

K.H. HASAN BASRI

Halal is my life..

III. Status Hukum senyawa alkohol

Halal is my life..

MAKANAN DAN MINUMAN YANG BERCAMPUR DENGAN BARANG

HARAM/NAJIS

1. Setiap makanan dan minuman yang jelas bercampur dengan barang haram/najis hukumnya adalah haram.

2. Setiap makanan dan minuman yang diragukan bercampur dengan barang haram/najis hendaknya ditinggalkan

3. Setiap makanan dan minuman yang diragukan bercampur dengan barang haram/najis hendaklah MUI meminta kepaad instansi yang bersangkutan memeriksanya di Laboratorium untuk dapat ditentukan hukumnya.

MEMUTUSKAN

Jakarta, 14 Rajab 1400 H. 01 Juni 1980 M

TtdPROF. DR. HAMKA

Halal is my life..

MEMAKAN DAN MEMBUDIDAYAKAN KODOK

1. Membenarkan adanya pendapat mazhab Syafii/Jumhur Ulama tentang tidak halalnya memakan daging kodok, dan membenarkan adanya pendapat Imam Maliki tentang halalnya daging kodok tersebut.

2. Membudidayakan kodok hanya untuk diambil manfaatnya, tidak untuk dimakan. Tidak bertentangan dengan ajaran Islam.

MEMUTUSKAN

Jakarta, 18 Shafar 1405 H. 12 November 1984 M

Ttd

PROF. KH. IBRAHIM

Halal is my life..

KEPUTUSAN FATWA KOMISI FATWA MUI TENTANG KEPITING

MEMUTUSKANMENETAPKAN: FATWA TENTANG KEPITING1. Kepiting adalah halal dikonsumsi sepanjang

tidak menimbulkan bahaya bagi kesehatan2. Keputusan ini berlaku sejak tanggal

ditetapkan, dengan ketentuan jika dikemudian hari ternyata terdapat kekeliruan, akan diperbaiki sebagaimana mestinya

Jakarta, 4 Rabi’ul Akhir 1423H. 15 Juni 2002 M

ttdKH. MA’RUF AMIN

Halal is my life..

ANALISA LAB SAJA, Bisakah ????!!!!!

· Metode analisa belum dapat menjawab beberapa hal dalam pokok syariat agama islam :– Bisakah dibedakan sembelihan orang kafir dengan

orang muslim?– daging VS bangkai?– daging disembelih dg Basmallah VS tanpa Basmallah?– daging VS sesajen untuk berhala misalnya mbok Sri,

Nyai Roro Kidul, dll (disembelih dengan menyebut selain Allah)?

· Analisa hanya pada produk akhir: Bahaya! Glisin babi (haram) VS Glisin kedelai (halal)??? Zat besi (Fe) dari darah (haram) VS mineral (halal)?

Cystein/cistin dari rambut manusia (haram)VS dari bulu binatang VS dari proses fermentasi (perlu ditelusur)?

Halal is my life..

Daftar Materi

Dalil Halal-Haram dan beberapa fatwa MUI tentang pangan.

Sertifikasi dan Regulasi Halal di Indonesia.

Perkembangan Sertifikasi Halal: From product based audit to Halal Assurance System Audit.

Halal is my life..

SEJARAH SERTIFIKASI HALAL DI INDONESIA ISU LEMAK BABI (1988)

kasus lemak babi pada tahun 1988. Isu yang berawal dari kajian Dr Ir Tri Susanto dari Universitas Brawijaya Malang ini kemudian berkembang menjadi isu nasional yang berdampak kepada perekonomian nasional. Cukup banyak perusahaan yang kolaps

PENDIRIAN LPPOM-MUI (1989) Majelis Ulama Indonesia mendirikan LP-POM MUI pada tanggal 6

Januari 1989 dengan misi untuk memberikan ketenteraman batin umat, terutama dalam mengkonsumsi pangan, obat dan kosmetika yang halal.

Pada awal tahun 1994, LP POM MUI mengeluarkan sertifikat halal yang pertama.

Halal is my life..

REGULASI HALAL di Indonesia

Undang-undang No. 6 dan 7/1996 Label, sekurang-kurangnya memuat keterangan: nama

produk, daftar bahan yang digunakan, berat bersih atau isi bersih, nama dan alamat pihak yang memproduksi, keterangan tentang halal, dan tanggal, bulan dan tahun kadaluwarsa

• PP No. 69/1999 tentang Label dan Iklan Pangan• Kepmenkes No. 924/Menkes/SK/VIII/1996 tentang perubahan atas Kepmenkes No. 82/Menkes/SK/I/1996 tentang pencantuman tulisan halal pada label kemasan

“Produsen atau importir yang akan mengajukan permohonan pencantuman tulisan halal wajib diperiksa oleh petugas Tim Gabungan dari MUI dan Dirjen POM”

Halal is my life..

Daftar Materi

Dalil Halal-Haram dan beberapa fatwa MUI tentang pangan.

Sertifikasi dan Regulasi Halal di Indonesia.

Perkembangan Sertifikasi Halal: From product based audit to Halal Assurance System Audit.

Halal is my life..

1st HAS Document

Registration

Product Certification Document

Product Audit

Audit Evaluatio

n

Audit Memorand

um

No

Yes

2nd HAS Document

Halal Certificat

e

FatwaNo

Yes

Prosedur Sertifikasi Aktual

Halal is my life..

SYARAT SERTIFIKASI HALAL

MENGAJUKAN SERTIFIKASI HALAL

PUNYA INTERNAL AUDITOR HALAL KETUA : MUSLIM

PUNYA SYSTEM JAMINAN HALAL

Halal is my life..

AUDIT HALAL

Audit halal internal Internal auditor

Audit halal eksternalAuditor

LPOM MUI

Halal is my life..

FOKUS AUDIT HALAL (product)

DOKUMEN BAHAN (SERTIFIKAT HALAL BAHAN, SPESIFIKASI BAHAN, DAFTAR BAHAN, FLOW PROCES BAHAN, DLL)

DAFTAR BAHAN PADA PRODUK (Formula baku)

PROSES PRODUKSI dan Rekaman Produksi

GUDANG BAHAN BAKU DAN BAHAN JADI DOKUMEN PEMBELIAN (3 BULAN

TERAKHIR) LINGKUNGAN PABRIK DAN KARYAWAN

(OBSERVASI)

Halal certification : HAS Criteria

Halal is my life..

SISTEM JAMINAN HALAL

WORK INSTRUCTIONWORK SHEET CHECK LIST

(OPERATOR)

GUIDELINE HALAL(SUPERVISOR)

SOP HALAL(MANAGER)

PANDUAN(DIR/GM)

Halal is my life..

The criteria include 11 categories :

1. Halal policy2. Halal management team3. Training and education4. Material5. Product6. Production facility7. Written procedures for critical activities8. The product handling for product that not meet

criteria9. Traceability10.Internal audit11.Management review

Top management must establish written halal policy which indicates the company’s commitment to to produce halal products consistently

The halal policy must be disseminated to all stakeholders

I. HALAL POLICY

Top management must establish a Halal Management Team which has authority to develop, manage and evaluate halal assurance system Halal Management Team responsibility must be clearly defined Top management must provide the resources which are needed for the preparation, implementation and continual improvement of halal assurance systemHalal management team must include all parties involved in critical activities

II. HALAL MANAGEMENT TEAM

The company must has written procedure to train all

personnel involved in halal production

Training (internal & external) must be scheduled at least once

a year or more frequently if necessary

The implementation of training must include graduation

criteria to ensure personnel competency.

The new employees who are involved in halal production must

follow the training. These personnel must be evaluated to

ensure their competence

The evidence of training implementation shall be kept and

maintained

III.TRAINING AND EDUCATION

Material : raw material, additive, processing aid1. Materials not derived from pork or its derivatives.2. Materials do not contain material from pork or its

derivatives.3. Material is not a khamr (alcoholic beverage) or

khamr derivatives that are physically separated.4. Materials do not contain khamr (alcoholic beverage)

or khamr derivatives that are physically separated5. Materials are not blood, carrion, and parts of the

human body.6. Material does not contain blood, carrion, and parts of

the human body.

IV.MATERIAL

7. Materials must not be produced from the production facilities which are also used to make products that use pork or its derivatives as one of the material.

8. Materials not mixed with haram or najis materials that can be derived from additives, processing aids, and production facilities.

9. Materials that have the potency/possibility produced in the same facility with material from pork or its derivatives, must be supported by the statement of pork free facility.

10. Animal derived materials : materials must come from halal animals. For the slaughtered animal, the slaughtering process must be done in accordance with Islamic law (proved by a halal certificate from MUI or MUI approved halal certifier body).

11. Microbial Product Materials do not cause infections and intoxications in humans.

The growth media and processing aids do not contain ingredients from pork or its derivatives.

Microbial products which are obtained without separation, the growth media must use the pure and halal ingredients.

Microbial products which grown on mutanajis media (in touch with najis material but non porcine materials) are halal if the product can be separated from the media and purified using tathir syar’i (purification using clean water in a certain amount to clean the najis)

Microbial products which are using recombinant microbes, the microbe involved must not use genes derived from pork or humans

12. Alcohol/Ethanol

Alcohol is not derived from the alcoholic beverage industry (khamr)

The ethanol level in the direct consumed beverages must be undetected

The ethanol level in the intermediate product must not be more than 1 %

By products of alcoholic beverage (khamr) industry or its derivatives in

the liquid form must not be used if obtained through physical separation.

By product of alcoholic beverage (khamr) industry or its derivatives in the

solid form, such as brewer yeast, might be used if it has been washed to

remove taste, smell and color.

By products of alcoholic beverage (khamr) industry or its derivatives can

be used if the material/product is a new compound resulted by chemical

reaction or biotransformation (using enzymes or microbes).

13.Company must has supporting documents

for all materials used.

14.Company must has procedure to ensure all

supporting documents of the materials are

valid.

Product : finished goods, intermediate (sold either retail or bulk). In the

case of restaurant, the menu includes all the products sold.

1. Brand / product names must not associate with haram products or

not worship according to the sharia.

2. Characteristic/sensory profile of product must not tend to be similar

with haram product

3. If a retail product with a particular brand is registered, all products

with the same brand must be registered

4. Particularly for restaurant:

(i) all of menu that are served must be registered for certification,

(ii) the visitor should not consume products from outside the

restaurant that does not have clear halal status

V. PRODUCT

Production facilities include all facilities used to produce product, might be owned by the company itself or rented from another party. These facilities include all facilities used in the production process since the preparation of materials, the main process, until to the product storage.

1. All the names and addresses of factories / production facilities used to

produce the product must be registered.

2. Production lines and auxiliary equipment must not be used interchangeably to produce halal products and products containing pork or its derivatives.

3. Production lines and auxiliary equipment that was used to produce products that contain pork or its derivatives, if it will be used to produce halal products, it must be washed seven times with water and one of them with soil or other materials that have the ability to remove the taste, odor and color. After this process, the production line must not be used interchangeably with products containing pork or its derivatives.

VI. PRODUCTION FACILITY

4. Production lines and auxiliary equipment that are used together to produce the certified products and products that are not certified (but not material derived from pork / derivatives) must be washed / cleaned in such a way as to ensure no cross contamination.

5. The materials and products storage in the warehouse or in temporary warehouses should guarantee that there are no cross contamination with the material or products derived from pork or its derivatives.

6. Sampling method (for materials and products) must guarantee that there is no cross contamination with material derived from pork and its derivatives.

7. Washing equipment facility/place should not be used together or alternately with the equipment in contact with material from pork or its derivatives

Critical activities : production process chain activities that can affect halal status of the product

Companies must have written procedures regarding the implementation of critical activities.

Written procedures must be communicated to all parties involved in the critical activities and their effectiveness evaluated at least once a year

The evaluation result must be submitted to the party that responsible for each critical activity.

Corrective action required and its time line must be determined

VII. WRITTEN PROCEDURES for CRITICAL ACTIVITY

New Material Selection

Companies must have written procedure of new material selection

Selection procedure must ensure that the material that will use for registered products approved by LPPOM MUI. Evidence/prove of material selection must be maintained

Purchasing

The company must have written procedure of purchase materials.

The procedure must ensure that all raw materials purchased for the certified product is approved by LPPOM MUI

Evidence/prove of purchasing materials must be maintained

Product formulation (if any)

Company must has written procedure for product formulation.

Company must has written standard formula

Procedure for product formulation must ensure all materials used are approved by LPPOM MUI

Checking Incoming Material

Companies must have written procedure for checking incoming material

The procedure must ensure the conformity of the information contained in supporting documents and listed in the ingredients label. The information covers the name of material, manufacturer, country of origin, and halal logo if the supporting documents required it.

For material with per shipment halal certificate, the

material checking must ensure the conformity of

information stated in certificate with the information

contained on the label

The evidence of raw incoming material inspection must

be maintained

Production

Companies must have written procedure of production

The procedure of production must ensure that all materials used in the production approved by LPPOM MUI. The procedure must ensure the formulas used are in accordance with standard formulas.

The evidence of production must be maintained

Cleaning

Companies must have written procedure for cleaning the production facilities and auxiliary equipment

The procedure must ensure that there is no contamination of material for halal products or halal products by non halal materials/products.

Materials used for cleaning must not contain najis material The evidence of cleaning facilities must be maintained

Storage

Companies must have written procedures of material and product storage

The storage procedures must ensure that there is no contamination material for halal product or halal product by haram or najis material.

The evidence of material and product storage must be maintained

Companies must have written procedures to handle products that already made from the materials and facilities that do not meet the criteria.

Products that do not meet the criteria are not sold to consumers who require halal products The products that have sold, must be withdrawn

The evidence of product handling for product that do not meet criteria must be maintained.

VIII. THE PRODUCT HANDLING FOR PRODUCT

THAT DO NOT MEET CRITERIA

Companies must have written procedures to ensure the certified product traceability

The procedures should ensure that the certified products come from approved materials and manufactured in the production facilities that meet the production facilities criteria

If the company applies the encoding of material, then the company must ensure: (i) the materials with the same code have the same halal status (ii) traceability of material information in any critical activity

IX. TRACEABILITY

The companies must have written procedures regarding the implementation of the internal audit of halal assurance system

The internal audit performed at least six months or more frequently if necessary

The internal audits are carried out by competent internal halal auditors that are independent of the area of operation being audited.

Results of the internal audit are brought to the attention of the personnel responsible for the activity being audited

The corrective action required and its time line must be determined

The result of corrective action are verified to ensure satisfactory completion.

The result of internal audit must be submitted to the LPPOM MUI in the form of periodic report (six monthly report)

X. INTERNAL AUDIT

The top Management must review the effectiveness of halal

assurance system at least once a year or more frequently if

necessary

The evaluation results must be submitted to the party that

responsible for each activity

The follow-up completion of the evaluation result must have

determined time line

The evidence of management review must be maintained

XI. MANAGEMENT REVIEW

Terima Kasih