Indo Pak Halal Menu

[Akeem Luperon]

JakartaGood news for business. Today the Foreign Halal Certificate (SHLN) Registration menu on the Halal Information System (Sihalal) of the Halal Product Assurance Organizing Body (BPJPH) of the Ministry of Religious Affairs (Kementerian Agama) of the Republic of Indonesia is opened. Once operationally activated, the menu available on the ptsp.halal.go.id webpage can be used to register halal certificates that have been issued by the Foreign Halal Certification Agency (LHLN) which has collaborated on mutual recognition of halal certificate with BPJPH.

"This Foreign Halal Certificate registration will certainly provide convenience for industrial activities and trade in halal products, where products that have been certified halal by LHLN which has collaborated on mutual recognition of halal certificates or a Mutual Recognition Agreement with BPJPH no longer need to apply for halal certificates. So all that remains to do is just register the foreign halal certificate." Aqil continued.

Furthermore, Aqil said that the SHLN registration service was an implementation of the provisions of Law Number 33 of 2014 concerning Halal Product Assurance. Article number 4 of the Law regulates that products entering, circulating and being traded inThe aIndonesian territory must be certified halal. Furthermore, the article number 47 regulates that foreign halal products imported into Indonesia do not need to submit an application for a halal certificate as long as the halal certificate is issued by LHLN which has collaborated on mutual recognition of halal certificates with BPJPH. The halal certificate must be registered by BPJPH before the product is distributed in Indonesia. Further, Government Regulation (PP) Number 39 of 2021 Article 127 regulates that halal certificates for products in the categories of raw materials, additional materials, supporting materials and slaughter products issued by LHLN which has collaborated on mutual recognition of halal certificates with BPJPH are mandatory registered before being distributed in Indonesia.

"However, in the event that the local country does not recognise foreign halal institutions in that country, halal product certification is carried out at BPJPH in accordance with the existing regulations." he stressed.

The opening of the RSHLN menu on Sihalal, continued Aqil, was carried out after BPJPH carried out a series of preparatory stages. BPJPH coordinated with relevant Ministries/Institutions, as well as integrating LHLN competency scope data and implementing the SHLN Registration system in Sihalal. BPJPH also conducted Public Test of the RSHLN System with Representatives of the Importers Association (Meeting via Zoom, followed by a Public Test of the RSHLN System in Sihalal within 7 working days. Furthermore, BPJPH prepared technical instructions for verifying RSHLN documents, and socialised RSHLN to the stakeholders.

"Furthermore, the mechanism for implementing foreign halal certificate registration services is regulated in the the Decree of the Head of BPJPH Number 90 of 2023 concerning Procedures for Registration of Foreign Halal Certificates." added Aqil.

In more detail, Kepkaban Number 90 of 2023 regulates that a new application or extension of SHLN registration is submitted by the applicant (the importer and/or official representative in Indonesia) to BPJPH in writing using an integrated electronic system via the Sihalal. If the requirements document uses a non-English language, it must be accompanied by a requirements document that has been translated into English by a formal/sworn translator.

The requirements that must be met by business to register for foreign halal certificate include the following:(1) Application letter for foreign halal certificate registration;(2) The appointment letter is in the form of a letter of agreement from the home country company which includes a clause granting rights and/or authority to the applicant as the company appointed to carry out the application for foreign halal certificate registration;(3) Business Liscence Number (NIB) from the importer and/or official representative in Indonesia;(4) A copy of the Foreign Halal Certificate for products that will enter the excise/customs area in Indonesia and has been authorized by the Indonesian representative abroad in the form of a legalization signed by an authorized official; (If the LHLN is in a member country of the Apostille convention, then only an Apostille certificate document is required.)(5) The list of goods to be imported into Indonesia is equipped with a harmonized system code (HS Code) number; and A statement that the documents submitted are correct and valid.

(1) Registration:a. Importer/Authorized Representative (PR) creates an account on Sihalalb. Log in, click the foreign halal certificate Registration menuc. Fill in applicant data and requirement documents

(2) Verificationa. BPJPH verifies the completeness and validity of the application documentsb. If the verification results have not been met, the Importer/PR is required to submit additional documents and original documents (5 working days, after that the application is canceled by the system)

(3) Paymenta. If the verification results passes, BPJPH issues an invoice. The importer/PR makes payment (7 working days, after that the application is canceled by the system)b. The system verifies payment and issues a Payment Receipt

Our family and I have eaten several times at a restaurant in the Cibubur area, East Jakarta. Apart from Cibubur, restaurants with the concept of shabu-shabu and grill are also found in other regions of Indonesia.

However, some time ago, there were viral complaints and testimonies from visitors at one of these restaurant branches who stated that there were ingredients (spices) whose halal status was doubtful. Therefore, our family also became doubtful. The question is, how do consumers respond to things like that? Is it only to see the halal menu in a restaurant from the main menu, in this case, the meat served? Do spices, and other ingredient mixtures must also be checked for halal status?

Thank you for the questions submitted. Related to this, as a consumer, you must be more careful in choosing food, including a restaurant. Make sure that the food we are about to consume is guaranteed to be halal.

Although there are statutory provisions, Law Number 33 of 2014 concerning Guarantees for Halal Products stipulates that all products circulating in Indonesia must be halal certified. This obligation is still in a phase where food and beverage are given until 2024. Therefore, today there are still many products, including restaurants, that still need to be halal certified.

On the other hand, restaurant managers claim that the menu served is halal, like the case mentioned above. The restaurant still needs to obtain a halal certificate, and there may be doubts about the ingredients.

Whether the menu served in a restaurant must be halal as a whole, the principle of halal cannot be a half part. Halal food can become haram if mixed or contaminated with ingredients, even in minimal amounts. So, all materials used, both raw materials, additional materials and auxiliary materials in any part, must be guaranteed to be halal.

The halalness of materials can be proven through supporting documents, either in the form of halal certificates from recognized institutions for animal-derived materials and other highly critical materials or other documents such as material specifications or material manufacturing process flows.

Apart from materials, in HAS 23000, there are also requirements for production facilities and products. Production facilities must ensure no cross-contamination with unclean/unclean ingredients/products. The restaurant or catering kitchen is only devoted to halal production. Likewise, serving facilities and equipment are dedicated only to helping halal products.

Mie goreng is very popular dish in Indonesia available everywhere and consume a lot. Mie Goreng sold in restaurants, cafeteria, traveling street vendors and other foods vendors. Mie Goreng (English: fried noodles) is often made of Indonesian instant noodles or egg noodles which are boiled first than fried add with egg, meat, seafood, chicken, beef ball or fish ball, vegetables, garlic, chili, onion, sweet soy sauce, tomatoes, shallot, white paper, salt and spring onion. It has sweet mildly taste mix with bit of spicy taste.

Mie bihun is made of rice flour with thin long shape which also known as rice vermicelli. In Indonesia mie bihun often cooked by fried or soup (Kuah). Bihun goreng (fried bihun) often cook in the same style with fried noodles or fried rice. Meanwhile, bihun kuah (soup bihun) it usually made of vegetables, garlic, spring onion, salt and egg or seafood. Mie Bihun is usually served with shallot and cabe rawit (eye bird chili).

Other Chinese Indonesian dish is Mie Kwetiau or known as flat rice noodles. In indonesia, Mie Kwetiau often cooked fried or soup. Kwetiau goreng (fried Kwetiau) is made in the same way like fried noodles but then it use flat rice noodles instead of yellow wheat noodles / instant noodles. It has sweet mildly taste mix with spicy taste. Meanwhile, kwetiau soup usually is made of beef or chicken, meet ball, fish ball, spring onion, bit of sweet soy sauce, fish sauce, garlic, salt, white paper, spring onion, oyster sauce, soy sauce and etc. Mie Kwetiaw is same like char kwe tiau sold in Malaysia or Singapore.

Mie Kocok or english shaken noodle is specialty dishes from Bandung, Indonesia. It is beef noodle soup made of beef broth soup, flat yellow noodles, kikil (beef tendon), bean sprouts, beef meatball, kaffir lime juice, celery, fried shallot and spices like sweet soy sauce and chilies.

Soto is one of popular traditional Indonesia dishes. There are many variety of soto, each province/area have their own soto dishes, such as Soto ayam, soto betawi, soto kudus, soto kikil, soto medan etc. Soto is a yellow chicken soup made of turmeric, chicken broth, chicken, bean sprout and other spices. It usually served with vermicelli or rice add with hard boiled egg, slices celery leaves, koya (a powder of mixed prawn crackers with fried garlic) and fried shallots. Some type of soto add with coconut milk such as Soto Medan. It mostly available everywhere in Indonesia.

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