Halal certification: Criteria of HAS (HAS standard) HAS 23000 :1 Purpose: Participants can understand the halal assurance system standard (HAS Criteria HAS standard) standard: The statement is the key material that the company must guarantee to produce halal products. Including 11 classification criteria: 1. Halal policy 2. Halal management team 3. Training 4. Materials 5. Products 6. Product equipment 7. Written procedures for active sensitive materials 8. Treatment of products that are not qualified 9. Traceability 10. Internal Audit 11. Management Review Halal Policy Senior management must establish a written policy showing that the company is committed to producing halal products. a. The halal policy is a written statement made by senior management, in which it promises to produce halal products. b. Halal policies can be written separately or combined with other policies, such as quality, safety or food safety policies. Halal policy should be publicized and communicated to all relevant personnel (senior management, halal management team, workers, processing/production facilities, suppliers) a. The publicity must ensure that all relevant personnel understand the halal products produced by the company. b. The promotion of halal policy can be through training, newsletters, published internal memos, making banners, e-mail communications, or other means of promotion. c. The promotion of the halal policy must be recorded and maintained. Halal management team The halal management team is appointed by the top management and is responsible for planning, implementing, evaluating and continuously improving the company's halal assurance system. Team authority: organize, manage and evaluate HAS a. The name of the halal management team can be based on the company's requirements b. The appointment must be supported by written documents. (Decision-making letter, appointment letter, appointment letter or other forms of documents commonly used by the company) c. Must be a regular employee of the company. Must be supported by the top management: Raw material needs planning. The management team should be short-lived, established, and socialized by all stakeholders. Implement, evaluate and improve the halal assurance system. a. Documents for determining responsibilities can be separated or combined with others to be compiled/into other data systems. b. The halal management team must understand the requirements (policies, procedures and standards) of halal certification and implement them in accordance with their respective responsibilities. Halal management team • Should include representatives of all departments/parts responsible for planning, implementation, evaluation and continuous improvement. • Departments/parts can be classified according to the company's situation/holding, production, processing or sales (restaurants). Training and education companies must have written procedures to implement training activities involving personnel, including for new employees. Training procedures a. The implementation process of training may include: objectives/objectives, plans, participants, methods, trainers, materials, documents, evaluations and ratings. b. This step can be used alone or in combination with other training programs. Internal training • The company can guide the company and coaches. • T trainers must understand the requirements for halal certificates. (HAS 23 000: policy, procedures, standards). • Training alone or together with other training. External training a. Regular training will be organized. Training information can be found on the website (www.halalmui.org). b. The company is required to have internal training. Companies need to participate in the training organized by LPPOM MUI. (i) For new companies: a preliminary review is required. (ii) For companies that have never participated in the LPPOM MUI training but have already obtained a halal certificate: they have a halal certificate before. (iii) The factory with the halal certificate of the certificate holder needs to participate in the training organized by LPPOM: at least once every 2 years training is done at least once a year. The implementation of training should include evaluation to ensure the effectiveness of training. • The sign of qualified training is that in the implementation of the HAS system, each participant understands his/her responsibilities. • Training records must be kept. Materials • Materials may include raw materials, additives and processing aids. • Raw materials and additives Materials are used to manufacture products and become a product component (ingredient). Processing aids are auxiliary products in the material, not a component of the product. • Water used as a raw material or additive must be included in the table of raw and auxiliary materials, and supporting documents need to explain water treatment. • The water used to clean the equipment does not need to be listed in the raw and auxiliary materials table. • Brushes (auxiliary equipment for contacting materials/products,) should be included in the ingredient list as processing aids and implementation documents. • The raw materials of the disinfectant or cleaning agent that come into contact with the product should be clean. • These materials should also be added to the raw and auxiliary materials table as processing aids and related supporting documents should be submitted. The following materials must not be used: • Pork and its derivatives • Wine (alcoholic beverages) and its physically separated derivatives. • Blood • Rotten flesh • Any part of the human body. • The production facility cannot produce halal products and also produce products containing pork or its derivatives. • The materials are not mixed with unhealthy or unclean materials, which may come from additives, processing aids and production facilities. • Animal materials must be derived from halal animals slaughtered in accordance with Islamic law. • Obtained MUI halal certificate from or approved by MUI halal certificate, or directly inspected by MUI microbial products from the factory. • Products cannot cause human infection or poisoning. • The growth medium, additives, and processing aids do not contain ingredients derived from pork or its derivatives. • Use recombinant microorganisms and bacterial genetic microorganism materials, which cannot be derived from pigs or humans. • The growth medium has no isolated microbial products, and the growth medium must be halal material. • Microbial materials isolated from the growth medium. If the growth medium components are not halal (illegal) and unclean, as long as they are not derived from pork and its derivatives, it must be purified according to the principles of Islamic law. Alcohol/ethanol • Alcohol is not a by-product of the non-halal industry (production of alcoholic beverages). • Alcohol is allowed in the production process of food and beverage products, if the alcohol content of the final product is not detected or the alcohol is an intermediate product (the product cannot be consumed directly), or the certified alcohol content does not exceed 1%. • Non-halal industries (alcoholic beverages) are physically isolated in liquid form through products or their derivatives, and Khamr cannot be used. • Illegal industry (alcoholic beverages) by-products in solid form or their derivatives, such as brewer’s yeast, can be cleaned in accordance with Islamic law (Sharia). • Illegal industry (alcoholic beverages) by-products or their derivatives can use these materials/products through chemical or biological transformation reactions (using enzymes or microorganisms). Further produce new compounds. All materials must be completed according to relevant valid supporting documents. In addition to the following materials: • Inorganic chemistry • Fresh dried vegetables • Minerals • Fresh milk, eggs, honey, fish or other marine animals (fresh or frozen) Definition of document validity: • Valid halal certificate, halal certification passes a specific validity period Or issuance of halal certificates. • Materials, such as meat, collagen casings or certain milk-derived products, certify that the certificate issued by halal is valid. The validity period of MUI's halal certificate is 2 years. • Halal certificates are issued by MUI (national MUI agencies and provincial MUI agencies) or foreign certification agencies recognized by MUI. The approval certificate can be documented by MUI. The relevant foreign certification body can be seen on the webpage (www.halalmui.org). • When the halal certificate has expired and the material still exists, the halal certificate is considered to be still valid, as long as the material is produced within the validity period of the halal certificate. Definition of valid documents other than halal certificate • The document can include raw material specifications, raw material production flow chart, COA (certificate of authenticity), declaration letter, and MSDS (chemical safety specification) • The document can be issued by the raw material manufacturer. • The document needs to explain and describe the information required for raw material approval. • If raw materials may share production equipment with pork and its derivative products, the factory must submit a declaration issued by the manufacturer that the equipment does not produce pork. • Factories that have products approved as halal products by Fatwa must provide a list of raw materials. • The list of raw materials must be duplicated, stamped, signed by the halal management team coordinator and company executives, and then submitted to the LPPOMMUI headquarters for signature. After signing, one copy of the raw material list will be kept in the LPPOM MUI headquarters for filing, and one copy will be returned to the company. • If there are changes in product raw materials, raw material manufacturers, or raw material supporting documents, an updated raw material list must be provided. The updated raw material list does not need to be signed by LPPOMMUI, and only needs to be submitted to the headquarters for signature every June. In this form, the new raw materials shall be marked and the approval letter/document shall be attached. Production equipment • The production equipment here is owned by the factory or leased from other parties. • Including the equipment used in the entire process from raw material preparation, main production process, to product storage. • For restaurants, production equipment covers all windows, kitchens, and storage of raw materials and products. Canteen: Production equipment includes all kitchens for producing products, including small kitchens for storing raw materials and products during a specific period. • All product equipment names and venues are mentioned in the application form. These production equipment need to be covered within the scope of HAS implementation. • The production line and equipment used must not simultaneously produce products containing pork and its derivatives. • If the production line and its equipment, previously produced products containing pork and its derivatives will be used for halal production, the production line and its equipment must be cleaned 7 times with water, one of which is with sand or other deodorizing and discoloring ability The material is cleaned. • The cleaning of production lines and related equipment must meet standards to prevent cross-contamination. • The storage of raw materials and products in the warehouse/warehouse tent must ensure cross-contamination with non-halal raw materials/products. • The sampling of raw materials and products must ensure that there is no cross-contamination with non-halal raw materials/products. • The cleaning site or equipment of production equipment must not be shared with the production of pork and its derivatives. • For example, at a certain stage of the production of certified products, sharing equipment with the production of certified products and applying for products, the raw materials of the unapplied products cannot be pork and its derivatives. Products • Products, including: finished products and intermediate products (intermediates) • For retail products, if applying for a certain brand, all products in different forms need to be applied. • For restaurants, halal kitchens and canteens, its products include all on-sale menus, including consignment menus. • The product brand or name must not use a non-halal name, or its use is not in accordance with Islamic law. • To launch a new product (the product brand has been certified), you must ensure that the product has been certified before launching a new product. Key Point Written Process • For the implementation of key points, the company must have a written process. • The program can be named according to company needs. • The scope of key points includes the selection of new raw materials/approval of new suppliers, raw material procurement, product formulas, raw material incoming inspection, product production, production equipment cleaning, raw materials and product storage. Purchase new materials • The selection of new materials and their use need to be approved. • Including: New suppliers and new raw materials need to be added in the list of raw materials approved by LPPOM MUI. • The new raw material selection process needs to ensure that each material used for halal production is approved by LPPOM MUI. • Record the basis for the selection of new raw materials and record them. Product formula • Ensure that all raw materials used in the formula are approved by LPPOM MUI • The standard formula table is for reference by the production department. • The formula table can be a copy, electronic file, or other form of document that conforms to the company's current system. • According to the company’s current system, the standard formula approval needs to be signed by the superior and updated to the operating system or other forms of procurement procedures. • The procedure needs to ensure that each raw material for halal production is approved by LPPOM MUI. • Raw material procurement can refer to the raw material list and related Additional information for purchasing. • Purchasing records need to be well recorded and archived. Incoming materials inspection • Ensure that the procedure is consistent with the written supporting information of the raw materials, and should be reflected on the product label (material name, manufacturer, origin, and halal label) • The raw material storage check form can be combined with quality inspection and other Forms are separated or combined. • Raw material warehousing inspection needs to make relevant records and archive the production process • If there is a formula, the formula must be consistent with the standard • The raw materials used in the production process need to be approved by LPPOM MUI • The production equipment must comply with the standard • The production records must be recorded and Archive cleaning• The cleaning of production equipment must ensure that impurities are removed. It is best to use water in the cleaning process. If water is not available, use anhydrous cleaning materials, such as dextrin, maltodextrin, air pressure, and suction. • The cleaning agent/cleaning material itself is halal. • Equipment cleaning records and related evidence must be archived. Raw materials and product storage procedures. • Including raw materials and products temporarily stored or stacked in warehouses, and there must be no cross-contamination with non-halal raw materials. • During the transportation of raw materials and products, ensure that there is no cross-contamination of halal. Traceability • The company must have a written procedure to ensure that the certified product can be traced. • If the company has a quality management system traceability procedure, the procedure only needs to prove that the raw materials used in the product are approved by the LPPOM (in the approved raw material list) and the production equipment meets the relevant production standard. • Relevant evidence must be provided for program execution and corresponding records must be kept. • If the company's materials need to be coded, it must be determined: 1. Materials with the same number must hold the same halal certificate. 2. In some important links, the material information can be traced back to the written procedures for handling non-standard products. • For how to deal with unqualified raw materials For products or production equipment that do not meet the standards, the company must write a set of written procedures. • Products that are not complying with criteria must not be sold to the consumers who require halal products. Products that are not complying with criteria must not be sold to the consumers who require halal products. • Products that are not complying with criteria and already sold must be withdrawn. Products that are not complying with criteria and already sold must be withdrawn. • Record for handling the non-corformance products must be established and maintained. Record for handling the non-corformance products must be established and maintained. Internal audit (internal audit) select an auditor from the management team to implement the halal assurance system according to the requirements of halal certification • The company must write an internal audit of the HAS implementation system