4.2. Budi Setyo Hartoto_Objek dan Syarat Pengawas JPH & Lingkup Pengawasan LPH

Summary

This transcript outlines the regulatory framework for halal product supervision in Indonesia, focusing on the roles and responsibilities of various entities involved in the halal certification process. It details the qualifications and duties of halal inspectors (JPH), the processes for labeling and monitoring halal products, and the necessary training and certification for personnel. Additionally, it highlights the importance of segregation in the handling and distribution of halal and non-halal products, along with the required oversight mechanisms for maintaining halal standards in various industries.

Takeaways

• 😀 LPH (Halal Product Inspection Body) oversees various aspects of halal product processing, including labeling, separation of halal and non-halal products, and supervision of related activities.
• 😀 Supervisors for halal products (JPH) must be Muslim, hold at least a bachelor's degree, and complete relevant training, according to Government Regulation PP42/2024.
• 😀 Functional halal product supervisors (JF) must be PNS (civil servants), have good moral integrity, and possess qualifications in fields related to food, agriculture, health, and Islamic studies.
• 😀 LPH has strict requirements for its auditors, including certification, relevant educational backgrounds (e.g., food science, biochemistry), and competency testing, with certification renewal every 3 years.
• 😀 Halal product testing labs must meet certain standards, including alcohol detection limits and DNA testing, with clear separation between halal and non-halal samples.
• 😀 LPH facilities must be properly registered, with sufficient human resources, including auditors and at least one qualified syariah human resource staff member.
• 😀 Inspection of halal product facilities should be conducted within 15 days of payment, with possible extensions for domestic and international production.
• 😀 Halal labels on products must be easily visible, legible, and resistant to wear and tear, with a certification number consisting of 17 digits starting with an ID number.
• 😀 Products that are made from non-halal ingredients must clearly label them as 'non-halal' in a manner that is visible, readable, and tamper-resistant.
• 😀 Supervision of halal products includes ensuring that businesses employ certified halal supervisors (with Islamic qualifications) who are responsible for maintaining halal standards.
• 😀 Halal product inspections are carried out both periodically (every 6 months) and as needed, based on suspicion of regulatory violations.

Q & A

What is the role of a halal certification body (LPH) in product supervision?

The halal certification body (LPH) supervises various aspects of halal products, including labeling, the separation of halal and non-halal products during production, storage, packaging, distribution, and sales. It also oversees halal certification and the involvement of halal inspectors and supervisors.

What qualifications are required for a halal product inspector (JPH)?

A halal product inspector must be Muslim, a civil servant (ASN) with responsibilities in supervision, have at least a Bachelor's degree (S1), and possess extensive knowledge of halal certification according to Islamic law. They must also complete training specific to halal supervision.

What are the requirements for functional positions within halal supervision (JF)?

Functional positions in halal supervision (JF) require the individual to be a civil servant (PNS) with good integrity and health, holding at least a Bachelor's or equivalent degree in Islamic studies, applied sciences, health, agriculture, livestock, or fisheries. Additionally, they must demonstrate good performance in the last year.

What is the role of auditors within the halal certification process?

Auditors play a key role in verifying the compliance of halal certification bodies (LPH). They must be certified in halal auditing and have specific educational qualifications such as a degree in fields like food science, chemistry, biology, medicine, or agriculture. They also need to undergo competency training and possess certifications in their respective areas.

How are halal labels regulated and verified?

Halal labels must be visible, easy to read, durable, and resistant to removal or damage. The halal logo includes an ID number that can be verified by consumers. The label should contain the halal certification number and can be either within or outside a frame. The label colors include purple, black, and white.

What are the standards for non-halal product labeling?

Non-halal products must display clear and easily readable labels stating that the product is non-halal. The label should also be resistant to removal or damage, and the exact format and procedure for labeling are determined by the regulatory authorities after consultation with relevant ministries or agencies.

What is the process for supervising the halal certification body (LPH)?

Supervision of LPH includes checking its organizational structure, human resources (such as auditors), and their certifications. It also involves ensuring the LPH has the necessary facilities and complies with service fees, audit systems, and halal product certification practices.

What is the significance of the halal product supervisor (Penyelia Halal) in a company?

A halal product supervisor is responsible for ensuring that the company complies with halal standards. They must be Muslim, knowledgeable about halal laws, and certified in halal supervision. The appointment of a halal supervisor is formalized through a government decree.

What is the frequency and scope of halal product supervision?

Halal product supervision occurs on a scheduled basis, typically once every six months, or as needed in cases where violations or doubts about compliance arise. Inspections may also happen as part of routine audits or in response to regulatory concerns.

What qualifications are necessary for halal auditors in terms of education and certification?

Halal auditors must have a degree (S1) in relevant fields such as food science, chemistry, biology, medicine, or agriculture. They must also be trained and certified in halal auditing, with a competency test whose certification is valid for three years.