Chairman of IPB University Halal Science Center Responds to the Polemics over Halal Certification, Questions the Effectiveness of Supervision
Weak supervision of halal-certified products has surfaced again after allegations of pork content in a children’s snack product despite obtaining halal certification. The public has questioned the effectiveness of the halal assurance system in place.
Prof Khaswar Syamsu, Professor of Agricultural Industrial Technology as Chairman of the IPB University Halal Science Center, explained that supervision of halal-certified products is carried out through two mechanisms, namely: internal audit and external audit.
Internal audits must be carried out regularly at least once a year, while external audits are carried out by the Halal Examining Agency (LPH) when there is a new product development or halal certificate extension.
“Both of these audits aim to monitor and evaluate the implementation of the Halal Product Guarantee System (SJPH) and ensure that all procedures are carried out according to predetermined provisions,” said the Chairman of the IPB University Halal Science Center.
However, he said that the implementation of the Omnibus Law which is more oriented towards increasing the number of halal-certified products has had an impact on the decline in the quality of supervision.
“The absence of a validity period for halal certificates also causes external audits by LPH regulary to no longer be required,” he added.
In addition, the monitoring and evaluation mechanism for the implementation of internal audits also lacks clarity. External surveillance audits, which should be used to monitor the implementation of SJPH on an ongoing basis, do not yet have a strong regulatory basis if the certificate validity period is removed.
Prof Khaswar Syamsu said, that if pig element contamination is found, the applicable sanction is the revocation of the halal certificate and withdrawal of the product from circulation. This has been regulated in the SOP for Handling Products That Do Not Meet Halal Criteria.
“Manufacturers are also required to purify facilities contaminated with severe uncleanliness in accordance with the rules of Islamic law,” he said.
After that, the producer must conduct an investigation to find the root of the problem and design preventive measures so that it does not happen again. If all corrective and preventive measures have been taken, the halal certificate can be reissued.
In the latest case, there could be a possibility of false positive or false negative in the laboratory test results, given that several accredited laboratories reported different results, allegedly due to the use of varied tools, methods and test procedures.
“If it is true that the result is positive for pork, it means there is a violation in the implementation of SJPH. There could be violations in using new ingredients or manufacturers of new ingredients that are not reported and there is no laboratory testing of the substitute ingredients,” he explained.
Or, he continued, there could also be violations in the Production, Storage and Transportation SOP so that halal ingredients or products are contaminated by haram ingredients or products in production, storage or transportation.
“Therefore, an objective and independent investigation is needed to ascertain the exact cause,” he concluded.
Furthermore, Prof Khaswar explained, that to obtain a halal certificate, producers are required to implement SJPH which is supervised by the Halal Management Team, including Halal Supervisors who have received training and competency certificates from official institutions.
“The halal policy must be signed by the highest leadership of the company, and all materials used must have valid halal supporting documents,” he explained.
Production facilities must also be free from contamination of haram or unclean materials, including elements from pigs. “Every critical activity along the production chain must have a written SOP and be carried out consistently and continuously,” said Prof Khaswar.
In addition, internal audits must be carried out at least once a year by competent internal halal auditors. Products must also be traced back to the ingredients and production facilities. If contamination occurs, there must be a procedure for handling products that do not meet halal standards.
“The implementation of SJPH must be monitored and evaluated regularly, at least once a year, through Internal Audits by Internal Halal Auditors; and Management Review by top management,” said Prof Khaswar
Manufacturers are also required to have SJPH Manuals and SOPs for every critical activity that affects the halalness of ingredients and products as an operational guide, as well as a list of halal ingredients used as a reference for all departments in the production chain. (AS) (IAAS/PRP)
