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Accreditation
Accreditation is a formal, independent verification that a program or institution meets established quality standards and is competent to carry out specific conformity assessment tasks. Conformity assessment tasks may include, but are not limited to, testing, inspection, or certification.
Certification
Formal procedure by which an accredited or authorized person or agency assesses and verifies (and attests in writing by issuing a certificate) the attributes, characteristics, quality, qualification, or status of individuals or organizations, goods or services, procedures or processes, or events or situations, in accordance with established requirements or standards.
HAS 23000 Halal Certification Standards
Definition
HAS 23000 is a standard that contains the requirements for halal certification, this standard was issued by Indonesia.
Standard User HAS 23000
The types of business activities that need to use the HAS 23000 standard and meet its requirements are:
- Slaughterhouse (RPH)
- Restaurant
- Processing industry (food, medicine, cosmetics)
- Catering
- Kitchen
Standard Structure HAS 23000
The content of the HAS 23000 standard is divided into two parts, the first is regarding Halal Assurance System Criteria and the second part is about Policies and Procedures.
The following paragraphs are a more detailed discussion of both. Halal Assurance System Criteria, this section discusses:
1. Halal Policy
Determined by top management in a company and must be disseminated to all stakeholders or company stakeholders. Top Management is usually a President Director or CEO. Stake holders are shareholders of a public company, owner or board of commissioners of a company. Usually the draft policy is made by the Quality Management System (QMS) or Management Representative (MR) according to Management’s direction. Then the results are checked and approved in the form of a signature by Top Management.
2. Halal Management Team
This team was formed by top management in the company. Team members consist of related parties whose critical activities are given clear duties, responsibilities and authority relating to the management of the halal product.
3. Training and Education
The company must establish training procedures and carry out the training. Provisions for implementation are once a year for internal training, and at least two years for external training.
4. Material
Explanation of the ingredients for the product to be certified is not allowed to come from unclean or unclean materials.
5. Product
Products to be certified are not allowed to have a new or relatively similar taste to haram products based on the fatwa. Brand or product names must also not be similar to illicit products.
6. Production Facilities
The processing industry must guarantee that its production facilities are not contaminated with unclean or unclean materials or products. Restaurant or Catering or Kitchen must guarantee that the facilities and equipment for making and serving are only for halal products. Slaughterhouse (RPH) facilities must be specific to halal animal meat, including meeting the requirements of the slaughterer.