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The Decree of the Minister of Religious Affairs of the Republic of Indonesia

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The Decree of the Minister of Religious Affairs of the Republic of Indonesia THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF INDONESIA NUMBER 464 YEAR 2020 REGARDING THE PRODUCT TYPE THAT IS OBLIGED TO BE HALALCERTIFIED BY THE GRACE OF THE ONE ALMIGHTY GOD THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF INDONESIA, Considers: that in order to provide convenience and legal certainty as well as to create administrative order in the implementation of halal product assurance and to implement the provisions of Article 29 of the Minister of Religious Affairs’ Regulation Number 26 Year 2019 concerning the Implementation of Halal Product Assurance, it is necessary to stipulate a Decree of the Minister of Religious Affairs on the Product Type that is Obliged to be Halal Certified; In view of: 1. Law No. 33 Year 2014 on Halal Product Assurance (State Gazette of the Republic of Indonesia Year 2014 No. 295, Supplement to State Gazette of the Republic of Indonesia No. 5604); 2. Government Regulation No. 31 Year 2019 on the Implementing Regulation of Law No. 33 Year 2014 on Halal Product Assurance (State Gazette of the Republic of Indonesia Year 2019 No. 88, Supplement to State Gazette of the Republic Indonesia No. 634); 3. Presidential Regulation No 83 Year 2015 on the Ministry of Religious Affairs (State Gazette of the Republic of Indonesia Year 2015 No. 168); 4. Minister of Religious Affairs Regulation No. 42 Year 2016 on the Organization and Work Procedures of the Ministry of Religious Affairs (State Gazette of the Republic of Indonesia Year 2016 No. 1495); 5. Minister of Religious Affairs Regulation No. 26 Year 2019 on the Implementation of Halal Product Assurance (State Gazette of the Republic of Indonesia Year 2019 No. 1191). -2- HAS DECIDED: To stipulate : THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS ON THE PRODUCT TYPE THAT IS OBLIGED TO BE HALAL CERTIFIED FIRST : Determine the product type that is obliged to be halal certified as included in the appendix which is an integral part of this decree. SECOND : The product type as referred to in the FIRST Dictum is classified based on certain characteristics that are had by the products: a. food; b. beverage; c. medicine d. cosmetic; e. chemical product; f. biological product; g. genetically modified product h. utilized good; i. slaughtering service; j. processing service k. storing service l. packaging service; m. distributing service; n. selling service; and o. serving service. THIRD : Certain characteristics as referred to in the SECOND Dictum are become as a guideline by the Head of the Halal Product Assurance Organizing Agency in: a. determine the category of Product Type that the business actor applies for its Halal Certificate; b. calculate and determine the estimated halal certification fee that must be paid by the business actor; and c. issue the Halal Certificate. FOURTH : The product type that has not been listed in this Decree or has changed in accordance with the provision of legislation, the business actor may apply for a Halal Certificate and the classification of their Product Type will be determined by the Head of the Halal Product Assurance Organizing Agency after coordinating with the related ministries/institutions and the Indonesian Council of Ulema. FIFTH : The Head of Halal Product Assurance Organizing Agency is obliged to include the Product Type as referred to in the FOURTH Dictum in the List of Products Type that is Obliged to be Halal Certified in the media that can be easily and widely accessed by the business actors. SIXTH : The list of product type that is obliged to be halal certified as referred to in the FIFTH Dictum is stipulated as a legal and binding document and is an integral part of this decree. -3- SEVEN : This Decree shall come into effect on the date of its promulgation. Stipulated in Jakarta On May 29, 2020 THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF INDONESIA Signed FACHRUL RAZI -4- APPENDIX THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF INDONESA NUMBER 464 OF 2020 REGARDING THE PRODUCT TYPE THAT IS OBLIGED TO BE HALAL CERTIFIED THE PRODUCT TYPE THAT IS OBLIGED TO BE HALAL CERTIFIED No. Product Type Classification Details of Product Type Code 1 Milk and Its 1.1 Fermentation milk and milk products from Analogue the rennet enzyme coagulation (plain) 1.1.1 Plain fermentation milk 1.1.2 Fermentation milk or cultured milk 1.1.3 Fermentation milk products (plain) without heating 1.1.4 Fermentation milk products (plain) with heating 1.1.5 Acidified milk 1.1.6 Acidophilus milk 1.1.7 Yoghurt 1.1.8 Alternate yoghurt culture 1.1.9 Kefir 1.1.10 Kumys 1.1.11 Milk that is coagulated with rennet (plain) 1.1.12 Curd from buffalo milk 1.2 Condensed milk and its analogue 1.2.1 Condensed milk 1.2.2 Evaporated milk 1.2.3 Evaporated skim milk 1.2.4 Partially evaporated skim milk 1.2.5 Evaporated vegetable fat milk/evaporated vegetable oil milk 1.2.6 Sweet condensed milk 1.2.7 Vegetable fat sweet condensed milk/vegetable oil sweet condensed milk 1.2.8 Sweeten condensed skim milk 1.2.9 Sweeten condensed cream 1.2.10 Sweet condensed creamer 1.2.11 “Khoa” (Typical Indian dairy product) 1.2.12 Beverages creamer 1.3. Cream (plain) and its kind 1.3.1 Cream -5- 1.3.2 Pasteurized cream (plain) 1.3.3 Half and half 1.3.4 Sterilized cream 1.3.5 Whipping cream 1.3.6 Whipped cream 1.3.7 Low fat cream (plain) 1.3.8 Coagulated cream (plain) 1.3.9 Coagulated cream with enzyme 1.3.10 Sour cream 1.3.11 Acidified cream 1.3.12 Analogue cream 1.3.13 Vegetable cream 1.4 Powder milk and powder cream and analogue powder 1.4.1 Powder milk and powder cream (plain) 1.4.2 Powder milk full cream 1.4.3 Instant powder milk full cream 1.4.4 Partially skim powder milk 1.4.5 Skim powder milk 1.4.6 Mixture of milk and powder cream (plain) 1.4.7 Powder cream 1.4.8 Buttermilk powder 1.4.9 Analogue milk and powder cream 1.4.10 Vegetable fat powder milk/vegetable oil powder milk 1.5 Cheese and its analogue 1.5.1 Cheese 1.5.2 Analogue cheese 1.5.3 Cheese without ripening (raw cheese) 1.5.4 Cottage cheese 1.5.5 Cream cottage cheese 1.5.6 Cream cheese 1.5.7 Mozzarella cheese 1.5.8 Bocconcini cheese 1.5.9 Ripening cheese 1.5.10 Totaled ripening cheese including the crust 1.5.11 Cheddar cheese 1.5.12 Edam cheese 1.5.13 Camembert 1.5.14 Bath cheese 1.5.15 Bondard cheese 1.5.16 Bougon cheese 1.5.17 Bouquet des moines cheese 1.5.18 Blue cheese 1.5.19 Brick cheese -6- 1.5.20 Gouda cheese 1.5.21 Havarti cheese 1.5.22 Brie cheese 1.5.23 Parmesan cheese 1.5.24 Switzerland cheese 1.5.25 Other ripening cheese 1.5.26 Ripening cheese crust 1.5.27 Powder cheese (for reconstitution, for example in processing of cheese sauce) 1.5.28 Whey cheese 1.5.29 Plain processed cheese 1..5.30 Flavored processed cheese 1.5.31 Processed cheese with the addition of fruit, vegetables, or meat 1.5.32 Cheese analogue (vegetable fat cheese) 1.5.33 Whey protein cheese 1.6. Milk based dessert 1.6.1 Dairy ice cream 1.6.2 Ice cream 1.6.3 Ice milk 1.6.4 Ice cream premix 1.6.5 Ice milk premix 1.6.6 Flavored yoghurt 1.6.7 Junket 1.6.8 Dulce de leche 1.6.9 Butterscotch pudding/milk pudding 1.6.10 Butterscotch pudding /milk pudding powder 1.7 Whey and whey product, except whey cheese 1.7.1 Whey 1.7.2 Sour whey 1.7.3 Whey powder 1.7.4 Demineralized whey powder 1.7.5 Permeate whey powder 2 Fat, Oil, and Oil 2.1 Fat and milk (edible) that do not contain Emulsion water 2.1.1 Anhydrous milk fat, butter oil 2.1.2 Ghee 2.1.3 Vegetable fat and oil 2.1.4 Virgin oil 2.1.5 Extra virgin olive oil 2.1.6 Virgin olive oil 2.1.7 Ordinary virgin olive oil 2.1.8 Cold pressed oils -7- 2.1.9 Frying oil 2.1.10 Frying fat 2.1.11 Cooking oil 2.1.12 Salad oil 2.1.13 Fat powder 2.1.14 Vegetable ghee 2.1.15 Shortening 2.1.16 Butter oil substitute 2.1.17 Crude palm kernel oil 2.1.18 Refined bleached deodorized palm kernel oil 2.1.19 Crude palm oil or pretreated palm oil 2.1.20 Refined bleached deodorized palm oil 2.1.21 Crude palm olein 2.1.22. Crude palm strearin 2.1.23 Refined bleached deodorized palm olein 2.1.24 Refined bleached deodorized plam stearin 2.1.25 Palm oil 2.1.26 Unrefined coconut oil/crude coconut oil 2.1.27 Refined bleached deodorized coconut oil 2.1.28 Refined bleached deodorized peanut oil 2.1.29 Refined bleached deodorized corn oil 2.1.30 Refined bleached deodorized candlenut/ lumbang oil 2.1.31 Refined bleached deodorized soybean oil 2.1.32 Sesame oil 2.1.33 Refined bleached deodorized olive oil 2.1.34 Refined bleached deodorized safflower oil 2.1.35 Refined bleached deodorized sunflower oil 2.1.36 Refined bleached deodorized rice bran oil 2.1.37 Refined bleached deodorized cottonseed oil 2.1.38 Rapeseed oil (turnip rape oil/colza oil/ravison oil/sarson oil/toria oil) 2.1.39 Rapeseed oil – low erucic acid (low erucic acid turnip rape oil/low erucic acid colza oil/canola oil) 2.1.40 Mustardseed oil (refined bleached deodorized mustardseed oil) 2.1.41 Flaxseed oil/flax oil/linseed oil) 2.1.42 Animal fat 2.1.43 Prime beef fat (premier juice or oleo stock) 2.1.44 Edible beef fat 2.1.45 Dripping or edible tallow from cattle, sheep, goat, buffalo 2.1.46 Secunda beef fat -8- 2.1.47 Suet 2.1.48 Fish oil 2.1.49 Fat powder 2.2.
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