Makalah PT YOPINDO Hore

MANUAL
Halal Assurance System

PT. YOPINDO
Fernaldy Manuel Alquin (F24170074)

Rifda Adlia (F24170080)
Vinera Juniar (F24170114)
BOGOR, 2019
PT YOPINDO Document Number MAN –SJH-01
Revision 1.1
HALAL ASSURANCE Validity Date 31 May 2020
SYSTEM MANUAL Page 1 of 32
PAGE OF APPROVAL
This Halal Assurance System Manual (HAS Manual) for PT YOPINDO is a company
document specifically made to fulfill the requirements for Halal Certification LPPOM MUI
(HAS 23000).
This Halal Assurance System Manual for PT YOPINDO is appropriately written according
to actual company conditions and is prohibited to change or duplicate without legal
permission or authorization from the company.
Directors and division managers of PT YOPINDO have reviewed and approved this HAS
manual as a guiding document for implementing the Halal Assurance System and halal
production process in the company.
Date of Approval : 22nd of May 2018

Prepared By, Approved By,
HAS Manual 1
Revision 1.1
HALAL ASSURANCE Validity Date 30 April 2021
Document Distribution List

1. Controlled Copy
This Halal Assurance System Manual (HAS Manual) of PT YOPINDO is a controlled

document. Controlled copy receivers that are listed below will be notified and updated if
any changes are made concerning this document.
Copy No. Division Personnel Signature Date
MASTER Document Control Mr. Document Signature 30/04/201
9
1 Management Ms. Vinera Juniar Signature 30/04/201
9
2 Halal Management Ms. Rifda Adlia Signature 30/04/201
Team Coordinator 9
3 R&D Mrs. R&D Signature 30/04/201
9
4 Purchasing Team Mrs. Purchasing Signature 30/04/201
9
5 QA/QC/RA Mrs. QA/QC/RA Signature 30/04/201
9
6 Warehouse Mr. Warehouse Signature 30/04/201
9
7 Production Mr. Production Signature 30/04/201
9
8 Halal Management Mr. Fernaldy Signature 30/04/201
Team Leader Yoghurt Manuel 9
Factory
2. Uncontrolled Copy
Uncontrolled copy receivers that are listed below will not immediately be notified and
updated when changes are made. Any copies made will be controlled by the owner who
will be entirely held responsible regarding said documents.
Copy No. Division Personnel Signature Date
1 Human Resource Mr. HRD Signature 30/04/2019
Department
2 Transportation Mr. Transportation Signature 30/04/2019
HAS Manual 2
HAS Manual 3
Revision 1.1
List of Document Revision

Changes Revised Document Result of Revised Document
Notes
No. Date Edition Chapter Page Edition Chapter Page
1 28/02/2019 1.0 All All 1.0 All All Total
Revision
2 30/04/2019 1.1 Attachment 1.1 Attachment
2 2
HAS Manual 4
Revision 1.1
TABLE OF CONTENTS
Page of Approval
Document Distribution List
Document Revision List
Table of Contents
1. Introduction
1.1. Company’s General Information
1.2. Purpose
1.3. Scope
2. Halal Assurance System Criteria

2.1. Halal Policy
2.2. Halal Management Team
2.3. Training and Education
2.4. Materials
2.5. Products
2.6. Production Facility
2.7. Written Procedure for Critical Activity
2.8. Traceability
2.9. Product Handling that not Meet the Criteria
2.10. Internal Audit
2.11. Re-review Management
Attachment
Attachment 1. Example Decree of Halal Management Team

Attachment 2. Example of Training Plan
Attachment 3. Format List of materials used for all products certified halal
Attachment 4. Format Matrix Material vs Products
Attachment 5. Production Process Flow Chart
HAS Manual 5
Revision 1.1
Attachment 6. Sample cover letter for a permit raw materials

Attachment 7. Sample letter requesting the addition of a new facility agreement
Attachment 8. Sample Form Administration
Attachment 9. List of Questions for Halal Internal Audit
Attachment 10. Periodic Report Format to LPPOM MUI
Attachment 11. Format Minutes of the Review of Management
HAS Manual 6
Revision 1.1
1. Introduction
1.1. Company’s General Information

Company Name : PT YOPINDO
Company Description : PT YOPINDO is a Yoghurt cup manufacturing company
based in Indonesia that aims to be the leading Yoghurt
pioneer through customer satisfaction and exceptional
product quality.
Company Address : YOPINDO Tower, Prof. Dr. Manuel St., No. 16, Bogor
Phone/Fax : +62 (21)4588877 / +62 (21)4588878
E-mail : externalrelations@YOPINDOgroup.com
Factory Name : YOPINDO Yoghurt Factory Bogor (Halal)
Production Plant Address : Red Batalyon St. No. XIV D 23, JABABEKA MM2100
Industrial Complex, Dramaga, Bogor, West Java. 17530
Phone/Fax : +62 (21)8887776 / +62 (21)8887775
E-mail : YOPINDOfactory@YOPINDOgroup.com
Production Facility : Attached (can be seen on Attachment 1)
Product Group : Dairy
Product Name : YOPINDO Yoghurt
Marketing Area : Indonesia
Marketing System : Retail and non-retail

HALAL ASSURANCE Revision 1.1
SYSTEM MANUAL Validity Date 30 April 2021
HAS Manual 7
Page 7 of 32
1.2. Purpose
HAS Manual is written as a guideline of HAS application in the company and to
maintain the conformity of halal production process with LPPOM MUI terms.
1.3. Scope
HAS Manual is a document acts as a guideline of HAS implementation in PT
YOPINDO that is made according to Terms of Halal Certification HAS 23000 and
Guideline of Making HAS Manual in Processing Industry HAS 23301. This HAS
Manual is applied to all of PT YOPINDO units that are related with halal production
process including toll manufacturers and rented warehouse.
2. Halal Assurance System Criteria
2.1. Halal Policy

a. Company’s Halal Policy
Halal Policy
PT YOPINDO
In regards to our commitment of becoming a responsible corporate citizen of Indonesia, we

are extremely aware of our obligations to provide high quality consumer-based products.
Therefore, we are committed to produce products which have beencertified by Council of
Ulama (MUI) in Indonesia and the relevant recognized authorities. We will achieve this by:
 Ensuring all finished goods are halal certified from LPPOM MUI
 Guarantee the production system is clean and free from non-halal materials
 Guarantee that all materials used in making our products are halal
 Train, develop and involve all stakeholders of the company to understand the Halal
Assurance System
 Provide the resources needed for the preparation, implementation and continuous
improvement of the Halal Assurance System
 Socialize halal policies to all stakeholders of the company through socialization
media such as training, briefings, internal memos, banners, posters, or other forms
of socialization that are in accordance with the needs of the company
Bogor, 29 April 2019
The Head of The Company,
(Vinera Juniar)

HAS Manual 8
Validity Date 30 April 2021
b. Socialization of Halal Policy to Company Stake Holders

The Halal policy is socialized to all of PT YOPINDO stakeholders by training,
employee briefing, internal memo, bulletins, leaflet, banner, posters, e-mail
announcements, company intranet system and monthly general lectures

concerning Halal Assurance System.
2.2. Halal Management Team

a. Halal Management Team Members
In order to run the Halal Assurance System in PT. YOPINDO, hereby we anointed
members below as Halal Management Team of the company :
1. Vinera Juniar S.TP, M.Si
2. Rifda Adlia S.TP, M.Sc
3. Fernaldy Manuel Alkuin S.TP
b. Terms from Halal Management Team

● Must be a full-time employee of PT YOPINDO with minimally 1 year work
experience
● Halal Management Team leader must at least hold a position of Technical
Manager and must be a practicing muslim
● Halal Management Team includes all parts that are involved in critical
activities
● Halal Management Team must comprehend the terms of halal certification
(Criteria, Policy, and Procedure on HAS 23000) matched with the tasks,
responsibilities and authorities individually.
● Appointed with decree from top management and given authority in order
to implement halal production system..
c. Tasks of Halal Management Team
 Organizing, controlling, and evaluating Halal Assurance System

 Compile and implement written procedures in critical activities to produce halal
products consistently
 Organizing, implementing, evaluating the procedure of storage and handling
materials/products that can assuring halalness of materials and products that are
stored and avoiding contamination from everything related with haram and najis
 Communicating with Halal Management Team in implementing Halal Assurance
System, including periodic report about halal internal audit in the factory
PT YOPINDO Document MAN –SJH-01

Number
HAS Manual 9
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2.3. Training and Education
A. Training and education will be provided for personnels who are involved in
Halal-critical activities throughout the production process. The purpose of
training is to enhance the understanding of LPPOM MUI halal certification
requirements (HAS 23000) for all employees.
B. After intensive training, all employees should :
a. Acknowledge the importance of halal integrity and uphold the
values and principles of Halal Assurance.
b. Apply Halal Assurance System in each of their respective areas in
the workplace
c. Maintain high product quality while conforming to the Halal
Assurance System requirements
C. External training will be carried out on a regular basis once a year, or if
there is a change in the Halal Management Team. External training will be
conducted by LPPOM MUI either in the form of regular training or in-house
training. Training will be done in conjunction with a training of ISO 9001
and 22000, which are normally done every beginning of the year.
D. Internal training shall be scheduled every six months. Internal training
conducted by the company will enlist the help of trainers from our own
company who have completed the external training. In the first half of
year, HAS 23000 training will be given to all personnel involved in
critical activities (including new hires). In the second half of year, the
training will explain in detail the procedures of critical activities related to
specific departments regarding the special activities that are crucial. For
example, to follow up on the results of internal or external audits.
E. Implementation of internal training includes graduation evaluation to
ensure the competence of personnel, which is done through a written test.
The qualifying indicator is the employees’ understanding of their
responsibilities in the implementation and continuous improvement of
HAS.
F. The Halal training plan for the following year is as follows:
Training Type Date Location and Time Participants
Internal Training 20th October 2019 Meeting Room A Warehouse and QA

14:00 Department
Internal Training 22nd February 2019 Meeting Room A Production and R&D
14:00 Department
HAS Manual 10
Induction Training 2nd May 2019 Assembly Hall 09:00 New Employees
PT YOPINDO Document MAN –SJH-01

Number
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To raise awareness in applying HAS, education is done through a wall magazine (Mading),
internal newsletters, banners, posters, and a public lecture.
Training procedures are described in detail in SOP Training (SOP-HRD-01).
2.4.Material
A. The Company only uses materials that conforms to the criteria approved by the HAS
and LPPOM MUI to produce products that are certified. Free material criteria in
Annex 3.
B. Once the product is declared halal by the MUI Fatwa Commission, the company
shall make a list of Materials (raw materials, additives and auxiliary materials) that
are used to produce products that are certified, signed by the Chairman of the
Management Team Halal, head of the company and sent to LPPOM MUI to be signed
by LPPOM MUI. This material list will be distributed to divisions associated with
critical activity. Format Materials List in Annex 4.
C. Improvements List of materials shall be updated if any changes of substance or
material manufacturer are done.
D. Improvements List of ingredients (if any) is sent to LPPOM MUI to be signed by
LPPOM MUI once every six months in conjunction with periodic reports.
E. All the materials used for the production process with documentation supporters
were valid, unless the material is not critical LPPOM included in Decree No. SK07 /
Dir / LPPOM MUI / I / 13. Supporting documents material are in the form of halal
certificates, process flow charts, technical specifications, MSDS, CoA, statement of
pork free facility or a combination of several documents.
F. Halal Certificate issued by MUI or from other institutions that received LPPOM MUI
approval as materials and supporting documents are still considered valid. A list of
institutions that received halal certificate refers to the list in www.halalmui.org
website.
G. Document of the process flow diagram, technical specifications, CoA, MSDS and
statement of pork free facility shall be issued by the manufacturer and not from the
distributor / supplier.
H. Highly critical materials shall be equipped with a halal certificate. The list of highly
critical ingredients are but not limited to :
(A) material derived from animals destined for slaughter and its derivatives, such as
processed meat products and gelatin.
HAS Manual 11
(B) materials that are hard to track halal or materials containing material that is
difficult to trace the halal status, such as whey and lactose.

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SYSTEM MANUAL
(C) Materials containing complex materials, such as vitamin premix and processed
chocolate.
(D) Flavor.
I. Monitoring of all the materials used supporting documents to be always in a

state still valid done via examination of the validity period of document
periodically, referring to the SOP Monitoring Halal Ingredients (SOP-SJH-01). In
the case of halal certificate validity period is over and the supplier can not
provide the latest halal certificate, then the material can be used if: (i) material
J. Produced during the implementation of the Certificate halal, or (ii) Specific MUI
halal certified materials and manufactured outside of the validity period Halal
certificate, the material must be equipped with a certificate in the process of
renewal.
2.5. Product
A. The Company will only produce halal products with the brand / product names that
do not use a name that leads to something that is forbidden or worship that is not
in accordance with Islamic law.
B. The Company will register all products produced and must be obtain the halal
certificate prior to distribution.
C. Monitoring of the registration of a new product refers to the SOP New Product
Development (SOP-NPD-01).
2.6. Production Facilities

A. The production in-house facility is used exclusively to produce halal products. List
of production facilities PT YOPINDO in Annex 1.
B. Every additional production facilities are used to produce both the company's own
or those of others it will be registered and the scope of implementation of Halal
Assurance System.
2.7. Written Procedures Critical Activities

A. Company prepares written procedures regarding the implementation of critical
activities are integrated with the system procedure ISO 9001 and 22000. Critical
activities include purchasing, material receiving, storage, production, new product
formulation, and cleaning procedure
HAS Manual 12
B. Written procedures communicated to the critical activity lawful management team
and all employees involved in critical activities.
Revision 1.1
C. Written procedures critical activity effectiveness will be evaluated at least once a

year through internal audits. The results of the evaluation was delivered to the
parties responsible for any critical activity. If found weaknesses in the procedures
carried out corrective actions. Corrective measures may include improving
D. procedures, training of employees who implement procedures, supporting
documents or improvement of procedures.
E. Explanation of written procedures critical activity is detailed in section 2.7.1 up to
Section 2.7.8.
2.7.1. Material Purchasing Procedure

i. Purchases of materials refer to the list of ingredients approved by LPPOM MUI.
ii. Purchase of materials for the products manufactured at the plant made by
Section Purchasing via the SAP system (using computer).
iii. Input the details of purchasing activities.
iv. Material purchase procedures are described in detail in the Purchase SOP (SOP-
PUR-05).
2.7.2. New Product Formulation

i. Each new material (unless the material is not critical) that will be used for the
new product that have been certified will require approval through its use to
LPPOM MUI Halal Management Team. Request for approval of use of new
materials devoted to the Department of Research and Scientific Assessment
LPPOM pengkajianlppom@halalmui.org MUI via email or fax 0251 8358747 or
mail / face to LPPOM Office MUI. Before filing a consent use to LPPOM MUI Halal
Management Team must ensure the availability of supporting documents in
accordance with the halal ingredients HAS 23 201 Material Requirements Halal
Food.
ii. Each new material (unless the material is not critical) that will be used for new
product formulation, will require approval from LPPOM MUI and follow the
procedure in point i above or at the time of product development being
registered for halal certification.
iii. The new material can be used in the production process after getting approval
from LPPOM MUI.
iv. The new material which has been approved by MUI LPPOM will be incorporated
into the list of materials that have been approved by MUI LPPOM and
incorporated into the SAP system.
v. The selection procedure of new materials described in detail in SOP Selection of
New Materials (SOP-NPD-02).
HAS Manual 13
Revision 1.1
vi. The company will send a copy of the new product’s production flow chart to the
LPPOM MUI.
vii. New product’s formula will be used for production after new material and flow
chart get approval.
viii. Procedures product formulation and development of new products are described
in detail in SOPs New Product Development (SOP-NPD-01).
2.7.3. Material Receiving Procedure

i. Critical material should be inspected by authorized person of QC to ensure
suitability of the information in the label with the supporting documents listed
in the ingredients.
ii. For certain materials with halal certificate, the examination includes suitability of
halal number and date of production.
iii. Repackaged / relabeled materials inspected through examination of supporting
documents such as materials CoA. Examination of materials has to be well-
documented and complete. The examination procedure comes materials are
described in detail in SOPs Examination Material Coming (SOP-QC-01).
iv. Materials without halal certificate will go under examination that includes
sampling for each ingredient based on SOP of Sampling Materials and Products
(SOP-QC-02).
v. Materials that have met the suitability will marked as Pass, and can be used,
materials that do not meet the suitability will marked as Reject and can not be
used. Materials that are still in review process will be marked as Hold and can
not be used yet.
vi. Flagging Pass, Reject and Hold combined with the results of the QC system ISO
9001 and 22000.
vii. If upon inspection, found a discrepancy, such materials are categorized as new
materials, it can not be used and returned to supplier, extermination, and
others. If the material will still be used, it will be carried out following the
approval of the use of new product formulation preocedure.
2.7.4. Production Procedure

i. Production takes place at production facilities that meet the criteria of the
facility, which is at the company's facilities.
ii. Materials that can be used in the production process only approved material
LPPOM MUI contained in the list of ingredients in the company.
iii.
HAS Manual 14
Page 14 of 32
iv. Formula products used in the production process refers to the master product
formula.
v. The planning process is done by the production company Section PPIC through
the SAP system. The production department production process according to
the plan that has been made by the section PPIC.
vi. Note the production process will be documented and complete.
vii. The production procedure is described in detail in SOP Production (SOP-PRO-01).
2.7.5. Cleaning Procedure

i. Production facilities and equipments have to be washed / cleaned before being
used for the production process.
ii. The washing process should be able to eliminate various impurities and unclean.
iii. Cleansing materials used for the washing process is not a najis material /
unclean. The election process involves cleaning materials halal management
team, referring to the selection procedure SOP cleaning materials are described
in detail in SOP Selection Cleaning (SOP-QA-09).
iv. Washing process using water, or non-water materials for certain products when
washing with water is not possible (starch, dextrin, brushed, or exhaled air).
Terms washing production equipment exposed to unclean water moderately
apart refer to the documents HAS 23101.
v. The washing process will be verified to prove the loss of color, smell and taste of
the impurities. Verification procedure is written in SOP Verification Sanitary
Equipment Production (SOP-PRO-03).
vi. Cleaning procedures of production facilities and equipment are described in
detail in SOPs Sanitary Equipment Production (SOP-PRO-02).
2.7.6. Storage and Handling Procedure

i. Storage of materials and products in production facilities, including storage in a
warehouse, implemented to guard against the contamination of materials /
products by illicit material / unclean.
ii. The material stored in the production plant 1’s (for halal products) warehouse
itself is material in accordance with the list of materials that have been approved
by LPPOM MUI.
iii. Storage of materials and products in the factory tolling is done in the same
location with the materials and products that are not certified, but can
guarantee not happen cross-contamination.
iv. Each mutation (income and expenditure) of material from the warehouse are
recorded and are equipped with card stock, a memorandum of demand for
goods and receipt of goods.
HAS Manual 15
Page 15 of 32
v. Handling of materials / products during the production process at the plant

tolling will be implemented by guard against cross-contamination.
vi. Note the storage and handling of materials and products will is well documented
and complete.
vii. Storage and handling of procedures and products are described in detail in SOPs
Storage and Handling of Materials and Products (SOP-WH-01).
2.7.7. Transportation Procedure
i. Transportation includes transporting materials from suppliers to the warehouse

of the company, transport materials from warehouses to factories and
transportation of products from the company to the distributor.
ii. Transport equipment in PT YOPINDO used to transport halal materials and halal
products only and always ensured free of contamination of materials / products
by illicit material / unclean.
iii. Note transport material / product will be well-documented and complete.
iv. Transport procedures are described in detail in SOP Transport (SOP-WH-02).
2.8. Traceability
a. All products are produced by PT YOPINDO must be able to be traced from the
production batch code.
b. Product search capabilities by regulation recording material usage and
production facilities of the warehouse of raw materials to the final product
warehouse.
c. Traceability procedure described in detail in SOP Traceability (SOP-QA-03).
2.9.Handling Product That Doesn’t Fulfill the Criteria (Nonconformity products

handling)
a. Nonconformed products are the products which is accidentally make from
non Halal material. All the products that doesn’t fullfill the criteria will be
handled specifically. That products are certified halal product that already
produce from material that receive the permission from LPPOM-MUI
and/or produce in facility were not free from haram material and product.
b. Information of products that do not meet the criteria can be obtained
through internal audit, audit supplier, product quality inspection routine
laboratory analyzes, and external information (supplier, LPPOM MUI,
government, customers).
c. Handling of products that do not meet the criteria in the plant area is
separated products to avoid cross-contamination with halal materials /
HAS Manual 16
Page 16 of 32
d. products and marked specifically, then the product will be sold to abroad as
non Halal Products with remove the Halal logo on the label.
e. If the product does not meet the criteria already sold, then the product will
be withdrawn from the market. Product recall procedures are described in
detail in SOP of Withdrawal (SOP-QA-05). After the withdrawal of products,
products that do not meet criteria will then be sold to abroad as non Halal
Products by remove the Halal logo on the label.
f. The documentation of handling products that do not meet the criteria will
be fully documented and report to LPPOM-MUI.
10. Internal Audit

a. Schedule
Internal audit will scheduled every 6 months or more if necessary.
Scheduling of internal audit is held in April and October on the last week of
the month simultanously with ISO internal auditing in the same day.
b. Scope
The scope of internal audit is the implementation of all aspects of HAS
(11 criteria). There are lawful and policy determination socialization, the
appointment of the management team and the lawful execution of
responsibilities, the implementation of training and education, the
fulfillment of criteria for materials, production facilities, products, adoption
of written procedures critical activities, traceability of certified products,
handling products that do not meet the criteria, sending regular reports
after audit and the internal management review activities.
c. Methods of Implementation
Internal audits conducted by interview, observation, inspection
documents and the examination system.
d. Auditor
● Halal internal auditor should ever HAS 23000 training (halal
certification qualification).
● Halal internal auditor is the special Halal Internal Auditor Team that
is five person who comes from halal management team which is
chosen by the coordinator of Halal Management Team who shall be
sent to LPPOM MUI to attend and join the External Auditor Training
beforehand.
● Halal internal auditor team are consist of Ms. Firdausi (the Halal
Management Team Coordinator), Ms. Yuthia (the Head of Purcashing
HAS Manual 17
Page 17 of 32
● Team), Ms. Nornadis (the Head of R&D Division), Ms. Michele (the
Head of QC) and Mr. Darren (the Top Management).
e. Auditee
Auditee covered all part that involved in HAS implementation, include
supplier simultanously with ISO internal auditing.
f. Corrective Action
● If in internal audit is found incompatibility of HAS implementation,
will be conduct corrective action with specific time and handling
procedure.
● If the weakness causes the product to be not halal, it will be
followed up according to the procedures for handling products that
do not meet the criteria.
g. Report
The results of the internal audit was delivered to the responsible
parties for any activities to be audited, including halal management team,
auditors, auditees and management. It also delivered to LPPOM MUI every
once in 6 months, 2 weeks after the auditee is held.
h. Note from implementation of internal audit will be well-documented
completely.
11.Management Review
a. A management review conducted every once a year (on
February) combine with the ISO/HACCP auditee review or more
frequently if necessary, the attended by top management /
lawful representative and the management team.
b. Management review shall be conducted annually 2 weeks
before the Annual Shareholder Meeting on February.
c. The scope of the management review includes a review of the
result of internal and external audit, and effectiveness of
application of Halal Assurance System in company, expired
date of Halal certificates material being used, and Halal Issues.
d. Material management review comes from the results of the
internal audit, external audit, follow-up from previous
management reviews, and changing conditions HAS.
e. The results of the evaluation of management reviews submitted
to the responsible party for each activity, including
management, lawful management team and technical
managers.
f. If the results of the evaluation of management review require
follow-up, it will be done verification to ensure follow-up in
accordance with a predefined time limit.
HAS Manual 18
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SYSTEM MANUAL
g. Notes the implementation of a management review will be

documented and complete.
Attachment 1 Example Decree of Halal Management Team
PT. YOPINDO
YOPINDO Tower, Prof. Dr. Manuel St., No. 16, Bogor
Phone/Fax : +62 (21)4588877 / +62 (21)4588878
The undersigned below :

Name : Vinera Juniar S.TP, M.Si
Position : Director
Hereby assign names below as Halal Management Team, with the following
composition:
Chairman : Rifda Adlia S.TP, M.Sc
Member : Fernaldy Manuel Alkuin S.TP
Halal Management Team is responsible for designing, implementing and evaluating the
halal assurance system in the company.
Such letter of determination is made to be properly implemented.
The head of the company,
Vinera Juniar S.TP, M.Si
HAS Manual 19
Revision 1.1
SYSTEM MANUAL
Attachment 2 Example of Training Plan

Training Type Date Location and Time Participants
Internal Training 20th October 2019 Meeting Room A Warehouse and QA

14:00 Department
Internal Training 22nd February 2019 Meeting Room A Production and R&D
14:00 Department
Induction Training 2nd May 2019 Assembly Hall 09:00 New Employees
HAS Manual 20
Revision 1.1
SYSTEM MANUAL
Attachment 3 Format List of materials used for all products certified halal
Halal Certificate Documents
Material Manufact Country of Supporting Halal
No Material Name Distributor
Code urer Origin Halal Cert. Document
Cert. No Validity
Body
PT PT
Diamon Indonesi Diamond
1 A001 Fresh Milk - - - -
d Cold a Cold
Storage Storage
Givaud USA000 HAS

2 A002 Flavor US Givaudan ISA 2020
an 010 document
Starter
(Lactobacillus
USA000 HAS
3 A003 bulgaricus or Culture US Culture ISA 2020
011 document
Streptococcus
thermophilus)
Material
Specification,
Flowchart
production
Guangz process, list
Guangzh
hou of material
ou cardlo
cardlo LPPOM IND248 being used,
4 A004 Stabilizer China boitechn 2020
boitech MUI 94 Laboratory
ologyCo.,
nology analysis
Ltd.
Co., Ltd. report,
certificated of
analysis
(CoA)

Page 21of 32
HAS Manual 21
Material
Specification,
Flowchart
production
process, list
of material
PT.
Indonesi PT. LPPOM IND247 being used,
6 A005 Sugar Sugarm 2020
a Sugarme MUI 64 Laboratory
e
analysis
report,
certificated of
analysis
(CoA)
HAS Manual 22
Revision 1.1
SYSTEM MANUAL
Attachment 4 Format Matrix Material vs Products

MATRIX RECAPITULATION PRODUCT AND ALL MATERIALS FOR
ANY TYPE OF PRODUCT
Company name : PT YOPINDO
Types of products : Yogurt
Product name
No. name of Material
1 2 3 4 5 6 7 8
1. Fresh Milk
2. Flavor
Starter (Lactobacillus
bulgaricus or Streptococcus
3. thermophilus)
4. Stabilizer
5. Sugar
Bogor, September 2019

Made by, Ratified,
Halal Management Team Leader The head of the company
(Rifda Adlia S.TP, M.Sc) (Vinera Juniar S.TP, M.Si)

HAS Manual 23
Page 23 of 32
SYSTEM MANUAL
Attachment 5 Production Process Flow Chart

Event Description Halal Production Process in Company PT YOPINDO
No. Name of activity Description Process Activity
Materials receipt Materials received from distributors to distribute to the factory

1.
(Fresh Milk, starter, sugar, stabilizer, flavor)
Inoculation Inoculating the fresh milk with starter

2.
Fermentation process done by the microorganism from the
Fermentation starter
3.
Forming of curd by the time fermentation process is done
Curd formation
4.
Mixing other materials to the curds
Mixing
5.
Yogurt placed into bottles and packed into cardboard packaging
Packaging
6.
refrigeration The cooling process at a temperature of 5 C

7.
HAS Manual 24
Revision 1.1
SYSTEM MANUAL
Attachment 6 Sample cover letter for a permit raw materials

PT. YOPINDO
Phone/Fax : +62 (21)4588877 / +62 (21)4588878
To: Head of Assessment LPPOM MUI

in place
Herewith submitted an application for approval LPPOM MUI connection with the
planned usage of new materials, namely:
name of material : Sugar
name of manufacturer : PT. Sugarme
Country of Origin manufacturers : Indonesia
For your consideration, we attach supporting documents of the material in question

(kosher certificate, material specifications, flow charts) *.
This application is submitted. The attention and assistance, delivered thanks.
(Vinera Juniar S.TP, M.Si)
HAS Manual 25
Revision 1.1
SYSTEM MANUAL
Attachment 7. Sample letter requesting the addition of a new facility agreement
PT. YOPINDO
Phone/Fax : +62 (21)4588877 / +62 (21)4588878
To Head of MUI Halal Assurance System LPPOM

in place
Herewith submitted an application for approval LPPOM MUI connection with the
planned addition of new facilities for the products that have been certified, namely:
Name plant / production facility :PT. YOPINDO

Production Site Address : YOPINDO Tower, Prof. Dr. Manuel St., No.
16, Bogor
Status of the factory / production facilities : One's own
This application is submitted. The attention and assistance, delivered thanks.
(Vinera Juniar S.TP, M.Si)
HAS Manual 26
Revision 1.1
SYSTEM MANUAL

Page 26 of 32
Attachment 8. Sample Form Administration

a. Record of material purchases
No. name of Brand Manufacturer / Purchase date
material Materials Factory
PT Diamond Cold
Fresh Milk
1 Susu Segar Storage 12 April 2019
2 Flavor Flavor Givaudan 12 April 2019
(Lactobacillus
bulgaricus or
Starter Culture
Streptococcus
3 thermophilus) 12 April 2019
Guangzhou cardlo 12 April 2019

Stabilizer boitechnologyCo.,
4 Stabilizer Ltd.
5 Sugar Sugarme PT. Sugarme 12 April 2019
b. Materials Inspection Form Arrived
No. Name / Manufactur Production SH / There is the list Kahi's

Brand er & date on Halal of approved initials
PT Diamond
Fresh Milk -
1 Cold Storage 09/01/2019 -
2 Flavor Givaudan - ISA Yes
3 Starter Culture 08/23/2019 ISA Yes
Guangzhou Yes
cardlo LPPOM
Stabilizer
boitechnolog MUI
4 yCo., Ltd. 02/09/2019
HAS Manual 27
LPPOM Yes
Sugar PT. Sugarme
5 07/28/2019 MUI
PT YOPINDO
Document Number
MAN –SJH-01
HALAL ASSURANCE SYSTEM MANUAL

Revision
1.1
Validity Date
30 April 2021
Page
28 of 32
Attachment 9. List of Questions for Halal Internal Audit
HAS Manual 28
No. Question Audit Results
HAS Manual 29
YES NOT INFORMATIO
N
1. Is halal policy has been established? 
2. Is lawful policies have been socialized? 
3. Is there evidence of policy dissemination 

kosher?
4. Is there a scheduled training activities / at 

least two years?
5. Is there any evidence of implementation 

of the training?
6. Does every new materials / suppliers of 

new / old materials with new producers
before use always require approval from
LPPOM MUI?
7. Whether purchasing new materials 

executed after the written evidence of
approval of LPPOM MUI?
8. Does every ingredient comes examined 

the correspondence between the
information in the label material with the
information contained in the materials
supporting documents?

Revision 1.1
9. Is there a written consent of LPPOM each additional production 

facilities?
10. Does every new product that has the same brand with products that
have been certified already registered for certification? 
HAS Manual 30
11. Is there a formula / recipe written? 
12. Do formula / recipe used in production activities follows the 

formula / recipe written?
13. Are the products stored in the warehouse clean and avoid unclean? 
14. In the case of already made products from materials that have not 
been approved in writing by LPPOM MUI, whether the product is
sold?
15. Are internal audit reports have been submitted to LPPOM MUI? 
Special note Auditor:

Revision 1.1
SYSTEM MANUAL
Attachment 10. Periodic Report Format to LPPOM MUI
Form Periodic Reports
HAS Manual 31
Company Name: PT YOPINDO
Product Type: Dairy
No.SH & Validity
Status SJH & Validity
HAS certificate
1. Summary of Internal Audit:
1a. Internal Audit Time 20 September 2019
1b. auditors
1c. auditee
1d. finding
1e. Corrective action
2. Summary of Changes in the last 6 months: Yes Not
2a. Halal Management Changes affecting the Halal Policy

explanation:
..................................................................................................
.................................................... .............................................
.........

Revision 1.1
SYSTEM MANUAL
2b Changes in the Manual of HAS (SOP, documents, personal,

etc.)
explanation:
..................................................................................................
.................................................... .............................................
...........................
HAS Manual 32
2c Changes or additions facilities Factory Location
explanation:
..................................................................................................
.................................................... .............................................
...........................
2d Change materials (manufacturers / suppliers, the type of

material, etc.)
explanation:
..................................................................................................
.................................................... .............................................
...........................
2e Changes formula and New Product Development

explanation:
..................................................................................................
.................................................... .............................................
...........................

Revision 1.1
SYSTEM MANUAL
Attachment 11. Format Minutes of the Review of Management
No. Presence Discussion result
HAS Manual 33
HAS Manual 34

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MANUAL

Halal Assurance System

Fernaldy Manuel Alquin (F24170074)

Date of Approval : 22nd of May 2018

Document Distribution List

This Halal Assurance System Manual (HAS Manual) of PT YOPINDO is a controlled

List of Document Revision

2. Halal Assurance System Criteria

Attachment 1. Example Decree of Halal Management Team

Attachment 6. Sample cover letter for a permit raw materials

1.1. Company’s General Information

PT YOPINDO Document Number MAN –SJH-01

2. Halal Assurance System Criteria

2.1. Halal Policy

In regards to our commitment of becoming a responsible corporate citizen of Indonesia, we

PT YOPINDO Document Number MAN –SJH-01

b. Socialization of Halal Policy to Company Stake Holders

announcements, company intranet system and monthly general lectures

2.2. Halal Management Team

b. Terms from Halal Management Team

c. Tasks of Halal Management Team

 Organizing, controlling, and evaluating Halal Assurance System

PT YOPINDO Document MAN –SJH-01

2.3. Training and Education

Training Type Date Location and Time Participants

Internal Training 20th October 2019 Meeting Room A Warehouse and QA

PT YOPINDO Document MAN –SJH-01

PT YOPINDO Document Number MAN –SJH-01

I. Monitoring of all the materials used supporting documents to be always in a

2.6. Production Facilities

2.7. Written Procedures Critical Activities

C. Written procedures critical activity effectiveness will be evaluated at least once a

2.7.1. Material Purchasing Procedure

2.7.2. New Product Formulation

2.7.3. Material Receiving Procedure

2.7.4. Production Procedure

2.7.5. Cleaning Procedure

2.7.6. Storage and Handling Procedure

v. Handling of materials / products during the production process at the plant

2.7.7. Transportation Procedure

i. Transportation includes transporting materials from suppliers to the warehouse

2.9.Handling Product That Doesn’t Fulfill the Criteria (Nonconformity products

10. Internal Audit

g. Notes the implementation of a management review will be

Attachment 1 Example Decree of Halal Management Team

The undersigned below :

The head of the company,

Vinera Juniar S.TP, M.Si

Attachment 2 Example of Training Plan

Internal Training 20th October 2019 Meeting Room A Warehouse and QA

Givaud USA000 HAS

PT YOPINDO Document Number MAN –SJH-01

Attachment 4 Format Matrix Material vs Products

Bogor, September 2019

(Rifda Adlia S.TP, M.Sc) (Vinera Juniar S.TP, M.Si)

PT YOPINDO Document Number MAN –SJH-01

Attachment 5 Production Process Flow Chart

Materials receipt Materials received from distributors to distribute to the factory

Inoculation Inoculating the fresh milk with starter

refrigeration The cooling process at a temperature of 5 C

Attachment 6 Sample cover letter for a permit raw materials

To: Head of Assessment LPPOM MUI

For your consideration, we attach supporting documents of the material in question

This application is submitted. The attention and assistance, delivered thanks.