Purpose: test working knowledge of the knowledge base — the Indonesian BPJPH / HAS-SJPH scheme applied to foreign (China) files. 41 questions (2 basics warm-up in Bahasa Indonesia + 39 in English), each with four options (A–D) and a single best answer.
How to use
- Answers, short rationales and source links are in §10 Answer key — do not scroll there before answering.
- Audience: new LPH auditors, halal supervisors at Chinese suppliers, onboarding staff.
- Suggested pass mark: 34/41 (≈83%); anything below 30 means re-read the materials criterion and Guide 03.
- Coverage: basics (Bahasa Indonesia) · legal framework · criterion 1 · criterion 2 (materials & alcohol) · criterion 3 (process) · criterion 4 (products) · criterion 5 (monitoring) · food science & testing · angkak case study.
🔎 Verification rule still applies. Items marked with dated regulatory detail (Wajib Halal date, certificate validity) must be re-checked against current BPJPH provisions before being used in a training that claims to be authoritative.
0. Basics warm-up (Bahasa Indonesia)
B1. Apa yang sebenarnya diverifikasi dalam audit halal?
- A. Sistem Jaminan Produk Halal (SJPH/HAS) perusahaan terhadap 5 kriteria
- B. Hasil uji laboratorium produk saja
- C. Status keamanan pangan dan registrasi BPOM perusahaan
- D. Klaim halal dalam materi pemasaran pemasok
EN: What does the halal audit actually verify?
B2. Siapa yang memikul beban pembuktian bahwa suatu bahan halal?
- A. Auditor LPH, yang harus menguji bahan tersebut
- B. BPJPH, yang memutuskan sertifikasi
- C. Perusahaan — auditor menguji bukti, bukan janji
- D. Importir produk jadi di Indonesia
EN: On whom does the burden of proof rest that a material is halal?
1. Legal framework and the certification scheme
Q1. Which party is the sole authority that issues Indonesian halal certificates?
- A. BPJPH
- B. MUI
- C. LPH
- D. BPOM
Q2. Which instrument mandates halal certification for products entering, circulating in, or traded in Indonesia?
- A. PP No. 42/2024
- B. GB 2760
- C. UU No. 18/2012
- D. UU No. 33/2014
Q3. Who issues the fatwa that underpins each halal certificate?
- A. MUI
- B. LPH
- C. BPJPH
- D. SIHALAL
Q4. Full “Wajib Halal” implementation — imports included — takes effect:
- A. January 2019
- B. October 2026
- C. February 2026
- D. January 2027
Q5. In the foreign certification workflow, what immediately precedes the on-site audit at the factory?
- A. The MUI fatwa
- B. Document review by the LPH
- C. Certificate issuance in SIHALAL
- D. The first surveillance visit
Q6. How long is a halal certificate typically valid?
- A. 1 year
- B. 2 years
- C. 3 years
- D. 4 years
Q7. A product inside a wajib-halal category that is not halal must:
- A. be exempted by MUI
- B. carry a “tidak halal” statement/label
- C. be sold only outside Indonesia
- D. display the Chinese 清真 mark
2. Criterion 1 — Commitment and Responsibility
Q8. Which of the following is NOT a requirement for the appointed halal supervisor (penyelia halal)?
- A. Being Muslim
- B. Appointment by decree (SK)
- C. Registration with BPJPH through SIHALAL
- D. Holding a university degree in food science
Q9. Which criterion-1 gap most reliably blocks progress on China files?
- A. The policy is not translated into Bahasa Indonesia
- B. The supervisor is appointed but not yet competent / registered (exam not passed)
- C. There are no photographs of the warehouse
- D. The policy was not reviewed annually
Q10. SJPH training and socialization must be conducted at least:
- A. Once a year
- B. Once every two years
- C. Quarterly
- D. Only when a non-conformity has been raised
Q11. Why does an auditor insist that documents from a Chinese company carry the 公章 (official seal)?
- A. It certifies that the translation is accurate
- B. It is the signature of record — unstamped documents are weak evidence
- C. BPJPH requires red-ink seals on all annexes
- D. It proves the document has been notarized
3. Criterion 2 — Materials, meat and alcohol
Q12. Level 1 (the highest level) of the material evidence decision tree is:
- A. Manufacturer flowchart + animal-free statement
- B. A negative porcine DNA test
- C. A halal certificate from an HCB recognized by BPJPH (live LHLN list)
- D. An MSDS showing no animal components
Q13. A supplier cannot provide a halal certificate from a recognized body for 明胶 (gelatin). The correct outcome is:
- A. Accept a flowchart + animal-free statement
- B. Accept a negative porcine PCR result
- C. Find an alternative material or an alternate manufacturer
- D. Accept it if it is type B (alkaline-process) gelatin
Q14. Alcohol of khamr origin (wine, cooking wine 料酒, red-wine vinegar) under this body’s operational rule:
- A. Is acceptable below 0.5%
- B. Is acceptable below 0.1%
- C. Is acceptable if the finished product is not intoxicating
- D. Is haram at any level, even traces
Q15. Non-khamr ethanol is acceptable in a certified finished product only when the alcohol content does not exceed:
- A. 0.5% — operational max 0.49%
- B. 1.0%
- C. 2.0%
- D. 5.0%
Q16. A 食用香精 declares 50% ethanol as solvent and is dosed at 0.1% in the recipe (≈0.05% in the finished product). To accept it, the auditor needs:
- A. Nothing — the finished level is negligible
- B. A porcine DNA test on the flavor
- C. A declaration of the ethanol source (non-khamr) plus the dosage math on file
- D. Mandatory replacement of the flavor
Q17. Which material can normally be cleared with a manufacturer flowchart + animal-free statement?
- A. 明胶 gelatin
- B. Corn flour, mechanically milled and sieved
- C. 单双甘油脂肪酸酯 E471 with an undisclosed fat source
- D. 肉味香精 meat flavor
Q18. Which item belongs to the “material” universe even though it never enters the recipe?
- A. Office supplies
- B. Forklift fuel
- C. Cleaning aids for food-contact surfaces, and swab/agar media used to validate cleaning
- D. Employee uniforms
Q19. Meat and meat derivatives may be used only when:
- A. The supplier signs an animal-free statement
- B. A finished-product PCR test is negative
- C. The meat is imported and frozen
- D. They come from halal-certified slaughterhouses whose certification is acknowledged by BPJPH
Q20. A Chinese 清真 (qingzhen) certificate from the China Islamic Association, offered for a BPJPH file:
- A. Is equivalent to an LHLN certificate
- B. Is acceptable once stamped
- C. Is not automatically acceptable — it is a Chinese domestic scheme
- D. Is acceptable for meat but not for additives
Q21. Which statement about hydrolyzed proteins is correct?
- A. HVP is hydrolyzed vegetable protein with no animal input; HAP is hydrolyzed animal protein and needs a slaughter chain or replacement
- B. HAP is plant-derived
- C. Both are cleared by flowchart + animal-free statement
- D. HVP always indicates animal origin
Q22. Which of these materials is insect-derived and generally not acceptable for Indonesian files?
- A. Lecithin E322
- B. Agar
- C. Konjac 魔芋
- D. Carmine 胭脂红 and shellac 虫胶
4. Criterion 3 — Process (PPH)
Q23. The auditor’s strongest tool against “paper compliance” is:
- A. Interviewing the legal representative
- B. Reading the company’s marketing brochure
- C. The records reconciliation test (purchases ↔ batching ↔ sales over a sample window)
- D. Photographing the certificate hanging on the wall
Q24. Under an OEM / 委托加工 arrangement, which site must be audited?
- A. The brand owner’s head office
- B. The facility where the goods are actually manufactured
- C. The Indonesian importer’s warehouse
- D. Whichever site the client prefers
Q25. In the unit-operations taxonomy, fermentation and enzymatic conversion are:
- A. Class A — physical/mechanical
- B. Class C — chemical transformation
- C. Class D — biological transformation, i.e. certificate territory
- D. Class F — finishing/packaging
Q26. An employee canteen (员工食堂) that cooks pork on site:
- A. Is outside the halal audit scope
- B. Is acceptable because employees are not part of the product
- C. Must be assessed for contamination paths (layout, airflow, doors, cleaning) to production and storage
- D. Requires its own halal certificate
5. Criterion 4 — Products
Q27. A product with fully halal content, named 佛跳墙 (Buddha Jumps Over the Wall):
- A. Is acceptable — only the content matters
- B. Fails the screen — names, forms and designs must not reference other religions or deities
- C. Is acceptable if the Chinese 清真 mark is displayed
- D. Is acceptable for export but not for the domestic market
Q28. The label 配料表 lists 食用油脂 and 食用香精 as collective names. The auditor should:
- A. Accept them — collective names are permitted on labels
- B. Require an MSDS only
- C. Request the underlying breakdown (which fat source? ethanol solvent?) and reconcile it with the approved register
- D. Reject the product outright
Q29. After certification, a Chinese 清真 mark on the pack:
- A. May serve as the Indonesian halal logo
- B. Is required for import into Indonesia
- C. Must appear next to the BPJPH label
- D. Is not the Indonesian halal logo — use the BPJPH halal label on certified packs
6. Criterion 5 — Monitoring, evaluation and post-certification
Q30. Internal audit and management review must each be conducted:
- A. At least once a year
- B. Every two years
- C. Only in the renewal year
- D. Only after a complaint is received
Q31. Which statement about the company’s internal audit is correct?
- A. The production manager may audit his own area
- B. It must cover all 5 criteria and be performed by someone independent of the audited area
- C. It may be replaced by the annual food-safety audit
- D. It is optional when the LPH audits annually
Q32. A client switches to a new brand of the same ingredient without notifying the LPH. This is:
- A. Acceptable — the material is halal
- B. A non-conformity: alternate materials and suppliers require pre-approval
- C. Acceptable if the invoice is filed
- D. Only an observation, to be noted at renewal
Q33. A management review is adequate only when it:
- A. Is attended by top management
- B. Is held at the same time as the internal audit
- C. Answers all 5 criteria and produces decisions with owners and deadlines
- D. Is stamped with the company 公章
7. Food science, detection and testing
Q34. Why is ELISA unreliable on heavily heat-treated or hydrolyzed material?
- A. Heat denaturation destroys the antibody target → false negatives; PCR is preferred for processed matrices
- B. ELISA cannot detect protein
- C. ELISA requires a halal certificate to be valid
- D. ELISA measures only alcohol
Q35. A finished-product test showing 0.2% ethanol tells the auditor:
- A. The product is halal
- B. Nothing about the ethanol’s source — the khamr question is always documentary
- C. The ethanol is non-khamr
- D. The product is haram
Q36. Gelatin used as a fining/clarifying aid in juice, beer or vinegar:
- A. Appears on the label, so it can be checked there
- B. Is always acceptable because it is filtered out
- C. Is exempt from halal requirements
- D. Is a processing aid that never appears on the label — it surfaces in the process description
Q37. For refined white sugar, the halal-relevant question is:
- A. The sugar’s °Brix
- B. The country of origin
- C. Whether decolorization uses bone char (animal) or vegetable carbon / ion exchange
- D. The packaging material
8. Case study — angkak (红曲 / Monascus red)
Q38. In the angkak case, which item makes the halal case collapse?
- A. 红曲米 whole/ground red rice
- B. 红曲红 colorant extracted with water
- C. 高粱红 sorghum red
- D. 红糟 — red lees from 红曲酒 (red rice wine) brewing: a beverage-alcohol derivative, haram at any level
Q39. A citrinin (桔青霉素) exceedance reported for a monascus red producer means:
- A. The colorant is haram
- B. It is a food-safety finding, not a halal-status finding — request current CoAs and corrective-action evidence before approving the supplier
- C. The producer is automatically removed from the LHLN list
- D. The angkak must be replaced with carmine
10. Answer key
| Q | Ans | Q | Ans | Q | Ans | Q | Ans |
|---|---|---|---|---|---|---|---|
| 1 | A | 11 | B | 21 | A | 31 | B |
| 2 | D | 12 | C | 22 | D | 32 | B |
| 3 | A | 13 | C | 23 | C | 33 | C |
| 4 | B | 14 | D | 24 | B | 34 | A |
| 5 | B | 15 | A | 25 | C | 35 | B |
| 6 | D | 16 | C | 26 | C | 36 | D |
| 7 | B | 17 | B | 27 | B | 37 | C |
| 8 | D | 18 | C | 28 | C | 38 | D |
| 9 | B | 19 | D | 29 | D | 39 | B |
| 10 | A | 20 | C | 30 | A |
Basics warm-up: B1 — A · B2 — C
Rationales
B1 — A. Audit menilai Sistem Jaminan Produk Halal (SJPH/HAS) perusahaan terhadap 5 kriteria: komitmen & tanggung jawab · bahan · proses (PPH) · produk · pemantauan & evaluasi. Hasil uji laboratorium hanya bukti penunjang, dan keamanan pangan (BPOM/NIE) adalah jalur terpisah. (EN: the audit judges the company’s SJPH against the 5 criteria; lab results are supplementary and food safety is a separate lane.) Guide 01 §4, index
B2 — C. “Beban pembuktian ada pada perusahaan; auditor menguji bukti, bukan janji” — auditor memverifikasi dokumen, sertifikat, dan rekaman yang disediakan perusahaan. (EN: the burden of proof is on the company; the auditor tests the evidence, not the promise.) Criterion 2
- A — BPJPH is the sole certificate authority and runs SIHALAL; LPH inspects, MUI issues the fatwa, BPOM is the separate food-safety lane. Framework §1
- D — UU No. 33/2014 is the mandate; PP No. 42/2024 is the implementing regulation. Framework §1
- A — MUI fatwa underpins each certificate. Framework §1
- B — October 2026, imports included 🔎. Framework §2
- B — Document review (desk phase) first, then the on-site audit at the foreign facility. Guide 01 §5
- D — Typically 4 years 🔎. Framework §3
- B — Non-halal products in scope must carry a “tidak halal” statement/label. Framework §2
- D — A food-science degree is not required; the mandatory items are Muslim status, appointment decree, JD, SIHALAL registration and the BPJPH-recognized competency exam. Criterion 1 §2.2
- B — The dominant criterion-1 blocker in China files; check it at desk review, not on site. Criterion 1 §2.2, Guide 01 §7
- A — Training/socialization ≥ 1×/year, including new hires and outsourced workers. Criterion 1 §2.3
- B — In China the seal is the signature of record; unstamped documents are weak evidence even if signed. Criterion 1 §3
- C — L1 = halal certificate from an HCB on the BPJPH live LHLN list, covering exact supplier + product + validity. Criterion 2 §2
- C — Animal-derived materials can never be cleared by flowchart + statement; L4 (alternative material/manufacturer) is the only route. Criterion 2 §2
- D — Khamr-origin alcohol is haram at any level, even traces. Criterion 2 §4
- A — ≤ 0.5% on a finished-product basis, operational max 0.49%, non-khamr and non-intoxicating. Criterion 2 §4
- C — A CoA showing a percentage is meaningless without the ethanol’s source; keep the dosage math in the file. Science 03 §5
- B — The statement route works only for genuinely non-animal, mechanically/physically processed materials (class A/B). Criterion 2 §2, Science 02 §3
- C — Six classes: raw materials, additives, processing aids, packaging/lubricants/sanitizers, cleaning aids, and cleaning-validation media. Criterion 2 §1
- D — Recognized slaughterhouse + HCB chain; no flowchart, statement or lab-test route for meat. Criterion 2 §3
- C — 清真 is a Chinese domestic scheme; only bodies on the live LHLN list count (two Chinese bodies since 27 Feb 2026). LHLN tracker §4
- A — HVP is vegetable (flowchart + statement); HAP is animal (certificate or replacement). Criterion 2 §6
- D — Carmine (cochineal) and shellac (lac insect) are insect-derived; confirm your LPH’s fatwa basis 🔎. Science 01 §8
- C — The reconciliation test is the strongest objective evidence against paper compliance. Criterion 3 §4, Guide 03 §4
- B — Audit where the goods are really made; verify SC license address + category annex against reality. Criterion 3 §5
- C — Class D biological transformation: microbes, growth media (animal peptone risk), possible alcohol → certificate territory. Science 02 §1
- C — The canteen commonly cooks pork; it must not contaminate production/storage — check layout, airflow, doors, cleaning. Criterion 3 §3
- B — Names, forms and designs must not reference pork, other religions/deities or khamr, even with clean content. Criterion 4 §4
- C — Collective names hide animal origin or alcohol; request the breakdown line by line. Criterion 4 §3
- D — The Chinese 清真 mark is not the Indonesian halal logo; certified packs use the BPJPH halal label. Criterion 4 §3
- A — Both internal audit and management review ≥ 1×/year (every 6 months is encouraged). Criterion 5 §2–3
- B — All 5 criteria, halal-specific form, auditor independent of the audited area. Criterion 5 §2
- B — A new brand of the same material is still a change: pre-approval required; unapproved changes are NCs even when the new material is halal. Guide 05 §3
- C — Input = IA findings per criterion; output = decisions with owners and deadlines. Criterion 5 §3
- A — Heat destroys the antibody target (gelatin, hydrolyzed proteins) → false negatives; use PCR for processed matrices or both. Science 04 §3
- B — Alcohol source cannot be tested — only percentage; the khamr question is documentary. Science 04 §9
- D — Fining aids (gelatin, isinglass, casein, bone char) never appear on the label; they live in the process description. Science 01 §8
- C — Ask the refiner whether decolorization uses bone char (animal), vegetable carbon or ion exchange. Science 02 §3
- D — 红糟 is a by-product of red-rice-wine brewing → beverage-alcohol derivative, rejected at any level; angkak the colorant itself can be credible once media and solvent are disclosed. Case 02 §5
- B — Citrinin is safety, not halal status: request current-batch CoAs and CAPA evidence before approving the supplier on the register. Case 02 §4
Map: builds on Criterion 1 · Criterion 2 · Criterion 3 · Criterion 4 · Criterion 5 · Guide 01 · Guide 03 · Guide 05 · Science primers 01–04 · Angkak case · Quiz 02 — case questions, one per criterion