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Indonesia BPJPH Halal Certification · Good Fortune Halal (Qingdao)

FAQ

What principles apply to animal by-product ingredients in pet food?


In-depth answers to common BPJPH halal certification questions

Ingredients Review & Alternatives FAQ #172

Quick answer

Pet food is not exempt. For meat-and-bone meal, poultry meal, blood meal, fats and organ meals, first identify species: porcine by-products are barred; ruminant and poultry materials need slaughter-source or rendering documents and sterilization records. A Xingtai pet-treat factory files each meal by species, plant and certificate. By-products without such proof should be replaced, or the recipe rebuilt with plant protein and fish oil.

Detailed explanation

Three principles

  1. Species identifiable: prohibited sources excluded outright
  2. Origin traceable: slaughter or rendering chain documented
  3. Process verifiable: rendering heat treatment and shared-line cleaning recorded

Pet Food By-Product Documents

  • By-product type and species name
  • Slaughterhouse or rendering plant credentials and halal certificate
  • Heat-process parameters and pathogen-control records
  • Fat antioxidants and flavor-carrier information

Pet Food Shared-Line Controls

Halal pet food sharing a line with porcine-containing ordinary feed is high risk and usually requires a dedicated line or thorough retrofit; storage needs zoning, dedicated tools and clear batch labels.

By-Product Ingredient Alternatives

Traceable chicken or lamb meal, or recipes rebuilt with pea protein, chickpea flour and salmon meal; verify palatability and nutrition after substitution and adjust label claims.

Still have questions?

Tell our consultants your product category and target market, and we will help you map out the path and the documents required.

Not sure whether your product needs halal certification?

Tell our consultants your product category and target market. We will first help you identify the right path and the documents required, and you can then decide whether to proceed.

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