BPJPH halal registration

For companies engaged in business activities—whether importing, distributing, or manufacturing goods in Indonesia—understanding the procedures for obtaining halal certification is an increasingly vital aspect of regulatory compliance preparation.

Halal certification is not merely an administrative process involving an online application and waiting for the certificate to be issued. Companies may be required to demonstrate that their products, raw materials, production processes, facilities, storage, packaging, distribution, and related procedures comply with applicable halal regulations.

Consequently, preparation may involve multiple departments, including management, procurement, production, quality assurance, regulatory affairs, logistics, and legal or compliance teams.

This is particularly crucial given that Indonesia is set to enter the next phase of its Mandatory Halal Certification framework in October 2026. The Halal Product Assurance Organizing Agency (BPJPH) has announced that, starting October 18, 2026, the halal certification mandate will extend to a broader range of products. This includes food and beverages; slaughtered products and slaughtering services; cosmetics; specific pharmaceutical and health products; chemical and genetically engineered products; related raw materials and food additives; and certain consumer goods.

For companies unfamiliar with Indonesia’s halal framework, early preparation can significantly enhance their ability to identify documentation gaps, issues regarding raw materials, supplier constraints, and production process non-conformities before the formal application process begins.

This guide outlines the general process and practical considerations that business operators should understand prior to submitting an application.

Understanding Indonesia’s Halal Certification Framework

Indonesia’s halal certification system is managed by the Halal Product Assurance Organizing Agency (BPJPH) under the national halal product assurance framework.

The legal framework comprises Law Number 33 of 2014 concerning Halal Product Assurance and Government Regulation Number 42 of 2024 concerning the Implementation of Halal Product Assurance. Government Regulation No. 42/2024 stipulates, among other things, the categories of products and services covered by the halal framework.

The certification process may involve several parties depending on the pathway, including:

• BPJPH, as the government authority responsible for administering halal certification;
• Halal Inspection Agencies (LPH) for inspections and/or testing within the regular certification pathway;
• Halal Product Process Facilitators (Pendamping PPH) for eligible *self-declare* applications;
• The MUI Fatwa Commission or the Halal Product Fatwa Committee for the applicable halal determination process.

The certification process outlined by BPJPH indicates that regular certification encompasses application submission via SIHALAL, inspection/testing by an LPH, the determination of halal status, and the issuance of the certificate by BPJPH.

Specific procedures, documentation requirements, and obligations may vary depending on the type of business, product, business scale, and the applicable certification pathway.

Step 1: Determine Whether Your Product Is Subject to the Halal Framework

The first step is to determine whether your product falls under a category regulated within Indonesia’s halal framework and whether any mandatory certification deadlines apply.

Business operators need to review:

1. Product type
2. Product category
3. Business scale
4. Manufacturing activities
5. Ingredients and materials
6. Manufacturing location
7. Import or distribution arrangements
8. Distribution plan for Indonesia
9. Applicable implementation schedule.

This assessment is crucial for foreign companies because products manufactured outside Indonesia may still be subject to Indonesian halal regulations when marketed within the country.

Government Regulation No. 42/2024 covers various categories—including food, beverages, pharmaceuticals, cosmetics, chemical products, biological products, genetically engineered products, and certain consumer goods—as well as specific services related to processing, storage, packaging, distribution, sales, and serving.

Therefore, business operators should not assume that compliance with halal regulations applies only to the ingredients contained in food products.

Step 2: Map Every Product

Before building the application, prepare a comprehensive product inventory.

The product map should ideally include:

1. Product name
2. Brand
3. Product variant
4. SKU
5. Product category
6. Product description
7. Production location
8. Packaging format
9. Composition
10. Supplier information
11. Distribution arrangements.

For companies managing dozens or hundreds of SKUs, product mapping is crucial.

For instance, different flavor variants of the same product may utilize distinct flavoring agents, colorants, processing aids, or packaging components. Treating all variants as identical without verifying their actual formulations can lead to documentation inconsistencies.

A well-structured product matrix can also assist companies in determining which products can be handled concurrently and which require separate documentation or reviews.

Step 3: Review Every Ingredient and Material

Ingredient review is one of the most critical stages in preparing for halal certification.

Companies must not limit their review to the main ingredients listed on the product label; the review must also encompass ingredients used throughout the production process.

Depending on the product, this may include:

• Raw materials
• Additives
• Preservatives
• Flavorings
• Colorants
• Enzymes
• Processing aids
• Emulsifiers
• Stabilizers
• Lubricants or processing aids, if applicable
• Animal-derived ingredients
• Gelatin
• Dairy-derived ingredients
• Alcohol-related ingredients, if applicable
• Other ingredients used during production.

The company must identify the sources and suppliers of every relevant ingredient.

Special attention may be required for animal-derived ingredients, as their Halal status can depend on their source and production process.

The objective is to establish a traceable link between the final product and the ingredients used to produce it.

Step 4: Collect Supplier and Ingredient Documents

After identifying the materials, the company should collect supporting documents from suppliers.

Depending on the type of material and applicable requirements, supporting documents may include:

• Halal certificate
• Product specifications
• Ingredient specifications
• Material declaration
• Manufacturer’s declaration
• Production information
• Regulatory-related certificates or supporting documents
• Supplier information
• Other evidence requested during the certification process.

Companies should not assume that a general statement from a supplier declaring an ingredient “halal” will automatically satisfy every documentation requirement.

Instead, companies must determine the specific evidence required for each relevant ingredient and maintain a clear documentation trail.

For imported products, this process can be more complex, as the documentation may originate from suppliers or manufacturers outside Indonesia.

Therefore, the collection of documents from suppliers should begin well before the application is submitted.

Step 5: Review the Manufacturing and Production Process

Halal certification is concerned not only with what goes into a product, but also with how the product is handled and produced.

The company should prepare a clear description of the production process, including:

1. Raw material receipt
2. Storage
3. Preparation
4. Processing
5. Mixing or formulation
6. Production
7. Cleaning
8. Packaging
9. Finished product storage
10. Distribution.

The company must also identify the equipment and production areas used for the relevant products.

If facilities are shared between Halal materials or products and those that are potentially non-Halal, the company must carefully review its segregation and cleaning procedures.

This review can help identify potential points where Halal integrity could be compromised.

Step 6: Review Facilities, Equipment, Storage, and Transportation

A common mistake is focusing solely on the formulation.

A broader review of Halal compliance should encompass the entire relevant product supply chain.

Business operators may need to review:

1. Production Facilities

Review the areas where raw materials are processed and products are manufactured.

2. Equipment

Identify equipment that comes into direct contact with, or is relevant to, the materials or products.

3. Storage

Review the storage methods for raw materials, packaging materials, in-process products, and finished products.

4. Packaging

Examine the materials and procedures used for packaging.

5. Transportation

Review the transportation methods for relevant materials and finished products.

6. Handling

Establish procedures to prevent contamination or commingling with materials that could compromise compliance with Halal requirements.

Government Regulation No. 42/2024 also recognizes services related to the processing, storage, packaging, distribution, sale, and serving of the product categories covered.

Step 7: Prepare Internal Halal Procedures

Business operators should view halal compliance as an ongoing management responsibility, rather than merely a one-time application process.

Depending on the type of business and the applicable pathway, internal procedures may include:

• Material procurement
• Supplier approval
• Material changes
• New product development
• Production procedures
• Cleaning
• Storage
• Product handling
• Packaging
• Distribution
• Record-keeping
• Internal monitoring
• Corrective actions.

For instance, if a company changes suppliers after obtaining certification, the new materials must not be used immediately without first verifying whether the change affects compliance with halal requirements.

Similarly, any change in formulation should trigger an internal review before the modified product enters the production stage.

Therefore, a documented internal system can help maintain consistency after certification has been obtained.

Step 8: Determine the Appropriate Certification Pathway

One of the most critical decisions is determining whether a business can utilize the *self-declare* mechanism or must pursue the regular certification pathway.

The *self-declare* mechanism is intended for micro and small enterprises that meet the applicable terms and conditions; it is not automatically available for every type of business or product.

The regular certification pathway entails a more formal assessment process, including inspection and/or testing by an accredited Halal Inspection Agency (LPH) where required.

The process flow issued by BPJPH distinguishes between these two pathways. For *self-declare* applications, the process may include verification and validation by a Halal Product Process Facilitator (Pendamping PPH), review by BPJPH, a halal determination, and certificate issuance. Conversely, regular certification involves an assessment or testing stage conducted by an LPH before proceeding to the halal determination and certificate issuance stages by BPJPH.

Therefore, business operators should ensure they meet the eligibility requirements before submitting an application.

Step 9: Prepare the Business and Legal Information

Before accessing the online application system, have the company’s administrative information ready.

Depending on the applicable pathway, business operators may require information regarding:

• Business identity
• Business Identification Number (NIB)
• Company or business address
• Production location
• Product information
• Brand information
• List of ingredients
• Production process
• Halal-related personnel
• Supporting documents.

For *self-declare* applications, materials published by BPJPH outline preparatory elements including the NIB (Business Identification Number), SIHALAL account, PPH Facilitator, list of products and ingredients, production process information, Halal Assurance System manual, and the halal statement.

Specific requirements should always be verified against the latest BPJPH procedures, as administrative requirements are subject to change.

Step 10: Submit the Application Through SIHALAL

Once preparations are complete, business operators can proceed with the process via the BPJPH Halal Information System (SIHALAL).

The official service portal is:

SIHALAL – BPJPH

Applicants must ensure that the information entered into SIHALAL accurately reflects the actual products and production processes.

For example, the following elements must not contradict one another:

• Product name
• Product formulation
• List of ingredients
• Supplier information
• Manufacturing location
• Production flow
• Supporting documents.

Discrepancies may result in requests for additional clarification or delays.

Step 11: Complete Examination, Verification, or Validation

Following the submission, the subsequent stages depend on the certification pathway.

For regular certification, the process involves a Halal Inspection Agency (LPH) conducting the relevant inspection and/or testing. The regular certification workflow issued by BPJPH indicates that the application undergoes an inspection/testing phase by the LPH before proceeding to the halal determination stage.

Therefore, business operators must be prepared to provide access to relevant information and answer related questions:

• Ingredients
• Production process
• Equipment
• Facilities
• Suppliers
• Storage
• Documentation
• Internal Halal procedures.

For *self-declare* applications, verification and validation are carried out through the applicable Halal Product Process Facilitator (Pendamping PPH) process before the application proceeds to the next stage.

Step 12: Halal Determination and Certificate Issuance

Once the relevant inspection or verification stages are complete, the process proceeds to the halal determination stage.

In accordance with established procedures, the inspection results are utilized during the halal determination stage, which involves the MUI Fatwa Commission or the relevant Halal Product Fatwa Committee.

Subsequently, BPJPH issues the Halal Certificate once the applicable requirements and determination processes have been fulfilled. The certification workflow published by BPJPH outlines the final sequence: halal determination, followed by certificate issuance and the downloading of the certificate via the system.

Companies should retain the certificate and related documentation as part of their regulatory compliance records.

Step 13: Maintain Compliance After Certification

Obtaining a certificate does not automatically end a company’s responsibility regarding halal compliance.

Business operators should establish procedures to monitor changes following certification.

For instance, companies need to review the halal implications of:

• New supplier
• New raw material
• Formula change
• New production facility
• Equipment change
• Change in manufacturing location
• New product variant
• Packaging change
• Changes to related logistics arrangements.

Companies also need to monitor changes in Indonesian halal regulations and BPJPH procedures.

This is particularly important for companies with a constantly evolving product portfolio.

Common Reasons Halal Certification Applications May Face Delays

Several practical challenges can complicate the certification preparation process.

 

1. Incomplete Ingredient Information

A company might know the trade name of an ingredient but lack adequate information regarding its source or actual composition.

Solution: Compile a comprehensive list of ingredients and identify the manufacturers and suppliers for each relevant item.

2. Unavailable Supplier Documentation

Obtaining documents from suppliers can be time-consuming, especially if the ingredients are imported.

Solution: Begin gathering supplier documentation before submitting the certification application

3. Inconsistent Information

The formulation listed in the application may differ from production specifications or documents submitted during the inspection process.

Solution: Review documents for consistency before submitting the application.

4. Unclear Production Flow

An incomplete description of the production flow can make it difficult to demonstrate how materials move within the production facility.

Solution: Outline a clear process flow, ranging from material receipt to the distribution of finished products.

5. Inappropriate Certification Pathway

Not all business operators qualify to use the self-declaration scheme.

Solution: Verify eligibility requirements before selecting a certification pathway.

6. Last-Minute Preparation

Delaying preparation until the mandatory deadline approaches can create unnecessary pressure, particularly for businesses with numerous SKUs or complex supply chains.

Solution: Begin a readiness assessment as early as possible.

Practical Halal Certification Preparation Checklist

Before submitting an application, business operators should consider whether they have completed the following:

1. Identify all products and variants
2. Determine relevant product categories
3. Identify production locations
4. Map out all ingredients and materials
5. Identify suppliers and manufacturers
6. Gather relevant supporting documents
7. Review animal-derived ingredients
8. Review production processes
9. Review facilities and equipment
10. Review storage and handling procedures
11. Review packaging requirements
12. Review relevant distribution processes
13. Develop internal Halal procedures
14. Prepare company information and legal documentation
15. Determine the appropriate certification pathway
16. Check current requirements from BPJPH
17. Prepare for potential inspections or verification
18. Establish post-certification monitoring processes.

What Businesses Should Know About Mandatory Halal Certification in 2026

The 2026 deadline makes halal certification readiness highly relevant for business operators who have not yet completed the certification process.

The BPJPH has stated that the implementation of regulations starting October 18, 2026, expands the scope of mandatory halal certification to various categories, including food and beverages, slaughter products and services, cosmetics, natural medicines, quasi-medicines and health supplements, chemical products, genetically engineered products, certain consumer goods, as well as related raw materials and food additives.

This policy framework also affects foreign business operators and imported products. The BPJPH has specifically highlighted the importance of compliance with halal regulations for foreign products entering the Indonesian market.

Therefore, overseas manufacturers and exporters should not wait until their products are distributed in Indonesia to begin reviewing halal requirements.

An ideal cross-border compliance review should encompass aspects involving the Indonesian importer, the product manufacturer, suppliers, certification documentation, and applicable recognition or registration requirements.

How Batin Hub Can Help With Halal Certification Preparation

Halal certification may require coordination among regulatory, legal, procurement, production, quality, and management teams.

Batin Hub can support businesses that need assistance in understanding and preparing for the halal compliance framework in Indonesia.

Our support can include:

1. Regulatory Requirement Review

Reviewing the applicable halal framework and identifying requirements relevant to the business and product categories.

2. Product and Business Mapping

Assisting in organizing product portfolios, variants, production locations, and business activities.

3. Documentation Organization

Helping businesses identify and compile the documents required for the relevant certification pathway.

4. Ingredient and Supplier Review

Assisting businesses in compiling information regarding ingredients, materials, suppliers, and supporting documentation.

5. Certification Preparation

Supporting businesses in preparing information prior to submitting applications through the applicable BPJPH system.

6. Cross-Border Compliance Support

For overseas businesses, halal certification preparation can be coordinated with regulatory aspects and other considerations regarding access to the Indonesian market.

7. Ongoing Regulatory Planning

Helping businesses monitor compliance as changes occur in products, suppliers, production arrangements, or regulations.

Frequently Asked Questions About Halal Certification in Indonesia

How long does Halal certification take?

The timeframe varies depending on the certification pathway, product complexity, document readiness, inspection requirements, and the completeness of the application.

Businesses with numerous products, complex ingredients, or international supply chains may require more preparation than those with simple products.

Therefore, companies should not view the application submission date as the starting point for the compliance process.

Can a company apply before gathering all supplier documents?

Businesses should prepare the relevant documentation before submitting an application.

Incomplete or unclear supplier information can complicate the review process and lead to requests for additional clarification.

Do all businesses follow the same Halal certification process?

No. The applicable process may differ based on business scale, product category, eligibility for the *self-declare* scheme, and other relevant factors.

Eligible micro and small enterprises may use the *self-declare* mechanism, whereas other businesses generally follow the regular certification pathway.

Is *self-declare* available to every micro or small enterprise?

No. Micro or small enterprise status does not automatically mean every product is eligible for *self-declare*.

The business and the products must meet the applicable criteria.

What happens during the regular certification process?

The regular pathway generally involves submission via SIHALAL, inspection and/or testing by a Halal Inspection Agency (LPH), a Halal determination through the applicable mechanism, and certificate issuance by the Halal Product Assurance Organizing Agency (BPJPH).

What is the most important preparatory step?

There is no single preparatory step that applies to every business.

However, creating a reliable map of products and ingredients is a useful starting point, as it allows the company to identify suppliers, documentation requirements, production processes, and potential compliance gaps.

Does halal certification cover only food?

No. Indonesia’s halal framework encompasses more than just food and beverages. Depending on the implementation phase and applicable product definitions, the scope can extend to cosmetics, certain pharmaceuticals and health products, chemical products and genetically modified organisms, consumer goods, slaughtering services, and other relevant categories.

Do foreign companies need to consider Indonesia’s halal requirements?

Yes, if their products fall within the scope of Indonesia’s applicable halal framework and are marketed in the country.

Foreign manufacturers and exporters should review Indonesian regulations before entering the market, rather than assuming that certification obtained in another country automatically satisfies all of Indonesia’s requirements.

Conclusion: Start Halal Certification Preparation Before the Application

Applying for halal certification in Indonesia essentially hinges on both procedural and preparatory aspects.

Online submission represents only one part of a broader, comprehensive process.

Business operators should first familiarize themselves with their products, raw materials, suppliers, production processes, facilities, and documentation, as well as the specific certification pathway applicable to them. They must also ensure data consistency before proceeding with the application via the SIHALAL system.

Early preparation is particularly crucial as the 2026 deadline approaches; Indonesia is set to enter the next phase of mandatory halal certification on October 18, 2026, for product categories covered by the relevant regulations.

A structured compliance review can help businesses identify incomplete supplier documentation, unclear raw material sources, production process issues, and administrative shortcomings before these matters become obstacles to the certification process.

Also read: Business Visa Indonesia Requirements 2026: A Complete Guide for Foreign Visitors

Need Help Preparing for Halal Certification?

Batin Hub can assist companies in understanding Indonesia’s halal certification framework, reviewing regulatory requirements, managing product and ingredient information, preparing documentation, and aligning halal compliance with broader business operations in Indonesia.

If your company is preparing to manufacture, import, distribute, or sell products in Indonesia, please contact Batin Hub to discuss your halal compliance needs via:

WhatsApp / Phone: 0851-61417988.

For overseas companies and exporters, a specialized assessment may also be required to address aspects such as foreign halal certificates, recognition requirements by Indonesian authorities, import arrangements, and other market access considerations.

Legal and Regulatory References

This guide provides a general overview and is not intended to substitute for a legal or regulatory assessment specific to any particular case.

The primary legal framework comprises Law Number 33 of 2014 concerning Halal Product Assurance and Government Regulation Number 42 of 2024 concerning the Implementation of Halal Product Assurance. Government Regulation No. 42/2024 defines the categories of products and services relevant to the halal assurance framework.

For eligible micro and small enterprises, Minister of Religious Affairs Regulation Number 20 of 2021 concerning Halal Certification for Micro and Small Enterprises remains listed as valid in the Ministry of Religious Affairs’ legal information system.

Applicants should verify the latest information and procedures from the BPJPH prior to submission, as operational requirements, implementation schedules, service procedures, and technical guidelines are subject to change.

Official reference: BPJPH – Halal Product Assurance Organizing Agency

SIHALAL application portal: Halal Information System (SIHALAL).