Halal Certification in Indonesia: How to Get Certified
Halal certification in Indonesia for a local business: who does what, the regular and self-declare routes, how long a certificate lasts, and the sanctions.
- UU No. 33 Tahun 2014 on Halal Product Assurance, as amended by UU No. 11 Tahun 2020 and UU No. 6 Tahun 2023 — Articles 4, 4A, 33, 33A, 42, 44 and 51–52
- PP No. 42 Tahun 2024 on Halal Product Assurance, in force 17 October 2024 — Articles 6, 60, 64, 67–88, 90, 98, 103, 160–161 and 170–171
- Peraturan BPJPH No. 5 Tahun 2025 on self-declare criteria and halal process assistance, in force 12 November 2025 — Articles 4–7, 9 and 23–29
- Peraturan BPJPH No. 7 Tahun 2025 on the Halal Product Fatwa Committee, in force 31 December 2025 — Articles 17 and 21
Halal certification in Indonesia is a legal duty, not a marketing choice. A product sold here must be certified halal on a timetable set by product type and business size (UU 33/2014, Article 4; PP 42/2024, Articles 160–161).
A product made from forbidden materials is exempt, but must be labelled as not halal. BPJPH (Badan Penyelenggara Jaminan Produk Halal, the halal product assurance agency) issues the certificate.
This article covers a business certifying products it makes in Indonesia. The rules for a product brought in from abroad, and a foreign certificate, are in food and beverage registration.
Who does what in halal certification
BPJPH
Runs the system, checks the application, assigns an inspection body and issues the certificate (PP 42/2024, Articles 75–76 and 88).
The inspection body
An accredited Lembaga Pemeriksa Halal (LPH) audits the ingredients and the production process (Articles 80–81).
The halal supervisor
The business’s own penyelia halal, who must be Muslim and, in a medium or large business, hold training and competence certificates (Articles 60 and 64).
The fatwa body
The Indonesian Ulema Council (MUI) decides whether the product is halal, and the Halal Product Fatwa Committee decides if it does not do so in time (UU 33/2014, Article 33; PP 42/2024, Articles 85–88).
Before a business applies
A business applies with its NIB (Nomor Induk Berusaha, the business identification number), its product list, the ingredients and a description of the process, in Bahasa Indonesia (PP 42/2024, Articles 67–68 and 72).
It also runs a halal product assurance system that meets BPJPH’s criteria, covering materials, process and product among others (BPJPH Regulation 7 of 2025, Articles 17(1) and 21(1)).
Where applications slow down
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An ingredient whose halal status cannot be shown.
How to prepareCollect the suppliers' halal certificates before applying (PP 42/2024, Article 70).
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Halal and non-halal products on the same line.
How to prepareKeep production separate; shared equipment is allowed only for products not made from forbidden materials (Articles 6 and 73).
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No halal supervisor in place.
How to prepareAppoint a qualified Muslim supervisor before applying (Articles 60 and 64).
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Documents or payment arriving late.
How to prepareHave both ready at the start, since a missed deadline ends the application (Articles 78(4) and 79(5)).
Regular certification or self-declare
The business and its products decide which route applies. The times below are BPJPH’s service standards in working days, not a promise of how long the whole process takes.
Regular certification
Open to any business and required for a medium or large one. An accredited inspection body audits the business before the fatwa.
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BPJPH checks the application
The documents are checked for completeness (PP 42/2024, Article 75).
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An inspection body is assigned
It checks the documents, and the business then pays for the inspection (Articles 76, 78 and 79).
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The audit
On site and during production (Articles 80–82).
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The fatwa
MUI decides whether the product is halal (Article 86).
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The certificate is issued
BPJPH issues it after a halal decision (Article 88).
Self-declare, for micro and small businesses
Open only to micro and small businesses producing food and drink that meet BPJPH’s criteria (PP 42/2024, Article 98; BPJPH Regulation 5 of 2025, Articles 4–7). It is free by law, within the number of places BPJPH funds each year (UU 33/2014, Article 44(2); BPJPH Regulation 5 of 2025, Article 9).
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A halal pledge
The business declares its ingredients and process halal and chooses a registered halal process assistant (BPJPH Regulation 5 of 2025, Article 23).
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The assistant verifies
The assistant checks the ingredients and the process (Articles 24–27).
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The Fatwa Committee decides
On this route the Halal Product Fatwa Committee decides (UU 33/2014, Article 33A).
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The certificate is issued
BPJPH issues the certificate on the committee's decision.
Micro and small food and drink businesses have until 17 October 2026 to be certified. Cosmetics, herbal medicines and supplements, clothing and many household goods share that date, and medicines follow between 2029 and 2034 (PP 42/2024, Articles 160 and 161).
How long a certificate lasts
A halal certificate no longer expires. Since UU 6/2023 it stays valid for as long as the ingredients and the process do not change (UU 33/2014, Article 42, as amended; PP 42/2024, Article 88(2)).
When something does change, including a new product within a type already certified, the business reports it and updates the certificate, which keeps its number (Articles 51 and 90).
In place of renewal, the business shows once every four years, through a check of its assurance system, that its products are still halal (Article 52).
A business that sells without a required certificate, or lets its halal process lapse, faces sanctions ranging from a written warning to withdrawal of its products (Articles 170–171).
What this means for a business
Put the supervisor and the assurance system in place first, gather certificates for every ingredient, then apply on the right route. The application runs on the business’s NIB, whether it is a local company or a foreign-owned one, and MAM handles the halal application for clients, drawing on its experience of what BPJPH and the inspection bodies ask for in practice.
After certification, update the certificate when a recipe or supplier changes, and keep the four-yearly check in view. Halal sits alongside the other licences a business needs, listed in the compliance checklist for businesses.