Over the past two years, plant-based food consumption has grown by 49% across the EU, reaching a total sales volume of €3.6 billion.
Indonesia HALAL Certification HAS 23000 Standard
2025-05-15
BPJPH, Indonesia's halal certification body, is considered the sole legally mandated halal certification body in Indonesia. BPJPH is an agency under the Indonesian Ministry of Religious Affairs. Indonesia's new halal product law came into effect on October 17, 2019. Many retail goods and related services entering and sold in the country must obtain the new halal certification.
For businesses wishing to export to Indonesia, provide food services or goods in Indonesia, compliance with Indonesian halal regulations is essential. Selling halal products in a predominantly Muslim community is essential if you want to achieve good business, as every businessman or exporter wants.
HAS 23000 Halal Certification Standard
definition
HAS 23000 is a standard that contains Halal certification requirements. It was issued by Indonesia. Companies applying for Halal certification in Indonesia must comply with HAS 23000.
The types of business activities that require the use of the HAS23000 standard and comply with its requirements are:
slaughterhouse
Dining room
Processing industry (food, medicine, cosmetics)
FOOD
kitchen
HAS23000 standard structure
The content of HAS 23000 standard is divided into two parts, the first part is about the halal assurance system standards, and the second part is about policies and procedures.
The following paragraphs discuss both in more detail.
1. Halal Policy
The policy is determined by the company's top management and must be disseminated to all stakeholders or stakeholders within the company. Top management is typically the president, director, or CEO. For publicly listed companies, shareholders refer to shareholders, company owners, or board members. Typically, the draft policy is developed by the Quality Management System (QMS) or the Management Representative (MR) based on management's instructions. Top management then reviews and approves the results with a signature.
2. Halal Management Team
This team is formed by the company’s top management. The team members are made up of relevant parties and their key activities are given clear duties, responsibilities and authority related to Halal product management.
3. Training and education
The company must establish a training program and implement training. Implementation regulations: Internal training should be conducted once a year, and external training should be conducted at least once every two years.
4. Materials
The ingredient claims of certified products are not allowed to come from unclean or unclean materials.
5. Production facilities
Production facilities include buildings, workshops, major machinery and equipment, and auxiliary equipment used to produce products.
Food, drug or cosmetic manufacturers
a) All factories that produce products registered and sold in Indonesia, whether owned or rented from other parties, must be registered.
b) Halal production can be done in a dedicated Halal facility or in a shared facility. If Halal production is done in a shared facility, all parts of the facility that come into direct contact with the raw materials or products must be pork-free.
c) Chillers/refrigerators and freezers used to store parts of slaughtered animals and their processed products must be Halal
d) Facilities other than those mentioned in point c) above may be shared facilities. If halal production is carried out in a shared facility, all facilities that come into direct contact with the raw materials or products must be free of pork and its derivatives.
e) For shared facilities mentioned in point d) above, the company must ensure that the facility is cleaned before being used to produce Halal certified products.
Restaurant/catering/kitchen
a) All kitchens, warehouses and sales outlets used to produce products, whether owned or rented from other parties, must be registered.
b) The following facilities must be Halal facilities:
-The restaurant's exit.
- Freezers/refrigerators and freezers used for storing meat or processed meat products outside kitchens or warehouses
c) In addition to the facilities mentioned in point b) above, shared facilities may be used. If shared facilities are used, all facilities that come into direct contact with food or products must be pork-free.
Slaughterhouse/Abattoir
a) Slaughterhouse facilities must be used only for the production of Halal meat from animals (Halal-only facilities) and not for the slaughter of non-Halal animals (Halal-only facilities).
b) The location of the slaughterhouse must be clearly separated from the hog slaughterhouse/pig farm, i.e. the slaughterhouse is not co-located with the hog slaughterhouse, is not co-located with the hog slaughterhouse, is at least 5 km away from the hog slaughterhouse, and there is no cross contamination between the halal slaughterhouse and the slaughterhouse/pig farm.
c) If the deboning process is carried out outside the slaughterhouse (e.g. a meat processing unit), it must be ensured that the carcasses come only from Halal slaughterhouses.
d) Slaughter knives must meet the following requirements: (i) be sharp; (ii) not be made from nails, teeth/canines or bones; (iii) be sized to fit the neck of the animal being slaughtered; and (iv) not be sharpened in front of the animal being slaughtered. For mechanical slaughtering tools, they must comply with the requirements for Halal slaughtering.
6. Products
Registered products can be sold for retail or non-retail, and can be finished or intermediate products. The product's characteristics/organoleptic properties cannot have an odor or taste that could lead to an undesirable product. The product's shape, packaging, and labeling must not contain pornographic, vulgar, or sexually explicit features. In particular, for retail products, if the product has a specific brand, all products sold in Indonesia, or other products with the same brand, must be registered.
7. Written procedures for key activities
Key activities are those that can affect the Halal status of a product. Generally speaking, key activities include:
Use of new materials in products,
Product formulation and development,
Incoming material inspection,
Production,
Clean production facilities,
Storage of materials and products,
Transportation of materials and products.
The scope of key activities can vary depending on the company's business processes. Written procedures can be SOPs (standard operating procedures), work instructions, or other forms of work guidelines. This written procedure can be combined with other institutional procedures implemented by the company.
8. Traceability
Companies must have written procedures to ensure traceability of certified products to materials approved by BPJPH and produced in facilities that meet facility standards.
9. Handling of products that do not meet Halal standards
Companies must have written procedures for handling non-compliant products to ensure that products that do not meet halal standards are not reprocessed or downgraded and must be destroyed or not sold to consumers who require halal products. If the product has already been sold, it must be recalled.
10. Internal Audit
The company must have a documented internal audit program for HAS implementation. Internal audits must be conducted at least twice a year. If weaknesses (non-compliance with standards) are identified during internal audits, the company must identify the root causes and implement improvements. Improvements must have clear target dates and must address the weaknesses and prevent their recurrence in the future.
11. Management Review
The company must have a written management review procedure.