BPOM Halal Certificate for Food Licensing: October 18, 2026 Requirement & Compliance Timeline

Starting October 18, 2026, BPOM plans to make a halal certificate a requirement for obtaining a food product distribution permit (izin edar), subject to agreement with the relevant parties. The announcement covers processed food products, including products made by domestic businesses, UMKM, and importers. For companies preparing to register or market food products in Indonesia, the key issue is not simply obtaining a certificate—it is making sure the halal process is aligned with the broader product registration workflow.

1. What’s Changing: October 18, 2026 Mandatory Halal Certificate Requirement

This announcement is part of Indonesia’s broader mandatory halal framework. For food businesses, the practical change is that halal certification is expected to become connected directly to the BPOM food licensing process from October 18, 2026.

Based on the MUI announcement, the planned change means:

• Processed food is covered comprehensively: the announcement states that the policy will cover processed food products, including domestic products, UMKM products, and imported food products.
• Domestic and imported products are both in scope: businesses should assess their halal readiness before submitting or progressing with food licensing.

2. Why the Halal Certificate Requirement Matters

Legal Mandate

The MUI report links the planned requirement to the government’s halal assurance framework, including:

• Government Regulation (PP) No. 42/2021 on Halal Product Assurance Administration — which established the national framework
• BPOM’s commitment to align the food licensing process with the broader mandatory halal implementation in Indonesia.

Policy Rationale

From Elin Herlina’s statement: “Registration is the most crucial gate, because issuance of food product licenses is the key to whether a product can circulate in the market. If agreed upon with stakeholders in line with MUI’s fatwa, then from October 18, halal certificate ownership will be a requirement for obtaining food product licenses from BPOM.”

From a market-entry perspective, businesses should treat these as complementary requirements rather than substitutes:

1. BPOM food safety and regulatory assessment
2. Halal assurance covering the relevant ingredients and production process

3. Who Is Affected by the Change

Specific Product Categories Affected

Exception: Raw/Unprocessed Foods

Raw, unprocessed foods (fresh vegetables, fruits, grains, meat sold as-is) are NOT subject to BPOM food product licensing and therefore not included in this requirement. This rule applies to processed foods that require BPOM registration.

4. What This Means for UMKM and Importers

Key Challenges for UMKM

• Cost burden: Certification cost varies by product, business scale, certification pathway, and scope. Confirm the applicable fee directly with the relevant certification body
• Timeline pressure: UMKM may not have halal documentation in place; the certification process requires preparation, document review, and audit steps
• Documentation gaps: Many UMKM lack formalized supplier lists, raw material certifications, or production records required for halal audit
• Facility compliance: Some UMKM facilities may need upgrades to meet halal manufacturing standards (e.g., gelatin-free capsules, non-porcine ingredients)

Recommended Action for UMKM

1. Start immediately: Contact the relevant halal certification channel as early as possible
2. Conduct self-audit: Review all raw materials and suppliers for halal status
3. Gather documentation: Compile supplier certificates, production records, facility layouts, personnel training records
4. Run parallel tracks: Coordinate BPOM registration preparation with halal certification so the two workstreams do not create avoidable delays
5. Seek support: Government programs and industry associations offer subsidized halal certification for UMKM

5. What Businesses Should Review Across the Supply Chain

BPOM emphasized that halal assurance requires alignment from “upstream to downstream” — from raw material sourcing through retail. Here’s what must be addressed:

A. Production Facility Licensing (CPPOB / CPOTB)

Before product registration, your manufacturing facility must have a valid BPOM production license, which now must align with halal requirements:

• CPPOB (Cara Produksi Pangan Olahan yang Baik): Good Manufacturing Practice for conventional foods
• CPOTB (Cara Produksi Obat Tradisional yang Baik): Good Manufacturing Practice for traditional medicine
• Halal alignment: Facilities must meet halal assurance standards (appropriate halal assurance controls, documented processes, and controls to prevent contamination)

B. Raw Material & Ingredient Verification

Every ingredient must have documented halal status:

• Gelatin: This can be a critical issue. Gelatin in capsules, gummies, and confectionery must be from halal-certified suppliers (typically bovine, not porcine). Ingredients derived from non-halal sources can affect halal eligibility and should be reviewed early.
• Animal-derived ingredients: Meat, fish, dairy, bone meal, collagen — all must come from halal-slaughtered animals or halal-certified suppliers
• Additives & processing aids: Emulsifiers, colorants, preservatives, enzymes — must be halal-certified, not derived from non-halal sources
• Imported ingredients: Must include halal certificates from country of origin (or other documentation accepted under the applicable halal certification process)

C. Production Process & Personnel

• Process documentation: Detailed production procedures, batch records, quality control tests
• Personnel training: Staff must be trained in halal production principles and CPOTB/CPPOB compliance
• Cleaning & sanitation: Procedures must prevent cross-contamination with non-halal materials
• Traceability: Complete tracking from raw materials through finished product

D. Import Documentation (SKI / Surat Keterangan Impor)

For imported products or ingredients, compliance must start at the port of entry:

• Import permit (SKI): Must reference halal certification status
• Product origin certificate: Country-of-origin halal certification or international recognition
• Ingredient-level documentation: Each ingredient component must be traceable to a halal source

E. Post-Market Surveillance

BPOM will continue monitoring products after licensing to ensure compliance:

• Product sampling: BPOM may test finished products for ingredient changes
• Facility inspections: Unannounced checks to verify halal production practices
• Incident reporting: Any deviation from halal status must be reported to BPOM and halal certifiers

6. How to Plan the Registration and Halal Process

BPOM’s announcement highlights that halal requirements should not be treated as a separate administrative task. The practical priority is to coordinate product registration, halal documentation, facility readiness, and import-related documentation from the beginning.

Recommended Approach: Run the Workstreams in Parallel

7. Documents to Prepare

For BPOM Product Registration

For Halal Certification (BPJPH / LPPOM MUI)

8. Frequently Asked Questions

9. Practical Preparation Checklist

What Happens After October 18, 2026?

For businesses, the practical takeaway is straightforward:

• New food registrations: review halal readiness before the licensing process reaches the relevant submission stage.
• Existing products: monitor the official transition mechanism rather than assuming that current registration status automatically answers future requirements.
• Imported products: review halal documentation together with SKI and other import requirements.
• Supply chain: check ingredients, suppliers, manufacturing controls, and traceability—not only the final certificate.