When restaurants claim halal without official certification, Muslim consumers are at significant risk of being exposed to products that do not align with their beliefs. Amidst growing halal awareness in Indonesia, these claims, which reinforce the culinary ethics crisis, are gaining momentum, highlighting the importance of transparency, honesty, and consumer rights protection from businesses. This is not only part of business ethics, but also includes the obligation of companies to comply with regulations that carry legal consequences.Â
Amidst growing public awareness of halal consumption, the emergence of restaurants claiming halal without official certification has come under intense scrutiny. This phenomenon has not only caused unrest among Muslim consumers but has also opened a broader discussion about ethics in the culinary business.
The President Director of the Halal Inspection Body (LPH) LPPOM, Muti Arintawati, highlighted the importance of information transparency from businesses, especially in the context of Indonesia’s predominantly Muslim population. She regrets that restaurants are still making unilateral halal claims, and some even deliberately conceal the fact that they use non-halal ingredients when serving Muslim consumers whose religious identity is apparent.
“This is not just an administrative issue, but a violation of consumers’ right to receive honest and clear information, as guaranteed in Article 4 of the Consumer Protection Act No. 8 of 1999,” Muti emphasized.
According to her, Indonesia’s pluralistic and tolerant society has no problem with the existence of non-halal restaurants, as long as information regarding the types and facts of the menu or products sold is conveyed honestly and transparently, including the non-halal status of the products. “Consumers have the right to receive correct, clear, and honest information about the products they consume,” Muti said.
Non-halal Information: Mandatory, Not Optional
This transparency obligation is also reinforced by the latest regulation, namely Act No. 33 of 2014 concerning Halal Product Assurance, which was updated through Act No. 6 of 2023. This is further clarified by Government Regulation No. 42 of 2024, which mandates that non-halal products must display a label or statement indicating their non-halal status. Unfortunately, some businesses still fail to fulfil this obligation.
“We hope the government will take firm action against restaurants that conceal information about non-halal products, thereby harming consumers,” Muti emphasized. She added that dishonesty in this case not only violates the law but also undermines business ethics and public trust.
As a form of social responsibility, LPH LPPOM is calling for two concrete steps. First, restaurant owners must clearly label the non-halal products they sell. Second, businesses are encouraged to undergo the official halal certification process immediately, by applicable regulations. The deadlines set by the government are October 2024 for medium and large companies and October 2026 for small and micro businesses.
As reported by Detik.com, Ahmad Haikal Hasan, the Head of the Halal Product Assurance Agency (BPJPH), also emphasized that non-halal products can still be sold as long as they display a label or statement stating that they are not halal. “This label or statement must be easily visible through text, images, or visual indicators on the product packaging,” he stressed.
Halal Certification, Real Protection from Haram and Doubtful Questions
Furthermore, Muti Arintawati explained that the halal certification process is not merely a formality, but a guarantee of a product’s halal status. A halal certificate signifies that the product has undergone a series of inspections regarding raw materials, production facilities, and the implementation of a halal product assurance system.
“Halal products are only produced from ingredients whose halal status is beyond doubt, and are processed in facilities free from contamination by haram and najis materials,” she explained. Audits conducted by halal auditors rely not only on documents but also on direct observation during the production process. This is crucial to ensure there are no suspicious materials or contamination that could invalidate the product’s halal status.
In the context of non-halal products, Muti stated that the non-halal statement provides clarity and certainty for consumers. “Having a non-halal claim on a product is much better than a product that is haram but does not provide any information, which could mislead Muslim consumers,” she emphasized.
Culinary ethics should not only focus on taste and aesthetics, but also on honesty, transparency, and moral responsibility. With increasingly stringent regulations, government support, and heightened public awareness, Indonesia’s culinary ecosystem is expected to become healthier, more transparent, and more respectful of consumer rights, particularly among Muslims who have specific needs regarding halal food.
In the future, the spirit of himmayatul ummah, or protecting the community from what is doubtful and forbidden (haram), must be a key principle in building a culinary industry with integrity. Because in a world of instant gratification, clarity is a necessity. (YN)
