The catering sector is now entering a new era with the implementation of mandatory halal certification from upstream to downstream. Not only commercial culinary businesses, but also hospitals, prisons, and transportation providers are required to ensure that all food processing processes meet halal standards.
Halal food is no longer just an individual preference but has become a globally recognized quality standard. Amid growing public awareness of the importance of halal and thayyib consumption, catering services across various sectors are now facing new demands. Every stage of the food processing process, from raw material selection to presentation, must comply with halal principles in accordance with Islamic law.
This demand is not without foundation. The enactment of Act No. 33 of 2019 concerning Halal Product Assurance (UU JPH), reinforced by Government Regulation No. 42 of 2024, provides a strong legal basis for halal certification to be mandatory. All businesses, including those in the catering sector, both public and commercial, are required to comply with this regulation to ensure the halal status of the products they serve. So, which catering businesses are required to comply with this regulation? Read on for the details.
1. Hospital Catering: Patient Nutrition Must Remain Halal
Hospitals are one of the sectors with the most complex challenges in implementing halal standards. In addition to serving patients with diverse nutritional needs, hospitals are also required to ensure that all menu items, including special diets such as low-salt or high-protein meals, are halal certified.
According to Dr. Ir. Mulyorini Rahayuningsih Hilwan, M.Si, from the Halal Audit Quality Board of LPPOM, “The halal audit process becomes more challenging due to the existence of menus with special nutritional requirements, such as low-salt, high-protein meals, or specific diets for patients with specific medical conditions.”
In practice, hospital catering providers must register all menu options and alternative ingredients in the Halal Product Assurance System (SJPH). Fortunately, a variety of halal-certified medical nutrition products are now available, serving as a valuable reference for menu development.
2. Catering in Correctional Institutions (Lapas)
Correctional institutions (Lapas) are also not exempt from the obligation to obtain halal certification. Although the scope and serving system differ from hospitals, the principle remains the same: the food provided must be clean, suitable, and in accordance with Islamic law.
Mulyorini emphasized, “In institutions such as hospitals and prisons that serve individuals from diverse backgrounds, providing halal food also serves as a form of respect for religious rights.”
The complexity of menus and changes in raw materials are challenges that catering providers in prisons must anticipate. Therefore, it is crucial to have a robust and consistent halal management system.
3. Catering on Airline Routes
On flights, especially international routes, providing halal food requires extra care. The food served may come from various vendors and countries, with varying standards of quality.
“It should be emphasized that halal certification only applies to the main menu and does not cover beverages, as alcoholic beverages are often served on international flights. Therefore, specific halal product markings must be clearly displayed and limited to halal-certified sections,” explained Mulyorini. With clear markings, Muslim consumers can choose food safely and comfortably without worry during their journey.
4. Catering on Trains
Land transportation modes such as trains face significant supply chain challenges. Food served on board often comes from various vendors along the route, which must be integrated into the halal system.
“The main challenge is the supply chain, which involves many vendors along the route. All vendors involved must be registered with the Halal Product Assurance System and comply with established procedures,” said Mulyorini. Disciplined implementation of SJPH can be a solution to maintain food quality and ensure halal compliance at every distribution point.
Key Challenges and Solutions
One crucial issue in the halal certification process for catering is the consistency of raw materials. Many catering providers still select raw materials based on price and local market availability, without considering the halal certification status of those ingredients. “Caterers often choose ingredients available in the local market at affordable prices, without considering whether those ingredients are halal certified,” said Mulyorini.
To address this, catering providers are advised to register all menu options and alternative ingredients, and to use halal-certified ingredients, especially for critical components such as meat, poultry, and spices.
Meanwhile, the government is also expected to actively strengthen the halal supply chain, one way being by prioritizing halal certification for slaughterhouses (RPH) and small poultry slaughtering units (RPU). This step will ensure that the food ingredients used by catering services are truly dependable and meet halal standards, so that businesses no longer have difficulty proving the halal nature of their raw materials.
To accelerate the adoption of halal certification in the catering sector, LPPOM is offering free consultation and education. Catering businesses unfamiliar with the halal certification process and procedures can contact the Call Center at 14056 or WhatsApp at 0811-1148-696 for direct assistance.
In addition, LPPOM regularly holds free Introduction to Halal Certification (PSH) classes every second and fourth week. Registration can be done through their official website at https://halalmui.org/pengenalan-sertifikasi-halal.
With consistent implementation of SJPH, robust system support, and adequate education and assistance, challenges in the catering sector can be overcome. The result is a food ecosystem that is halal, healthy, and trustworthy for all levels of society—from hospitals to trains. (ZUL)
