Head of the Halal Product Assurance Organizing Agency Decree Number 160 of 2026 Tightens Halal Slaughtering Standards for Slaughterhouse Businesses

Introduction

On 19 May 2026, the Halal Product Assurance Organizing Agency (Badan Penyelenggara Jaminan Produk Halal – “BPJPH”) issued and brought into effect Head of the Halal Product Assurance Organizing Agency Decree Number 160 of 2026 on the Guidelines for the Implementation of the Halal Product Assurance System in the Slaughtering of Ruminants and Poultry (“BPJPH Decree 160/2026”).

BPJPH Decree 160/2026 serves as an operational guideline for businesses, halal auditors, halal supervisors, and inspectors to ensure that every stage of the slaughtering process for ruminants and poultry is carried out in accordance with the principles of Islamic law and the requirements of the Halal Product Assurance System. BPJPH Decree 160/2026 revokes and replaces Head of BPJPH Decree Number 77 of 2023 on the Guidelines for the Implementation of the Halal Product Assurance System in the Slaughtering of Ruminants and Poultry (“BPJPH Decree 77/2023”), which was considered no longer adequate to accommodate developments in science, technology, and regulatory needs in the field of halal product assurance.

The key differences between BPJPH Decree 160/2026 and BPJPH Decree 77/2023 lie in the regulatory adjustments made to align with developments in science, technology, and halal product assurance regulations. BPJPH Decree 160/2026 strengthens the monitoring mechanism by requiring BPJPH to conduct monitoring and evaluation at least once every year, enhances human resource competency standards through certification requirements for halal slaughterers and halal supervisors, and introduces stricter technical requirements at every stage of the slaughtering process to ensure consistent compliance with the principles of Islamic law, animal welfare, and the Halal Product Assurance System.

BPJPH Decree 160/2026 comprehensively regulates halal slaughtering standards, including requirements relating to animals, human resource competency and certification, slaughtering equipment, stunning procedures, post-slaughter handling, and the segregation of facilities to preserve the halal integrity of products and prevent contamination. These provisions are intended to ensure that the entire slaughtering process is carried out in accordance with the principles of Islamic law, animal welfare, and the Halal Product Assurance System.

Comparison

The following table compares BPJPH Decree 160/2026 and BPJPH Decree 77/2023:

Key Provisions

Eligible Operators of Ruminant Slaughterhouses

Under BPJPH Decree 160/2026, the following parties are permitted to operate Ruminant Slaughterhouses (Rumah Potong Hewan – “RPH”):

·      Domestic Businesses: Individuals or business entities established in Indonesia that possess a risk-based Business Identification Number (“NIB”).

·      Foreign Businesses: Foreign business entities operating by attaching a valid business license issued by the competent authority in their country of origin.

·      Government Institutions: Government agencies operating through the establishment of a Ruminant Slaughterhouse Technical Implementation Unit (Unit Pelaksana Teknis – “UPT”), supported by the relevant decree establishing the UPT, the regional head’s decree, and/or a location designation letter.

Competency Requirements for the Halal Management Team

Chapter IV Section B provides that businesses applying for halal certification for slaughter products and/or slaughtering services at ruminant or poultry slaughterhouses are required to satisfy the applicable legal requirements as follows:

·      Domestic businesses: must possess a risk-based Business Identification Number (NIB);

·      Foreign businesses: must attach a valid business license issued by the competent authority in their country of origin; or

·      Government institutions: must attach the decree establishing the UPT for the ruminant or poultry slaughterhouse, another decree issued by the regional head, and/or a location designation letter.

Furthermore, Chapter III Section D regulates the requirements applicable to the Halal Management Team at ruminant and poultry slaughterhouses, including the qualifications and duties of the Halal Supervisor, who is responsible for overseeing the implementation of the halal product process. The applicable requirements are as follows:

·      For micro and small businesses:

o   possess a training certificate and/or competency certificate; and

o   may be appointed from an Islamic religious community organization or from the relevant businesses.

·      For medium-sized, large, and foreign businesses:

o   possess both a training certificate and a competency certificate.

·      possess a decree appointing the individual as a Halal Supervisor issued by the relevant ruminant or poultry slaughterhouse; and

·      be present at the slaughterhouse during the halal product process.

Slaughtering Criteria and Time Limits

Chapter III Section J introduces stricter time limits for slaughtering to ensure animal welfare and minimize animal suffering.

For ruminants slaughtered without stunning, slaughtering must be carried out no later than 10 (ten) seconds after the animal has been restrained.

Where the stunning method is used, slaughtering must be performed no later than 30 (thirty) seconds after stunning.

For poultry slaughtered using the stunning method, slaughtering must be carried out no later than 10 (ten) seconds after stunning.

Special Standards for Machine Slaughtering

For industrial-scale slaughterhouses, Chapter III Section F establishes stricter requirements governing slaughter carried out using machines.

Machine operators must:

·      be Muslims;

·      have reached the age of legal religious maturity (akil baligh); and

·      possess a competency certificate as a halal slaughterer.

The slaughterer is also required to recite the basmalah immediately before or at the time the machine is started. Where the machine is stopped and subsequently restarted, the basmalah must be recited again before operations resume.

In addition, the blade used in the slaughtering machine must always remain sharp and be capable of severing the four principal passages in the animal’s neck in accordance with halal slaughtering requirements.

Stricter Standards for Slaughterhouse Locations and Facility Segregation

Chapter III Section O strengthens the requirements governing the location and facilities of halal slaughterhouses.

In addition to being physically separated from non-halal slaughterhouses by a wall at least 3 (three) meters high, halal slaughterhouses must also be located in areas that are not prone to flooding and are free from sources of pollution or contamination.

Businesses are required to provide separate facilities for the management of solid waste and liquid waste in accordance with the applicable regulations.

Furthermore, slaughterhouse buildings must be designed with separate routes for the entry of live animals and the exit of carcasses to prevent cross-contamination.

The principle of segregation between halal and non-halal processes must be implemented consistently throughout every stage of operations, from animal holding facilities to cold storage rooms.

Monitoring and Evaluation of the Halal Product Assurance System

Chapter V requires BPJPH to conduct direct monitoring and evaluation of the implementation of the Halal Product Assurance System at least once every year.

The monitoring and evaluation shall consider, among other things:

·      implementation in practice;

·      academic studies;

·      technological developments;

·      regulatory changes; and/or

·      human resource competency.

Transitional Provision

Upon the issuance and entry into force of BPJPH Decree 160/2026 on 19 May 2026, BPJPH Decree 77/2023 was automatically revoked.

The Decree does not provide for any transitional period. Accordingly, all slaughterhouse businesses, halal auditors, and halal supervisors are required to immediately comply with the new standards in carrying out production activities and halal certification processes from 19 May 2026 onward.

Closing

BPJPH Decree 160/2026 enhances the implementation guidelines for the Halal Product Assurance System in the slaughtering of ruminants and poultry by introducing stricter operational standards, strengthening human resource competency requirements, and enhancing oversight of slaughtering activities. These amendments are reflected in the introduction of mandatory slaughtering time limits, more detailed requirements governing the use of slaughtering machines, stricter standards for slaughterhouse locations and facilities, and enhanced legal and competency requirements for the Halal Management Team.

Businesses should comprehensively adjust their operational procedures, facilities, and halal certification compliance to ensure that every stage of the slaughtering process remains consistent with the principles of Islamic law and the requirements of the Halal Product Assurance System. Furthermore, given that BPJPH Decree 160/2026 does not provide for a transitional period, all businesses are required to fully implement the new requirements from the date the Decree entered into force, namely 19 May 2026.