Certified Indonesian Vegetable Exporters HACCP Halal ISO Standards Explained

A practical, step-by-step workflow to verify Indonesian exporters’ BPJPH Halal (via SIHALAL), HACCP, ISO 22000, and FSSC 22000 certificates. How to read scope statements, confirm issuer accreditation (KAN), spot red flags, and avoid costly mistakes—based on what we check every week at Indonesia‑Vegetables.

If you buy vegetables from Indonesia, you can’t afford guesswork on certificates. We’ve seen buyers lose weeks—and shipments—because a “nice-looking” PDF didn’t stand up to a two-minute check. In this guide we’ll show you the exact verification workflow we use, with links, scope examples, and the red flags that trip up even experienced procurement teams.

The 7-step workflow we use to verify Indonesian exporter certificates

Match legal identity. The company name, legal suffix (PT/CV), and site address on every certificate must match the sales contract and the facility you’re buying from. No “group” or HQ addresses unless the scope covers multiple sites by name.
Validate Halal first if your market needs it. Use Indonesia’s BPJPH/SIHALAL database and the QR code on the certificate. Halal often determines labelling and ingredient controls for washing agents, glazing, or seasonings.
Confirm food safety scheme and scope. HACCP vs ISO 22000 vs FSSC 22000 are not interchangeable. The scope must fit the exact product and process (e.g., IQF freezing for Premium Frozen Edamame).
Check accreditation. Verify the certification body (CB) is accredited by KAN for the specific scheme. Unaccredited HACCP isn’t necessarily “fake,” but your customer may reject it.
Verify validity and status. Use issuer directories to confirm the certificate number, issue date, expiry, and current status. Watch for “suspended” or “withdrawn.”
Inspect the document. Native PDF, intact QR code, proper logos and signatures. Compare the revision history and surveillance dates.
Tie it back to product. Cross-check that the scope covers what you will ship: fresh washing and packing for Red Radish vs blanching and IQF for Frozen Mixed Vegetables.

Takeaway: A real certificate is only as good as its scope, site match, and current status. If any one of those three fails, stop and clarify.

How to verify a BPJPH Halal certificate from an Indonesian supplier

BPJPH is Indonesia’s official Halal authority. Since the regulatory transition, Halal certificates are issued by BPJPH and recorded in the SIHALAL system, while MUI provides the fatwa as part of the process.

Here’s the quick path we use:

Scan the QR code on the Halal certificate. It should resolve to a SIHALAL record with the same company name, address, scope, and validity dates as the PDF.
Search SIHALAL manually if needed. Use the company name or certificate number. The portal is primarily in Bahasa, but it’s workable in English with browser translation. Look for “Status: Active,” the product category (e.g., “Processed Vegetables” or “Fresh Produce Handling”), and the exact site.
Confirm scope wording. For fresh produce, scope might read “Sorting, washing, grading, packing of fresh vegetables.” For frozen lines, look for “Blanching, IQF freezing, packing, and cold storage at -18°C.” If you’re buying Premium Frozen Okra, the freezing step must appear.
Check validity. Typical validity is up to 4 years with surveillance. If the PDF expiry and SIHALAL expiry don’t match, treat it as unresolved.

Is an older MUI Halal certificate still valid in 2025?

Generally, only if it’s still within its stated validity and recognized by your target market. But the official Indonesian reference is BPJPH/SIHALAL. In our experience, retailers in GCC and Southeast Asia increasingly ask for BPJPH-issued certificates or direct SIHALAL confirmation. We advise asking the supplier to provide the BPJPH version or show the SIHALAL listing if you only receive an older MUI PDF.

Practical tip: Ask for a SIHALAL screenshot and the QR link. It saves a week of back-and-forth.

HACCP, ISO 22000, and FSSC 22000: where to verify and what to look for

Not all food safety certificates are created equal. Here’s how we confirm each one.

HACCP certificate verification in Indonesia

There’s no single global HACCP registry. Start at the certification body’s website (e.g., SGS Indonesia, SUCOFINDO, TUV Rheinland, Mutu/LSPro). Use their public directory or contact email to confirm certificate number and status.
Check KAN accreditation. Search the KAN directory for the CB and scheme. KAN is Indonesia’s national accreditation body. A HACCP certificate from a non-accredited CB might be acceptable for some buyers, but many international retailers require accredited certification.
Read the scope. HACCP must describe the process steps. For Premium Frozen Sweet Corn, look for husking, blanching, cutting, IQF, packing, and storage temperatures.

Key insight: HACCP certificates are site-specific. They are not transferable across locations, brands, or subcontracted plants.

ISO 22000 certificate validation

Verify via the CB’s public database or email. Match the legal entity, site address, standard edition (ISO 22000:2018), and expiry.
Confirm CB accreditation with KAN for ISO 22000. If the CB is overseas, check their local accreditation body and, ideally, that it’s an IAF MLA signatory. Some buyers require KAN-accredited CBs for Indonesian sites.
Map scope to product. “Production of fresh-cut and packed vegetables” doesn’t cover IQF. Ask for an updated scope if you’re buying frozen.

FSSC 22000 lookup

Use the official FSSC public directory. Search by company name or country. You should see status (certified/suspended), scope category (e.g., C I or C II for processing of perishable animal/vegetable products), and site address.
Confirm Category C is correct for vegetable processing/packing. For IQF operations like our Frozen Paprika (Bell Peppers), expect Category C II.

Takeaway: For international retail and QSR supply chains, FSSC 22000 often clears onboarding faster than basic HACCP. But only if the directory shows the site as “Certified.”

What should the scope say for fresh vs frozen/processed vegetables?

We’ve learned that 80% of disputes come from vague scopes. Here’s what “good” looks like.

Side-by-side visual comparison of fresh vegetable handling versus frozen IQF processing: washing, grading, and packing on the left; blanching, freezing tunnel with frosty mist, metal detection, and deep-freeze storage on the right.

Fresh handling and export: “Receiving, sorting, washing, trimming, grading, packing of fresh vegetables, pre-cooling, cold storage, and dispatch.” This would apply to Red Radish, Tomatoes, Purple Eggplant, Japanese Cucumber (Kyuri), or Baby Romaine.
Frozen/IQF: “Blanching, IQF freezing, metal detection, packing, and storage at -18°C.” Think Premium Frozen Edamame, Frozen Mixed Vegetables, and Premium Frozen Potatoes.
Value-added processing: “Cutting, mixing, seasoning, cooking/cooling (if applicable), packing.” If spices or allergens appear, the Halal scope and ingredient controls must align.

If your purchase doesn’t fit the scope, you don’t have coverage. Ask for a scope extension or the correct site certificate before you lock POs.

Do raw vegetables need Halal for Muslim-majority markets?

Often not required by regulation if they’re unprocessed plant products. But here’s the nuance: many retailers still request Halal to cover washing agents, waxes, anti-mold dips, or shared equipment. If your customer is in GCC or Malaysia, check their buyer policy. When in doubt, confirm the exact inputs and sanitation chemicals in the HACCP/PRP list and ensure they’re Halal-friendly.

Red flags that suggest a fake or unreliable certificate

We’ve rejected suppliers for all of the following at least once:

QR code doesn’t resolve to SIHALAL or opens to a mismatched record.
Certificate lists HQ in Jakarta, but the actual packing house is in East Java with no site reference.
KAN logo used, but the CB isn’t KAN-accredited for that scheme.
Odd file traits: scanned images only, missing digital signature, heavy artifacts around dates or names.
Surveillance date passed with no follow-up report. Or the certificate is “valid” for 5+ years without surveillance.
Inconsistent product category. A scope for “fresh fruits” used to ship IQF okra.
Email confirmations come from free mail domains, not the CB’s domain.

If you see two or more of these, pause. Ask for the CB contact and verify directly.

A quick due-diligence checklist you can copy

Legal match: Company name, PT/CV, and site address consistent across contract, invoice, and certificates.
Halal: BPJPH/SIHALAL active record with matching QR, site, and product category.
Food safety: HACCP/ISO 22000/FSSC 22000 verified on issuer directory, current status confirmed, and scope aligns with the product and process.
Accreditation: CB is KAN-accredited for the scheme. If not, ensure your customer accepts it.
Documents: Native PDFs, clear signatures, aligned dates, and surveillance plans.
Product mapping: Scope explicitly covers what you will ship this season.

Need a second opinion on a certificate packet?

If you want us to sanity-check Halal scope wording for IQF corn or confirm an FSSC listing for a frozen line, we’re happy to help. Send the PDFs and we’ll point you to the official lookup pages and what to request from the supplier. For quick questions, Contact us on whatsapp. And if you’re comparing suppliers, you can also View our products to benchmark scopes against real export specs (e.g., Premium Frozen Sweet Corn or Beetroot (Fresh Export Grade)).

Final thought: certificates don’t ship quality. People and processes do. But a clean, verifiable trail through SIHALAL, FSSC, and KAN saves you time, protects your brand, and keeps your containers moving. That’s been our experience shipment after shipment—and it’s why we never skip these checks.