The Regulation of Halal Label in Non-Packaged Fast-Food Products in Indonesia Online Business

This research aims to understand the implementation of Halal certification regulation and the responsibility of the producer along with the authority of halal certification institution toward the non-packaged, ready-to-eat products in Indonesia. This research used a normative juridical method with a qualitative approach to observe the regulations related to product halalness. This result showed that halal label strive to guarantee the ingredients and the production process from the beginning until the end. The production tools should be divided between tools used for halal and non-halal products and storage. The implementation of halal labeling on non-packaged ready-to-eat products can be pushed by some factors, including having a national campaign program, consistent in halal certification procedure, providing access to SMEs actors for the easy and affordable halal certification process, and cooperation between the product owner and online application to give halal certification with the operational business requirements. Therefore the synergy of all parties in the implementation and supervision of halal certification is needed to create a significant change in online business in Indonesia

Business · Business process · Certification · Management · Process management · Product certification · Work in process · Computer Science · Halal products and consumer behavior · Islamic Finance and Communication · SMEs Development and Digital Marketing · Marketing

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