<![CDATA[The self-declaration scheme for halal certification facilitates access for micro and small enterprises in Indonesia. However, verifying the halal status of food additives, particularly emulsifiers with potentially uncertain origins, presents challenges for ensuring regulatory compliance and consumer protection. This study examines the relevance and limitations of Good Food Production Practices for Household Industries (CPPB-IRT) in supporting halal assurance for food products containing emulsifiers under Indonesia's self-declaration certification scheme. Employing normative legal research with statutory and conceptual approaches, the study analyzes relevant food safety and halal assurance regulations alongside legal and scientific literature. The analysis reveals that CPPB-IRT primarily addresses food safety, hygiene, production controls, and documentation, whereas halal assurance additionally requires verification of ingredient origins and compliance with halal requirements. Consequently, compliance with CPPB-IRT alone cannot establish the halal status of emulsifiers whose sources remain uncertain. These findings highlight the importance of distinguishing food safety compliance from halal verification and assessing certification eligibility according to ingredient-specific risks and supporting halal documentation. This study contributes to the legal discussion by proposing a risk-based verification approach that integrates ingredient traceability and proportionate verification requirements into the self-declaration framework, thereby strengthening consumer protection without imposing uniform certification restrictions on all emulsifier-containing products.]]>
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