KH friends must be familiar with the catering business, right? Although both are engaged in the culinary field and provide food for many people, catering itself has different characteristics from restaurants and cafes, you know, including with its business license. In terms of characteristics, catering businesses focus more on food processing, serving, and delivery. The caterer also usually helps organize and serve the food, so consumers don’t have to feel bothered anymore. In addition, in a catering business, the kitchen and dining area are different. Meanwhile, restaurants and cafes usually use the same building between the kitchen and the dining area. Because of these differences in characteristics, catering business licenses with restaurants and cafes can be different. So, what are the business opportunities for catering businesses? And what are the requirements and procedures for obtaining a catering business license?
Catering Business Opportunities
Catering itself is a business in which there are catering services consisting of several team groups and are tasked with preparing, cooking, and serving food and drinks for consumers. This business still seems to have a large green field. With today’s practical and instant lifestyle, some people choose to order catering as a dish in the event they are holding rather than having to bother preparing it themselves. Not only big events such as weddings, many people also use catering services for events such as family gatherings, school reunions, or even division meetings. This practicality is considered to save quite a lot of time and energy, especially for busy workers who have little free time. In addition, a catering business can provide great benefits if the dishes have delicious flavors, affordable prices, and have been trusted by the community.
Classification of Catering Business Classes
Based on Minister of Health Regulation No. 1096/Menkes/PER/VI/2011 concerning Sanitary Hygiene of Caterers, catering businesses are classified into three groups, as follows:
Class A Catering Business
What is meant by group A catering business is a catering business whose scope of services serves the needs of the general public. Class A catering is further divided into three groups, namely:
- Class A1: A catering business that serves the needs of the general public by processing food using a household kitchen and managed by the family itself.
- Class A2: A catering business that caters to the needs of the general public with processing using a household kitchen and assisted by employee labor.
- Class A3: A catering business that caters to the needs of the general public using a dedicated kitchen, separate from the household kitchen, and assisted by employees.
Class B Catering Business
Group B catering businesses are often referred to as corporate catering. Usually corporate catering uses a special kitchen and employs a workforce of employees to meet food needs that serve special needs, such as:
- Hajj Dormitory
- Transit Dormitory
- Other Dormitories
- Industry
- Factory
- Offshore Drilling
- Domestic Public Transportation Other than Aircraft
- Health Care Facilities
Class C Catering Business
Class C catering business is a catering business that uses a special kitchen and employs employee labor to meet the needs of the public in international public conveyances and aircraft.
Technical Requirements for Opening a Catering Business
To smooth all catering business license applications, KH pals need to first meet technical requirements such as building requirements, sanitation facilities, equipment, labor and food ingredients that will pass inspection first. The details of the technical requirements of the catering business have been described in the Appendix to Permenkes 1096/Menkes/PER/VI/2011, which are as follows:
Class A1
- Food processing rooms should not be used as sleeping rooms
- Buildings without sufficient natural ventilation, must provide artificial ventilation
- Disposal of dirty air/smoke does not cause disturbance to the environment
- There are separate handwashing stations and equipment washing stations with smooth surfaces that are easy to clean.
- At least one refrigerator is available for the storage of foodstuffs and processed foods that spoil quickly.
Class A2
- Food processing rooms should not be used as sleeping rooms
- Buildings without sufficient natural ventilation, must provide artificial ventilation
- Disposal of dirty air/smoke does not cause disturbance to the environment
- There are separate handwashing stations and equipment washing stations with smooth surfaces that are easy to clean.
- At least one refrigerator is available for the storage of foodstuffs and processed foods that spoil quickly.
- Food processing rooms should be separated by a dividing wall from other rooms.
- Kitchen smoke disposal is equipped with a smoke disposal device so that it does not pollute the room
- There is a storage and changing room with sufficient space and in a place that can prevent contamination of food.
Class A3
- Food processing rooms should not be used as sleeping rooms
- Buildings without sufficient natural ventilation, must provide artificial ventilation
- Disposal of dirty air/smoke does not cause disturbance to the environment
- There are separate handwashing stations and equipment washing stations with smooth surfaces that are easy to clean.
- At least one refrigerator is available for the storage of foodstuffs and processed foods that spoil quickly.
- Food processing rooms should be separated by a dividing wall from other rooms.
- Kitchen smoke disposal is equipped with a smoke disposal device so that it does not pollute the room
- There is a storage and changing room with sufficient space and in a place that can prevent contamination of food.
- Food processing room is separate from the residential building
- Kitchen fume disposal is equipped with a chimney or smoke hood.
- Food cooking area separate from cooked food preparation area
- There is a refrigerator that can reach a temperature of -5 Celsius with sufficient capacity to serve activities according to the type of food/food ingredients used.
- Food transporters or special vehicles with closed construction are available and are only used to transport ready-to-eat food.
- Fully enclosed food container, impermeable material, smooth surface, and easy to clean
Group B
- Food processing rooms should not be used as sleeping rooms
- Buildings without sufficient natural ventilation, must provide artificial ventilation
- Disposal of dirty air/smoke does not cause disturbance to the environment
- There are separate handwashing stations and equipment washing stations with smooth surfaces that are easy to clean.
- At least one refrigerator is available for the storage of foodstuffs and processed foods that spoil quickly.
- Food processing rooms should be separated by a dividing wall from other rooms.
- Kitchen smoke disposal is equipped with a smoke disposal device so that it does not pollute the room
- There is a storage and changing room with sufficient space and in a place that can prevent contamination of food.
- Food processing room separate from residential building
- Kitchen fume disposal is equipped with a chimney or smoke hood.
- Food cooking area separate from cooked food preparation area
- There is a refrigerator that can reach a temperature of -5 Celsius with sufficient capacity to serve activities according to the type of food/food ingredients used.
- Food transporters or special vehicles with closed construction are available and are only used to transport ready-to-eat food.
- Fully enclosed food container, impermeable material, smooth surface, and easy to clean
- Dirty water disposal is equipped with a grease trap before being directed to a septic tank or other disposal site.
- Between the floor and the wall, there are no dead corners and should be curved for easy cleaning
- Have office space and a dedicated room separate from the food processing room
- Kitchen smoke disposal is equipped with a smoke hood, smoke disposal device, and chimney.
- Food equipment and ingredient washing facilities of strong, smooth surface, and easy to clean materials
- Each piece of equipment is sanitized for at least two minutes with 50 ppm chlorine solution or 80 centigrade hot water.
- At least one handwashing station with running water is available in each food processing room, located near the door and equipped with soap.
- The food processing room is separated from the food storage room and there is a storage refrigerator with a temperature of -5 to -10 Celsius with sufficient capacity according to the type of food used.
Group C
- Food processing rooms should not be used as sleeping rooms
- Buildings without sufficient natural ventilation, must provide artificial ventilation
- Disposal of dirty air/smoke does not cause disturbance to the environment
- There are separate handwashing stations and equipment washing stations with smooth surfaces that are easy to clean.
- At least one refrigerator is available for the storage of foodstuffs and processed foods that spoil quickly.
- Food processing rooms should be separated by a dividing wall from other rooms.
- Kitchen smoke disposal is equipped with a smoke disposal device so that it does not pollute the room
- There is a storage and changing room with sufficient space and in a place that can prevent contamination of food.
- Food processing room is separate from the residential building
- Kitchen fume disposal is equipped with a chimney or smoke hood.
- Food cooking area separate from cooked food preparation area
- There is a refrigerator that can reach a temperature of -5 Celsius with sufficient capacity to serve activities according to the type of food/food ingredients used.
- Food transporters or special vehicles with closed construction are available and are only used to transport ready-to-eat food.
- Fully enclosed food container, impermeable material, smooth surface, and easy to clean
- Dirty water disposal is equipped with a grease trap before being directed to a septic tank or other disposal site.
- Between the floor and the wall, there are no dead corners and should be curved for easy cleaning
- Have office space and a dedicated room separate from the food processing room
- Kitchen smoke disposal is equipped with a smoke hood, smoke disposal device, and chimney, as well as a fat filter that can be opened and installed for periodic cleaning.
- Food equipment and ingredient washing facilities of strong, smooth surface, and easy to clean materials
- Each piece of equipment is sanitized for at least two minutes with 50 ppm chlorine solution or 80 centigrade hot water.
- At least one handwashing station with running water is available in each food processing room, located near the door and equipped with soap.
- The food processing room is separated from the food storage room and there is a storage refrigerator with a temperature of -5 to -10 Celsius with sufficient capacity according to the type of food used.
- Room ventilation is equipped with a room temperature control device
- Food equipment and material washing facilities are made of rust-proof and food-insoluble metal materials such as stainless steel.
- Water for equipment washing and hand washing has a pressure strength of at least 15 psi.
- In the food processing room, there is a storage refrigerator for food separately according to the type of food used such as meat, eggs, poultry, fish, vegetables, and fruit with temperatures reaching the required needs.
- Food storage is available for dry food, processed food, and non-perishable materials.
- Food storage racks on casters for easy room cleaning
Catering Business License and Procedures
For KH friends who intend to open a catering business, you need to complete a business license document first. A complete business license is useful to avoid things that might risk harming the business in the future and facilitate competition. Because generally, when there is an important event order, a catering business license is one of the requirements. Not only that, catering business actors also have the convenience of applying for capital loans to banks, and if they want to market their products more widely, there will be no problems arising in the future. Therefore, here we have summarized what are the catering business licenses, including what are the requirements and procedures for managing them.
Taxpayer Identification Number (NPWP)
NPWP is a mandatory requirement that must be owned by business actors, including catering business actors. It serves as the key to taking care of other required licenses.
Business Identification Number (NIB)
NIB can be likened to the identity of a business actor. Every business actor is required to have an NIB. NIB can also replace the Trade Business License (SIUP), Import Identification Number (API), and Industrial Registration Certificate (TDI).
Tourism Business Registration Certificate (TDUP)
Based on the Indonesian Standard Classification of Business Fields (KBLI), food service or catering business has KBLI code 56210. To take care of it, KH pals must have a NIB first. After having NIB, KH Friend can access OSS and make an application for a TDUP business license. The requirements that must be met include:
- Location permit;
- Environmental documents (environmental permit or UKL-UPL);
- IMB/proof of lease agreement for the building/building/office; and
- Business entity legality documents and applicant identity.
Business Standard Certification
A catering business for a specific event or period is classified as a medium-high risk business. This means that the licensing required to run this business is not only NIB, but must be equipped with a business standard certification from the local government. This certification document can be obtained through the OSS system with the following steps:
- Go to the Application menu > Fulfillment of Requirements
- Click the Fulfillment Process of Business Standards/Requirements button
- Complete Fulfillment Documents
- The process of verification and approval of fulfillment of business standards/requirements begins to take place
- Business standard certification published
Health Legality
Based on Permenkes No. 1096/2011, catering businesses must have a Certificate of Good Food Hygiene Sanitation (Certificate of Good) and a Certificate of Food Hygiene Sanitation Course (Certificate of Course). The Course Certificate is obtained by attending a course organized by the local Health Office and is intended for catering entrepreneurs and chefs. Meanwhile, to obtain a Certificate of Good Standing, KH Friend must fulfill administrative requirements such as:
- ID card and recent photograph;
- Course certificate for entrepreneurs;
- Kitchen floor plan; and
- Course certificate for chefs (at least 1 person).
Food and Drug Administration (BPOM) License
BPOM is an institution authorized to oversee the circulation of medicines and food products in Indonesia. For those of you who want to open a catering business, it is important to take care of a distribution permit from BPOM so that your food is no longer doubted by the public. The following are some of the documents required to apply for a BPOM license, namely:
- Completed registration form
- Business license
- Production facility audit results/Risk Management Program (PMR) Charter/Certificate of Good Processed Food Production Practices (CPPOB)
- Power of Attorney
Halal Certification
The majority of Indonesia’s population is Muslim, making the need for a guarantee of the halalness of a product an obligation. This is in accordance with Law No. 30/2014 which states that the government requires halal certification from the Indonesian Ulema Council (MUI) for various businesses, one of which is the catering business. With halal certification on the catering food you offer, this will certainly increase consumer confidence both domestically and from many countries, especially the niche of the halal product business. In addition to all the business licenses mentioned, catering business actors also need to complete the Port Health Office (KKP) recommendations, especially if the food supply service is aimed at ports, airports, and cross-border checkpoints. To take care of it, KH pals must submit to the head of the KKP by attaching a Certificate of Laik and TDUP.
READ ALSO: Here are 8 Healthy Food Business Ideas that Make Money!
Especially for class C catering businesses that serve international transportation, business actors must also meet special requirements set by international standards such as ISO 9002, HACCP Certificates, and so on.
KH Contact
This is a complete explanation of the catering business, from business opportunities, classification, technical requirements, to catering business licenses and procedures. After obtaining a business license and making other preparations, then KH Friend’s catering business can begin. Of course, with a complete business license, not only is your business safe but you can also get certain benefits such as more trusted consumers to use their services, easier to apply for capital loans to banks, and other benefits. However, if your catering business license is incomplete, get ready to expect sanctions. Your catering business could have its business activities suspended, or be subject to administrative fines. Therefore, let’s take care of your catering business license immediately! Don’t want to take care of it? Or don’t have time?
Leave it to the Legal Contract.
We provide solutions for KH friends who want to increase the scale of their catering business through the fulfillment of legal permits, ranging from NIB, business licenses, NPWP, to halal certification and BPOM permits. For more information, please visit KH – Licensing and Taxation service. You can also consult for free about your catering business needs at Ask KH, or send a Direct Message (DM) to Kontrak Hukum’s Instagram social media account @kontrakhukum.
