Searching for "catering classification" on the internet, and almost all top results provide the same answer: A1, A2, A3, B, and C, complete with physical feasibility scores ranging from 65 to 100. The table is neat and easy to copy. The problem is, the regulation containing that table has been revoked since January 2023.
This question is being frequently typed by managers of large-scale kitchens, including those preparing thousands of portions per day for schools. The correct answer starts with the status of the regulation, not the table.
Origin of the A1 to C table
The table originates from Permenkes 1096/MENKES/PER/VI/2011 on Hygiene and Sanitation of Catering Services. Article 2 classifies catering services based on the scope served, not by the number of portions:
| Classification | Criteria according to the 2011 text |
|---|---|
| A1 | Serving the general public, household kitchens, managed by families |
| A2 | Serving the general public, household kitchens, employing workers |
| A3 | Serving the general public, specialized kitchens, employing workers |
| B | Serving specific communities: hajj dormitories and transit, industry, offshore drilling, domestic public transport, health facilities |
| C | Serving international public transport and aircraft |
The technical requirements are tiered. For example, A3 classification must separate cooking areas from ready-to-eat food preparation areas and use closed special vehicles for food transport. Classification B adds grease traps in wastewater channels and curved floor corners for easy cleaning. The Hygiene and Sanitation Feasibility Certificate (SLHS) according to that text is valid for three years.
Current legal status
According to the JDIH BPK regulation database, the chain is as follows:
- Permenkes 1096/2011 has been revoked by Permenkes 2 of 2023 on the implementation of PP 66/2014 on Environmental Health, effective January 12, 2023. Its name is listed in the revoked regulations.
- Permenkes 2/2023 itself has largely been revoked by Permenkes 3 of 2026 on Disease Control, effective March 11, 2026. The only exceptions are Articles 12, 21, 23, 29, 32, 39, and 45 along with their attachments.
- Article 12 that remains refers to an attachment containing standard quality and health requirements for environmental media, including ready-to-eat processed food. The original text (Article 8, which has now also been revoked) divided the requirements for ready-to-eat food into four targets: place, equipment, food handlers, and food.
From a licensing perspective, the old risk-based guideline, Permenkes 14 of 2021, is also no longer valid. Its replacement is Permenkes 11 of 2025, effective October 3, 2025. Article 6 paragraph (3) mentions SLHS as one of the supporting environmental health licenses (PB UMKU), along with the healthy feasibility certificate and food hygiene sanitation label. The detailed standards are in the attachment of that regulation, which is over 500 pages long.
So if a guideline states "must be A3 classification with a minimum score of 74" as a requirement today, that guideline is quoting a regulation that is no longer the basis for assessment.
What applies to SPPG kitchens
For the Nutrition Fulfillment Service Unit (SPPG) kitchens, the Ministry of Health issued Letter Circular HK.02.02/C.I/4202/2025 dated October 1, 2025. Its contents can be summarized as follows:
| Item | Provision |
|---|---|
| Obligation | Every SPPG must have an SLHS |
| Deadline | SPPG that has been operating without SLHS is given one month; new SPPG must obtain it no later than one month after establishment |
| Issuer | Local government through the health office or designated agency |
| Documents | Application letter, SPPG establishment document from the National Nutrition Agency, kitchen layout, proof of food handler certification from a ready-to-eat food safety course |
| Inspection | Document verification and environmental health inspection (IKL) by the health office together with the community health center, plus laboratory results of food samples that meet the requirements |
| Issuance time | No longer than 14 days after the documents are declared complete |
Note that the circular does not instruct kitchens to determine their own classification. The feasibility is determined by the results of the IKL and laboratory.
Practical steps for kitchen managers
- Check the date of the regulations in the guideline you are using. If the reference stops at 1096/2011 or 14/2021, consider its contents as history, not requirements.
- Ask for the IKL form used by the local health office. That form will be used when officials come to your kitchen.
- Prepare proof of food handler training in advance. This item often takes the most time as it depends on the training schedule.
- Check the status of the certificate through the SLHS Kemenkes website (tpm.kemkes.go.id), which contains a list of certified food management places by province.
The physical requirements in the 2011 text, such as separating raw and cooked areas or grease traps, still make sense from a hygiene perspective. The difference is that the official assessment basis today has shifted to newer regulations.
Sources
- JDIH BPK: Permenkes No. 2 of 2023, status and list of revoked regulations
- JDIH BPK: Permenkes No. 3 of 2026 on Disease Control
- JDIH BPK: Permenkes No. 11 of 2025 on Standards for Health Subsector Business Activities
- JDIH BPK: Permenkes No. 14 of 2021, status not valid
- Text of Permenkes 1096/MENKES/PER/VI/2011 on Hygiene and Sanitation of Catering Services (DKI Jakarta Provincial Government)
- Kemensetneg: Kemenkes Issues Circular for Accelerated Issuance of SLHS for MBG Kitchens
- Kemenkes: Ready-to-Eat Food Hygiene and Sanitation (SLHS) website