A practical, step-by-step guide to getting your first BKIPM SKP (Sertifikat Kelayakan Pengolahan) in 2025 — what it is, who needs it, documents, the online application, pre-audit readiness, audit day, timelines, costs and common pitfalls.
If you’re building or upgrading a seafood plant in Indonesia, your first real regulatory milestone is SKP. In our experience, once a plant secures SKP, export conversations with buyers get easier, QA teams get bolder, and production runs stabilize. This guide is the exact playbook we use to take a facility from zero to its first BKIPM SKP certificate in 2025.
What SKP is (and what it isn’t)
SKP is Sertifikat Kelayakan Pengolahan. It’s the facility-level certification issued by BKIPM that confirms your processing unit meets GMP, sanitation, and HACCP requirements for fishery products. You need it before you can reliably export.
SKP is not the same as the BKIPM Health Certificate. The Health Certificate is per-shipment and references your SKP status. Think of SKP as your plant’s passport, and the Health Certificate as your travel ticket for each shipment.
Who needs SKP in 2025?
- Processing plants. Any UPI handling filleting, portioning, cooking, freezing, glazing or packing needs SKP.
- Cold storage only facilities. If you store fishery products for export and release product under your name, you still need SKP for cold storage scope.
- Traders without a factory. Pure trading companies that outsource all processing and don’t operate a facility do not get SKP. Your suppliers must hold SKP and appear on your supplier list.
- Rented or shared space. Acceptable if the space is dedicated, controlled, and meets separation and hygiene requirements. Shared equipment on the same shift is a red flag. We recommend dedicated rooms, separate utensils, and clear lease agreements defining control.
Practical takeaway: If your name appears on export docs and you physically handle the product, plan for SKP.
The 2025 application flow at a glance
- Get your NIB via OSS-RBA and register your Unit Pengolahan Ikan (UPI) with KKP.
- Prepare documents and SOPs that match your actual lines and products.
- Submit the BKIPM SKP application online and select your nearest BKIPM station for audit scheduling.
- Pre-audit readiness check. Fix gaps before inspectors arrive.
- Audit day. Document review, facility walkthrough, and sometimes sampling.
- Corrective actions. Close findings with evidence.
- Issuance. Receive SKP with defined scope and validity period.
Here’s the thing. Plants that treat steps 2 and 4 seriously usually get SKP in one cycle. Others spend months in corrective action loops.
Documents you need to apply in 2025
We keep this checklist on our wall. Tailor it to your scope (fillet, portion, IQF, cold storage only, cooked products, sashimi-grade, etc.).
Company and facility
- NIB and NPWP
- UPI registration and legal entity documents
- Site plan, facility layout with product and personnel flows
- Process flow diagrams per product category
- Water and ice source details, potable water test results (valid within 6 months)
- Calibration plan and recent records for thermometers, scales, metal detectors
- Pest control contract and trend records
- Maintenance and sanitation schedules
Food safety management
- GMP/SSOP set aligned with BKIPM (cleaning, personal hygiene, chemical control, allergen, glass/metal, foreign body, waste)
- HACCP plan per product category and process. Include hazard analysis, CCPs, monitoring forms, deviation and verification
- Traceability and recall procedure. Test a mock recall to 2 levels up and down
- Incoming raw material specs, supplier approval list, purchase specs
- Finished product specs, label proofs, and packing records
- Training matrix and training records for key roles (receiving, filleting, QA, sanitation, forklift)
- Temperature logs for receiving, processing, IQF tunnels, cold rooms, and loading
Optional but often requested
- Environmental permits or waste management records
- Transport validation or temperature mapping for chilled/frozen distribution
If you run an IQF line for items like Grouper Fillet (IQF) or Frozen Shrimp (Black Tiger, Vannamei & Wild Caught), have metal detector SOPs, belt sanitation procedures, and glaze control forms ready. For sashimi-focused products like Yellowfin Saku (Sushi Grade), include stricter temperature and parasite controls.
How to submit the BKIPM SKP application online
- Register on the BKIPM online application portal with your NIB and company credentials. Choose your nearest BKIPM station (alamat BKIPM terdekat) for audit coordination.
- Fill in UPI details, production capacities, product categories, and upload documents. Match your declared products to your HACCP scope.
- Pro tip. Use filenames that mirror your index. BKIPM appreciates clean submissions: “HACCP Tuna Loin v2025.01.pdf” beats “scan-222.pdf.”
Need a quick pre-audit sanity check for your documents? If it helps, you can Contact us on whatsapp and we’ll point you to the right sequence.
Getting ready for the audit
What inspectors actually look for reads like a simple list, but the nuance is in execution.
Facility walk-through
- Zoning. Clear raw to finished product flow with no crossovers. Doors and curtains that actually work.
- Drains and slopes. No standing water near processing lines.
- Handwash and sanitizer points. Functional, stocked, and used.
- Temperature control. Calibrated thermometers, visible setpoints, alarms that are acknowledged.
- Allergen management. Separate shrimp tools and lines. Color coding is your friend.
Records that matter
- Water and ice lab results current and traceable to your sources.
- Metal detector checks per lot with rejects challenged by test pieces.
- CCP monitoring filled in real time, signed, and verified daily by QA.
- Corrective actions with root cause, not just “retrained staff.”
I’ve found that a 48-hour “dry run” pays off. Run a normal production, then review every record the way an inspector would. If something feels weak, fix it before audit day.
What happens on audit day
- Opening meeting. Scope confirmation and agenda.
- Document review. Inspectors sample records across 2–3 months.
- Plant tour. They follow product flows, check sanitation, and may interview operators.
- Sampling. Sometimes water, ice, or product sampling for verification.
- Closing meeting. Findings categorized as Major, Minor, or Observation, with deadlines.
After the visit, submit corrective actions with evidence. Photos, revised SOPs, retraining records, and updated logs matter. For design issues, attach a plan with timeline and interim controls.
Timelines and realistic expectations
- Scheduling after submission. Typically 1–3 weeks depending on your BKIPM station’s queue.
- Audit to report. About 3–7 working days.
- Corrective actions. Minor issues close in 1–2 weeks. Major issues that require layout changes can take 3–6 weeks.
- SKP issuance. Once corrective actions are accepted, SKP is usually issued within 1–2 weeks.
End to end, a ready plant often completes in 3–8 weeks. New builds with punch-list items can take 2–3 months. Plan your first export bookings accordingly.
Common findings that delay SKP (and quick fixes)
- HACCP hazards too generic. Use line-specific analyses. A tuna loin line is not a snapper fillet line.
- Water test expired. Keep a reminder to renew potable-water testing every 6 months.
- Calibration gaps. Calibrate at least quarterly and after any equipment service.
- Allergen crossover on shrimp days. Dedicated tools and documented changeover procedures.
- Incomplete training records. Short toolbox talks with sign-in sheets solve this quickly.
- Metal detector not challenged per shift. Use certified test pieces and record reject checks.
Costs in 2025 and whether you need lab tests
Direct government fees for SKP issuance are modest, and some services may be exempt for MSMEs. Your bigger costs are preparation.
- Water and ice lab tests. Roughly Rp 1–5 million per round depending on the scope and lab.
- Calibration services. Rp 2–7 million per visit based on inventory.
- Pest control. Rp 500,000–2,000,000 per month for small to mid facilities.
- Facility tweaks. Drain fixes, extra sinks, or door curtains vary widely.
- Product tests. If required by your scope or markets, factor in microbiology or histamine tests for tuna.
Yes, you need lab tests. At minimum, potable water and ice. Product tests depend on your product category and markets.
Validity and renewal
SKP is typically valid for up to 3 years with periodic surveillance. Renewal is smoother when you maintain records consistently, run annual HACCP reviews, and keep calibration and water tests on schedule. Start renewal prep 3–4 months before expiry.
Straight answers to questions we hear every week
Do I need SKP if I’m just a trading company without a factory?
No. Your processing suppliers must hold SKP. If you later operate a cold store or packing room under your control, you’ll need SKP for that facility.
What documents are required to apply for SKP in 2025?
NIB, UPI registration, layout and process flows, GMP/SSOP, HACCP, supplier approval list, training, calibration, pest control, water and ice tests, temperature logs, and recall/traceability procedures.
How long does it take to get SKP after the BKIPM audit?
If findings are minor and closed quickly, expect 1–3 weeks from audit to certificate. Complex majors extend this.
What are the most common findings that delay SKP approval?
Expired water tests, weak allergen controls on shrimp lines, generic HACCP plans, missing calibration, and incomplete training records.
Is SKP different from the BKIPM Health Certificate for each shipment?
Yes. SKP certifies your facility. The Health Certificate is issued for each shipment and relies on your SKP standing.
Can a rented or shared processing space qualify for SKP?
Yes, if it’s dedicated, controlled, and meets separation requirements. Shared equipment during the same shift is risky. Use clear leases and scheduling.
What’s the cost of SKP and do I need lab tests?
Government fees are minor relative to preparation costs. You’ll need at least water and ice tests. Budget for calibration, pest control, and any product-specific tests.
Final checklist you can use tomorrow
- Match your declared product scope to real lines and HACCP plans. If you plan to run Mahi Mahi Fillet and Bigeye Loin, write separate hazard analyses.
- Renew potable water and ice tests now if they’re older than 6 months.
- Run a 48-hour document dry run and fix gaps before inviting inspectors.
- Calibrate thermometers, scales, and metal detectors and file the certificates where QA can find them.
If you want an experienced second pair of eyes on your SKP scope or audit prep timeline, feel free to Call us. We’ve helped plants get certified while ramping new lines like Cobia Fillet (IVP / IQF) without pausing production. That balance is doable when your paperwork mirrors the reality on the floor.
Our experience shows the fastest path to SKP in 2025 is simple. Declare a realistic scope. Prove control on the floor. Keep records that tell the same story every day. Do that, and your first certificate arrives sooner than you think.