Objective: The fact in salt production by traditional coastal communities is a lack of understanding of the halal standards for salt production formulated by the Ulama Consultative Council in the Aceh region. Supposedly, Muslim salt farmers already have basic knowledge about halal salt production standards under Islamic sharia rules. This article, therefore, describes the salt processing process that conforms to halal production standards, including the main raw materials, workers, facilities, production processes, product packaging, and product distribution under Islamic law. Method: The data used in this study were observations of Lancang coastal salt (coastal salt fields), interviews with the head of LPPOM MPU and secretaries, the head of the Banda Aceh Maritime Affairs and Fisheries Service, 241 coastal salt farmers, and three staff supporting salt farmers. Data were also obtained through a focus group discussion attended by all elements involved in the Acehnese halal salt production. Results: The results of this study highlighted that four standards had been met: raw material standards, worker standards, packaging standards, and distribution standards. Meanwhile, two standards have not been fulfilled: the standard for processing and the standard for the facilities used. Both have not met halal standards according to the guidelines of the Ulama Consultative Council in Aceh.