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Companies that already have a halal product certificate have a minimum certificate of Halal Product Guarantee status by criterion B. However, up to now not many companies have obtained it due to the incompleteness of the Halal Assurance System (SJH) manual document. Gipang Tiga Bunda cake industry is one of companies that has been certified halal by LPPOM MUI Banten Province, but the SJH Status certificate has not been given to the company. This condition is due to the fact that the company has not yet completed the HAS-23000 document specifically for the overall fulfillment of eleven criteria for the Halal Assurance System (HAS 23000: 1) , Policies and Procedures (HAS 23000: 2). This study aims to determine the improvement in the implementation of HAS-23000 in the Gipang Tiga Bunda cake industry, so that finally an intervention model can be found that is in accordance with the abilities, abilities and limitations of humans working in the cake processing industry. This research method is in the form of exploratory design. Observations were carried out directly and carried out deep interviews with company management or employee representatives who worked for at least 3 years in a row. The results showed that ergonomic interventions can improve the implementation of the criteria a) the mechanism for establishing a halal management team, b) preparing halal policies, c) scheduling training and education, d) the mechanism for using production facilities, e) internal audit activities and f) review activities management. Ergonomics intervention is able to make humans as a system unit in implementing HAS-23000 implementation.