THE APPLICATION OF FOOD MANAGEMENT AND HALAL MANAGEMENT IN THE FREE NUTRITIOUS MEAL (MBG) PROGRAM IN INDRAMAYU REGENCY AND ITS IMPLICATIONS FOR FOOD SAFETY
DOI:
https://doi.org/10.33102/yycecr95Keywords:
food management, halal management, free nutritious meals, food safety, SPPG, Indramayu RegencyAbstract
The Free Nutritious Meal Program (MBG) is a large-scale national nutrition program targeting 82 million students throughout Indonesia with the aim of reducing the prevalence of stunting and improving the nutritional status of school-age children. However, the implementation of this program faces serious challenges in the form of an extraordinary event (KLB) of food poisoning that affected 33,626 students nationwide between January 2025 and April 2026. Indramayu Regency was identified as one of the five districts/cities in West Java that experienced confirmed cases of poisoning, making it a representative research locus. This article aims to analyze the application of food management and halal management in the Nutrition Fulfillment Service Unit (SPPG) in the MBG program in Indramayu Regency and its implications for food safety. The study used a sequential explanatory mixed method design with a simultaneous phase, integrating quantitative secondary data from official institutions (BPOM, BPJPH, BGN, Ministry of Health, BPS) with qualitative data from the analysis of policy documents, regulations, and indexed scientific publications. The findings show a critical systemic gap: only 0.34% of SPPGs (34 out of 10,012 kitchens) have a Sanitation Hygiene Suitability Certificate (SLHS), while only 23.4% are halal certified as of February 2026. The root of the poisoning problem was identified in non-standard handling of raw materials and distribution times that exceeded safe limits. This study recommends the development of an integrated model of food–halal management based on HACCP, Halal Product Assurance System (SJPH), and Standard Operating Procedures (SOP) that is adaptive to the context of the MBG program.
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