<![CDATA[Improving human resource quality is a strategic national agenda linked to fulfilling public nutritional needs through the Free Nutritious Food (MBG) program. This study evaluates the implementation of the Food Health Sanitation Certificate (SLHS) as a quality control mechanism in Batam. Using a qualitative-dominant mixed-method approach rooted in Daniel Stufflebeam’s CIPP (Context, Input, Process, Product) evaluation model, this research assesses two distinct central kitchens (SPPG) in Sekupang District representing urban-dense and sub-urban characteristics. The data were gathered through document analysis, in-depth interviews, field observations, and supportive questionnaires. The context evaluation shows high policy relevance in mitigating foodborne diseases in an island region. However, the input and process evaluations reveal operational gaps, including varying staff competence, high employee turnover, infrastructural limitations in residential-scale kitchens, and inconsistent personal protective equipment (PPE) usage. Conversely, the product evaluation demonstrates positive outcomes, with no reported food poisoning cases and 100% compliance at the primary urban facility. In conclusion, the successful sustainability of the MBG program relies on shifting food safety certifications from administrative milestones into an institutionalized, tech-driven, and continuous quality improvement culture.]]>
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