<![CDATA[This community engagement program was initiated in response to the limited implementation of food safety standards and the low understanding of halal requirements among Subur Bunga MSMEs. Conventional production methods, inadequate sanitation, and the absence of standard operating procedures place the products at risk of not meeting GMP and Halal Assurance System standards. This activity aims to enhance MSMEs’ capacity in applying hygienic production principles and understanding administrative and technical requirements for halal certification. The Participatory Rural Appraisal method was applied through observation, FGDs, training, and technical assistance with active participation from MSME actors. The results show a significant improvement in participants’ understanding of equipment sanitation, personal hygiene, production flow, and basic documentation. Five MSMEs successfully prepared ingredient lists, process flow diagrams, and required documents for submission through the SiHalal platform. Participants also demonstrated behavioral changes through reorganized workspace layouts and improved hygiene practices. Qualitative evaluation indicates increased administrative readiness for halal certification and awareness of food safety as a market value. Therefore, GMP training and halal assistance effectively strengthened MSMEs’ preparedness to meet hygiene and halal compliance standards. Continued mentoring and documentation strengthening are recommended to ensure long-term sustainability.]]>
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