<![CDATA[The Free Nutritious Meals (MBG) program was established as a government response to the public's need for safe, healthy, and consumable food. This study was motivated by an interest in examining how hygiene standards and halal industry principles align in the implementation of the MBG program at the Tegalsari Food Service Center (SPPG), using a descriptive qualitative approach through direct observation, interviews, and literature review. Field findings indicate that hygiene practices have been implemented quite well, from kitchen and cooking equipment cleanliness, food storage management, environmental sanitation, and the use of closed containers when distributing food to beneficiaries. This combination of hygiene and halal aspects reflects the concrete manifestation of the halal concept in food provision. Implementation in the field has not been entirely smooth. Staff discipline in using personal protective equipment still needs to be improved, existing supervision is deemed inadequate, and understanding of halal standards among staff remains uneven. This situation indicates the need for strengthened monitoring systems, regular evaluations, and staff capacity building to ensure the quality of food management within this program can be continuously improved. Keywords: hygiene; halal industr; halal thayyiban; Free Nutritional Meal Program.]]>
Copyrights © 2026
