<![CDATA[Background: Food safety is a critical concern in structured nutrition programmes, such as Indonesia's Free Nutritious Meal Programme (MBG). Traditional hygiene practices alone may not effectively prevent food contamination, and the Hazard Analysis and Critical Control Points (HACCP) framework has been proposed as a more thorough, proactive alternative. Objective: This review compared HACCP with conventional sanitation practices and assessed its potential as a formal food safety framework for MBG.Methods: PubMed and ScienceDirect for articles published between 2020 and 2026 were searched using the PICO framework for open-access, English-language studies on HACCP and food safety in institutional catering published within the past decade. Following PRISMA-guided screening, 11 studies met all eligibility criteria and were included. Results: Included studies consistently found weaknesses in sanitation practices, food handlers' knowledge and behaviour, temperature control, and microbial contamination under conventional systems, while HACCP adoption improved hazard identification, compliance, hygiene monitoring, and microbial control.Conclusion: HACCP offers a more thorough, proactive approach than conventional sanitation alone and is recommended as MBG's core food-safety framework to reduce contamination risk and support the programme's long-term sustainability]]>
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