<![CDATA[General Background Hospital nutrition installations play a pivotal role in delivering safe and standard-compliant dietary services to patients in healthcare facilities. Specific Background Implementation of the Halal Product Assurance System (SJPH) at Aisyiyah Islamic Hospital Nganjuk is designed to ensure all food processing activities align strictly with Islamic principles and standard regulations. Knowledge Gap Although legal frameworks require comprehensive compliance, detailed empirical evaluations of operational challenges, documentation gaps, and internal audit findings in hospital nutrition units remain limited. Aims This study investigates the implementation of SJPH across raw material selection, food processing, packaging, storage, and distribution within the hospital nutrition installation. Results Findings demonstrate that core operations adhere to BPJPH and MUI provisions, supported by halal management teams, structured supervision, and periodic internal audits, despite minor documentation and residual waste handling issues. Novelty This work provides an operational evaluation framework specifically adapted to hospital dietary services balancing clinical nutritional requirements with strict halal assurance standards. Implications Systematic implementation reinforces dietary service quality, strengthens product halal integrity, and boosts public trust in healthcare institutions. Key Findings Highlights Implementation across food processing stages complies with national regulatory requirements and halal standards, Operational supervision and internal audits identify minor compliance gaps in documentation and auxiliary materials, Systematic halal management practices enhance service quality and public trust in hospital nutrition services. Keywords Halal Product Assurance System, Islamic Hospital, Nutrition Installation, Internal Audit, Product Halal Integrity]]>
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