CRITICAL HALALITY ACTIVITIES IN THE MBG PROGRAM : Tracing Halal Assurance from the Kitchen to the Students’ Table

The Free Nutritious Meal (MBG) program is one of President Prabowo’s initiatives, designed to create excellent human resources through improved nutrition for students. Through this program, the National Nutrition Agency (BGN) has established Nutritional Fulfillment Service Units (SPPG)—also known locally as Depor (in Madurese), Dapur (in Indonesian), or Pawon (in Javanese)—as providers of meals, beverages, vegetables, and milk to supply students with essential nutrients such as calcium, protein, vitamins, carbohydrates, and other minerals.

It is important to note that MBG kitchen standards follow the requirements set by the BGN, which emphasize quality, food safety, and hygiene to ensure that every meal served is suitable and safe for consumption—and most importantly, halal.

Halal means permissible and not forbidden. The command to consume halal food has been revealed by Allah in the Qur’an, Surah Al-Baqarah verse 168, more than 15 centuries ago. Interestingly, in this verse, Allah does not address only Muslims but all of humankind, urging everyone to eat what is lawful (halal) and good (tayyib):

“O mankind, eat from whatever is on earth [that is] lawful and good, and do not follow the footsteps of Satan. Indeed, he is to you a clear enemy.” (QS. Al-Baqarah: 168)

Now, let us trace the critical activities within MBG kitchens to ensure the halal integrity of the food prepared for students. These critical points occur at every stage—starting from the procurement of raw materials, additives, and processing aids, followed by storage, food production, packaging (including trays or food containers), and distribution.

Each of these steps carries potential risks of contamination—whether by najis (impurities) or non-halal materials. Therefore, all ingredients used must be halal, supported by proper documentation such as halal certificates, production flowcharts, and Certificates of Analysis (CoA). Storage areas must be sterile, free from pests (such as cockroaches, maggots, or lizards), and clean from impurities. Perishable ingredients must be stored in temperature-controlled rooms, while certain items require freezing conditions.

The next critical point lies in the kitchen—the production area where these so-called nutritious free meals are prepared. Several aspects must be carefully monitored: vegetables, eggs, meat, and other ingredients must be washed thoroughly with clean, running water. Draining stations should not be located too close to washing areas to prevent contamination from water splashes during cleaning activities or utensil washing.

Furthermore, BGN requires each SPPG to implement HACCP (Hazard Analysis and Critical Control Points)—a systematic, science-based food safety management system focused on preventing hazards in the food supply chain. HACCP aims to identify, evaluate, and control risks associated with food safety, from the receipt of raw materials to the distribution of the final product.

The final stages involve packaging and distribution. It must be ensured that the trays or food containers used meet food safety standards—clean, free from non-halal materials, and not made from composite materials containing prohibited substances. There have been cases where trays were allegedly made with pork-derived oils as anti-stick agents, which must be strictly avoided.

Distribution should be conducted promptly to maintain food quality, ensuring that meals reach students’ tables safely and remain fresh. Transport vehicles must also be clean and, whenever possible, used exclusively for MBG food distribution.

In addition to HACCP, BGN mandates that all SPPGs obtain a Sanitation Hygiene Eligibility Certificate (SLHS) to guarantee the cleanliness of the entire production area, including waste management systems. Moreover, Halal Certification (SH) is required as proof that all materials used are halal and that the production process is carried out in a clean environment—free from impurities and contamination by non-halal substances.

These standards collectively ensure food safety and integrity, confirming that the meals served to millions of Indonesian students are nutritious, safe, and halal. Ultimately, this contributes to improving students’ health and intelligence, instead of harming them due to poor-quality meals—an issue that has unfortunately led to several food poisoning incidents linked to SPPG-BGN meal distributions in recent times.

The Free Nutritious Meal (MBG) program is a noble initiative whose success should not be measured merely by the millions of portions distributed, but by the quality and safety of each meal served. Without guaranteed quality and safety, mass meal distribution poses significant health risks to students.

The true success of the MBG program is achieved when every portion served provides real benefits—being genuinely nutritious, safe, healthy, and halal—not merely fulfilling quantity targets while compromising on quality.