MBG halal certification is now an urgent need, not just a label. Food for the nation’s children must be halal, safe, nutritious, and hygienic. Based on the principle of halal and thayyiban, MBG kitchens not only support balanced nutrition but also build public trust in food safety. It’s time for program organizers to choose the right path with a professional and trusted BPJPH halal-certified kitchen.
Halal certification for the Free Nutrition Meal (MBG) kitchen is not just about the halal label. Furthermore, halal accreditation ensures that the kitchen and food production facilities adhere to rigorous standards of cleanliness, hygiene, and safety. This enables MBG not only to fulfill its halal obligations but also to strengthen public trust in the government program.
Djusmaidar Suhaimi, a halal auditor at the Halal Inspection Body (LPH) LPPOM, emphasized that the concept of halal and thayyiban is a crucial foundation for the MBG program. “The MBG concept is crucial in providing consumer protection and fulfilling the rights of Muslim consumers, in particular. The essence of halal products is food made from halal ingredients, while the facilities, personnel, and processes are free from contamination by haram (unclean) or najis (unclean) substances. This way, halal aspects such as food safety, hygiene, and nutritional content are also guaranteed,” he said.
However, from his observations, the current implementation of MBG still places more emphasis on nutritional aspects than on ensuring halal certification. One significant challenge arises from the facilities used, as exemplified by the case of food trays found to contain pork fat. “The implementation of the MBG program must be perfected by fully fulfilling the halal aspects of thayyiban (unclear) so that program recipients truly receive halal, safe, and nutritious food,” added Djusmaidar, who also has a background in nutrition.
From a halal critical perspective, the raw materials, equipment, kitchen facilities, and production process are the most crucial elements. Furthermore, in the MBG production cycle, the cooking stage is considered the most vulnerable because it involves numerous interactions between ingredients and equipment. If not adequately controlled, the risk of contamination is very high and can even trigger poisoning cases, as has occurred in several regions.
To anticipate this, companies organizing MBG (Medicine, Food, and Products) need to implement a Halal Product Assurance System (HPAS), which includes internal oversight by halal supervisors. Furthermore, the implementation of food safety standards such as Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), and a risk management program is also necessary. All of this needs to be supported by monitoring of raw materials, equipment sanitation, training of kitchen personnel, and proper documentation to ensure optimal traceability.
The importance of traceability and quality control has become increasingly relevant following cases of poisoning among children receiving MBG, which have even been declared an Extraordinary Event (KLB) in several regions. As reported in various national news reports, these areas include Garut (West Java), Banggai Islands (Central Sulawesi), Mamuju (West Sulawesi), and Ketapang (West Kalimantan).
Based on this experience, producers must be aware that without a sound quality control and traceability system, the risk of problems recurring remains. Comprehensive documentation, ranging from ingredient purchasing records to food distribution, is essential evidence for quickly tracking the source of the problem.
From a nutritional perspective, Djusmaidar also emphasized the importance of paying attention to the quality of raw materials and processing methods. Fresh ingredients, proper cooking methods, and distribution, including the use of food-grade containers/serving utensils, are key factors in ensuring food is not only halal but also safe, nutritious, and beneficial to the health of recipients.
In the future, high hopes are placed on the profound and comprehensive implementation of the MBG program. It goes beyond meeting administrative targets to truly delivering halal and thayyib food that can reduce malnutrition, stunting, and foster a healthy and intelligent generation of Indonesians.
This is where the role of the LPH LPPOM becomes crucial. As a competent and trusted halal inspection body, LPPOM has introduced the Halal On 30 programs, which allows the public, businesses, and MBG organizers to understand the halal certification process in just 30 minutes. This program can be easily accessed through the link bit.ly/HalalOn30.
By partnering with LPH LPPOM, MBG organizers, and the Nutrition Fulfillment Service Unit (SPPG) kitchens, we not only comply with BPJPH halal certification regulations but also ensure that the quality of our food products is cleaner, more hygienic, and more reliable. It’s time to choose the right partner to make MBG kitchens more than just food providers, but also guardians of the nation’s health and halal status for the next generation. (YN)
