LPPOM held the first MBG Halal Technical Guidance in Bogor as a step to accelerate BPJPH halal certification for all MBG kitchens in Indonesia. This activity is part of the effort to ensure that every MBG Program dish is guaranteed halal, safe, and of high quality.
The Free Nutritional Meal Program (MBG) is now entering a crucial phase in its efforts to create a healthy, intelligent, and morally upright generation of Indonesians. In addition to ensuring balanced nutrition, the government also emphasizes the importance of halal certification and food safety in every dish served to beneficiary children.
As a concrete step, LPPOM held the first MBG Halal Technical Guidance (Bimtek) on October 9, 2025, at the Global Halal Center (GHC) Building in Bogor. This is part of the accelerated halal certification mandated by the Halal Product Assurance Agency (BPJPH). This activity will be rolled out in stages across all provinces in Indonesia.
LPPOM, with a network spanning 34 provinces and employing over 1,000 experienced auditors, is ready to assist thousands of MBG (Grocery Producers), KPPG (Grocery Producers), and SPPG (Grocery Producers) kitchens in obtaining halal certification from BPJPH (Halal Product Assurance Agency) quickly, efficiently, and in accordance with regulations.
This training was attended by 51 Nutrition Fulfillment Service Units (SPPG) from the Bogor region, the first in a long series of national MBG Halal training sessions. Through this technical guidance, participants received hands-on training on the Halal Product Assurance System (SJPH), the procedures for applying for BPJPH halal certification, and technical assistance to ensure that MBG kitchens meet all halal criteria and applicable regulations.
In his presentation, Hardi Kurnia, an LPPOM auditor and the main resource person for the training, emphasized that halal certification for MBG kitchens is not merely an administrative obligation, but a moral responsibility to maintain public trust and food quality. He explained four main reasons why halal certification is mandatory for all MBG kitchens.
First, to ensure compliance with national regulations regarding halal product assurance. Second, to build public trust in government nutrition programs. Third, opening wider access to the halal food market, both domestically and internationally. And fourth, ensuring that food products processed in MBG kitchens align with global halal standards.
According to Hardi, every MBG kitchen applying for BPJPH halal certification must meet the five main criteria of the Halal Product Assurance System (SJPH) — namely, management commitment and responsibility, halal raw materials, halal production processes, final product safety, and a continuous monitoring and evaluation system.
The halal audit process will also be conducted with a comprehensive approach, including reviewing documents such as the SJPH manual and SOPs, field observations, and interviews with kitchen management. The goal is to ensure that all operational stages consistently and sustainably implement halal principles.
Government Directive: Halal-Certified MBG
This LPPOM step is also in line with government directives through a collaboration between BPJPH and the National Nutrition Agency (BGN). The two institutions have signed a Memorandum of Understanding on Synergy in Implementing Halal Product Assurance within the National Nutrition Fulfillment Program.
This collaboration affirms the government’s commitment to making halal aspects a priority in the national food supply chain. The MBG program, which involves thousands of kitchens across Indonesia, has a long and complex distribution chain, making the presence of a BPJPH halal certificate a crucial instrument in ensuring there is no contamination of haram or impure ingredients at every stage of production.
By September 2025, 7,475 SPPGs are registered as active participants in the MBG program. Through the BPJPH-BGN collaboration, all kitchens are targeted to have certified halal supervisors and menus that have been certified by BPJPH. Of the total 9,406 registered SPPGs, 79 kitchens are still undergoing coaching and improvement.
As a decisive measure, the National Nutrition Agency (BGN) requires every SPPG (Serving Food Safety Agency) to obtain three primary certifications within one month: a Hygiene and Sanitation Certificate, a BPJPH Halal Certificate, and a Certificate of Suitable Water Use. To ensure compliance, BGN has also established a national investigation team tasked with overseeing the quality and safety of MBG kitchens across all regions.
The LPH LPPOM invites all MBG Program stakeholders—from kitchen managers and nutrition supervisors to food ingredient suppliers—to work together to ensure that every dish served is truly halal. With extensive experience and a network of competent auditors throughout Indonesia, LPPOM is ready to partner with the BPJPH halal certification process, making it easy, fast, and compliant.
MBG stakeholders can participate in the “Halal On 30” program, a short 30-minute learning session that explains the halal certification process in a more practical way. This program, accessible online at bit.ly/HalalOn30, is a simple first step for anyone looking to strengthen their commitment to implementing BPJPH halal standards.
The inaugural Halal MBG Technical Guidance in Bogor marks a significant milestone in the journey toward a National Halal MBG. Through collaboration between BPJPH, BGN, and LPPOM, the government is committed to providing kitchens that are not only nutritious and hygienic, but also halal and reassuring. This effort is expected to accelerate the achievement of the halal certification target for all MBG kitchens, while strengthening Indonesia’s position as a pioneer in the global halal food assurance system. (YN)
