Strategy of the Nutrition Fulfillment Service Unit in Improving Food Quality and Safety in the Free Nutritious Meal Program: A Case Study at SPPG Cipinang Muara 1

Thomias Loro Afoan; Ratnawati Prayogi; Audrey G. Tangkudung; Marisi Pakpahan

doi:10.63922/ijebir.v5i05.6435

Thomias Loro Afoan Master’s Program in Management, Faculty of Economics, Institut Bisnis dan Multimedia ASMI, Jakarta, Indonesia
Ratnawati Prayogi Lecture Master’s Program in Management, Faculty of Economics, Institut Bisnis dan Multimedia ASMI, Jakarta, Indonesia
Audrey G. Tangkudung Lecture Master’s Program in Management, Faculty of Economics, Institut Bisnis dan Multimedia ASMI, Jakarta, Indonesia
Marisi Pakpahan Lecture Master’s Program in Management, Faculty of Economics, Institut Bisnis dan Multimedia ASMI, Jakarta, Indonesia

DOI: https://doi.org/10.63922/ijebir.v5i05.6435

Keywords: food quality, food safety, SPPG, Free Nutritious Meal Program, GMP, HACCP, quality management

Abstract

The Free Nutritious Meal Program (Makan Bergizi Gratis) requires each Nutrition Fulfillment Service Unit (Satuan Pelayanan Pemenuhan Gizi, SPPG) to manage food quality and safety consistently from procurement to distribution. This study analyzes food quality and safety conditions, identifies the factors that influence them, examines the implementation of hygiene, sanitation, and food-management standards, and formulates improvement strategies at SPPG Cipinang Muara 1, East Jakarta. A descriptive qualitative case-study design was employed. Data were obtained through direct observation, semi-structured interviews with ten purposively selected informants representing SPPG management, nutrition, food processing, distribution, and beneficiaries, and supporting documentation. Data were analyzed through reduction, data display, conclusion drawing, and source triangulation. The findings show that food management is generally structured through menu and raw-material planning, cooking time and temperature control, FIFO/FEFO storage practices, written standard operating procedures, and the application of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) principles. However, operational consistency remains affected by fluctuations in supplier raw-material quality, production pressure associated with large meal volumes, uneven understanding of cross-contamination prevention, and distribution constraints. Beneficiaries generally perceive the meals as good and safe, although several comments concerned texture, freshness, and menu variety. The recommended strategy integrates supplier evaluation, competency-based staff development, stronger SOP compliance and monitoring, improved distribution coordination, and final quality control supported by beneficiary feedback. The study emphasizes that food quality and safety should be managed as an integrated operational chain rather than as isolated kitchen activities.

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