Traceability of Halal and Food Safety Practices in a Senior High School Canteen in Indonesia
Integrating Halal Control Point, GMP, and SSOP Approaches
DOI:
https://doi.org/10.21776/Keywords:
GMP, halal control point, halal traceability, school canteen, SSOPAbstract
School canteens play an important role in supporting students’ nutritional intake and academic performance. However, studies integrating halal assurance and food safety in school food services remain limited, particularly in Muslim-majority countries. This study evaluated halal traceability and food safety practices in the canteen of SMA X, Indonesia, by assessing raw materials, production processes, facilities, and food-handling practices. This descriptive case study used purposive sampling and involved three school canteen tenants. Data were collected through direct observation, interviews, halal traceability analysis, and food safety evaluation using the Halal Product Assurance System (HPAS), Halal Control Point (HCP) decision tree, Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP). The findings revealed several Halal Control Points (HCP) ingredients due to unclear ingredient origins and the absence of halal certification. Tenant 2 showed the highest proportion of HCP ingredients (20.67%), followed by Tenant 3 (9.52%), and Tenant 1 (9.09%). Food safety deficiencies were identified in waste management, drainage systems, utensil sanitation, and food handler hygiene training, with approximately 30% of indicators failing to meet GMP and SSOP standards. Strengthening halal-certified ingredient procurement, sanitation infrastructure, and regular training is essential to support sustainable, safe, and halal school food systems.
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