Higiene sanitasi pangan yang tidak diterapkan pada tempat pengelolaan pangan dapat menyebabkan kasus foodborne disease atau keracunan pangan. Program Makan Bergizi Gratis (MBG) yang sedang dijalankan di Indonesia memanfaatkan prinsip pengolahan pangan di tempat pengelolaan pangan berupa jasaboga. Penelitian ini bertujuan untuk mengetahui gambaran implementasi Program Makan Bergizi Gratis dalam aspek higiene sanitasi pada dapur pengelola pangan yang menyediakan makanan bagi program MBG. Penelitian dilakukan secara deskriptif menggunakan data primer yang dikumpulkan melalui metode observasi dan wawancara terhadap pengelola dapur MBG. Hasil penelitian menunjukkan bahwa implementasi program belum sepenuhnya memenuhi Standar Operasional Prosedur (SOP) Program MBG dan prinsip pengelolaan pangan berdasarkan aspek higiene sanitasi menurut Peraturan Menteri Kesehatan Nomor 2 Tahun 2023 dan Peraturan Menteri Kesehatan Nomor 1096 Tahun 2011. Analisis penerapan aspek higiene sanitasi pengelolaan pangan pada SPPG X menunjukkan bahwa penerapan aspek higiene sanitasi berupa persyaratan fisik yang diperoleh mencapai 66.66% dan prinsip higiene sanitasi mencapai 77,55%. Diharapkan kepada pengelola dapur SPPG X untuk memperbaiki alur pelaksanaan program sesuai dengan SOP yang sudah ditentukan dan menerapkan prinsip higiene sanitasi pengelolaan pangan pada setiap tahapan pengelolaan pangan.

Inappropriate food sanitation hygiene in food management places can lead to cases of food poisoning or foodborne disease. The Free Nutritious Meal Program (MBG) that is being implemented in Indonesia utilizes the principle of food management places in the form of catering services. This study aims to determine the implementation of the Free Nutritious Meal Program in the aspect of sanitary hygiene in the food management place that provides food for the MBG Program. The research was conducted descriptively using primary data collection through observation methods and interviews with head of MBG kitchen manager. The results of the study indicate that the implementation of the program has inadequately fulfilled the Standard Operating Procedures and principles of food management based on sanitary hygiene aspects according to the Minister of Health Regulation No. 2/2023 and Minister of Health Regulation No. 1096/2011. The analysis shows that the implementation of food hygiene sanitation on physical requirement aspects at SPPG X reached 66.66% and the application of hygiene sanitation principles reached 77,55%. It is required for the SPPG X kitchen manager to improve the implementation of the program in accordance with the SOP that has been determined and apply the principles of sanitation and hygiene in food management place.