Living Qur'an The Concept of Halalan Thayyiban in QS. Al-Baqarah Verse 168 in the Provision of Nutritious Food: A Case Study of SPPG Gedung Johor 3

Abstract

Institutional meal provision raises questions about how the Qur’anic principle of halalan thayyiban relates to everyday food handling and religious practice. This study examines meal provision at SPPG Gedung Johor 3 in relation to Qur’an 2:168 through a Living Qur’an perspective. This descriptive qualitative case study draws on interviews, observation, and documentation concerning operational management, food preparation, distribution, and school or beneficiary representatives. The analysis is organized by service stage and interprets reported practices in relation to halal, thayyib, and Qur’anic reception. The findings describe ingredient inspection, differentiated storage, personal hygiene, separation of raw ingredients from cooked food, menu planning, hygienic packaging, distribution, and evaluation informed by feedback. Collective prayer before work also forms part of the reported routine. These practices indicate alignment with the ethical concern for wholesome food. However, the evidence does not establish that staff explicitly derive operational procedures from Qur’an 2:168. Nor does it independently verify certification coverage, nutritional adequacy, or measurable food safety outcomes. The study contributes a contextual account of meal provision that distinguishes normative alignment from demonstrated Qur’anic reception. It recommends strengthening operational documentation and investigating how staff relate specific decisions to their understanding of the verse. The findings concern one service unit and do not establish the nutritional effectiveness of the wider Free Nutritious Meal Program.