Food Safety Standards in the Aviation Industry: An Analysis of Legal Protection for Airline Passengers in Indonesia

Ideally, every airline passenger has the right to safe, hygienic, and standardized food as part of consumer protection in the aviation industry. However, in reality, incidents such as food poisoning still occur, indicating weak implementation of food safety standards and suboptimal legal protection of passenger rights. This study aims to analyze food safety standards in the aviation industry and evaluate the effectiveness of legal protection for airline passengers in Indonesia. The research method used is a normative-juridical approach with qualitative analysis, based on a literature review of relevant laws and regulations. The findings show that although regulations such as Law No. 1 of 2009, Ministry of Transportation Regulation PM 78/2017, and the HACCP standard are in place, their implementation remains inconsistent and oversight is still weak. Strengthening monitoring systems and legal enforcement is essential to ensure passenger rights to safe food in air travel.