“This training is part of our effort to minimize or eliminate food poisoning issues caused by MBG. We are doing our best, and our target is zero incidents,” BGN head Dadan Hindayana said in Bandung, West Java, on Wednesday.
In a statement released by the agency here on Thursday, he informed that the training aims to improve students’ skills in managing MBG kitchens, also known as nutrition fulfillment service units (SPPGs).
The training is scheduled to run for eight days, from June 11–24, 2025.
According to Hindayana, the BGN is tightening the standard operating procedures for the MBG program, including the selection of raw ingredients.
The training is expected to strengthen the competencies of prospective SPPG heads, especially in areas such as gastronomy, management skills, and food processing.
During the program, participants will receive intensive and hands-on training from professionals experienced in culinary and food service management.
“They have already learned the process of selecting raw ingredients during their training as future SPPG heads. In addition, once they are deployed in the field, they will undergo regular training every two months, potentially in collaboration with tourism polytechnics,” Hindayana informed.
He emphasized that training in food ingredient management, food processing, and time management in meal preparation is essential to prevent risks, such as food poisoning, in the implementation of the MBG program.
Meanwhile, Tourism Minister Widiyanti Putri Wardhana said that her ministry is ready to support the MBG program in collaboration with the BGN.
“We have six tourism polytechnics across the country—in Bandung, Medan, Lombok, Bali, Palembang, and Makassar—and we are committed to supporting this national program by involving all campuses,” she added.
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Translator: Lintang, Kenzu
Editor: Azis Kurmala
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