The step is made in response to recent food poisoning incidents affecting thousands of students receiving the MBG program.
“It was announced yesterday, that every kitchen cook must now be certified. Additionally, foundations (managing the SPPGs) must provide an assistant chef,” BGN Deputy Head Nanik Sudaryati Deyang remarked here on Thursday.
She explained that this policy aims to strengthen monitoring, not only by BGN but also through the active involvement of partner foundations, which must be responsible in the event of any unwanted incidents.
“Since the foundations benefit from land rentals provided by us, they must also be responsible by assigning a chef. This allows for oversight not only from BGN but also from our partners,” she noted.
According to her, many SPPG units have violated cooking procedures. With certified chefs in place, they will help ensure that food ingredients are cooked according to the standard operating procedure (SOP) set by the BGN.
“For example, cooked food must be consumed within six hours. If meals are served at 7 a.m. or 8 a.m., cooking should begin at 2 a.m," Deyang explained.
SPPG units found to have violated protocols will face strict sanctions, including closure and dismissal of the head of the unit, she stressed.
“SPPG operations and their heads will be suspended immediately. We are serious about handling this. If guidelines are followed, kitchen hygiene is assured, and unwanted incidents can be prevented,” she said.
Recently, BGN has shut down the operations of two SPPGs in West Bandung following the incident of thousands of students being poisoned.
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Translator: Lintang, Kenzu
Editor: Arie Novarina
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