"Of that number, 13 SPPGs have confirmed readiness for reopening. However, we will assess their eligibility first," Deputy Head of the BGN Nanik S. Deyang told the media in Jakarta on Tuesday.
After attending an event highlighting the Coordinating Ministry for Food’s achievements in its first year, she explained that suspended MBG kitchens would only be allowed to resume operations once they fulfill all administrative requirements.
She underlined that all SPPGs nationwide are now required to obtain certificates pertaining to sanitation and hygiene, Hazard Analysis and Critical Control Point (HACCP), the halal aspect, and clean water.
Deyang also stressed that MBG kitchens must package meals in air-conditioned rooms to maintain food quality.
She noted that prior to the recent food poisoning outbreak, only 35 of thousands of SPPGs had hygiene and sanitation certificates (SLHS), most of which were owned by restaurants. In Indonesia, such businesses must obtain SLHS before operating.
“SLHS was not mandatory before, as the BGN applied its own standardization. Following the poisoning reports, however, we decided that all kitchens must have SLHS, as some were found violating protocols by cooking too early or washing trays with steamers without sterilization,” she said.
Meanwhile, Coordinating Minister for Food Zulkifli Hasan emphasized the need for comprehensive evaluations of the MBG program at both central and local levels to prevent future poisoning incidents.
"I will lead a team to strengthen coordination among regions," he stated, noting the involvement of the Health Ministry and the Home Affairs Ministry in tightening MBG supervision.
Hasan also underscored the importance of improving program governance to reach the target of serving 82.9 million people by March 26 next year.
During a plenary session of the Red and White Cabinet in Jakarta on Monday (October 20), President Prabowo Subianto reported that the MBG program had served nearly 37 million citizens nationwide through more than 12 thousand SPPGs.
Despite this progress, he urged all stakeholders to continue enhancing program management to prevent food poisoning cases from recurring.
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Translator: Lintang B, Tegar Nurfitra
Editor: Arie Novarina
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