Five Food Safety Principles of the National Nutrition Agency Serve as the Main Guidelines for the MBG Program
Jakarta, The government has emphasized that the success of the Free Nutritional Meals (MBG) Program is measured not only by the breadth of distribution reach, but also by the quality assurance and safety of the food served to students.
The National Nutrition Agency (BGN) has established Five Food Safety Principles as the main guidelines for implementing the MBG program in all regions. These principles include cleanliness, separation of raw and cooked ingredients, thorough cooking, storage at safe temperatures, and the use of clean water and raw materials.
The implementation of these five principles serves as the basis for monitoring every aspect of the MBG food supply chain, from school kitchens to food supply partners. Through this approach, BGN strives to ensure that the food received by school children is not only nutritious but also safe from potential bacterial contamination and hazardous chemicals.
The Deputy Head of BGN, Nanik S. Deyang, stated that BGN continues to strengthen governance and improve the nutritional quality of the nation’s children through the MBG program. To maintain quality, hygiene, and SOPs, the National Food Security Agency (BGN) has temporarily closed 112 SPPG (Nutrition Fulfillment Service Units) or MBG kitchens.
“Once they meet the requirements, they can resume operations. But our principle is clear: it’s better to temporarily close the kitchens than to endanger the health of children,” said Nanik.
Every school and public kitchen operator is required to undergo Good Hygiene Practice (GHP) and Good Handling Practice (GHaP) training to understand operational standards for food preparation. Local governments, along with the Health Office, are also required to conduct routine inspections and random sampling to ensure consistent compliance with safety standards.
“In several pilot areas, supervision involves food laboratories to test for heavy metal levels and pesticide residues in fresh produce,” added Nanik.
Meanwhile, Dr. Nurjeani, Director of Provision and Distribution for Region II of BGN, stated that the five food safety principles, which serve as the primary guideline for all MBG recipients, are an important foundation for maintaining the quality and safety of ready-to-eat food while strengthening national food security.
“Through this technical guidance, we want to ensure that food handlers understand the importance of safe, hygienic, and nutritious food processing,” said Nindy.
In addition to ensuring safety, implementing the National Standard of Food Safety (BGN) principles also serves as a preventative measure against potential mass health problems such as food poisoning in schools. With a rapid reporting system and cross-sector coordination, the government hopes to create a safe, healthy, and sustainable food ecosystem.
