By: Ricky Rinaldi
The government continues to strengthen the implementation of the Free Nutritious Meals (MBG) Program by placing kitchen hygiene as a key foundation for program sustainability. MBG kitchen hygiene certification is seen as more than just an administrative procedure, but a crucial instrument for ensuring food safety, safeguarding the health of beneficiaries, and building public trust in this strategic national program. In the context of on-the-ground implementation, the government ensures that every kitchen involved in food provision meets strict hygiene standards, from raw material processing and cooking to food distribution.
This commitment was emphasized by the Head of the National Nutrition Agency, Dadan Hindayana, who stated that nutritional quality and food safety are two inseparable aspects of the MBG Program. According to him, nutritious food will not provide optimal benefits if the preparation process ignores hygiene principles. Therefore, the National Nutrition Agency encourages the consistent implementation of kitchen certification as a form of protection for beneficiaries and as an effort to maintain the program’s credibility in the eyes of the public. Dadan Hindayana believes that public trust is a crucial social capital, so any potential risks must be managed from the outset through measurable and monitorable standards.
In its implementation, MBG kitchen hygiene certification is carried out through cross-sectoral synergy, particularly involving the Health Office and local governments. The Health Office’s role is crucial because it has technical authority in food sanitation assessments, kitchen supervision, and education for managers and cooks. Local governments are also actively involved to ensure that national standards can be applied adaptively to the conditions of their respective regions, without compromising basic food safety principles.
Local government support is reflected not only in supervision but also in facilitating capacity building for kitchen managers. Through technical assistance, hygiene training, and infrastructure adjustments, MBG kitchens are guided to meet hygiene standards sustainably. This approach was chosen to ensure that certification is not perceived as a burden, but rather as a learning process and a way to improve the quality of public services. The government recognizes that the success of the MBG Program depends heavily on the readiness of the implementing ecosystem at the local level.
Meanwhile, Minister of Health Budi Gunadi Sadikin emphasized that food safety is an integral part of preventive public health efforts. He believes that the MBG Program has a long-term impact on the health of future generations, so kitchen hygiene monitoring must be carried out systematically and continuously. He believes that the involvement of regional Health Offices in MBG kitchen certification is the right step to ensure that health standards are consistently applied across the region. Budi Gunadi Sadikin also believes that strengthening hygiene standards will prevent health issues that could potentially erode public trust.
In this context, the government views hygiene certification as part of accountable program governance. Each kitchen participating in the MBG is expected to have a track record of compliance with sanitation standards, including waste management, equipment cleanliness, and the health of food processing personnel. With an organized system, monitoring can be carried out regularly and transparently, so that potential deviations can be minimized early. This approach also demonstrates that the state is present not only as a program organizer but also as a guarantor of the quality of public services.
Public trust is a central issue in the implementation of the MBG Program, which reaches millions of beneficiaries. The government recognizes the high public concern for the quality of the food provided, particularly regarding hygiene and safety. Therefore, kitchen hygiene certification is positioned as a policy communication tool demonstrating the government’s commitment to protecting the public. When standards are consistently applied and properly monitored, public trust can be maintained and even strengthened.
The synergy between the National Nutrition Agency, the Ministry of Health, regional health offices, and local governments reflects a collaborative approach to national program implementation. Each party has a complementary role, from policy formulation and technical oversight to field implementation. The government believes this collaboration is key to ensuring that MBG kitchen hygiene certification goes beyond regulatory requirements and is effectively implemented and benefits the community.
Beyond technical aspects, the government is also encouraging increased awareness among kitchen managers about the importance of hygiene as part of their social responsibility. The MBG program is not simply about distributing food, but rather a long-term investment in the quality of human resources. With this understanding, kitchen managers are expected to develop an internal commitment to maintaining hygiene standards, not simply out of administrative obligation. The government believes that this behavioral change will strengthen the program’s long-term sustainability.
Ultimately, the commitment to MBG kitchen hygiene certification reflects the government’s commitment to managing a public interest-based program. With the support of the Health Office and local governments, hygiene standards are not only a technical requirement but also a symbol of the state’s responsibility to protect public health. Through a measured, collaborative, and transparent approach, the government is optimistic that the MBG Program can continue with strong and sustained public support.
*)Strategic Issues Observer