By: Selvia Anggi Asti )*
The government launched the National Sanitation Certification for Free Nutritional Meal Program (MBG) kitchens to ensure that every portion served is safe, hygienic, and meets nutritional standards. This certification serves as a quality umbrella that regulates kitchen cleanliness, including the process of processing ingredients, storing them, and distributing them to schools and Islamic boarding schools. This policy provides educational institutions and catering providers with a clear guideline for operating healthy kitchens, from selecting suppliers and processing equipment to staff behavior. The goal is simple yet crucial: preventing contamination, reducing the risk of foodborne illness, and ensuring children receive adequate food every day.
The Deputy Head of the National Nutrition Agency (BGN), Brigadier General Sony Sonjaya, explained that the certification framework is designed in stages to be easily implemented in various settings. At the basic level, requirements emphasize personal hygiene of staff, availability of clean water, equipment sanitation, and proper waste management. The intermediate level adds temperature control, separation of raw and cooked ingredients, and simple recording of incoming and outgoing dates. The advanced level implements risk-based safety practices such as critical control point analysis, equipment calibration, and periodic internal audits. This tiered scheme allows for continuous improvement without overwhelming small kitchens just starting out.
The certification process is transparent and measurable. The initial phase begins with registration and a self-assessment using a standard checklist, followed by technical assistance from local health officials. Once ready, the kitchen undergoes an audit by a trained team to assess physical feasibility, workflow, and documentation. The assessment results don’t stop with a “pass” sticker, but include a list of improvements that must be addressed within a specific timeframe. If any risky non-conformities are found, the kitchen will be directed to temporarily halt critical processes until the corrective steps are completed.
Minister of Health Budi Gunadi Sadikin stated that his ministry has simplified the licensing process to expedite the issuance of Hygiene Sanitation Certificates (SLHS). He explained that coordination has been established with the Ministry of Home Affairs to expedite the issuance of certificates. This step is expected to accelerate the implementation of MBG kitchen sanitation certification while ensuring consistent adherence to food safety standards across all regions.
Meanwhile, digital components form the backbone of efficient oversight. The dashboard application displays certification status, audit schedules, and periodic monitoring results, allowing local governments to view a real-time compliance map. Each certified kitchen receives a QR code that can be scanned by anyone to display a summary of findings and the certificate’s validity period. This transparency of information promotes accountability while also providing parents and the community with peace of mind that their children’s kitchens are being managed to high standards.
This policy also takes into account the regional context and scale of operations. In areas with limited clean water, the intervention package emphasizes practical solutions such as managed clean water use, simple disinfection, and risk-minimizing workflow design. In large-capacity kitchens, attention is focused on supply chain management, refrigerated storage, and stock rotation based on the “first in, first out” principle. This contextual approach ensures standards remain high without ignoring the realities on the ground.
The Head of the Jakarta Health Office, Ani Ruspitawati, stated that the Jakarta Provincial Government is currently targeting all MBG program kitchens to have SLHS (Nutrition Fulfillment Certificates) to ensure safe and appropriate food processing for the community. The Jakarta Provincial Government is collaborating with the One-Stop Integrated Service (PTSP) to expedite the issuance of SLHS for MBG kitchens or Nutrition Fulfillment Service Units (SPPG). Currently, all 180 SPPGs in Jakarta do not have SLHS and are still in the process of obtaining them.
Financial support and incentives are also being provided to ensure certification is not a burden. Schools and Islamic boarding schools that achieve certain levels of compliance can receive assistance with basic equipment such as stainless steel shelves, sealed containers, or digital thermometers. Local governments are also encouraged to allocate funds for quality improvement assistance, including improvements to basic sanitation facilities. For local catering MSMEs, certification provides added value, opening up opportunities for formal partnerships with educational institutions and strengthening customer trust.
Ultimately, the National Sanitation Certification for MBG Kitchens is a long-term social investment. Clear standards, consistent training, transparent oversight, and appropriate incentives will foster a culture of food safety that is embedded throughout the child feeding ecosystem. With this foundation, the MBG program will not only satisfy children’s needs but also truly nourish them. When Indonesian children’s nutritional needs are met and the micro-economy grows simultaneously, the nation will be laying a solid foundation for a more independent, healthy, and competitive future.
)* The author is a Public Policy Observer