Jakarta — The government continues to expedite the certification process for kitchens serving Nutrition Service Units (SPPG) under the Free Nutritional Meals (MBG) Program as part of its commitment to maintaining national food quality and safety. This step is being taken to ensure that all kitchens involved in providing food to the public meet strict hygiene and sanitation standards, in line with the program’s large beneficiary population.
The Head of the National Nutrition Agency (BGN), Dadan Hindayana, explained that the incomplete certification of thousands of SPPG units out of a total of more than 20,000 units spread across various regions was not due to negligence or technical food safety issues. According to him, the main obstacle lies in the bureaucratic and administrative processes that require time to process official documents.
“(This) is related to the process, which takes time,” said Dadan. He emphasized that the current obstacles are purely administrative in nature and are being gradually addressed by the technical team in the field.
Dadan ensured that throughout the certification process, food safety and quality remain the government’s top priority. Multi-layered oversight is maintained to ensure the MBG process runs safely and meets standards. He also emphasized BGN’s commitment to completing the entire SPPG certification process as quickly as possible.
“As soon as possible. (Only) administrative matters will take time,” Dadan concluded, emphasizing that all SPPG units are targeted to obtain a Hygiene Sanitation Certificate (SLHS) soon.
In line with this, Deputy Minister of Health Benjamin Paulus Octavianus emphasized that the Ministry of Health has a strategic role in ensuring food quality and safety within the MBG program. This role is realized through direct field supervision involving health workers who provide ongoing support.
“Our job is to maintain quality. Through the assistance of Ministry of Health officers in the field, the Hygiene Sanitation (SLHS) certificate was finally issued,” said Deputy Health Minister Benjamin.
He explained that the Ministry of Health is working closely with the National Nutrition Agency and regional health offices to monitor the food production process in real time, from raw material processing to distribution to beneficiaries. This approach is considered effective in ensuring that each kitchen meets established health standards.
Benjamin emphasized that the government will not tolerate kitchens that fail to meet requirements. If unsuitable facilities are found or laboratory test results are questionable, kitchen managers will be required to make comprehensive improvements before being allowed to resume operations.
“This is important because we serve 55.1 million beneficiaries, from schoolchildren to pregnant women. This is a huge number, so food security aspects cannot be taken lightly,” he stressed.
With accelerated certification and strict cross-ministerial oversight, the government is optimistic that the MBG Program will be implemented more professionally, hygienically, and sustainably. SPPG kitchen certification is not only an administrative requirement but also a state guarantee that the food consumed by the public is truly safe, healthy, and of high quality.