Government Ensures Free Nutritional Meals (MBG) Are Served in a Clean, Hygienic, and Safe Condition
By: Gavin Asadit )*
The government has expressed its full commitment to ensuring that the Free Nutritional Meals (MBG) Program is served in a clean, hygienic, and safe condition for all beneficiaries. Since the national launch of the MBG on January 6, 2025, as part of the national strategy to improve nutritional status and prevent stunting, the government has prioritized food safety and nutritional quality to ensure that the program provides not only food quantity but also quality that can be accounted for.
To ensure food hygiene and safety, the National Nutrition Agency (BGN) has implemented a certification policy for Nutrition Fulfillment Service Units (SPPG) that adheres to sanitation, hygiene standards, and the Hazard Analysis and Critical Control Point (HACCP) system. The Head of BGN, Dadan Hindayana, emphasized that this certification is an effort to ensure that the food provided is “not only free, but also safe and of high quality.” The government emphasized that each SPPG will be evaluated, classified, and supervised according to quality categories so that processing, storage, distribution, and serving times meet national food safety standards.
In terms of supervision and implementation, the central government is encouraging the involvement of local governments, relevant officials, and a multi-layered verification mechanism. Deputy Minister of Home Affairs, Bima Arya, emphasized that hygienic aspects must be strictly adhered to, including timely serving times, processing procedures, and the involvement of local suppliers, so that MBG also provides economic benefits to local communities through local food sources and labor. This statement aligns with efforts to prioritize transparency and professionalism as principles of program management at the regional and implementing unit levels.
The government is also strengthening oversight by developing technical guidelines and standard operating procedures (SOPs) that SPPGs must adhere to, including sanitation training for serving staff, quality checks on raw materials, and distribution chain records. Furthermore, the National Accreditation Agency (BGN) is collaborating with the National Accreditation Committee (KAN) and relevant agencies to harmonize audit mechanisms to ensure HACCP practices are effectively implemented in the field. These measures are intended to minimize the risk of biological, chemical, and physical contamination that could harm the health of beneficiaries, particularly children and vulnerable groups.
The support of national figures has also strengthened public trust in the MBG program. Edhie Baskoro Yudhoyono (Ibas), Deputy Speaker of the People’s Consultative Assembly (MPR), assessed the MBG as a strategic step in improving health literacy and enhancing the quality of Indonesia’s human resources. He stated that ensuring food hygiene and cleanliness is the main foundation for the program to truly impact the future of the nation’s children. The government is leveraging the support of figures like Ibas to promote hygiene standards and safe practices, ensuring widespread public awareness of food safety messages.
In operational practice, the government has recorded an increase in service coverage and the establishment of Food Safety Service Providers (SPPGs) in various regions as part of efforts to accelerate access. By mid-2025, the government reported the addition of hundreds to thousands of SPPGs across many provinces, with a medium-term target of reaching tens of thousands of SPPGs to reach tens of millions of beneficiaries. This outreach is accompanied by technical assistance programs, including quality audits, food hygiene training, and coaching for local suppliers to mitigate risks that may arise at scale.
The government also prioritizes transparency in procurement and distribution as an anti-corruption principle to ensure accountability in budget allocation and the selection of implementing partners. The verification mechanism for prospective SPPG partners and the implementation of an audit system aim to prevent violations of procurement procedures and ensure that the rice, side dishes, vegetables, and fruit served meet nutritional and safety requirements. Furthermore, the government has opened a complaint and reporting channel for any indication of quality violations or unhygienic practices, allowing for a swift response and minimizing the potential for mass poisoning.
To reinforce the government’s narrative, relevant ministries and partner institutions continue to educate the public about the role of families, schools, and communities in maintaining the food safety chain: from selecting appropriate local ingredients and practicing cold storage when necessary to ensuring proper hygiene during school serving. This collaborative effort aims to make the MBG program more than just a one-time consumption program, but also part of fostering a sustainable culture of nutritious and safe eating.
The government acknowledges the challenges of large-scale implementation, including the risk of contamination if SOPs are not followed, but emphasizes that the combination of SPP certification andG, HACCP audits, regional supervision, the involvement of national figures, and transparency mechanisms will be the main lines of defense to ensure that the MBG remains clean, hygienic, and safe for consumption. The government invites all stakeholders, from regional heads, SPPG operators, school health workers, and parents, to actively monitor and participate in maintaining the program’s quality so that the primary goal of improving the health and potential of Indonesian children can be achieved.
With these systemic steps, the government emphasizes that the MBG is not simply about providing free meals, but rather about ensuring the rights of children and vulnerable groups to safe, nutritious, and quality food—a long-term investment in the quality of human resources and the nation’s food security.
)* The author is an observer of social and community issues.
