MBG Kitchen Spotlighted, Gorontalo Deputy Governor Ultimatum Strict Sanctions for Violators of SOPs

Gorontalo - The Gorontalo Provincial Government has confirmed that it will not tolerate violations of standard operating procedures (SOP) in the implementation of the Free Nutritious Meal (MBG) Program. Deputy Governor of Gorontalo Idah Syahidah Rusli Habibie ensured that sanctions would be given to the kitchen of the Nutrition Fulfillment Service Unit (SPPG) which was proven to be negligent in implementing the provisions that had been set.

The confirmation was conveyed by Idah after conducting a surprise inspection of a number of SPPGs in Boliyohuto and Asparaga Districts, Saturday, January 31. The locations visited include SPPGs in Sidodadi, Monggolito, Paris, and Asparaga Villages.

In this activity, the Deputy Governor was accompanied by the MBG Task Force consisting of the Health Office, Food Office, Food and Drug Supervisory Agency (BPOM), and other related teams. The Sidak was carried out to ensure the suitability of the SPPG kitchen in supporting the implementation of MBG while preventing the potential for food poisoning in students.

From the results of field monitoring, Idah found a number of aspects that needed to be immediately evaluated and improved, especially those related to food processing, storage, and distribution standards.

"This MBG program concerns the health and safety of children. Therefore, all SPPGs must comply with the established standard operating procedures. There should be no negligence if you do not want to be sanctioned," said Idah.

He specifically highlighted the system for storing dry food that will be consumed the next day. According to him, the food must be properly maintained in a dry and safe condition so that its quality is maintained.

In addition, the Deputy Governor also emphasized the importance of including the expiration date on bread products served to students as a form of guarantee of consumption eligibility.

In evaluating the menu, Idah asked that certain vegetables, such as green mustard or caisim, should no longer be served, especially for high school students (SMA). He explained that these types of vegetables tend to be bitter if consumed after being cooked for more than five hours, so they have the potential to reduce the quality of food and students' eating habits.

"The menu must be chosen that is safe, nutritious, and still worth eating until meal time. Don't let children be reluctant to eat because of the taste or quality of the food that decreases," he said.

The Gorontalo Provincial Government emphasized that supervision of the implementation of the MBG Program would continue to be tightened. Periodic evaluation and enforcement of rules are considered an important step to ensure that the national program runs optimally and really provides benefits for the health of the younger generation.