DEPOK - Chairman of the Board of Professors (DGB) of the Faculty of Public Health (FKM) of the University of Indonesia (UI) Prof. Fatma Lestari said the Free Nutrition Eating (MBG) program was a big step for the nation's future.
The Free Nutrition Food Program (MBG) is a big step for the future of the nation. However, don't just focus on the word free' and gorge'. Also make sure the food is safe, because actually, every safe and healthy intake is the foundation for producing a stronger, smarter, and competitive generation in the future, "said Prof. Fatma Lestari in her statement, Saturday.
He assessed that the government has good faith and a noble program, namely creating a golden generation in the future. One of them is through the Free Nutrition Food program.
Prof. Fatma Lestari, who is also the Head of the University of Indonesia's Disaster Risk and Reduction Center (DRRC UI), expressed her hopes for the ongoing MBG program.
He said MBG is a strategic initiative of the government to improve the nutritional status of the community, especially school children. The program actually cannot run alone. For example, it must be accompanied by food safety guarantees (food safety) and food hygiene (food hygiene).
The poisoning case that is still happening is a reminder of the importance of a strict monitoring system and standards. The goal is to make the food consumed really safe.
He explained that food safety and food hygiene should be a priority. There are at least three reasons.
Firstly protecting the health of children, considering their age is more susceptible to disease caused by polluted food. Second, Preventing mass poisoning. Cases of food poisoning currently occurring, especially in schools, can actually be prevented.
The three quality guarantees of the MBG program. In its implementation, it refers to SNI, for example SNI ISO 22000. So that the public will be sure that the food is really safe
It doesn't stop until it gives a reason, Prof. Fatma explained that there are five steps that can at least be used as a reference.
First Standard Operating Procedure (SOP) Clean Kitchen: The initial thing starts from the kitchen. Officers are required to wash their hands, wear gloves, masks, and clean uniforms.
Both menus are balanced: One free nutritious menu can consist of half a plate of vegetables, a quarter of carbohydrates, and a quarter of protein servings.
Third, check Food Handler: Don't forget that kitchen staff need to go through routine health checks. Even further, examinations of infectious diseases such as hepatitis, tuberculosis, and Tissue must also be carried out.
Fourth Audit and Inpection: To be able to ensure that the standard goes well, it is necessary to have daily examinations, monthly audits, and periodic evaluations.
Fifth Supporting Technology: To maintain the quality of food, there are two things that can also be done. The first uses a monitoring application, and a cold chain system.
Healthy food must be free from biological hazards (bacterial and viral), chemical (pesticides and heavy metals) and physical (brikes and plastic flakes). For this reason, the application of food safety standards is the key so that programs not only provide nutritional benefits, but also protect the health of beneficiaries, "said Prof. Fatma.
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