BGN: Presidential Decree On Managing MBG Arranges Kitchens Can't Cook Before 12 Nights

Deputy Head of the National Nutrition Agency (BGN) Nanik S. Deyang (Photo: Mery Handayani/VOI)

AKARTA - Deputy Head of the National Nutrition Agency (BGN) Nanik S. Deyang emphasized the new rules regarding the governance of the Free Nutrition Eating (MBG) program. One of them, the kitchen may no longer start cooking before 00.00 or 12 pm.

The regulation is contained in the Presidential Regulation on Governance of the MBG Program which has been completed and promulgated immediately. Later, this regulation will be socialized to all Nutrition Fulfillment Service Units (SPPG).

"For example, small example governance, the Nutrition Fulfillment Service Unit (SPPG) is no longer allowed to cook under 12 pm. The cooking must be at 2 am," he said when met at the Coordinating Ministry for Food Affairs Office, Jakarta, Tuesday, October 21.

In addition, Nanik emphasized, SPPG or the kitchen of the MBG program organizers is also not allowed to cook at once for all food portions. This means that the kitchen must cook according to the order or batch of distribution of beneficiaries in schools ranging from the Kindergarten (TK) to SMA levels.

"For example, it is sent in the morning to kindergarten children, it cooks on its own, if it is sent to elementary school children who are somewhat afternoon, they will be cooked themselves, that's an example that is included in the MBG Governance Presidential Decree," said Nanik.

Nanik said that in order to improve governance, BGN has also taken firm action against partners who do not carry out standard operating procedures (SOP) that have been set.

"Then we also emphasize to our partners, we say if things happen that we don't want like now or yesterday, we will act, we will close the kitchen for a period of time until we finish evaluating, just based on our data, there are 112 SPPGs that have been closed," he said.

Not only that, Nanik said that his party will also conduct socialization so that the kitchens whose sorting rooms do not yet have a room cooler, immediately repair them.

There are many kitchens whose packing rooms, the space for the sorting has not been used by air conditioning. Now you have to use the cooler, because it has the potential to make food stale quickly. Examples of things like that must be carried out," he explained.

In addition, Nanik said that each kitchen must also do epoxy or coat the surface of the floor to make it stronger, water resistant, and easy to clean, and not slippery due to oil spills.

"Why should it be defocated? So that germs from below do not rise. Then, the Ompreng washing place must be separated from vegetable washing and so on, that's what we are upholding now," he said.