Food Technology Expert, Suggest Cold Chain System to Support MBG Program

Photo: Antara

JAKARTA - The steps of the National Nutrition Agency (BGN) which intensively carried out sudden inspections (sidak) to various Nutrition Fulfillment Service Units (SPPG) in the region, are an important step that is believed to be a national standardization effort. This inspection is carried out to ensure that the quality of food in one area does not differ much from other areas. Until April 1, 2026, 1,256 SPPG in the eastern region of Indonesia were temporarily suspended.

BGN's efforts to conduct field evaluations are a form of responsibility to ensure that technical instructions run well. This is also in line with the views of Food Technology Expert, Yuyun Anwar. According to him, many partners have not fully understood the technical standards in processing large amounts of food. This condition is very risky if it is not immediately improved.

"The National Nutrition Agency (BGN) has indeed provided basic guidance through the pre-requisite program. However, the implementation of important technical aspects such as troubleshooting and preventive measures still needs to be optimized. If it is not immediately corrected, this program which is actually good can reap a big criticism," said Yiyun, Saturday, April 4.

Yuyun proposed the implementation of cold chain catering (Cold Chain Catering) for the MBG program. The cold chain system is a system that is able to keep the temperature of the product stable from the beginning of production to the hands of consumers. This method is considered capable of maintaining food freshness, preventing contamination, and reducing the risk of waste.

"The goal is that the Free Nutritious Food program is not only successful in quantity, but also ensures quality, safety, and public trust," said Yuyun.

By cooling food quickly after cooking and keeping it at low temperatures during distribution, the growth of pathogenic bacteria can be significantly suppressed. A study in the Journal of Food Protection showed that temperature management errors, between 5°C to 60°C, were the main cause of more than 70 percent of food safety incidents in large-scale catering services.

"We are talking about managing 3,500 meals with a capital turnover value of up to Rp. 52 million per day. This is where the importance of reengineering (reengineering) the production process lies. I am not part of the government, but I want to share practical experience. Not just theory, but direct practice on how to prepare, store, and send food to stay safe until it reaches the hands of the recipient," said Yuyun.

What Yuyun said was in line with the BGN itself. Director of Regional Monitoring and Supervision III BGN, Rudi Setiawan, said "We want to ensure that all SPPGs really meet standards, both in terms of food safety and waste management. This is important to protect the health of beneficiaries," said Rudi.

The temporary suspension of thousands of SPPGs in various regions that are currently being taken by BGN to provide the opportunity for the SPPGs to register hygiene sanitation certificates (SLHS) and wastewater treatment facilities (IPAL).

Stages of Laik Hygiene and Sanitation Certification

In the Food Safety Certification Guidelines for Nutrition Fulfillment Service Units published by BGN, SPPG is required to obtain a SLHS from the local District/City Health Office. The Health Office will then verify the file and conduct a visit and inspection to the location to assess the cleanliness of the environment, take water samples, food samples, and health examinations for employees.

Water and food samples will be tested in laboratories to ensure their safety. If the results of inspections and laboratory tests meet the requirements, this SLHS certificate will be issued. If the results of inspections and laboratory tests do not meet the requirements, SPPG will be given improvement advice and the certification process must be repeated.

Furthermore, Rudi said that BGN would continue to monitor and evaluate periodically. SPPG that has fulfilled all the provisions can later operate again after going through the verification process.

He hopes that all SPPGs that have been suspended will immediately make improvements and complete the requirements that have been determined.

"After that, they can reapply for verification so that they can operate again," he said.

With the strengthening of operational systems and strict supervision from BGN, the MBG program is expected not only to be successful in pursuing the quantity of portion numbers, but also to be successful in building public confidence through guaranteed food quality and safety.

"If all disciplines apply high standards, MBG can become a national model for the management of safe and professional nutritious food," concluded Rudi.