The recent surge in mass food poisoning cases during the implementation of the Free Nutritious Meal (Makan Bergizi Gratis or MBG) program in several regions, including Yogyakarta, has drawn serious concern from the Center for Tropical Medicine, Universitas Gadjah Mada (PKT UGM).
The center emphasized that these incidents highlight the urgent need for a comprehensive evaluation to ensure that the noble goals of President Prabowo’s flagship program can be achieved safely.
Director of PKT UGM, Dr. Citra Indriani, explained that large-scale food management, such as that undertaken by the Nutrition Fulfillment Service Unit (Satuan Pelayanan Pemenuhan Gizi or SPPG), carries a high risk of food poisoning.
“The number of meals produced daily is enormous. Any gap in the process, from ingredient selection, cooking, storage, to distribution, can impact thousands of schoolchildren,” said Dr. Indriani on Monday (Oct. 6).
The production scale of SPPG is reportedly comparable to, or even greater than, that of industrial catering services. Therefore, it should ideally adhere to Hazard Analysis and Critical Control Points (HACCP) standards.
However, UGM’s investigative review of several foodborne disease outbreaks associated with the MBG program in Yogyakarta revealed significant gaps in HACCP implementation, weak supervision, and limited knowledge among field operators.
Further findings showed that the time gap between cooking, packaging, and consumption often exceeded four hours, while storage management remained inadequate. Some meals were found to be undercooked due to the high production volume, and several schools reportedly repackaged the food without reheating.
“These conditions greatly increase the risk of mass food poisoning,” Dr. Indriani noted.
PKT UGM recommended several corrective measures, including standardizing SPPG facilities and capacities, conducting initial assessments to evaluate the feasibility of mass production, and implementing HACCP-based standard operating procedures (SOPs) from raw material handling to student consumption.
Additionally, all SPPG staff must receive food safety training and hold a Hygiene and Sanitation Eligibility Certificate (Sertifikat Laik Higiene Sanitasi or SLHS).
Supervision was also emphasized as a crucial component in the governance of the MBG program. Clear control mechanisms, periodic monitoring, and cross-sector coordination need to be strengthened.
“Collaboration among all stakeholders is essential to ensure that children truly benefit from the program without being exposed to food poisoning risks,” Dr. Indriani added.
Author: Kezia Dwina Nathania
Editor: Gusti Grehenson
Post-editor: Rajendra Arya
Photograph: Antara