{
    "success": true,
    "data": {
        "id": 1700169,
        "msgid": "ministry-of-health-emphasises-4-hour-limit-to-prevent-bacterial-contamination-in-kitchen-nutrition-1777107048",
        "date": "2026-04-25 15:14:06",
        "title": "Ministry of Health emphasises 4-hour limit to prevent bacterial contamination in kitchen nutrition",
        "author": "",
        "source": "ANTARA_ID",
        "tags": "",
        "topic": "Social Policy",
        "summary": "The Indonesian Ministry of Health has stressed the critical need to adhere to a maximum four-hour timeframe for food distribution to curb bacterial growth and poisoning risks within national nutrition fulfilment programmes. Director of Environmental Health, dr. Then Suyanti, highlighted potential contamination points from raw material storage to final delivery, urging kitchen operators and nutrition service units to ensure uniform cooking, vehicle hygiene, and dedicated transport to avoid cross-contamination. Oversight involves internal checks by operators and external inspections by community health centres, with rapid response teams ready to investigate any food-related outbreaks, aiming for zero incidents through continuous evaluation and improvement.",
        "content": "<p>Jakarta (ANTARA) - The Ministry of Health (Kemenkes) emphasises the\nimportance of complying with the maximum four-hour standard for food\ndistribution to prevent bacterial growth and the risk of poisoning in\nthe national nutrition fulfilment programme.<\/p>\n<p>Director of Environmental Health at Kemenkes, dr. Then Suyanti,\nstated that evaluations have identified a chain of contamination risks\nstarting from the storage of raw materials to the final distribution to\nconsumers.<\/p>\n<p>\u201cWe hope for a maximum of four hours from the cooking process,\nportioning, to distribution. If it exceeds that, bacteria will start to\ngrow and pose a health risk,\u201d she said during a dialogue titled \u201cFrom\nNutritious Food to National Intelligence\u201d at the APPMBGI National Summit\n2026, which was attended in Jakarta on Saturday.<\/p>\n<p>She reminded kitchen business owners or Nutrition Fulfilment Service\nUnits (SPPG) to ensure even cooking, especially when preparing food in\nlarge portions. Additionally, the cleanliness of distribution vehicles\nis vital to avoid cross-contamination.<\/p>\n<p>\u201cTransport vehicles must be clean and used exclusively for carrying\nfood. Do not mix them with other items that could cause\ncross-contamination in the vehicle,\u201d she emphasised.<\/p>\n<p>To ensure food quality, Kemenkes implements two layers of\nsupervision: internal by kitchen managers and external by community\nhealth centres. Community health centre staff will conduct Environmental\nHealth Inspections (IKL) and random sample tests using sanitation\nequipment.<\/p>\n<p>\u201cCommunity health centres will directly monitor SOPs, from how food\nhandlers wash their hands to portioning procedures. If discrepancies are\nfound, they must be immediately corrected to achieve zero accidents or\nno food incidents,\u201d she explained.<\/p>\n<p>Kemenkes has also prepared a Rapid Response Team (TGC) to conduct\ninvestigations and epidemiological inquiries if suspicions of\nExtraordinary Events (KLB) arise due to food consumption in certain\nareas, such as food poisoning.<\/p>\n<p>She assured that every laboratory finding will serve as evaluation\nmaterial and input for SPPG from Kemenkes to improve food safety\nmanagement.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/ministry-of-health-emphasises-4-hour-limit-to-prevent-bacterial-contamination-in-kitchen-nutrition-1777107048",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}