{
    "success": true,
    "data": {
        "id": 1714743,
        "msgid": "presence-of-certified-chefs-at-bogor-sppg-boosts-mbg-quality-1777783883",
        "date": "2026-05-03 10:57:11",
        "title": "Presence of Certified Chefs at Bogor SPPG Boosts MBG Quality",
        "author": "",
        "source": "ANTARA_ID",
        "tags": "",
        "topic": "Social Policy",
        "summary": "The presence of certified chefs at the Jogjogan Silma 2 SPPG in Bogor has significantly enhanced the capacity and quality of the Free Nutritious Meals (MBG) programme, enabling it to serve over 2,900 beneficiaries daily since its launch in November 2025. These professionals ensure adherence to high standards in kitchen operations, from hygiene to presentation, facilitating efficient volunteer adaptation and timely distribution to schools. Officials hope this model of using certified personnel will be standardised across all SPPGs nationwide to maintain consistent service quality and maximise public benefits.",
        "content": "<p>Certified chefs greatly assist in maintaining kitchen standards, not\njust in cooking, but in ensuring the entire process adheres to\nregulations, from cleanliness to presentation. Jakarta (ANTARA) - The\npresence of certified cooks or chefs from the National Professional\nCertification Agency (BNSP) at the Nutrition Fulfilment Service Unit\n(SPPG) Jogjogan Silma 2, Bogor Regency, West Java, is a key factor in\nimproving the capacity and quality of services for the Free Nutritious\nMeals (MBG) programme. The head of SPPG Jogjogan Silma 2, Didin, stated\nthat certified chefs have been fundamental to determining service\ncapacity since the start of operations. \u201cI ensure that the chefs on duty\nare BNSP certified. From the instructions we received, if the chefs are\ncertified, the number of beneficiaries can exceed 1,000. Therefore, from\nthe beginning, we directly served 1,670 recipients,\u201d he said in an\nofficial statement in Jakarta on Sunday. Since starting operations on 24\nNovember 2025, the MBG kitchen has directly served 1,670 beneficiaries\nand has now increased to 2,916 recipients, supported by the readiness of\nall human resources, especially professional chefs who meet competency\nstandards. \u201cCertified chefs greatly help in maintaining kitchen\nstandards, not just in cooking, but in ensuring the entire process\nadheres to standards, from cleanliness to presentation,\u201d Didin said.\nAdditionally, the implemented work standards also facilitate the\nadaptation process for volunteers involved in kitchen operations. With a\nstructured work system, volunteers can work more effectively in meeting\ndaily food production and distribution targets. This is important\nconsidering that the MBG kitchen is required not only to maintain\nhygiene aspects but also the timeliness of distribution to beneficiaries\nat schools. \u201cThe most important thing is that quality remains\nmaintained. With certified chefs, we are more confident in carrying out\ndaily production processes,\u201d he explained. In the future, he hopes that\nthe standard of using certified professional personnel can be applied\nevenly across various SPPGs to maintain the consistency of MBG service\nquality throughout the region. \u201cThe hope is that this standard can\ncontinue to be upheld, so that the quality of MBG across Indonesia\ncontinues to improve and its benefits are felt by the community,\u201d Didin\nsaid.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/presence-of-certified-chefs-at-bogor-sppg-boosts-mbg-quality-1777783883",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}