43 Students and Teachers Poisoned by Free Nutritious Meal Scheme in Cimahi, SPPG Apologises
The head of the Karangmekar 2 Nutritional Service Unit (SPPG), Nur Arif Putra Pratama, has issued an apology for the food safety incident that occurred after students and teachers consumed the free nutritious meal (MBG) scheme menu on Wednesday, 25 February 2026.
Nur confirmed that the unit had taken immediate action to address the incident. A series of steps were implemented, including coordination with healthcare facilities, medical treatment provided by doctors, and communication with parents of affected students. “We provided good information to parents without causing panic and explained the nutritional aspects whilst issuing our apology,” said Nur, as reported on Friday, 27 February 2026.
The menu distributed on the day of the incident included onigiri, boiled eggs, wheat biscuits, dates, regal biscuits, and milk. By Wednesday evening, 43 people had been affected and received medical examinations at several hospitals in Cimahi. The reported symptoms included vomiting occurring two to three times or more. However, no serious or critical conditions were reported.
Food samples suspected of causing the incident have been secured for laboratory examination. Nur stated that the unit had reported the timeline of events to the National Nutrition Agency and coordinated with police authorities if further security measures were necessary.
Nur claimed that the food production process had followed Standard Operating Procedures (SOP). According to internal reports, raw materials were received on 24 February 2026 at 07.00 WIB and were immediately checked for quality by a nutritionist before being stored in a refrigeration unit.
Food preparation began at 12.30 WIB with a six-step hand-washing procedure, use of personal protective equipment (PPE), and rinsing of ingredients with running water. Chicken was boiled at 13.30 WIB to be processed into shredded chicken, rice was cooked at 16.00 WIB, and onigiri moulding was carried out at 20.30 WIB by volunteers reported to be in good health.
Food distribution took place at 06.50 WIB and was consumed at approximately 12.00 WIB. All production processes were stated to be under the supervision of the SPPG head and staff. “The investigation into the cause of the food quality deterioration is currently being conducted together with the Health and Environment Department,” said Nur. To date, results of laboratory testing on food samples remain pending further examination.