BGN Evaluates SPPG in Sumbawa to Improve MBG Services
Jakarta (ANTARA) – The National Nutrition Agency (BGN) is evaluating the Sumbawa Tarano Labuhan Bontong Nutrition Fulfilment Service Unit (SPPG) in Sumbawa, West Nusa Tenggara (NTB), following an incident involving several students receiving benefits under the Free Nutritious Meals Programme (MBG) on Tuesday (27 October).
BGN spokesperson Tysa Novenny said that, as a follow-up, the agency had temporarily suspended operations at the Sumbawa Tarano Labuhan Bontong SPPG under a medium-level suspension, pending the results of food sample testing by the relevant authorities as part of the investigation.
“The Sumbawa Tarano Labuhan Bontong SPPG has now received a notice of temporary suspension, classified as medium-level. As for the follow-up, we will await the food test results from the relevant authorities,” Tysa said in Jakarta on Wednesday.
“We are tracing every stage, from food preparation to serving, to determine whether any procedures were not followed in accordance with the requirements. The evaluation findings will form the basis for corrective measures to ensure food safety standards are applied consistently,” she said.
BGN also apologised to the affected students, their parents and the school over the health problems they experienced. The agency said it understood families’ concerns and was continuing to coordinate with relevant parties to support the students’ treatment and oversee the evaluation.
The preliminary investigation has focused on telur saus woku, an egg dish served to programme beneficiaries. According to the SPPG head’s initial account, the eggs were boiled at around midnight Central Indonesia Time (WITA), whereas the procedure required boiling to begin at 2 am.
BGN stressed that this initial finding was not sufficient to establish the definite cause of the incident. The investigation is ongoing, and the results of tests by the relevant authorities will be an important part of determining the necessary follow-up.
“Every finding will be followed up with an evaluation in accordance with the applicable requirements. We are also strengthening oversight to ensure that all stages of service, from ingredient preparation and cooking to serving, meet food safety standards,” Tysa said.