BGN Reminds SPPG Units Not to Use Operational Vehicles for Shopping

Jakarta (ANTARA) - Deputy Head of the National Nutrition Agency (BGN), Nanik Sudaryati Deyang, reminded the heads of Nutritional Service Units (SPPG) not to use operational vehicles for shopping or other matters unrelated to the Free Nutritious Meal (MBG) program.

“SPPG operational vehicles should be used to distribute MBG to beneficiary schools and community health centres; they should not be used for shopping, especially for other matters,” she said in a statement in Jakarta on Wednesday.

For SPPG units that continue to use operational vehicles for shopping at markets, she stated that their operations would be temporarily suspended.

She emphasized the importance of maintaining the cleanliness and hygiene of SPPG operational vehicles.

If used for shopping at markets, she said, it is certain that the food ingredients purchased will still need to be cleaned again.

“If partners insist on using SPPG operational vehicles for shopping or other matters unrelated to the distribution of MBG, the head of the SPPG must firmly refuse. When shopping, the partner or supplier must arrange their own transportation to transport food ingredients to the SPPG,” she said.

The financial supervisor must also check whether the prices of the food ingredients purchased and supplied by the supplier are in accordance with the highest retail price, that there is no price gouging, that it is in accordance with the budget designed by the financial supervisor, and that they collect receipts for the purchase of the raw materials. Meanwhile, the field assistant will weigh and measure the volume of food ingredients that arrive to ensure they are in accordance with the plan.

“If you find that the raw materials are no longer suitable, especially if they are rotten, and the prices are marked up, do not accept them. You must be firm, return them to the supplier, and request new ones,” she said.

Thorough checks and firm decisions are needed at this crucial time. In several cases of food safety incidents experienced by several SPPG units, the condition of the food ingredients was already monitored as being less fresh or of poor quality upon receipt. However, the field assistants in charge of receiving the food ingredients did not dare to act firmly. With three kitchen managers working diligently and firmly, it is hoped that food safety in the SPPG will be well maintained.