BGN Reveals Various Reasons Why SPPG Violates MBG Kitchen SOP
The National Nutrition Agency (BGN) has revealed various reasons why managers of the Nutrition Programme Service Units (SPPG) violate standard operating procedures (SOP). Most MBG kitchen managers are said to use classic excuses and pretend not to know about the violations in the field.
Albertus Doni Dewantoro, Director of Region II under the Deputy for Monitoring and Supervision at BGN, stated that the majority of SPPG claim ignorance of the MBG kitchen SOP. However, he noted that BGN has conducted socialisation and issued warnings to SPPG before temporary closures (suspensions).
“They are pretending not to know, really pretending not to know about this line out condition. Or indeed, in one case, the SPPG head forgot to inform the partner to change it, or due to a change in the SPPG head. Most of the excuses are not knowing,” said Doni in a post on BGN’s YouTube account on Sunday (26/4/2026), as quoted from detikFinance.
One of the problems found in the field is the use of buildings not suited to their purpose. Doni highlighted the many residential houses forced to function as MBG kitchens without considering sanitation and drainage systems.
“As soon as we raid the SPPG locations, as soon as I see the house, it’s definitely trouble. Because the wastewater treatment installation (IPAL) is unclear, the drainage channels will also have problems there,” explained Doni.
BGN, he said, imposes firm sanctions on violating SPPG. Doni claimed that the sanction procedure through Warning Letters (SP) 1 to 3 is carried out strictly.
According to Doni, firm actions such as suspensions usually prompt managers to make immediate improvements. He assured that BGN will take steps to terminate cooperation with managers who continue to violate.
“So, we send letters to the leadership, so that administratively it is clear, and finally, there will be termination of cooperation. We will pull the PKS,” explained Doni.
New Reason for Action
Doni explained that the imposition of sanctions on MBG kitchens is not a sudden decision. According to him, there is a long process starting from evaluations at the end of each year. BGN, he continued, has given leeway to SPPG managers to make improvements since January.
“This first quarter is the time for us to execute. No more excuses. Last year we already socialised. Like it or not, the first quarter we start with suspensions,” asserted Doni.
Doni explained that BGN’s supervision focuses on hygiene and kitchen layout. According to him, a standard kitchen must separate product unloading, distribution, and washing of eating containers (ompreng).
In addition, BGN also requires facilities such as mess or accommodation for staff, nutritionists, and accountants. This is to ensure non-stop supervision.
“So, indeed, our SOP has three doors. There is a loading area door, distribution, and a place for us to clean the food trays. My focus is on the ompreng washing area because that’s where contamination can start,” he concluded.