Deputy Head of National Nutrition Agency Furious Over SPPG Operating Without Nutrition Supervisor
The government faces policy dilemmas with no truly comfortable solutions.
Deputy Head of the National Nutrition Agency (BGN) for Public Communication and Investigation, Nanik Sudaryati Deyang, emphasised that operations of the Nutrition Fulfilment Service Unit (SPPG) must be overseen by a Nutrition Supervisor.
“Without a Nutrition Supervisor, the SPPG must not operate,” said Nanik firmly, during a surprise inspection in Cimahi City on Tuesday, 7 April 2026.
Nanik was furious upon discovering that the SPPG in North Cimahi, Citeureup 2, West Java, which she visited, had been operating for the past two weeks without a Nutrition Supervisor.
“How can the MBG kitchen run on its own without a Nutrition Supervisor,” she stated.
Ilham Ramadhan, the head of the SPPG, explained that the Nutrition Supervisor was on maternity leave. He claimed to have coordinated with the Sub-District Coordinator, Regional Coordinator, and Head of Nutrition Fulfilment Services (PPG) in Bandung, but it was only noted.
Ilham also said he had coordinated with the Bureau of Human Resources and Organisation (SDMO) of BGN in Jakarta, but no temporary replacement was provided for the supervisor on maternity leave.
“This must be given special attention and noted, Mr Dony,” said the Deputy Head of BGN to the Director of Monitoring and Supervision (Tauwas) for Region II, Brigadier General TNI Albertus Dony Dewantoro.
While unsupervised due to the maternity leave, two days prior, 101 students at one of the beneficiary schools from the SPPG experienced symptoms of a food safety incident. Following the event, the Citeureup 2 SPPG was suspended starting yesterday. However, during the Deputy Head of BGN’s inspection, the SPPG was preparing to cook.
Brigadier General Dony immediately reprimanded the head of SPPG Citeureup 2 harshly.
“Your kitchen was suspended yesterday due to the food safety incident, so why are you still cooking tonight?” he said in a raised tone.
Ilham admitted to continuing cooking activities due to a request from the Partner. The Partner had already ordered food ingredients to be processed. A representative from the Partner confirmed this. Dony then emphasised that operating a suspended SPPG kitchen constitutes a serious violation.
“If another food safety incident occurs, we will suspend this kitchen permanently,” said Dony.
Nanik grew even angrier upon entering the kitchen. The kitchen facilities and infrastructure were inadequate. The kitchen was a repurposed house, with an area of only about 150 square metres. However, according to the 2026 technical guidelines, an MBG kitchen must be 400 square metres and equipped with various facilities and infrastructure.
The 2026 technical guidelines also stipulate that the entry of food ingredients, entry of dirty cookware, and exit of MBG cookware to be distributed to beneficiary schools must pass through three separate doors. Meanwhile, in that kitchen, everything entered and exited through one door. Even next to that door was the area for washing dirty cookware.
“How can there not be cross-contamination if everything uses the same entry point like this,” said the Acting Chair of the MBG Programme Implementation Coordination Team, comprising 17 Ministries and Agencies.
Nanik’s face grew even more concerned upon learning that the Wastewater Management Installation (IPAL) was being built near the cookware washing area to replace the previous IPAL that did not meet the guidelines. Strangely, the kitchen claimed to have a Hygiene and Sanitation Fitness Certificate (SLHS) from the Cimahi Health Office.
“How could a dirty kitchen like this get an SLHS!” she exclaimed.
Other findings from the inspection further highlighted that the MBG kitchen was indeed highly substandard. With no garage, the MBG distribution vehicle was parked on the roadside. There was only one very cramped locker room, mixed for male and female volunteers. That locker room was even used as a storage for mineral water.
The vegetable washing area and animal product washing area were not separated, and they washed in a tank resembling a fish pond. Meanwhile, the equipment storage was combined with the chemical storage.
The chiller used was a second-hand one. The Citeureup 2 kitchen also did not provide a rest room for the SPPG head, Nutrition Supervisor, and Finance Supervisor. That room was intended for SPPG managers to rest briefly while overseeing the cooking process.
President Prabowo Subianto has instructed that kitchens or Nutrition Fulfilment Service Units (SPPG) not complying with technical guidelines (juknis) be straightened out.