Deputy Head of the National Nutrition Agency: Do Not Use SPPG Vehicles for Shopping

REPUBLIKA.CO.ID, SURAKARTA - Deputy Head of the National Nutrition Agency (BGN), Nanik Sudaryati Deyang, reminded the Heads of Nutritional Service Units (SPPG) not to use SPPG operational vehicles for shopping.

“SPPG operational vehicles should be used to distribute Free Nutritious Meals (MBG) to beneficiary schools and health centres. They should not be used for shopping, let alone for other purposes,” she said in Solo, Tuesday (24/2/2026).

Nanik reminded the SPPG Heads during a Coordination Meeting with SPPG Heads, Financial Supervisors, and Nutrition Supervisors in the Solo Raya area. The Coordination Meeting was attended by 933 people involved in managing the MBG kitchens, consisting of SPPG Heads, Financial Supervisors, and Nutrition Supervisors from the cities of Surakarta, Boyolali, Sragen, and Karanganyar.

The Deputy Head of the BGN for Public Communication and Investigation emphasised that SPPG operational vehicles must be used as intended. She stated that she still frequently receives reports that SPPG operational vehicles are being used for shopping at markets.

“If there are still SPPG operational vehicles being used for shopping at markets, I will suspend them!” she said.

She emphasised this because MBG operational vehicles are specifically used to distribute MBG. Therefore, the cleanliness and hygiene of SPPG operational vehicles must be strictly maintained. If they are used for shopping at markets, it can be assumed that the food ingredients purchased still need to be cleaned again.

Nanik also reminded that if partners insist on using SPPG operational vehicles for shopping or other matters not related to the distribution of MBG, the SPPG Head must firmly refuse. When shopping, the partner or supplier should arrange their own transportation to transport the food ingredients to the SPPG.

When the food ingredients supplied by the supplier arrive at the SPPG in the afternoon, the Nutrition Supervisor, Financial Supervisor, and Field Assistant must check all the food ingredients. The Nutrition Supervisor must check the condition, quality, and freshness of the food ingredients purchased by the partner from the suppliers, as well as whether they are in accordance with the menu designed by the Nutrition Supervisor for that day.

The Financial Supervisor must also check whether the price of the food ingredients purchased and supplied by the supplier is in accordance with the Highest Retail Price, that there is no mark-up, that it is in accordance with the budget designed by the Financial Supervisor, and collect the purchase receipts for the food ingredients. Meanwhile, the Field Assistant will weigh and measure the volume of the food ingredients that arrive, to see if they are in accordance with the plan.

Nanik emphasised that the Nutrition Supervisor, Financial Supervisor, and Field Assistant must be present at the SPPG and check carefully when the food ingredients arrive. This is because this is a crucial point that will have a significant impact if it is missed.

“If you find that the food ingredients are no longer suitable, especially if they are rotten, and the price has been marked up, do not accept them. You must be firm. Return them to the supplier and ask for new ones,” she said.

Careful checking and firm decisions are very necessary at this crucial point. This is because in several cases of food safety incidents experienced by several SPPGs, the condition of the food ingredients was already found to be less fresh or of poor quality during the receipt of the ingredients.

However, the Field Assistant in charge of receiving the food ingredients did not dare to act firmly. With the three MBG kitchen managers working diligently and firmly, it is hoped that food safety at the SPPG will be well maintained.