Food Safety Incident Occurs in Cimahi's MBG Programme, Head of Karangmekar 2 SPPG Apologises

Cimahi, VIVA – The Head of the Karangmekar 2 Nutritional Fulfillment Service Unit (SPPG), Nur Arif Putra Pratama, has assured that his team is taking swift action to address reports of students and teachers experiencing a food safety incident after consuming the Free Nutritious Meal (MBG) on Wednesday (25/2).

The menu distributed that day included onigiri, boiled eggs, wheat juice, dates, Regal biscuits, and milk. Several immediate steps were taken, including coordination with health facilities, provision of medical care by doctors, and active communication with parents.

“We provided clear information to parents without causing panic and explained the nutritional aspects, as well as offering an apology,” he said on Thursday (26/2).

As of Wednesday evening, 43 people were affected and underwent medical examinations at several hospitals in Cimahi. The symptoms experienced included vomiting more than two to three times, but there were no reports of severe or critical conditions.

Food samples suspected of causing the food safety incident have been secured for further examination in a laboratory. He also immediately reported the chronology of the incident to the National Nutrition Agency (BGN) and coordinated with the police if security measures were needed.

Production Process Followed SOP

Nur also assured that the production process at that time followed the Standard Operating Procedure (SOP). In his report, the raw materials were received on February 24, 2026, at 07:00 WIB, and their quality was immediately checked by a nutritionist before being stored in a refrigerator. The preparation process was carried out at 12:30 WIB, with a six-step procedure including hand washing, the use of complete personal protective equipment (PPE), and washing the ingredients with running water. The chicken was boiled at 13:30 WIB to be processed into shredded chicken, the rice was cooked at 16:00 WIB, and the onigiri was made at 20:30 WIB by volunteers who were declared to be in good health. The food was distributed at 06:50 WIB and consumed around 12:00 WIB. The entire production process was said to be under the supervision of the Head of SPPG and staff.

“Currently, an investigation into the cause of the decline in food quality is being carried out in collaboration with the Health and Environmental Health Office,” he concluded. (LAN)