Head of National Nutrition Agency temporarily suspends Karangturi Service Unit following food safety incident
The Head of the National Nutrition Agency (BGN), Sudaryono, has temporarily suspended the Karangturi Nutrition Fulfilment Service Unit (SPPG) in Semarang, Central Java, following a food safety incident within the Free Nutritious Meal (MBG) programme. The incident left several victims suffering from dizziness, nausea, vomiting, and diarrhoea.
Sudaryono, affectionately known as Mas Dar, visited the victims at several hospitals in Semarang, including RS Permata Medrit, RS Bhakti Tamtama, and RS Pantiwilasa Citarum, on Saturday (1/8).
“I visited Semarang in response to reports of poisoning at SMK Negeri 6 Semarang. Approximately 700 individuals were treated, with some experiencing nausea and continuous diarrhoea. Of those 700, some are in hospitals and others are at community health centres (puskesmas). Fortunately, we have checked and their conditions are now improving,” Mas Dar stated in an official briefing in Jakarta on Sunday.
The Semarang City Health Office reported that 707 people, comprising 693 students and 14 teachers from SMK Negeri 6 Semarang, allegedly suffered the food safety incident after consuming the MBG meals on Friday (31/7). Based on preliminary investigations, the BGN suspects the incident was triggered by certain food ingredients currently undergoing laboratory testing, as well as food being cooked too early before distribution.
“So far, the investigation we have received involves several ingredients, such as cassava leaves and rendang spices, among others. We have requested the Health Office to conduct laboratory tests. We require at least five to seven working days to receive the results, after which we can review the findings. However, our current investigation suggests these ingredients and the possibility of premature cooking are the primary factors,” said Mas Dar.
To prevent similar occurrences, the BGN is accelerating the implementation of a digital system designed to ensure all stages of food production are documented and monitored comprehensively. This includes tracking cooking times, menus, and the use of ingredients and seasonings.
“We have prepared the system. We are currently mandating all kitchens, including sub-district coordinators, to operate using this system. We will record exactly when the ingredients are chopped and when the cooking begins. We are rushing the implementation of this system, which we hope will be completed within one to two weeks. Our goal is for parents, teachers, and the Health Office to be able to monitor the cooking time, the menu, and the specific seasonings used through a fully integrated and monitored system,” Mas Dar concluded.