Legislator and BGN Ensure MBG Kitchen in Padang Pariaman Meets Standards

The government continues to improve the Nutrition Fulfilment Service Unit (SPPG) in implementing one of President Prabowo’s flagship programmes, requiring input from various parties during its rollout. Pariaman (ANTARA) - A member of the House of Representatives’ Commission IX from the Gerindra faction, Ade Rezki Pratama, together with the National Nutrition Agency (BGN), inspected the Free Nutritious Meals (MBG) kitchen in Batang Anai District, Padang Pariaman Regency, West Sumatra, to ensure that the local SPPG meets the established standards. “This SPPG has been operational for just over two months as part of the implementation of the Free Nutritious Meals programme,” said Ade Rezki Pratama during the inspection of the MBG kitchen in Batang Anai on Thursday. He stated that MBG represents a long-term government investment to meet the nutritional needs of the community, particularly children, as well as pregnant and breastfeeding women, with impacts that cannot be seen instantly. As the programme’s goal is nutritional fulfilment, he continued, the government continues to monitor the ingredients used, the food preparation and distribution, as well as the facilities and infrastructure at the SPPG sites. Therefore, he said, during the inspection of the MBG kitchen or SPPG, they conducted in-depth discussions with various parties to gather input on perfecting the programme’s implementation. “We hope that the coverage of beneficiaries will expand further in the future. This is a step to accelerate the creation of the Golden Generation 2045, where our children can study more diligently and focused because their nutritional needs are met,” he said. Ade added that although the impact of MBG on improving the nutrition of the nation’s generation cannot be seen instantly, the programme has already generated positive effects on the community’s economy. Meanwhile, Rahma Dewi Auliyasari, Operational Service Officer of the Directorate of Nutrition Promotion and Education at BGN, provided specific notes regarding the ‘standard operating procedure’ (SOP) at the SPPG kitchen in Batang Anai. She emphasised the importance of maintaining cleanliness, sanitation, and precision in food processing. “We hope that the SPPG, especially in Batang Anai, remains consistent in implementing the SOP. Detailed aspects such as vegetable cutting, separation of raw and cooked ingredients, and waste management must be critically addressed for the quality of service,” said Rahma. In addition to the technical aspects of the kitchen, BGN also reminded the importance of obtaining the Hygiene Sanitation Certificate (SLHS). SPPGs that have not yet completed their SLHS are urged to process it immediately to avoid the risk of operational suspension if sudden inspections are conducted by relevant teams.