National Nutrition Board Strengthens Kitchen Hygiene Standards for Free Nutritious Food Programme
The National Nutrition Board conducted technical guidance for food handlers in the Free Nutritious Food Programme (MBG) and expedited the issuance of Hygiene Sanitation Certificates (SLHS) on 7–8 March 2026. The activity was held to strengthen food safety and hygiene standards in the operations of Nutrition Service Units (SPPG).
The technical training was held simultaneously across eight regions of the Programme Nutrition Fulfilment Coordination Offices (KPPG), namely Jakarta, Bogor, Bandung, Cirebon, Semarang, Sleman, Surabaya, and Jember. Each day the activity was attended by approximately 500 participants directly involved in SPPG kitchen operations.
Participants comprised SPPG heads, partner organisations or managing foundations, nutrition supervisors, field assistants, and cooks. The training aimed to increase the capacity of food handlers in implementing food hygiene and sanitation standards, whilst expediting the issuance of SLHS for SPPG kitchens.
Deputy Head of Distribution and Supply at the National Nutrition Board, Brigadier General (Ret.) Suardi Samiran, stated that food quality is determined not only by raw materials but also by processing, storage, and serving procedures.
“Food safety standards must be applied comprehensively at every stage of SPPG kitchen operations. Therefore, all staff need to possess adequate knowledge and skills to maintain food quality and hygiene,” he said when opening the hybrid event.
He added that expediting SLHS issuance is crucial in ensuring that SPPG kitchens meet established sanitation standards.
“We want to ensure that food provided through the MBG Programme is not only nutritious but also safe and hygienic,” he stated.
The activity was also attended by heads of the eight regional KPPGs. They regarded the technical training as an important step to ensure that MBG Programme implementation not only meets the target number of beneficiaries but also guarantees food quality and safety.
Regional Director of Supply and Distribution II, Dr. Nurjaeni, added that the activity is part of efforts to build a sustainable mentoring and monitoring system for SPPG kitchen operations.
According to her, the process of obtaining SLHS should not stop at the training stage but must continue until certificate issuance and consistent implementation of hygiene sanitation standards in the field.
“Through inter-agency coordination, it is hoped that SPPG kitchen management will become increasingly robust so that food provided is truly safe, healthy, and meets nutritional standards for the community,” she said.