Prevent Recurrent Poisoning, Improve the MBG System and Supervise Food Storage

JAKARTA, KOMPAS – The poisoning case in Cianjur, West Java, which is suspected to have occurred after consuming the free nutritious meal program, demands a comprehensive evaluation of the implementation of the program. Preventive measures also need to be strengthened to avoid recurring poisoning cases.

The Head of the National Nutrition Agency (BGN), Dadan Hindayana, contacted in Jakarta on Wednesday (23/4/2025), stated that the investigation regarding the suspected cause of poisoning experienced by students at Madrasah Aliyah Negeri (MAN) 1 and SMP PGRI 1 in Cianjur Regency, West Java, is still ongoing. This investigation aims to determine whether the cause of the poisoning was due to the consumption of the menu provided in the Free Nutritious Meal program (BGN).

According to the report submitted by the Cianjur Health Office, the number of students who were suspected of food poisoning after consuming food from the Free Nutritious Food program reached 79 individuals. Following this incident, the local government declared the case as an extraordinary event.

"Currently, we are conducting an investigation regarding the suspected cause of the poisoning, whether it originates from MBG or not. We are awaiting the results from the provincial health laboratory (Labkesda) for the samples that have been sent," said Dadan.

He stated that the results of the sample examination are expected to be completed within the next ten days. According to the information provided by SPPG (nutrition fulfillment service unit), the processed food has met the standards and has undergone the necessary procedures.

Dadan stated that with the occurrence of this poisoning case, efforts to prevent poisoning incidents will be intensified. This includes enhancing the supervision of food storage standards in the MBG kitchen, refining the system on a national scale, promoting transparency in the daily menu schedule that is monitored digitally, and increasing food safety training capacity for all MBG providers.

"With this incident, we will add a new Standard Operating Procedure (SOP) which states that leftover food will not be cleaned at the school but at the SPPG. We will also improve service quality through training. The SPPG in Cianjur has been operational since January 15, and this is the first incident. Therefore, a refresher through training is necessary," he stated.

With this incident, we will add a new Standard Operating Procedure (SOP) which states that leftover food will not be cleaned at the school but at the SPPG.

Separately, the Founder and CEO of the Center for Indonesia’s Strategic Development Initiatives (CISDI), Diah S Saminarsih, stated that the ongoing cases of food poisoning during the implementation of MBG raise concerns about the food safety provided by the program. This is also seen as an indication that the implementation of food safety standards has not been optimal.

"The implementation of food safety standards that is not yet optimal, coupled with the lack of food safety regulations in the technical guidelines, is an important note that must be addressed promptly by the National Nutrition Agency to ensure better food quality," he stated.

In food safety standards, there is Hazard Analysis and Critical Control Points (HACCP) that must be taken into account. HACCP is a risk management system that regulates food safety, from the production process to food distribution.

In addition, Diah stated that other notes also need to be considered regarding the use of ultra-processed food programs presented in the MBG menu packages. At least from the CISDI study, it was found that 45 percent of the MBG menu samples contained ultra-processed foods that were high in sugar, salt, and fat. These findings included flavored packaged milk with a sugar content exceeding the nutritional standards recommended by the Ministry of Health.

Products high in sugar, salt, and other fats, such as instant cereals and dry biscuits, were also found. These products were combined with boiled eggs, bread, dates, and fruit. The provision of ultra-processed foods can trigger excess weight and obesity in adolescents, thus not aligning with the goals of the MBG program to improve the nutritional status of children in Indonesia.

"It is not too late to address the various issues that have been identified, including through the improvement of program governance, such as refining the main duties and functions as well as coordination among relevant ministries and agencies. Enhancing the regulatory framework is also necessary, along with strengthening food safety and nutrition standards in the MBG menu," said Diah.