Jakarta. Indonesia’s National Nutrition Agency (BGN) has threatened to permanently shut down kitchens and dismiss their managers if investigations find negligence in suspected food poisoning cases affecting 481 junior high school students in Dramaga, Bogor regency, West Java.

BGN has dispatched investigation teams to Dramaga and Cirebon, also in West Java, to determine the causes of the incidents involving meals distributed under the government’s Free Meals (MBG) program.

BGN Head Sudaryono said Wednesday that proven negligence would trigger strict sanctions, including the permanent closure of Nutrition Fulfillment Service Units (SPPGs) and the dismissal of personnel responsible for food preparation and oversight.

“If negligence is found, we will impose strict sanctions. Not only could the SPPG kitchen be permanently closed, but the head of the SPPG, nutritionist and finance officer could also be dismissed,” Sudaryono said in Jakarta.

The Dramaga case drew attention after 481 junior high school students reportedly developed symptoms of food poisoning after consuming meals provided through the MBG program. The incident followed a similar case in Cirebon.

BGN’s preliminary findings pointed to quail eggs as a possible cause in Cirebon, while the incident in Dramaga was suspected to be linked to peanut sauce used in meal preparation. However, both possibilities remain unconfirmed pending further investigation.

Sudaryono stressed that BGN would not tolerate negligence in implementing the MBG program, particularly when children’s health and safety were at stake.

He said SPPG kitchen operators were responsible for ensuring that food preparation and serving complied with food safety standards.

Any sanctions, he added, would reflect the severity of the violations, with personnel found responsible facing dismissal and kitchens involved potentially being permanently shut down.

The investigations in Dramaga and Cirebon are expected to establish the causes of the incidents and inform an evaluation of the MBG program, particularly regarding food ingredient quality, preparation procedures and safety checks before meals are distributed to students.

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