Badung. The National Nutrition Agency (BGN) announced Friday that they had issued a warning in the form of a corrective note to the Kuta-Kuta 02 kitchen in Badung.

The warning followed BGN's findings of several aspects that needed improvement, particularly related to sanitation, kitchen facilities, and occupational safety equipment. The kitchen in question makes meals for approximately 2,996 people. Some of the findings were related to infrastructure, including loose PVC curtains, a slippery kitchen, an undersized exhaust fan, and an insecticide that was not functioning properly. The kitchen also did not have fire extinguishers, gas was not protected by iron bars, and bathroom access adjacent to the production area lacked adequate separation.

"Some of these findings are corrective and can be addressed immediately. BGN is encouraging the kitchens or SPPG to improve sanitation standards so that nutritional services remain safe and high-quality for the community," BGN's spokesperson Khairul Hidayati said.

Regarding volunteer facilities, the team found a lack of changing rooms, an inadequate number of lockers, and incompletely closed portioning partitions. BGN also urged the Kuta-Kuta 02 kitchen to be more disciplined in daily hygiene. The chefs are also told to undergo certification to strengthen service standards.

Even so, BGN appreciates the SPPG Kuta-Kuta 02 kitchen's efforts, including its huge volunteer enthusiasm, the zero-waste program, the use of maggots for food waste processing, and the location's proximity to the airport, making it a popular destination for various parties.

Molly Prabawaty, an expert staff at the Communications Ministry, said that improvements were like these are part of transparent public services.

"Communicating findings and improvement plans is part of accountability. The public needs to know that the quality improvement process is always ongoing," said Molly.

Gladys Peuru, who heads the finance affairs at the National Quarantine Agency, underlined the importance of consistent food supply chain management.

"Food safety begins with a well-organized supply chain. Improving standards in the SPPG kitchen is crucial to ensure the safe flow of food supply at every stage," Gladys said.

The Kuta-Kuta 02 SPPG aims to make these improvements by the year-end.

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