TASIKMALAYA, Thecuy.com — Food safety is a priority in the implementation of the Free Nutritious Meals (MBG) program in the Tasikmalaya area.
The Tasikmalaya City MBG Acceleration Task Force urges MBG kitchen managers not just to chase certificates, but to truly meet food safety standards from start to finish.
This step is considered crucial to ensure that the food received by the community is safe, of high quality, and to reduce the risk of food security disruptions.
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The Chairman of the Tasikmalaya City MBG Task Force, Ade Hendar, stressed that food safety training must not stop at being a mere formal activity.
Kitchen managers must also ensure that facilities and workforce skills meet clear standards.
“It’s not just about training; we also need to ensure that facilities and workforce skills have clear standards,” said Ade Hendar, who also serves as Acting Assistant I of the Tasikmalaya City Government, during the MBG Kitchen training and certification at Hotel Cordela, Tasikmalaya City, Saturday (22/8/2026).
According to him, food safety standards are not a matter of choice; they are an absolute obligation for every MBG kitchen manager.
Ade also reminded kitchen managers to be selective in choosing certification bodies.
Let the HACCP, ISO 22000, and ISO 45001 certificates not merely become administrative paperwork without proper training and implementation of the correct standards.
“Food safety standards are not an option, but an absolute must,” he asserted.
The training resource, HACCP auditor Lucky Permana, explained that food safety training is conducted comprehensively, covering everything from raw material receiving, processing, portioning, to food distribution to beneficiaries.
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One of the systems receiving attention is Hazard Analysis and Critical Control Point (HACCP).
This system requires kitchens to identify and control various potential hazards that could affect food safety.
“One of the food safety management systems is that kitchens must hold HACCP (Hazard Analysis Critical Control Point) certification,” said Lucky.
He explained that implementing this standard involves various stages that cannot be skipped.
“There are many details, from when the food ingredients arrive, how they are processed, portioned, to food distribution,” he elaborated.
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