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It Is Not Only The Menu That Matters; Cleanliness Is Also Essential In Ensuring Nutritious Meals Are Provided Free Of Charge

Many individuals have raised concerns regarding the menu of the free nutritious meal program (MBG) that commenced on Monday, January 6. However, it is essential to recognize that attention should not solely be directed towards the menu; the cleanliness and sanitation of the food preparation environment are equally critical. 

There is a tendency for people to overlook other vital aspects of the MBG implementation. The food menu often becomes the sole focus of scrutiny. 

Nutrition specialist Dr. Johanes Chandrawinata emphasized that a well-designed nutritious menu is indeed important for meeting dietary needs. Nevertheless, food can only provide optimal benefits if it is prepared in a clean and hygienic manner. He asserts that cleanliness and freshness of the food should be the top priority in this program, especially considering the frequent occurrences of mass poisoning incidents in Indonesia. 

"The most crucial issue is actually the cleanliness and freshness of the food. We must avoid any cases of mass food poisoning due to the MBG," Dr. Johanes stated during a conversation with CNNIndonesia.com on Tuesday, January 7. Ignoring cleanliness can lead to risks such as mass poisoning, which poses a significant danger to the beneficiaries. 

According to Dr. Johanes, food poisoning can arise from various factors, including unhygienic food processing, the use of stale ingredients, and improper packaging and distribution practices. 

He outlined several necessary steps to ensure the cleanliness and safety of food within the MBG program: 

1. Hygienic food processing 

All food must be prepared in kitchens that meet sanitation standards. Kitchen equipment should be regularly cleaned, and food handlers must utilize hygienic gear, such as gloves, masks, and clean aprons. 

2. Selection of fresh ingredients 

The ingredients used, including vegetables, meat, and fruits, must be fresh and free from contamination. Inspecting food items before cooking can significantly reduce the risk of contamination. 

3. Safe Storage and Distribution Procedures 

Cooked food must be stored at appropriate temperatures to prevent bacterial growth. 

During the distribution process, food should be packaged neatly and hygienically to maintain its quality until it reaches the recipient. 

4. Training for MBG Personnel 

All personnel involved in the MBG program must receive training on the importance of cleanliness and methods for maintaining food sanitation. With adequate education, the potential risks of foodborne illness can be significantly reduced. 

"When cleanliness and sanitation are prioritized, the food provided not only meets the nutritional needs of the recipients but also protects them from the risk of disease exposure," he stated. 

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Tag: MBG Program Nutritious Meal Program