Good management is the key to sppg zealeal soil that maintains zero accidents

Jakarta – sppg Tanah Sareeal, almost 9 months, is able to maintain the status of a zero accident or a zero error in preparing a free nutritional program (MBG). A good management is the key to providing maximum services for thousands of beneficiaries every day. Sppg Tanah Sareeal officially served the nutritional needs of the community on January 6, 2025. Previously for three months or since November 2024, sppg, located in Kedungbadak, Tanah Sareeal district, Bogor City, did not stop learning to prepare nutritious and hygienic meals. “In essence, we oversee the process of entering food to food,” said Sareeal Tanah Sareeal, Sareeal Tanah Sareeal, on Tuesday (9/23/2025). Browse to continue with the content before the material enters the room, team members do quality control. Materials whose quality is less separated. The team also separated the storage of dry food and wet food ingredients. After the sorting process, wet food ingredients such as meat to spices are in a cool place. The temperature of the fridge is adapted to the type of food. For example, meat is stored at temperatures below -15 degrees Celsius. The cooking herbs are also stored in the cooler. The cooking process starts at 1am for menus that requires long processing such as meat. For simple menus, the cooking process usually starts at 2am. “For imposition and packaging, we start at 05:00, because there is of course a cooling process,” Tessa said. This cooling process is one of the keys to the foods that are not outdated quickly. If packed immediately while still hot, it will increase bacterial infection. “Because there is evaporation of water, it will make the food vulnerable to aging,” he added. After the packaging process is completed, food is distributed to the school. At 7am, WIB food must have arrived at the school to be eaten by beneficiaries, especially nursery school, Paud and primary school pupils. Sppg Tanah Sareeal also applies a shift to its workers totaling 46 people. The second wave of cooking process was performed at 07:00 WIB. The imposition and packaging phase in the second session was performed at 9am WIB at 11am to send WIB to the beneficiaries. This second phase of the MBG package must be sent to the beneficiaries of junior and senior high schools. “For food, the golden time when served is well within less than 4 hours. Well, if it’s more, food is vulnerable to outdated,” Tessa said. Another stage that without ever escaping to sppg -ground sareeal is an organoleptic test. Foods ready to serve before distributing will pass the Pancaindra test, ranging from vision, smell, taste, touch, to hearing. “The aroma, taste, to how color looks. Then we save the food sample,” Tessa said. Each sppg is needed to store food samples. This food sample is stored at most 14×24 hours or two weeks. “So this food sample is sent to the health office to be checked or there are unwanted events,” Tessa said. The use of PPE has also become a standard procedure from the entrance of raw materials to the last phase of the packaging. Masks, head covering, gloves and hygiene shoes become compulsory items to be used while working. “Everything should be hygienic. So there is no pollution of employees in foods produced,” Tessa said. The menu choice is also done seriously. Not just diverse, the menu offered must be in accordance with the Nutritional Adequacy Rate (AKG). “For example, for schoolchildren, the milk should be how much milliliter. Then it must be for the fruit how many grams. So do not fruit or food that does not match the grams. If it does not match, it means we do not work optimally,” Tessa said. SPGSAGEALEALE Land produces more than 3,500 servings of MBG every day. The food was distributed to 15 nursery, elementary, junior and high school equivalent schools that were on a 5 kilometer radius from the SPPG kitchen. In addition to schoolchildren, beneficiaries of MBG are pregnant women, nurses and toddlers. In the last phase, sppg saugeals also land garbage of MBG. Garbage sorted consists of food waste and food waste. This garbage is distributed to small entrepreneurs around the SPG location, such as catfish farmers or maggot breeders. (Anl/Ega)