Eka Yudha Saputra, Jakarta – Head of the Indonesian National Nutrition Agency (BGN), Sudaryono, imposed a temporary suspension on the Karangturi Nutrition Service Unit (SPPG), or better known as free meal kitchen, after a mass food poisoning incident from the free nutritious meal (MBG) program in the city of Semarang, Central Java.
"So in this suspension, there are partners, foundations, SPPG, and those involved have been sanctioned, including the Sub-District Food Service Centre (Korcam) and others, and we have issued a warning," Sudaryono said during his visit to the suspected food poisoning victims in Semarang city, Central Java, on Saturday, August 1, 2026, quoted from his official statement.
Sudaryono visited several hospitals in Semarang, namely Permata Medika Hospital, Bhakti Tamtama Hospital, and Pantiwilasa Citarum Hospital. The three hospitals were treating the food poisoning victims.
The visit was conducted after the Semarang City Health Office reported that a total of 707 people, consisting of 693 students and 14 teachers from State Vocational High School 6 Semarang, were suspected of food poisoning after consuming the nutritious food on Friday, July 31, 2026. The majority of the victims experienced dizziness, nausea, vomiting, and diarrhea.
"From around 700, 13 people were hospitalized. Some were in hospitals, some were in community health centers. Alhamdulillah (praise to God), we have checked on their condition and they are doing well," said the man known as Mas Dar.
Based on the initial investigation results, BGN suspects that the incident was triggered by several food items still under laboratory examination, and premature cooking before the food was distributed.
Sudaryono mentioned that based on the initial investigation report received, the food poisoning was suspected to be caused by several ingredients, such as cassava leaves and rendang seasoning. However, he requested the Health Office to conduct laboratory tests.
"We need at least 7 days, 5 working days to get the results. Then we can see the lab results. But so far, our investigation is focused on those ingredients and the suspected premature cooking," Sudaryono said.
To prevent similar incidents, BGN is expediting the implementation of a digital system that allows full documentation and comprehensive monitoring of all food production stages, from cooking time, menu, to the use of ingredients and seasonings.
"We have prepared the system. Now we are pushing all kitchens, including the Sub-District Food Service Centre and others, to work using this system," Sudaryono said.
To enhance supervision, Sudaryono also requested the health office, teachers, and students' parents to monitor the nutritious food menu prepared by the SPPG's kitchen. He stated that BGN will not tolerate any negligence in the implementation of the nutritious food program. He mentioned that if the investigation finds any violations or negligence by the SPPG, BGN will take strict action.