BGN Adjusts Beneficiary Capacity of SPPG Through Kitchen Infrastructure Grading

JAKARTA, KOMPAS.com - The National Nutrition Agency (BGN) will adjust the service capacity of Nutrition Fulfillment Service Units (SPPG) through a grading mechanism that evaluates kitchen facilities and infrastructure.

This policy aims to ensure that the number of beneficiaries served by each SPPG is aligned with the capabilities of the facilities owned, while also maintaining the quality and safety of food in the Free Nutritious Meal (MBG) program.

"This grading process is implemented to ensure that each SPPG serves beneficiaries according to the capacity of the available facilities," said BGN spokesperson Tysa Novenny in a press statement on Tuesday (10/11/2026).

She mentioned that the assessment will be conducted in stages.

In the first phase, grading will focus on SPPG units in Java that have served 2,500 beneficiaries or more, given the relatively high concentration of kitchens in that region.

"The assessment will not only consider the amount of food produced but also the readiness of kitchen facilities that are directly related to food quality and safety," Tysa explained.

According to her, one of the main aspects that will serve as a benchmark for the evaluation is the availability and adequacy of supporting operational facilities in the kitchen.

Equipment such as stoves and chillers are critical in determining the SPPG's capacity to process and handle food safely in accordance with its capabilities.

"SPPGs with limited facilities need to adjust the number of beneficiaries they serve," she stated.

Conversely, service capacity must be based on the actual capability of the kitchen, rather than solely on production targets.

"For example, if an SPPG has only a limited number of stoves or a smaller chiller capacity, the number of beneficiaries served must also be adjusted," she continued.

Essentially, Tysa emphasized that service capacity should be in proportion to the kitchen facilities' capabilities to ensure that food quality and safety are maintained.

"The evaluation process will be determined by BGN Headquarters through direct monitoring of each SPPG," she added.

Following the grading, the results will serve as a condition-based evaluation instrument to determine the service capacity of each kitchen more accurately.