STRENGTHENING FOOD SAFETY AND VOLUNTEER EMPOWERMENT THROUGH THE SIGAP PROGRAM IN LENGKONG MBG KITCHEN
Abstract
Community kitchens play an essential role in ensuring the provision of nutritious and safe meals, particularly in large-scale government-supported initiatives such as the Free Nutritious Meals (MBG) program in Tangerang Selatan. The Lengkong MBG kitchen, which produces thousands of portions daily, faces persistent challenges in food safety, staff training, and operational management. The SIGAP (Siap Jaga Gizi dan Pangan Aman) program was introduced to address these issues through HACCP-based training, development of visual SOPs, manual stock recording systems, and structured volunteer engagement. This paper qualitatively documents the implementation process involving 47 local volunteers, one nutritionist, and two administrative staff. Results indicate improvement in food safety awareness, operational documentation, and volunteer empowerment, with ongoing challenges particularly regarding non-compliance with personal protective equipment (PPE). The program framed volunteers as “kitchen heroes” preparing meals for the nation’s golden generation, reinforcing intrinsic motivation to uphold food safety practices. HACCP simulations with simple case studies emphasized the importance of vigilance. At the end of the program, 50 aprons were donated as mandatory PPE. The findings underline the critical role of participatory action in building sustainable food safety systems in community kitchens across Indonesia.
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References
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