STRATEGI PENERAPAN KEAMANAN PANGAN PADA PROGRAM MAKANAN BERGIZI GRATIS (MBG) YANG DIPRODUKSI DI SPPG DELI SERDANG GALANG GALANG BARAT TAHUN 2026

The results of this study include food receiving and storage officers only using masks and aprons as
personal protective equipment (PPE). Receiving officers check the quantity and quality of food ingredients, but do not check the temperature of the food ingredients. Officers check the food ingredients received. Food ingredients that are not immediately used are stored according to their type, fresh food ingredients that are immediately used are distributed to material preparation, and dry food ingredients are stored in a small warehouse. The storage method applied is first expired first out (FIFO). Fresh food ingredients are not stored for more than one day. The distance between the cupboards in the storage room is appropriate, but the storage space is insufficient. The temperature of both dry and wet storage rooms is appropriate. There are no animals in the storage room. There are SOP for food storage, but only a few are aware of them. Food receiving and storage officers experience no obstacles while on duty. Evaluations are conducted once a month, with briefings held every morning. However, there has been no evaluation of the food receiving and storage process.