An analysis of Indonesia’s school meals program has exposed a host of problems, as well as almost 180 outbreaks.
In January 2025, the Indonesian government launched a national free meals program to improve nutrition and health outcomes for 82.9 million people. However, the plan has been blighted by reports of food poisoning among schoolchildren.
Researchers reviewed existing policies, guidelines and official government news reports, and interviewed surveillance officers to collect data on the number of food poisoning cases, general symptoms, date and location of outbreaks, and further information on findings from outbreak investigations conducted across the country. Findings were published in The Lancet Regional Health – Southeast Asia.
Thousands of kids sick
This analysis revealed that, as of Dec. 31, 2025, the free school meals program had caused 177 food poisoning outbreaks, affecting more than 20,000 schoolchildren across 127 districts in 33 of 38 provinces. Researchers said the true magnitude of the outbreaks is likely to be much higher than reported.
Symptoms ranged from diarrhea, stomach pain, nausea, vomiting, fever, seizure and shortness of breath. The cause of outbreaks was not confirmed for most incidents.
Laboratory investigations found contamination by agents such as E. coli, Campylobacter, Salmonella, or Staphylococcus caused the outbreaks. Scientists said case detection and mitigation efforts on the ground are lacking, as local district health offices were not involved in the implementation and monitoring of the program. Official guidelines on how to conduct surveillance, outbreak detection and response do not exist.
Indonesia’s National Nutrition Agency (BGN) was established just four months before the program was rolled out. It was mandated to scale up implementation through newly formed nutritional provision service units (SPPG). Each unit is typically required to provide 3,000 to 4,000 portions daily for 15 to 25 local schools. Operations follow a demanding daily schedule, including overnight cooking.
Highlighted problems
According to government reports, of the 11,592 units, only 198 have obtained a hygiene certificate, and 26 met international standards such as Hazard Analysis and Critical Control Point (HACCP).
Interviews with 162 surveillance officers revealed that many food handlers prepare food without proper equipment and handwashing procedures. Raw meat, chicken, seafood and other high-risk ingredients were not stored at a safe temperature, enabling bacteria to proliferate before cooking. Large portions of cooked meals were frequently left at room temperature for seven to eight hours before consumption. Food trays were likely contaminated when dried with an unsterile cloth. Fresh fruits were inadequately rinsed, while utensils and kitchen surfaces were only wiped rather than sterilized. In some facilities, weak sanitation allowed flies and maggots to contaminate meals.
Scientists said embedding food safety principles across the supply chain from procurement, storage, cooking, distribution and consumption is essential in Indonesia’s ambition to reduce the burden of malnutrition. This includes monitoring compliance with HACCP and time–temperature controls.
“Meals that exceed safe storage limits must be discarded rather than served. Finally, investment is needed to ensure appropriate cold storage, freezers, sterilization equipment, and safe kitchen facilities are in place,” they added. ”
Author: Joe Whitworth
Source: Food Safety News
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