Apindo Pekanbaru Holds Technical Training and Chef Certification to Support the Free Nutritious Meal Program
Sunday, 12 October 2025
Pekanbaru – The Indonesian Employers’ Association (Apindo) Pekanbaru City Chapter (DPK Apindo Pekanbaru) held a Technical Guidance and Chef Certification Program for culinary business owners and cooks involved in the Free Nutritious Meal (MBG) initiative on Saturday, October 12, 2025.
The training, attended by 45 professional cooks, was officially opened by Dr. Syartiwidya, Head of the Office for Nutritional Fulfillment Services (KPPG) for the West Sumatra, Riau, and Riau Islands region.
Apindo Pekanbaru Chairperson Achizul Hendri stated that the activity reflects Apindo’s concrete support for the government’s program to improve the nutritional quality of the younger generation while empowering culinary business actors who partner with the government in running the initiative.
“This training and certification are our way of supporting the government’s program to enhance the quality of our future generation, while also empowering culinary entrepreneurs who serve as partners in its implementation,” said Achizul on Thursday (October 2, 2025).
He explained that the training was designed to ensure that cooks understand proper food preparation techniques so that the meals served remain hygienic, nutritious, and safe for consumption. Achizul expressed hope that the increased competence of kitchen staff would help prevent food poisoning incidents, which had previously raised public concern.
In organizing the event, Apindo collaborated with Primatrain Professional Certification Institute (LSP Primatrain), an officially accredited body recognized by the National Professional Certification Agency (BNSP).
Meanwhile, Dr. Syartiwidya, Head of KPPG for West Sumatra, Riau, and the Riau Islands, praised Apindo Pekanbaru’s initiative, noting that it plays a significant role in supporting the successful implementation of the MBG program in the region.
“What Apindo Pekanbaru has initiated should serve as an example for other regional Apindo chapters, in support of President Prabowo’s noble vision to create a healthy and intelligent future generation,” she said.
Dr. Syartiwidya also emphasized the importance of time discipline and hygiene in food preparation.
“Cooking should begin no more than six hours before delivery. In addition, cleanliness and proper cooking methods must be strictly observed to avoid exposure to harmful substances,” she reminded.
She expressed hope that similar programs would be expanded nationwide so that all MBG kitchens across Indonesia maintain the same high standards of quality, hygiene, and food safety for beneficiaries.
Source: kabarsdgs.com
