To support the creation of safe and healthy school environments, SEAMEO RECFON, in collaboration with the Ministry of Primary and Secondary Education of the Republic of Indonesia, and SEAMEO BIOTROP, organized a Training on Food Safety for Teachers and Education Personnel. This hybrid training began with an online session on 10 July 2025 and will continue with offline sessions on 14–15 July 2025 at SEAMEO BIOTROP, Tajur, Bogor.  

The training was attended by 26 participants comprising teachers and education personnel from elementary to upper secondary levels in the Jakarta and West Java provinces. It aimed to equip participants with comprehensive knowledge and practical skills to identify, prevent, and manage potential food safety hazards in school settings.

In his opening remarks, Dr. Herqutanto, MPH., MARS., Sp.KKLP, Director of SEAMEO RECFON emphasized the vital role of teachers in ensuring food safety in schools. He stated:

“Through this training, we hope that educators will gain practical knowledge and skills on food safety principles, identification of potential hazards, and control measures that can be applied in the school environment. More than that, we hope you can become agents of change, not only understanding food safety issues but also educating students and the school community to foster a culture of safe and healthy eating.”

The first day of the training was led by Dr. Dwi Nastiti Iswarawanti (SEAMEO RECFON), who introduced the basic concepts of food safety and the importance of implementing Good Hygiene Practices (GHP) in the preparation of ready-to-eat meals in schools. The session aimed to help participants understand the issues, risks, and impacts of foodborne illnesses caused by unsafe food.

The next session was delivered by Catur Budi S. (Ministry of Primary and Secondary Education), who discussed the role of the school community—including teachers, students, parents, and canteen managers—in monitoring food safety in educational settings. He stressed the importance of cross-functional collaboration within schools to establish internal policies and daily practices that support the consumption of safe and healthy food.

Then Suyanti (Ministry of Health) presented two key topics. The first covered policy on the supervision of ready-to-eat food, including an overview of food poisoning outbreaks (KLB) in schools, the Ministry’s support for the Free Nutritious Meals (MBG) Program, strengthening the capacity of environmental sanitation personnel, and service integration with primary healthcare facilities. The second focused on emergency response procedures in the event of a foodborne outbreak in schools.

This training marks a strategic first step in strengthening the role of educators as frontliners in ensuring that food consumed by students is not only nutritious but also safe. With improved capacity, it is expected that a culture of healthy and safe eating will be fostered in schools and their surrounding communities.