Improving Nutrition Services and Food Safety through Capacity Building and Skills

Launching a Module: The Start of a Learning Process

The Training Module on Nutrition Standards and Ready-to-Eat Food Safety at Satuan Pelayanan Pemenuhan Gizi (SPPG) was launched on 5 August 2025 in Jakarta. The event brought together government representatives, academics, experts and development partners to discuss the importance of shared standards for ready-to-eat food services.

The launch signalled the availability of a learning resource, but it was not the end of the process. A module becomes meaningful when facilitators understand it, use it in training, test it through practice and review it based on user experience.

Connecting Nutrition Standards and Food Safety

The training materials were developed to address service quality comprehensively. Nutrition standards must go hand in hand with personal hygiene, sanitation, contamination and allergen control, ingredient handling, processing, portioning, distribution, and incident and waste management.

This approach matters because food safety and quality are not determined at a single stage. Decisions from receiving raw ingredients to serving meals influence one another. The module helps participants understand these connections through more structured language and learning sequences.

Collaboration in Development and Dissemination

Launch documentation records the involvement of Badan Gizi Nasional (BGN), Badan Perencanaan Pembangunan Nasional (Bappenas), Kementerian Kesehatan, BPOM, IPB University, UNICEF, World Food Programme, Persatuan Ahli Gizi Indonesia (PERSAGI), Asosiasi Dietisien Indonesia (ASDI) and Center of Excellence Pemenuhan Gizi Nasional (CoE-PGN). This collaboration brought together policy functions, health and food safety standards, implementation experience, material development and learning support.

From Modules to Field Practice

After a module is launched, knowledge needs to spread through cascading training. Facilitators learn both the substance and how to communicate it, participants discuss cases, and the material is tested in work settings. Practices such as hygiene, separating ingredients, portioning and measuring food waste help participants connect concepts with everyday decisions. Training and field experience can then be used to clarify terms, improve examples and adapt learning methods. This cycle turns a static document into a living learning resource.

Keeping Learning Resources Relevant

CoE-PGN places knowledge management among its important areas of work. Within this framework, modules need metadata, summaries, version information, supporting materials and links to related articles or activities. Users also need to know whom to contact when they identify sections that require updating.

The module launch is a reminder that service quality is built through continuous learning. When resources are used, evaluated and updated responsibly, knowledge can reach beyond a single event and benefit more users.

Explore CoE-PGN programmes, articles, events and knowledge resources to find the starting point that best meets your needs.