Food Supervision at Coaching Culinary Centers Intensified
Reported by Budhi Firmansyah Surapati | Translated by Nugroho Adibrata
Supervision towards food containing hazardous substances at 285 locations of coaching culinary center keeps being intensified in the capital.
During Ramadhan, it will be more intensified, especially for takjil (light food)
According to Irwandi, Head of Jakarta Cooperatives, Micro, Small and Medium Enterprises and Trade (KUKMP) Dept., around 17,000 culinary peddlers open stall at 285 locations of coaching culinary center.
Nasi Kapau Sellers in Senen are Free from Hazardous SubstancesHe hoped, those peddlers could protect the food from hazardous substances such as rhodamine, borax, formaldehyde and methanyl yellow.
"All this time we routinely conduct examination along with Lakesda (Regional Health Laboratory) and Food and Drug Monitoring Agency (BPOM)," he stated, Tuesday (6/6).
In twice a week, his side alternately does supervision to all locations of coaching culinary center.
"During Ramadhan, it will be more intensified, especially for takjil (light food)," he asserted.
