INABIE strengthens controls and audits processes following reports of irregularities
The executive director of the National Institute of Student Welfare (INABIE), Adolfo Pérez, has taken decisive measures to ensure transparency in the entity’s management. In light of recent reports regarding alleged irregularities, the management has ordered an immediate reinforcement of reinspections and internal review processes, while also delegating investigations to the competent oversight bodies.
We are the most interested in ensuring that any complaint is investigated with rigor. If any irregularity is proven, we will be the first to act in accordance with the law.
Adolfo Pérez, Executive Director of INABIE
Pérez reaffirmed that his administration maintains an unwavering commitment to legality and the responsible management of public resources. In this regard, he stressed that no conduct that contravenes institutional principles will be tolerated and that the entity will fully cooperate with the authorities to clarify any allegations.
Concrete actions against suppliers
As a result of the ongoing verifications, INABIE has implemented drastic measures to ensure the quality of the service. Among the key points of this intervention are:
- Supplier suspension: To date, 42 awardees have been suspended while the relevant investigations proceed.
- Inter-institutional coordination: Work has been carried out hand-in-hand with the General Directorate of Public Procurement, integrating recommendations to optimize bidding processes.
- Inclusion of MSMEs: Participation conditions have been adjusted to encourage greater participation of micro, small, and medium-sized enterprises in the award processes.
Commitment to school feeding
The director of INABIE emphasized that the absolute priority is to guarantee the quality of the food that reaches more than 2.1 million beneficiaries in 7,100 educational centers nationwide. To this end, the institution maintains strict supervision protocols that include:
- Mandatory health certifications for all suppliers.
- Requirement of good manufacturing, hygiene, and food handling practices.
- Constant training programs for all personnel in charge of school kitchens.
With these actions, the institution seeks to safeguard its operations and ensure that the resources allocated for student nutrition are managed under the highest standards of efficiency and transparency.
