The Challenge
For decades, university cafeterias and canteens have been serving thousands of customers daily, providing tasty, healthy, low cost food. To maintain hygiene and ensure consumers are protected, the Faculty of Applied Health Sciences initiated a a food sanitation policy to achieve the following goals:
1. Protect consumers from food poisoning and other food illnesses
2. Become a role model among Thai universities in food sanitation
The Method
Requirement
- All food retailers must receive official certification from the Department of Environmental Protection, Pathumwan District Office.
Inspection
- Monthly inspections are conducted by university inspectors, checking for the following:
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Condition and sanitation of utensils and other equipment
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Condition and sanitation of facilities
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Sanitation of food handling methods
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Rules & policies
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Dangerous substances such as chemical synthetics, Formaldehyde, Borax, imitation vinegar and insecticide are strictly prohibited.
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Cooking oil must be discarded after a limited time of use.
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Food retailers must pass all inspections to continue business.
Academic Support
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Food retailers can request advice from university inspectors regarding food sanitation or relevant topics.
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Food sanitation workshops are provided annually for food retailers.
Asst.Prof, Dr. Nuntaree Chaichanawongsaroj and students were demonstrating the 7 hand washing steps
Asst.Prof. Piyanath Petchjhan and the crew were introducing the vegetables washing technique with ba
Asst.Prof. Piyanath Petchjhan and the crew were introducing the proper utensil cleaning methods
Asst.Prof. Piyanath Petchjhan and the crew were introducing the vegetables washing technique with ba
Asst.Prof, Dr. Nuntaree Chaichanawongsaroj and students were demonstrating the 7 hand washing steps
Asst.Prof, Dr. Nuntaree Chaichanawongsaroj and students were demonstrating the 7 hand washing steps
Asst.Prof. Piyanath Petchjhan and the crew were introducing the vegetables washing technique with ba
Asst.Prof. Piyanath Petchjhan and the crew were introducing the vegetables washing technique with ba
The Result
After the policy launch, food illness cases have occurred less frequently. Consumers have reported that the cafeterias appear to be more hydienic and safer due to the renovation and improvement of facilities and equipment.
Food outside of the university often caused a negative reaction. Now, though, eating on campus seems tastier, healthier and it costs less.
Jurawatpon YamsangapunThe food here is less expensive, and I feel more secure when I eat.
Nerapa MorserHere, we can watch as they prepare and serve our food. So, we know it’s safe and hygienic. Plus, it’s relatively cheap.
Pimwalai WatchapunIt costs less, and I am entirely confident that it is fresh and clean.
Yodsawadee BudboonNext Step
Due to positive feedback from consumers, the food sanitation policy will be continued with appropriate adjustments to be made in the future according to feedback provided by food retailers, the management team and consumers.
Asst.Prof, Dr. Nuntaree Chaichanawongsaroj and students were demonstrating the 7 hand washing steps
The cafeteria’s waste segregation bins.
The cafeteria’s waste segregation bins.
The annual chloroform test.
Asst.Prof. Piyanath Petchjhan and the crew were introducing the proper utensil cleaning methods.
Asst.Prof. Piyanath Petchjhan and the crew were introducing the proper utensil cleaning methods
Asst.Prof, Dr. Nuntaree Chaichanawongsaroj and students were demonstrating the 7 hand washing steps
ติดต่อเรา
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