14.3.2

SDG 14.3.2

  1. The instructions for campus food traceability and safety management. 校園食品可追溯性與安全管理指導

Ensure that food on campus that comes from aquatic ecosystems is sustainably harvested. We trace back to food sources and utilize safety management.

  1. Food traceability
  1. Incorporate ‘registering the source information of food ingredients ‘ into the content of the contract signed between the school and cafeteria contractors and NTOU catering hygiene management regulations.
  2. On business days of the cafeteria, it is necessary to register the ‘menu, ingredients, and seasonings’ on the campus food ingredients registration platform of the Ministry of Education and provide supplier information to facilitate the traceability of food ingredients.
  3. The division of health services randomly checks whether the restaurant information is truthfully registered every week. The NTOU catering hygiene management regulations will punish violators.
  1. Safety and self-management measures:
  1. a. The NTOU catering hygiene management regulations regulate food materials acceptance, preservation, preparation, and sample retention, and food ingredients have legal sources that can be traced back, etc.
  2. b. Catering services fill out the self-management of hygiene form daily to confirm compliance with relevant regulations.
  3. c. Hold catering hygiene lectures to improve the knowledge and ability of catering practitioners in our school.
  4. d. The division of health services randomly checks the cafeteria's hygiene status every week to confirm that the cafeteria's food and hygiene management accord with the regulations.
  1. Promote food education

Promote the concept of food education in health dietary promotion activities. By cooperating with the local fishermen's association, school staff and students can learn about local food and dietary culture and practice the food education concepts of marine protection and eternal development.

Sustainable Impact: Enhance food safety on campus.

確保來自水生生態系統的校園食品是可持續捕撈的。我們將追溯食品來源並實施安全管理。

  1. 食品可追溯性
  1. 將「登記食品原料來源信息」納入學校與自助餐承包商之間的合同內容，以及國立臺灣海洋大學餐飲衛生管理規定。
  2. 在自助餐的營業日，必須在教育部校園食品原料登記平台上登記「菜單、原料和調味料」，並提供供應商信息，以便於食品原料的可追溯性。
  3. 健康服務部門每週隨機檢查餐廳信息是否真實登記。違規者將根據國立臺灣海洋大學餐飲衛生管理規定受到懲處。
  1. 安全與自我管理措施：
  1. 國立臺灣海洋大學餐飲衛生管理規定規範食品材料的接受、保存、準備和樣品保留，確保食品原料具有可追溯的合法來源。
  2. 餐飲服務每天填寫自我管理衛生表，確認遵守相關規定。
  3. 舉辦餐飲衛生講座，提高校內餐飲從業人員的知識和能力。
  4. 健康服務部門每週隨機檢查自助餐的衛生狀況，確認其食品和衛生管理符合規定。
  1. 推廣食品教育

透過健康飲食推廣活動推廣食品教育的概念。通過與當地漁民協會合作，校內教職員和學生可以了解當地食品和飲食文化，同時實踐海洋保護和永續發展的食品教育理念。

永續影響力: 提高校園的食品安全。

Evidence:https://stu.ntou.edu.tw/var/file/23/1023/img/1092/517595545.pdf