Announcement of the Central Canteen Management Committee

Announcement of the Central Canteen Management Committee on Evaluation Rules for Central Canteen Operators BE 2561

Whereas it is expedient to revise the Announcement of the Central Canteen Management Committee on the Evaluation Rules for Central Canteen Operators BE 2559.

By virtue of Section 31 of Chulalongkorn University’s Regulations on Terms and Conditions and Methods of Revenue Acquisition and Collection BE 2554, in conjunction with Section 6 of Chulalongkorn University’s Announcement on Regulations and Fee Collection Rates of the Central Canteens BE 2549.

Be it therefore advised that the Central Canteen Management Committee at its meeting 6/2561, under its chairperson, enacted this announcement as follows:

This Announcement is called the Announcement of the Central Canteen Management Committee on Evaluation Rules for Central Canteen Operators BE 2561.
This Announcement is effective on the first day following its publication.
Evaluation rules for the central canteen operators are as follows:

Section One: An evaluation shall be made by consumers (40 points), at a minimum of three times a year, based on 8 topics:

Food:

(i) Taste
(ii) Quality
(iii) Quantity
(iv) Variety

Services:

(v) Manner and services
(vi) Enthusiasm of service provision

Sanitary conditions:

(vii) in the food shop
(viii) of the cooks and waiters

The evaluation is classified into five levels of satisfaction:

Least: 1 point
Minimal: 2 points
Medium: 3 points
Good: 4 points
Best: 5 points

Section Two: An evaluation shall be made by the Internal Evaluation Committee (60 points) to monitor food safety within every canteen at Chulalongkorn University. The evaluation, carried out at a minimum of three times a year, shall be based on inspections of 14 areas. They are as follows, with total points in parentheses:

(i) Cooking location or kitchen (4)
(ii) Proper procedures for washing fresh food and raw produce prior to cooking. (5)
(iii) Food preparation process (4)
(iv) Fresh food (5)
(v) Dried food and seasonings (5)
(vi) Ready-to-eat food (5)
(vii) Drinking water and ice (for consumption) (5)
(viii) Utensils (5)
(ix) Utensil cleaning process (4)
(x) Installation of cooking gas cylinders and fire extinguishers (3)
(xi) Personal hygiene of those who handle food (5)
(xii) Trash cans (3)
(xiii) Wastewater treatment in the shop (2)
(xiv) Chemical contamination in food and ingredients (5)

Initial Assessment Rules

In Section One, the total average points (from every topic) must not be below 3.00. In Section Two, the minimum points earned must not be below 40. In every round of evaluation, each operator must receive a minimum of 70 points from the Section One and Section Two evaluations combined. If any operator fails to meet the required minimum point total, its contract shall be annulled.

The chairperson of the Central Canteen Management Committee shall uphold this announcement.

Announced on November 19, BE 2561

(Assoc Prof Dr Vorapat Inkarojrit)
Vice President
Chairperson of the Central Canteen Management Committee