Announcement of the Central Canteen Management Committee about the Operation Guideline of Food Cooking and Consumption for Quality, Safety and Sustainable Development B. E. 2563 (2020)

Inside the compound of Chulalongkorn University, various kinds of food service are available. In general, canteens are designated as main sites for catering for both college students and staff. Moreover, commercial zones around the huge campus are filled with eateries and restaurants that offer a selection of food for staff and people living nearby or coming in to do various activities.  

Management of these shops, especially those in commercial zones like Suanluang-Samyan, Siam Square and others under the supervision of Property Management office, aims to promote entrepreneurship among Thai owners and respect for labour laws with particular regard to the underprivileged and poor. Examples include Oh Ka Jhu restaurant and some shops in Chamchuree Square’s food court. Approved business practices also include no child labour, no overtime working and no illegal labour hiring.

In campus canteens are systems to monitor food quality and trace food origin. The university carries out regular testing for hygiene and quality. Food sold in the Samyam fresh market, a part of the campus, is regularly certified by relevant governmental agencies such as the Department of Livestock Development, the Health Department of Bangkok Metropolitan Administration, the Food and Drug Administration and the National Bureau of Agricultural Commodites and Food Standards. The food origin is clearly traceable. The measures also cover legal practices relating to the labour used in manufacturing and transport.

Announcement of the Central Canteen Management Committee about the Operation Guideline of Food Cooking and Consumption for Quality, Safety and Sustainable Development
B. E. 2563 (2020)

Whereas it is expedient to have an operation guideline of food cooking and consumption for quality, safety and sustainable development,

By virtue of Rule 6 paragraph two and Rule 37 of Chulalongkorn University Regulations on criteria, conditions and methods of income collection B.E. 2562 (2019) together with Rule 6 of the Chulalongkorn University’s Announcement of Criteria and Rate of Central Canteen Maintenance Fee B.E. 2549 (2006)

Chairperson of the Central Canteen Management Committee, as agreed by the Committee of Central Canteen Management in the 5th/B.E.2563 meeting on 17th Tuesday, November B.E.2563 (2020), hereby gave an approval of the announcement as follows:

Rule 1. This Announcement is named the “Announcement of the Central Canteen Management Committee about Food Cooking and Consumption for Quality, Safety and Sustainable Development B.E. 2563 (2020).”

Rule 2. This Announcement shall come into effect from the date following the date of the announcement.

Rule 3. The university sees as appropriate that every operator take responsibility for food provisions and use of quality raw materials for cooking on the basis of consumers’ health as follows:

• (1) Meat and animal products should be derived from a farm with Good Agricultural Practices (GAP), cut and packed in a legal slaughter house, sold at a clean and hygienic place and retraceable back to their origin which is safe from medicine and residual substances.
• (2) Processed seafood and aquatic animals should be derived from legal fishing with no employment of child labor and no labor exploitation.
• (3) Fruits and vegetables in use should be seasonal fruits and vegetables, raw materials available in local communities and with good agricultural practices.

Rule 4. The operators must put into their priority on food safety for advance cooking and employ procedures with proper food hygiene, ranging from cleaning, storing raw materials and food containers for cooking and packaging, cooking and selling. All must meet the standard of quality evaluation on food sanitation under the program of food safety system in the Central Canteens in Chulalongkorn University.

Rule 5. The university shall organize public relations activities to campaign on recycling and reducing waste from food cooking and consumption in the Central Canteens. Accordingly, the operators and users at the halls shall practice as follows:

• (1) The operators shall encourage the Central Canteen users to consume the food in optimal amount at the Central Canteens in order to reduce the amount of food waste.
• (2) The operators shall manage the food waste from consumption with an appropriate and environment-friendly manner.
• (3) The operators shall manage the cooking oil used for frying with a sustainable and environment-friendly manner and reuse it as a rotating energy resource.
• (4) The operators shall use packaging that is quickly bio-degradable and leads to non-negative effects on the environment.

Given that, the university shall assign an individual(s) involved in waste management to set up a system to monitor and evaluate the results of waste reduction, segregation, and disposal at the Central Canteens; by doing so, a system of data collecting, recording and reporting the amount of food waste and fried cooking oil waste from the operators in the Central Canteens shall be applied to create the sustainable progress of food waste and fried cooking oil waste management.

Announced on November 26, BE 2563 (2020)

(Assistant Professor Dr. Chatpan Chintanapakdee)
Assistants to the President
Chairperson of the Central Canteen Management Committee