Introduction to the Dining Services Committee

In order to manage the hygiene, safety, and quality of the dining services in the campus of the University and to maintain a sound dining environment as well as the health of the faculty and staff members and students of the University, and the visiting guests, the University has established the ˇ§National Taiwan University Dining Services Committee Organization Regulationsˇ¨ and the ˇ§National Taiwan University Dining Hall and Co-Op Hygiene and Safety Management Regulationsˇ¨. The important missions of the Committee are listed in the following:

1. The planning of the improvements of the dining hall and
    co-op facilities of the University.
2. The health management of the food processing procedures
    in the dining hall and co-op facilities of the University.
3. The hygiene management of the interior as well as the
    exterior environment of the dining hall and co-op facilities
    of the University.
4. The fire safety of the dining hall and co-op facilities of
    the University.
5. The formulation of the agreement with the contracted
    dining hall and co-op suppliers for the University.
6. Other hygiene management for the dining halls and co-ops.


National Taiwan University Dining Services Committee Organization Regulations

  • (Please click image to open the attached files.)
  • Date of Publication: Oct. 4, 2006
  • Content of Public Notice 

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