Khon Kaen University Announcement
No. 2281/2566
Subject: Guidelines for Food Preparation in Khon Kaen University
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1. Food preparation and food stall entrepreneurs and entrepreneurs, who sell consumable goods, such as food items and goods to the personnel and students of Khon Kaen University, must be responsible when using raw materials and when providing quality and safe food. The health of the consumers should be considered in the following ways:
(1.1) Products from animals, such as meats and other ingredients, should be obtained from standard, clean, safe and hygienic production sources. Regarding the consumers’ hygiene, these products should be free from any chemical residues.
(1.2) Products from aquatic animals and manufactured seafood should be obtained from standard, clean, safe and hygienic production sources, where the fishing is performed legally.
(1.3) Plants, vegetables and fruits that are cooking ingredients should be obtained locally and should be purchased according to the season. Moreover, these ingredients should be obtained from good governance farms, and should be free from any chemical residues.
2. Food preparation and food stall entrepreneurs and entrepreneurs, who sell consumable goods and goods to the personnel and students of Khon Kaen University must take into account both quality and food safety. This includes the steps of obtaining the items and storing the raw materials, as well as cleaning the tools and equipment that are used in cooking, packaging, and selling – all of which must pass the food hygiene criteria of the University.
3. The University will clarify the standards of food safety and will carry out a campaign and conduct public relations in order to manage the raw materials and the waste from cooking, including the management of leftover food in the cafeterias. The relevant entrepreneurs are to observe the following:
(3.1) Entrepreneurs must sort the waste and food remains in their shops before disposal.
(3.2) Entrepreneurs must appropriately manage the oil that has been used for cooking based upon environmentally-friendly standards, without reusing it. Instead, the oil must be used as a source for recyclable energy.
(3.3) Entrepreneurs must use packaging that can rapidly biodegrade so that negative impacts are not brought upon the environment.
4. The University will appoint a relevant unit, which will be responsible for waste management, and which will establish the systems for monitoring and assessing the decrease, as well as for sorting and disposing of waste in the cafeterias. A data collection system will be established, and the amount of food remains and cooking oil wastes from the cafeteria will be recorded and reported.
Issued as of October 6, 2023.
Assoc. Prof. Charnchai Panthongviriyakul, M.D.
President