NCUE is committed to providing food safety, healthy, and affordable meals, so its teachers and students can enjoy sufficient and diverse meals in the cafeterias at a low cost. The cafeterias regularly earn praise from NCUE’s teachers and students. The school cafeteria management guidelines follow the Student Catering Venue Rental Contract and the Management Measures at Cafeterias requirements. In addition to ensuring nutritional, healthy, and safely handled foods in a hygienic environment, the cafeterias also hold promotional activities that are well received by teachers and students and periodically provide discount information. The supervision measures for the cafeterias are as follows:

1. Meal prices are set according to the Student Catering Venue Rental Contract and the Management Measures at Cafeterias:

(1)The cafeterias must provide meals at low prices. The unit price must be shown clearly for the teachers and students to read.

(2)If the inspections reveal prices that are too high, the caterer will be notified. If there is no improvement, this problem will be considered when the contract is up for renewal.

(3)The caterers should hold promotional activities for the teachers and students from time to time. This factor will be considered when the contract is up for renewal.

(4)The prices of different dishes are determined by the food management committee and the management team after discussions.

(5)The prices of every dish should be engraved on acrylic plates and shown clearly for calculation by students and teachers to prevent misunderstandings.

(6)Any adjustment of the prices (including adjustments caused by natural disasters or fluctuations in the price index) must be discussed and approved by the management team and food management committee before implementation.

References:

Annex 2.3.4A - Student Catering Venue Rental Contract

Annex 2.3.4B - NCUE Management Measures for School Cafeterias

Regulations Announcement Website:

https://health.ncue.edu.tw/files/15-1018-9785,c1227-1.php?Lang=zh-tw

For details on the occasional discounts at the student cafeterias, please refer to this website:

https://apss.ncue.edu.tw/odedi/doc_page.php?id=./3.5-551../11

2. Cafeteria satisfaction survey

To ensure that NCUE’s facilities offer healthy and reasonably priced meals for everyone on campus, NCUE invites faculty members, staff, and students to participate in a satisfaction survey on the cafeterias every academic year. The satisfaction survey helps the cafeterias renew their menus, improve their meals, optimize the cafeteria’s hygiene, and implement necessary improvements. The survey results led to NCUE opening a convenience store on the Baoshan campus in 2021, giving teachers and students easy access to food and basic needs. The tendering process for the catering service at the tenth student residence hall on the Baoshan campus has been already completed (As shown in Figure 1). The new cafeteria should open officially by the second half of 2023, thus improving students’ satisfaction with their catering experiences on the Baoshan campus.

Annex 2.3.4C - The Satisfaction Survey on NCUE School Cafeterias. For more details, visit the following website:

https://apss.ncue.edu.tw/odedi/doc_page.php?id=./4006./012-43

https://aps.ncue.edu.tw/odedi/attch/M30/12/1206120301.pdf

3. In response to the post COVID-19, the school cafeterias have implemented the following epidemic prevention measures:

(1)NCUE formulated the Regulations for Self-management of Cafeteria Staff in response to the COVID-19. Under these regulations, NCUE monitors catering staff’s daily health status. All staff members who have a fever or become ill must take time off and cannot return to work until they recover fully.

(2)Thoroughly wash hands before meals, following the five steps: wet, rub, rinse, clean, and wipe. (Figure 2)

(3)The cafeterias provide 75% alcohol disinfectant to diners at all times.

4. The Ministry of Education (MOE) paid the "Annual Field Visit to Colleges and Universities and Student Dormitories for Pandemic Prevention and Preparation in the 110th Academic Year" to learn about the COVID-19 pandemic prevention measures and their implementations. In response, our institution shall adopt the most conscientious attitude and stringent regulations to prevent the pandemic outbreak across the campus. In addition to the implementation of staff management measures, such as TOCC surveys, admissions, health surveillance, notification and tracking of suspected symptoms, and counseling on living with the pandemic, we shall strengthen the cleaning and disinfection of public spaces such as restrooms, elevators, classrooms, libraries, cafeterias, and student dormitories. The visiting committee members appreciated our institution’s pandemic prevention measures and commended the innovative pandemic prevention measures we introduced in the cafeteria. (Figures 3-4)

Annex 2.3.4D - Disease-Prevention Results