Food Safety & Hygiene
Chang Gung University places great importance on campus food safety, hygiene management, and environmentally responsible dining. Through food waste recycling, reusable tableware, and systematic food safety management, the University continues to create a healthy, safe, and sustainability-conscious campus dining environment.
Our Key Practices
Food Waste Recycling
CGU continues to promote food waste recycling and reduction. From January 1 to October 22, 2025, approximately 101,000 liters of food waste were collected, supporting food waste reduction and resource reuse.
Reusable Tableware
Reusable and washable Corning tableware is used throughout campus dining facilities. A standardized washing and sanitizing system improves cleaning efficiency and food-service safety while reducing waste.
Food Safety Management
CGU has established food hygiene management regulations and a Food Hygiene Promotion Committee. Audit and evaluation mechanisms are used to continuously improve food hygiene quality and supply chain transparency.
Food Waste Recycling
Jan. 1 – Oct. 22, 2025
Turning Food Waste into Resources
CGU continues to promote food waste sorting and regular collection to ensure that food residues from campus dining facilities are properly managed, balancing environmental protection with resource circulation.
Food waste from campus restaurants is regularly collected by a professional contractor each week. After high-temperature cooking, the recovered food waste is reused as animal feed.
Reusable Tableware & Sanitization
Reusable Corning Tableware
To support environmentally responsible dining, CGU uses reusable and washable Corning tableware throughout its campus dining facilities. High-temperature sanitizing conveyor dishwashers, far-infrared disinfection cabinets, and a fully automated six-tank, six-stage washing process are used to maintain tableware cleanliness and hygiene.
Food Safety Management
Food safety and hygiene are fundamental to campus sustainability and health management. CGU has established relevant regulations in accordance with its Food Hygiene Management Regulations and formed a Food Hygiene Promotion Committee. Through auditing and evaluation mechanisms, the University continuously improves food hygiene quality and supply chain transparency.
Management Regulations
Institutional regulations provide a clear framework for campus food hygiene and safety management.
Food Hygiene Promotion Committee
A dedicated committee supports coordination and continuous improvement of campus food hygiene.
Audits & Evaluations
Regular audits and evaluation mechanisms strengthen hygiene quality and supply chain transparency.
Suspected Food Poisoning Response
When a suspected food poisoning incident occurs, CGU follows its internal response procedures for reporting, assessment, sample collection and testing, and follow-up. Depending on the circumstances, the University also assists with medical care, notification of the competent authorities, and insurance claims.
Suspected Incident
Two or more individuals experience suspected food poisoning symptoms such as nausea, vomiting, abdominal pain, or diarrhea, with multiple people showing similar symptoms.
Reporting & Initial Response
Depending on whether the incident occurs on or off campus, the Health Care Section, Campus Security Center, or relevant responsible unit is notified, and necessary medical assistance is provided.
Sampling, Testing & Determination
A suspected food poisoning report is completed, the competent health authority is notified within the required timeframe, and samples are collected and tested to determine the cause.
Follow-Up & Assistance
The health status of affected students, faculty, or staff is monitored. When necessary, CGU assists with medical care, reports the incident to the President, and processes insurance claims.
Related Information
International Standards & SDGs
From Food Safety to Resource Circulation
BUILDING A HEALTHIER AND MORE SUSTAINABLE CAMPUS THROUGH FOOD SAFETY AND HYGIENE