To ensure the safety of student meals on campus, the Taichung City Government's Education Bureau is holding the 2025 Food Hygiene Supervision Personnel Training Program for Taichung Municipal Senior High Schools and Below during the summer break at the Hui-Wen High School Opera House. The basic-level session takes place on August 4 and 5, while the advanced-level session will be held on August 11 and 12. Approximately 300 school lunch coordinators and nutritionists are attending the program to collectively safeguard the food safety of school lunches across Taichung.
Director Chiang Wei-min of the Education Bureau noted that effective meal service management must be built upon a foundation of professionalism and experience to ensure smooth implementation in practice. He expressed the hope that the training will enhance the professional competencies and knowledge of hygiene and nutrition among school lunch personnel, while also providing a more systematic understanding of relevant laws and regulations. This, in turn, will facilitate more efficient lunch program operations and strengthen the capacity to uphold hygiene and safety standards for student meals. The city government will continue to monitor and remain committed to safeguarding food safety on campuses.
The Education Bureau explained that lunch administration is a highly complex task, presenting daily challenges for campus nutritionists and lunch coordinators. This training program is divided into basic and advanced levels. In addition to inviting lunch coordinators and nutritionists from various schools to share their frontline experiences—such as lunch procurement, administrative duties, menu review, and nutrition education—the program also includes sessions led by professionals. These include Ken Hsiu-Chin, a registered nurse who will speak on “Workplace Motivation and Positive Stress Relief,” Taichung’s Food and Drug Safety Office, which will highlight the importance of “Food Poisoning Prevention and Response Procedures,” and the Fire Bureau, which will highlight the importance of “Comprehensive Kitchen Disaster Prevention and Safety.”
In addition, the program features lectures by medical experts on the importance of food safety and nutrition. These include Dr. Chih-Ming Chen, Director of the Department of Infectious Diseases at Tung’s Taichung MetroHarbor Hospital, who will present on “Infection Control for School Lunch Personnel”; Dr. Shu-Ju Chuang of Chung Shan Medical University, who will discuss “The Causes and Prevention of Food Allergens”; and Assistant Professor Chun-Yi Liu of China Medical University, who will explore “Utilizing AI to Lead School Lunches into a Brave New World.”
The Education Bureau emphasized that school lunch provision goes beyond procurement and meal service management—dietary education is also a vital component. This training program therefore includes policy briefings, practical experience sharing, and nutrition education, all aimed at ensuring food safety on campus and allowing students to eat healthily and with peace of mind.