PU has signed contracts with the catering vendors operating in the on-campus cafeteria and food court. These contracts require the vendors to comply with the "Providence University Food Hygiene Management Regulations," the "Food Hygiene Inspection Procedures," as well as government regulations such as the "Food Safety and Sanitation Act," the "Enforcement Rules of the Food Safety and Sanitation Act," the "Hygiene Management Regulations for School Cafeterias and Kitchen Cooperative Stores," the "Good Hygiene Practice (GHP) Guidelines," the "Guidelines for Food Hygiene Management in Higher Education Institutions," the "Handbook for Food Industry Employees," the "School Hygiene Law," the "Occupational Safety and Health Act," and the "Labor Standards Act," among others. These requirements ensure the hygiene, safety, and quality of food, as well as protect the rights, safety, and health of workers.
Additionally, the vendors must adhere to the "Regulations Governing the Air Pollution Control Facilities of the Catering Industry," which mandates the installation of pollution control facilities in accordance with the law and ensures compliance with testing standards. The related equipment must be regularly inspected, cleaned, maintained, and recorded as required by the regulations.
Furthermore, the contracts stipulate that vendors must comply with PU's policy of a complete ban on disposable tableware and the prohibition of using and providing single-use chopsticks and plastic straws. Any fines resulting from violations are the sole responsibility of the vendors. Vendors are also required to adhere to the Environmental Protection Administration's restrictions on the use of plastic bags and plastic utensils for both dine-in and take-out services.
