Providence University is committed to implementing food safety and ethical sourcing principles by establishing policies and forming a Dietary Committee responsible for planning and overseeing campus food service management. PU strives to maintain a sound hygiene management system for its dining facilities, strengthen health monitoring of food service personnel, and enhance supervisory mechanisms to safeguard the health of all faculty, staff, and students.

     In accordance with the PU’s Food Hygiene Management Regulations, clear standards have been established requiring that all food ingredients and materials must meet traceability and legal compliance requirements. This ensures transparency throughout the supply chain and prevents the use of ingredients from unethical sources. These measures not only protect the health rights of the university community but also reflect the our commitment to sustainability and social responsibility.

• All food ingredients and materials must be sourced legally. Food service providers are required to proactively submit procurement documentation for inspection.
• Meat products must pass hygiene inspections and be certified, such as CAS-certified or sourced from regulated slaughterhouses, with relevant procurement documentation provided.
• Fruits and vegetables must be accompanied by supplier information and pesticide residue test reports. Pesticide levels must not exceed the safety limits set by the central competent authority.
• Packaged food must be sealed and labeled properly. Products with CAS or TQF certification are preferred and must be consumed within the indicated shelf life.
• Raw materials and semi-finished products must be used following the first-in, first-out principle to avoid mixing and must not be used past their expiration date.
• The procurement of ready-to-eat dishes that have not been heated, such as fried eggs or braised eggs, is strictly prohibited.
• Regular inspections of food safety must be conducted. Any non-compliant items must be corrected and subject to follow-up management.
• For each meal served daily, dishes with high water activity and low acidity must be sampled. A 200-gram sample of each dish must be labeled with the date and meal type, stored below 7°C, and kept refrigerated for 48 hours for inspection purposes.