{"id":2998,"date":"2021-11-19T08:04:26","date_gmt":"2021-11-19T00:04:26","guid":{"rendered":"https:\/\/health.sa.ntnu.edu.tw\/?p=2998"},"modified":"2025-09-18T15:00:36","modified_gmt":"2025-09-18T07:00:36","slug":"%e9%a3%9f%e6%9d%90%e7%99%bb%e9%8c%84%e8%bf%bd%e8%b9%a4%e8%bf%bd%e6%ba%af%e5%b0%88%e5%8d%80","status":"publish","type":"post","link":"https:\/\/health.sa.ntnu.edu.tw\/en\/%e9%a3%9f%e6%9d%90%e7%99%bb%e9%8c%84%e8%bf%bd%e8%b9%a4%e8%bf%bd%e6%ba%af%e5%b0%88%e5%8d%80\/","title":{"rendered":"Food material registration and tracking area"},"content":{"rendered":"

National Taiwan Normal University (NTNU), in line with the Ministry of Education\u2019s initiative to establish the \u201cCampus Food Ingredient Registration Platform,\u201d was designated as a national model school from the outset of the program. In the first year of implementation, over 80% of on-campus dining facilities participated in the ingredient traceability registration process, demonstrating the University\u2019s strong commitment to food safety practices. According to ingredient traceability reports from 2019 to 2020, the completeness rate of ingredient registration across campus dining facilities reached between 81.25% and 100% as of October 2020. More than 95% of food ingredients were traceable, with over 90% of pork ingredients sourced domestically, ensuring both safety and transparency in ingredient supply.<\/p>\n\n\n\n

Furthermore, based on the most recent statistics from September to October 2024, the University\u2019s average registration rate for food ingredients reached 94.68%, while the completeness rate remained at 95.53%.\n\nThe 2024 ingredient traceability data confirms NTNU\u2019s continuous improvement in the implementation of ingredient registration, safeguarding the reliability of campus dining food safety management.<\/p>\n\n\n\n

In addition, for the year 2024, the University allocated a dedicated budget of NT$1,723,385 for food safety initiatives. These funds are designated for ingredient management in campus dining, platform maintenance, and food safety inspections, thereby reinforcing the campus food safety protection network and comprehensively safeguarding the health of both faculty and students.<\/p>\n\n\n\n

The 2024 NTNU ingredient traceability data<\/a>Download<\/a><\/div>\n\n\n\n
Pork Origin Source Estimation Table 2020-2021<\/a>Download<\/a><\/div>\n\n\n\n
Traceability and completeness rate of ingredients in each restaurant by Health Center of the Affairs Office of Taiwan Normal University in 2011<\/a>Download<\/a><\/div>\n\n\n\n
the completeness rate of ingredients in the National Taiwan Normal University restaurant in June 2011<\/a>Download<\/a><\/div>\n\n\n\n
The completeness rate of the National Taiwan Normal University restaurant in December 2020<\/a>Download<\/a><\/div>\n\n\n\n
Ingredients tracking completeness rate in 2020<\/a>Download<\/a><\/div>\n\n\n\n
Report on the Completeness of Food Traceability Data of Restaurants in Each Campus of Normal University in 2019-2020<\/a>Download<\/a><\/div>","protected":false},"excerpt":{"rendered":"

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