{"id":5913,"date":"2022-09-16T22:05:05","date_gmt":"2022-09-16T14:05:05","guid":{"rendered":"https:\/\/health.sa.ntnu.edu.tw\/?p=5913"},"modified":"2023-03-30T17:04:07","modified_gmt":"2023-03-30T09:04:07","slug":"%e5%a4%a7%e5%ad%b8%e7%94%9f%e5%90%83%e4%bb%80%e9%ba%bc%ef%bc%9f%e4%b8%bb%e5%8b%95%e5%87%ba%e6%93%8a-%e9%a3%9f%e5%ae%89%e8%a3%9c%e7%a0%b4%e7%b6%b2%ef%bd%9c%e8%8f%af%e8%a6%96%e6%96%b0%e8%81%9e%e9%9b%9c","status":"publish","type":"post","link":"https:\/\/health.sa.ntnu.edu.tw\/en\/%e5%a4%a7%e5%ad%b8%e7%94%9f%e5%90%83%e4%bb%80%e9%ba%bc%ef%bc%9f%e4%b8%bb%e5%8b%95%e5%87%ba%e6%93%8a-%e9%a3%9f%e5%ae%89%e8%a3%9c%e7%a0%b4%e7%b6%b2%ef%bd%9c%e8%8f%af%e8%a6%96%e6%96%b0%e8%81%9e%e9%9b%9c\/","title":{"rendered":"What do college students eat? Take the initiative to fix the food safety gap\uff5cCTS News Magazine"},"content":{"rendered":"

College students eat out for almost every meal, but is what they eat really safe? Faced with the difficulties in restaurant management in colleges and universities, how should campus catering management implement to resolve recurring problems by focusing on 5 key factors and three-level quality control for food safety. National Taiwan Normal University uses environmental sustainability and community benefit as the main axis of micro-management to create a different dining environment.<\/p>\n\n\n\n

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