ป. โทโปสเตอร์KMITL Expo 2025Cluster 2025
Improving
the
Quality
and
Safety
of
Food
Production
and
Services
in
the
Canteens
of
KMITL.
คณะอุตสาหกรรมอาหาร, อุตสาหกรรมอาหาร, วิทยาศาสตรบัณฑิต สาขาเทคโนโลยีการหมักในอุตสาหกรรมอาหาร
AI Translated
Innovation Owner
PM
Miss PURICHAYA MOOTHONG
Student
Details
This project aims to improve food safety in KMITL canteens by conducting microbiological testing, providing sanitation training, and assessing vendors against SAN 20 standards. The results serve as a guideline for enhancing food production and service quality.
The project's operations consist of:
- Testing: Checking for microbes in food samples, and assessing the hygienic conditions of food handlers, containers, and materials.
- Training: Providing knowledge on food sanitation and personal hygiene.
- Assessment: The Food Safety Management program collaborated with the Property Management office to assess food vendors based on SAN 20 food safety standards.
- Contamination Monitoring:
- Using A.13 testing kits to detect coliform bacteria in food, containers, equipment, and hand contact surfaces (6 samples).
- Using A.11 testing kits to test for coliform bacteria in water and ice.
The analysis of physical, microbiological, and chemical results serves as a guideline for improving the quality and safety of food production and service in the institution's canteen.
Objective
The objectives include monitoring food safety in KMITL canteens, proposing development guidelines for clean and safe services, ensuring personnel consume hygienic food, and training food handlers on food sanitation regulations.
- To monitor and verify the quality and safety of food production and services in the institution's canteens.
- To propose guidelines for developing canteens within the institution to ensure they are high-quality, clean, and safe for users.
- To protect and promote the consumption of clean, safe, and contamination-free food and water for all personnel, ensuring canteens meet food sanitation standards.
- To provide training on food sanitation management guidelines in accordance with ministerial regulations for food establishments.