Daejeon Office of Education Distributes Leaflet on Food Ingredient Handling to Prevent Food Poisoning

Basic Guidelines for School Meal Ingredient Suppliers
Essential Rules for Safe and Healthy Food Delivery

Photo by Daejeon Metropolitan Office of Education

The Daejeon Metropolitan Office of Education has produced a leaflet outlining the basic guidelines for handling food ingredients to prevent food poisoning.

On September 3, the Daejeon Metropolitan Office of Education created and distributed an educational leaflet to school meal ingredient suppliers to ensure safe and healthy school meals.

This leaflet was designed to highlight the essential requirements that must be followed when handling food ingredients to prevent food poisoning. The main content includes basic personal hygiene rules for delivery handlers, compliance requirements for each food group used in school meals, and the full registration system for delivery vehicles, among other essential regulations for the hygienic and safe delivery of food ingredients.

The back of the leaflet features a QR code for the Korea Agro-Fisheries & Food Trade Corporation (aT) reporting center, allowing users to conveniently report fraudulent companies via mobile without accessing a PC. It also includes a poster emphasizing key points to check when delivering food ingredients, such as country of origin, expiration date, and storage temperature requirements.

Kim Heejung, Director of Physical Education, Arts, and Health at the Daejeon Metropolitan Office of Education, stated, "School meals are directly linked to student health, so the role of ingredient suppliers is extremely important. I hope this leaflet will serve as a reminder of the basic hygiene rules that must be followed when supplying ingredients, and help ensure the supply of healthy food ingredients."

She added, "We will continue to make ongoing efforts to provide safe and healthy school meals in the future."