The school has always attached great importance to food safety issues. Recently, there have been frequent incidents of food safety concerns, such as the presence of carcinogenic Sudan Red G in chili powder in February, Bongkrek acid in a vegetarian restaurant in March, and food poisoning incidents in chain restaurants and sushi bars in April. The school convenes regular Food Committee meetings each semester. Through these meetings, student dietary safety is prioritized as a top concern. Food safety not only affects student health but also constitutes a social responsibility. Therefore, efforts are devoted to ensuring that the provided food meets hygiene standards and quality requirements. In-depth discussions are conducted on issues such as supplier management, food inspection, and hygiene standards, focusing on source management, ingredient inspection, and enhancing food safety education to raise awareness and understanding among students and staff.

To ensure the hygiene and quality of campus food services, continuous food safety testing, regular health checks for food handlers, and personnel management are conducted. This ensures transparency and traceability in the food supply chain. Through diversified management approaches, a safe and reliable food environment is established, safeguarding the health and well-being of all students and staff on campus.