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Taiwan has recently seen a string of food poisoning incidents, with concerns arising at both well-known restaurants and chain food brands. As summer heat sets in, challenges such as improper food storage, cross-contamination, and environmental hygiene control have once again drawn public attention to the question of eating safely. In response, Taipei Medical University (TMU) established its "Food Safety Guard Team" in recent years, training students to work on the front lines of the food service industry. The team helps operators review their hygiene management processes and promotes a dual food-safety certification system, combining scientific testing with food safety education to extend TMU's impact from campus to community, working together to build a safer dining environment.

Hsiao I-Lun, Director of the Center for Food Safety Inspection and Function Development at TMU's School of Nutrition and Health Sciences, noted that since its founding in 2017, the Food Safety Guard Team has trained more than 250 students, expanding its reach from restaurants near campus to the greater Taipei metropolitan area. Beyond guiding operators to implement Good Hygiene Practice (GHP) standards, the team has since 2023 promoted Taiwan's only "Stay Away From EDC" (Endocrine-Disrupting Chemicals) safe dining label for mothers and children, focused on reducing exposure risk to endocrine disruptors and working together to create a safer dining environment that protects public health.

Dean Hsieh Jung-Hung, TMU School of Nutrition and Health Sciences

Director Hsiao I-Lun, Center for Food Safety Inspection and Function Development

Dean Hsieh Jung-Hung of TMU's School of Nutrition and Health Sciences stated that food safety is a cornerstone of public health, and the "Stay Away From EDC" label further emphasizes reducing potential exposure to plasticizers and other risk substances. By comprehensively reviewing food container materials, tableware and kitchenware use, and cleaning product choices, the initiative manages risk from the source, helping operators strengthen self-management capacity while giving the public a clearer, more trustworthy reference when choosing where to dine.

In 2026, the Food Safety Guard Team also added rapid pesticide screening and environmental cleanliness testing services, training students to operate scientific testing tools such as ATP luminometers. Team member Wan, a student in the Department of Health and Nutrition, said that hands-on testing revealed many kitchen surfaces and equipment that appeared clean actually carried contamination risks invisible to the naked eye — underscoring the importance of scientific testing in food safety management.

Food Safety Guard Team student representatives

The team's new 2026 rapid pesticide screening and environmental cleanliness testing service

Chen, a third-year student in the Department of Health and Nutrition, said the team has also created a "Food Safety Food Map" to help the public identify restaurants meeting food safety standards. This year, 18 food service businesses have joined the program, including student cafeterias, breakfast shops, and cafés around the TMU campus area, as well as chain brands such as Shun Yi Tuna Specialty Store, with a new partnership planned with Hotel Royal Chihpen to expand food safety outreach and guidance.

Shun Yi Tuna Specialty Store, one of the partner businesses, stated that food safety and consumer health have always been core values for the company, with strict controls implemented from ingredient sourcing through processing to store operations. The company said it was honored to partner with TMU on food safety initiatives to help create a safer dining environment for consumers together. Hotel Royal Chihpen said it hoped that an independent third-party review and guidance process would help the hotel continue improving its operating procedures and management standards, embedding food safety into every step to provide guests with a more reassuring dining experience.

Director Hsiao I-Lun cautioned that as temperatures rise, fresh ingredients, seafood, meat, and prepared foods can become more prone to bacterial growth if not stored properly. In addition to checking expiration dates and storage temperatures, the public should keep raw and cooked foods separate and avoid leaving food at room temperature for extended periods. Diners eating out can also observe a restaurant's cleanliness, how ingredients are stored, and staff hygiene habits to reduce food safety concerns.

TMU Vice President Chu Chuan-Hsiu noted that the Food Safety Guard Team is more than a food safety outreach program — it is a sustainable initiative combining education and community service. By sending students into the community to apply their expertise in protecting public health, the program demonstrates a concrete example of the university fulfilling its University Social Responsibility (USR).

From left (4th): TMU Vice President Chu Chuan-Hsiu, Dean Hsieh Jung-Hung, and Director Hsiao I-Lun, joined by faculty, students, and partners in support of the Food Safety Guard Team initiative.

(Text: School of Nutrition and Health Sciences / Office of the Secretariat)