On February 21, 2026, the Energy, Environment, Safety and Health (EESH) Center, in collaboration with the Health Care Unit (HCU), organized a health screening and workshop program titled “Food Sanitation and Healthy Menu Development 2026,” alongside the “Energy, Environment, Safety, and Sustainability Management System for Food Vendors” curriculum. The event took place at the Jamrat Chayapong Meeting Room, Classroom Building 2 (N17), KMUTT Bangmod.
Morning Session: Advanced Food Sanitation & Hygiene The session featured distinguished speakers from the Department of Health:
- Ajarn Chananisa Lertsupochawanich from the Bureau of Food and Water Sanitation, who lectured on “Food Sanitation Principles and Standards in Food Establishments” and “Personal Hygiene for Food Handlers.”
- Ajarn Chanis Khampiranon from the Institute for Urban Health Research and Development, who presented on “Healthy Menu Development and Healthy Canteen Initiatives.” Participants underwent assessments and knowledge tests to receive official Food Handler Certification in accordance with national standards.
Afternoon Session: Green and Sustainable Operations The afternoon focused on “Energy, Environment, Safety, and Sustainability Management for Food Vendors 2026.” Led by experts from the EESH Center, the training utilized demonstrations and hands-on practices. The goal was to enhance awareness of energy efficiency, proper food waste management, and hygiene protocols. This initiative aims to elevate the operational standards of food vendors to align with global sustainability practices.
This project aligns with the UN Sustainable Development Goals (SDGs):
- Goal 3 (Good Health and Well-being): Promoting health through clean and safe food.
- Goal 12 (Responsible Consumption and Production): Encouraging sustainable production through energy and waste management.
- Goal 17 (Partnerships for the Goals): Strengthening internal and external collaborations to drive concrete sustainable development.
