The university has issued strict food sanitation regulations for all restaurants and food stalls to ensure that consumers of food sold from clean sources that are sanitary, nutritious, cooked, clean, safe, and at a fair price are satisfied. The regulations stipulate that: 1) The dining area, as well as the preparation and cooking areas, must adhere to safety standards, be devoid of harmful residues, and be free from contamination from animals or insects that carry diseases. 2) Additives must not be adulterants, non-food substances, or substances unsafe for consumption. Food additives must be marked by the Food and Drug Administration. 3) Separate the washing of containers for water, sweet food, and savory food and dispose of food scraps in a wet bin. 4) The specified standards require the use of safe, heat-resistant materials for spoons, forks, chopsticks, and drinking glasses. Chopsticks must be made from natural materials and not coated with color. Additionally, the university offers distinct areas and containers for halal and normal food.
