Superintendent Becomes School Meal Worker? ... Ulsan Office of Education Improves Working Conditions

Cheon Chang-su, Superintendent of Ulsan Metropolitan Office of Education, along with senior officials, directly experienced the duties of meal service workers such as serving meals and washing dishes on the 18th at Daun Middle School in Jung-gu.

This experience was conducted for the superintendent to personally perform the tasks of meal service workers, understand the working environment and labor intensity, and empathize with the difficulties faced by the workers.

On that day, Superintendent Cheon listened to on-site opinions while having a meal with school officials following the serving and dishwashing experience. He also communicated with students about school meals.

He encouraged the meal service workers who are striving to prevent food poisoning and safety accidents even in the hot and humid environment during the rainy season, and urged them to continue their efforts for the students.

Daun Middle School has 41 staff members and 197 students, with one nutritionist, one cook, and three kitchen assistants working in meal service.

Superintendent Cheon Chang-su said, “I have once again felt grateful for the hard work of meal service workers who do their best to provide healthy food to students,” and added, “The Office of Education will make further efforts to create a safe and comfortable working environment.”

Ulsan Office of Education.

The Ulsan Metropolitan Office of Education has selected the improvement of kitchen ventilation facilities in school meal services as a pledge project of the 10th superintendent.

The Office of Education is supporting about 29.1 billion KRW from 2023 to 2027 for 226 out of 259 schools to carry out a five-year plan to improve kitchen ventilation systems.

Currently, six schools have completed the improvement of kitchen ventilation systems, and the modernization of meal service facilities and Green Smart Future Schools (27 schools) will be promoted separately.

In addition to improving ventilation systems, to reduce cooking fumes, the menu is managed to minimize fried foods to twice or fewer times per week, and it is recommended to replace high cooking fume dishes such as fried and pan-fried foods with steamed, braised, or oven-cooked dishes.

This content was produced with the assistance of AI translation services.