Given that both in the case of outside vendors who sell meals within the schools and in that of caterers contracted to prepare meals in the public school kitchens, the food is prepared by private businesses, how can the nutritional quality and safety of the food be guaranteed?
不論是從坊間外送進校園的餐食或「公辦民營」的廚房，都是由民間業者掌廚，這些餐食的營養安全與否，該如何把關？而公職營養師身處在陷阱處處、多重壓力的外包廚房，又將如何扮演好守門員的角色？