Food services include the followings:
1. Providing screening and evaluation according to residents’ nutrient conditions and needs.
2. Designing and providing individual food according to residents’ individual conditions and needs.
3. Providing nutrient consultation and hygienic education about food.
4. Providing nutrient, hygienic and various dishes.
5. Providing aiding tools or assisting in dining for residents with poor eating ability.

Food service providers shall equip with facilities and equipment complied with hygienic requirements, and may place a full-time or contract dietitian according to their operation needs.

Food service providers shall handle the following matters:
1. Food preparation personnel shall possess food technician licenses, and receive health checkups regularly every year.
2. Conducting trainings of nutrient and hygienic education to food preparation personnel regularly.
3. Keeping at least 100 grams of sample for each kind of food in each meal, and storing the sample within the refrigerator at a temperature of 7 degree Celsius for 48 hours.
4. Irregularly conducting food satisfaction survey so as to provide a basis for improvement of food.
5. Cleaning the dining hall and kitchen daily and sterilizing regularly so as to comply with hygienic principles.
6. Installing food storage and freezers for keeping food in refrigeration at a temperature of 7 degrees Celsius or in freezer at a temperature of 18 degrees below zero Celsius.
7. Conducting food preparation hygienic checks on working environment and personnel regularly, including the hygiene of working personnel, hygiene in preparation environment, food preparation process, and storage of food and tableware. Kitchen staff members have to conduct at least one self-check daily, and supervisors have to conduct at least one check weekly.