This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the “5 hazard-free foods can be easily distinguished” was the lowest. Problems were associated with using the 5 hazard-free meals such as “expensive price,” “no variety in items,” “disruption in the supply and demand,” “inconsistent quality,” and “lack of taste,” in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.