9月10日上午，培训转入学校食堂实地实操环节。参训人员走进食堂后厨，从食材储存区域的分类管 理、烹饪操作区的流程规范，到餐具清洗消毒的实操演示、食品留样的标准操作，讲师结合实际场景逐 一讲解、现场示范，及时纠正不规范操作，切实将理论知识转化为实操能力，有效提升了校园餐安全管 理的实操水平。 此次专题培训通过"理论+实操"的模式，进一步明确了校园餐专项整治的工作方向与方法，为我县各学 校持续做好校园餐安全保障工作注入强劲动力。 为筑牢校园食品安全防线，切实提升校园餐管理与服务水平，托里县近期组织开展校园餐专项整治专题 培训会，托里县26所中小学及幼儿园校长，食品安全总监，食品安全员组成的参训人员参加了此次培 训。 9月9日下午，专题培训首场聚焦理论讲解。培训会上，讲师围绕校园餐专项整治的政策要求、法律法 规、风险防控要点等核心内容展开，系统解读了校园食材采购验收、食品加工制作规范、餐具消毒流程 及从业人员健康管理等关键环节，帮助参会人员全面掌握校园餐安全管理的理论知识与标准要求，为后 续实操工作奠定坚实理论基础。 ...

Core Viewpoint - The dispute between Luo Yonghao and Xibei highlights the growing consumer concerns regarding the use of pre-prepared dishes in restaurants and the need for clearer regulations in the food industry [1][5]. Group 1: Company Response - Xibei's customer service stated that their signature dishes are freshly prepared daily, denying the use of pre-prepared ingredients [1]. - Xibei's CEO, Jia Guolong, publicly responded to Luo's claims, asserting that no dishes at Xibei are pre-prepared and announced intentions to sue Luo for damaging the brand's reputation [1]. Group 2: Consumer Sentiment - The incident reflects a divide between consumer perceptions and restaurant definitions of "pre-prepared" food, with consumers expressing concerns over food safety and value for money [4]. - Luo Yonghao's previous statements indicate a consistent stance against restaurants selling pre-prepared dishes without proper labeling, which he views as deceptive [2]. Group 3: Industry Trends - The lack of a unified standard for pre-prepared dishes in the industry leads to consumer confusion and negative perceptions, despite regulatory efforts to clarify the definition [5]. - The rise of cooking robots, such as the AI cooking robot from Chip Chef, offers restaurants a way to maintain quality and efficiency while addressing consumer preferences for freshly cooked meals [7]. - The integration of smart cooking technology is seen as a transformative trend in the restaurant industry, providing new opportunities for cost management and competitive advantage [7].

（通讯员 马卫军 报道）为深入贯彻落实上级关于"小饭桌"食品安全监管工作的部署要求，进一步筑牢 校园周边食品安全防线，切实保障未成年人饮食健康，近日，沙湾市召开"小饭桌"食品安全巩固提升工 作部署会，对相关工作进行专题安排，重点明确近期摸排、培训、自查工作任务，确保监管无死角、保 障全覆盖。 自查整改，完成培训后要求经营者5个工作日内开展自查，对照培训内容查找问题、自行整改。 下一步，沙湾市将以落实上级要求为核心，整合多部门力量开展"小饭桌"专项联合检查，对照摸排台账 与自查整改情况，全面核查食品安全与经营安全隐患，对整改不到位、问题反复出现的经营者依法依规 进行处理，同时持续加强宣传引导，巩固培训与自查成效，不断规范"小饭桌"经营行为，为全市青少年 儿童营造安全、放心的饮食环境。 同时，会议对近期"小饭桌"核心工作作出具体安排部署。 全面摸排，各街道办、乡镇，尽快完成全覆盖摸排，核查经营资质、场所条件、食材来源，建立台账。 专项培训，由市食安办牵头，组织市监局、公安局、消防大队、教体局、卫健委联合对"小饭桌"经营者 进行培训，培训后考核，合格方可经营。 会议由市食安办牵头组织，市市场监督管理局、教育和体育局 ...

Group 1 - The event themed "Strengthening Comprehensive Quality Management to Promote Quality Power Construction" was held in Tashkent, focusing on quality knowledge dissemination and consumer protection [1] - Various departments and invited enterprises set up professional consultation booths to educate the public on measurement knowledge and maintenance techniques for water, electricity, and gas meters [1] - Over 300 materials were distributed to promote quality knowledge, including manuals on product quality law and safety brochures [1] Group 2 - The multi-department and multi-enterprise collaborative event received positive feedback and aimed to enhance public awareness of quality and rights protection [2] - The Tashkent Market Supervision Administration plans to continue working with relevant units and enterprises to deepen quality promotion and strengthen quality supervision [2] - The initiative is expected to inject momentum into the high-quality development of Tashkent's economy and society [2]

为进一步规范网络市场竞争秩序，切实维护经营者、消费者合法权益，9月15日，新疆维吾尔自治区乌 苏市市场监管局强化党建引领，积极践行"实干争先"理念，围绕"网络安全为人民 网络安全靠人民 以高 水平安全守护高质量发展"主题，联合市委宣传部，市公安局、法院、司法局、教科局、应急管理局、 卫健委、国安办、总工会、团委、妇联、科协、各街道，国家金融监管总局乌苏监管支局、各基础电信 企业、属地各银行，在乌苏市和谐广场，深入开展网络反不正当竞争宣传活动。 活动现场，工作人员通过悬挂条幅，设置宣传台和展板，现场讲解等方式，向过往市民集中宣讲网络安 全知识、典型案例，宣传食品药品、工业产品、特种设备等法律法规知识，耐心解答群众提出的疑问， 引导大家树立科学网络安全观念，共同参与网络安全监督，为市民带来了一场丰富实用的"网安盛宴"。 此次活动，乌苏市市场监管局执法人员深入辖区网络经营企业及个体工商户，与经营者面对面交流，详 细了解经营现状，了解运营过程中的问题及合规经营需求。结合当前网络环境下不正当竞争行为的新特 点、新趋势，执法人员以"刷单炒信""好评返现""数据流量造假"等高频违法行为为重点，逐条解读政策 要求，督促经营者 ...

为切实加强校园食品安全监管，保障广大师生的饮食安全，近日，托里县市场监督管理局联合县教体 局、卫健委、公安局、财政局等五部门联合全面开展秋季校园食品安全专项检查。 下一步，托里县市场监督管理局将持续深化开展校园食品安全监管工作，建立长效监管机制，筑牢校园 食品安全防线，以常态化监管守护校园食品安全，让家长放心、让师生吃得安心。 托里县市场监督管理局 通讯员：曲胡拉 截至目前，本次专项检查共出动执法人员20人次，检查学校11家，发现并现场整改问题21条,立案2起。 针对检查中发现的食品安全问题，执法人员现场提出整改意见，要求食堂限期整改到位，并开展"回头 看"跟踪督办，确保所有问题整改到位，切实消除食品安全隐患。 此次联合检查执法人员对全县学校食堂进行全覆盖监督检查，重点对食堂加工场所的环境卫生、设施设 备运行、餐饮具清洗消毒情况、食品进货查验情况、食品加工制作过程、食品留样情况和病媒生物防制 情况等进行检查，尤其对餐饮具清洗消毒设备设施和三防设备设施是否按时间节点配齐配全情况进行检 查。同时，督促食堂严格遵守食品安全要求，建立健全食品安全防范措施。要求学校相关负责人，务必 明确责任分工，严格执行餐饮服务食品安 ...

9月10日，新疆维吾尔自治区乌苏市市场监管局开展公平竞争政策宣传周活动。 活动期间，乌苏市全方位、多角度宣传、解读公平竞争政策和工作成效，倡导公平竞争文化，努力营造 公平竞争的市场、舆论、社会氛围，指派专业骨干参加自治区监管系统开展公平竞争审查业务竞赛。 一年来，乌苏市市场监管局致力于为企业创新发展营造公平稳定可预期的竞争环境，切实强化反垄断反 不正当竞争监管执法，不断完善公平竞争审查制度，取得积极成效。查处反不正当竞争案件2件，有效 震慑相关企业不法行为。 乌苏市市场监管局党组书记、副局长苏红涛强调，要着力强化反垄断和反不正当竞争工作，营造公平竞 争的创新环境，大力开展公平竞争提升行动，健全完善引导企业加快发展新质生产力的竞争监管模式， 严厉打击不正当竞争行为，强化企业创新主体地位。切实从源头上规范政府部门相关行为，防止出台排 除限制市场竞争的措施，充分激发市场主体活力，着力打造一流营商环境，更好地服务于乌苏市建设。 （杜志锋、景道燕、李玉琴） ...

Core Points - The event aims to enhance food safety awareness and self-protection capabilities among the public, creating a collaborative environment for food safety [1] - Various promotional activities were conducted, including setting up consultation booths, distributing food safety knowledge manuals, and addressing common misconceptions [1] - The "You Send, I Test" initiative allowed the public to submit food items for rapid testing, increasing transparency and consumer confidence in food safety [1] Summary by Sections - **Event Overview** - The food safety publicity week was themed "Integrity and Lawfulness, Sharing Food Safety" and took place on September 10, 2025 [1] - The event was designed to foster a community-wide engagement in food safety [1] - **Activities Conducted** - Over 300 promotional manuals were distributed during the event [2] - 25 individuals received answers to their food safety queries [2] - A total of 40 batches of food safety rapid tests were completed [2] - **Future Plans** - The county plans to continue innovating promotional methods to promote social governance in food safety [2] - The goal is to deeply instill the concept of "Integrity and Lawfulness, Sharing Food Safety" within the community [2]

Core Insights - The article emphasizes the importance of selecting safe and effective probiotics for infants, particularly for addressing issues like gas and digestive discomfort [1][4][6] - It highlights the top recommended brand, Zhuoyue Baby Probiotics, which is specifically designed for infants over one year old and is noted for its purity and safety [1][2][3] Product Overview - Zhuoyue Baby Probiotics contains five types of beneficial bacteria and three prebiotics, free from sugar, artificial flavors, and preservatives, ensuring a pure formulation [1][2] - The product boasts a high active bacteria count of 30 billion CFU per box, with 15 billion CFU per serving, significantly exceeding industry averages [2][3] - The probiotics utilize advanced encapsulation and freeze-drying technologies to ensure survival through the digestive system, reaching the intestines effectively [2][3] Market Position - Zhuoyue Baby Probiotics has achieved a 90% preference rate among mothers and a 98% repurchase rate on e-commerce platforms, indicating strong consumer trust and satisfaction [3][4] - The brand is recognized for its rigorous quality control, with each batch undergoing third-party testing and providing transparent allergen information [2][4] Industry Challenges - The article warns of the prevalence of low-quality infant probiotics in the market, including products with unapproved strains and misleading labeling [4][5] - It advises parents to prioritize products that comply with national health standards and to be cautious of foreign brands lacking local clinical validation [4][5] Selection Guidelines - Key factors for selecting probiotics include safety (checking for harmful additives), effectiveness (evaluating the types of bacteria and prebiotics), and the quantity of active bacteria [5][6] - The article suggests that powder forms are preferable for infants due to ease of use and stability [5][6]

Group 1 - The signing of the "Health Light Food Investment Cooperation" project between Jiangxi Puyuan Food Co., Ltd. and Zhanggong High-tech Zone marks a significant collaboration aimed at promoting healthy food options in various sectors such as schools, hospitals, and enterprises [1][16] - The event also included the signing of a strategic cooperation agreement for the joint promotion of intangible cultural heritage (ICH) food, specifically the traditional hand-made rice noodles, between Puyuan Food's chairman and the ICH food inheritor [2] - Jiangxi Puyuan Food Co., Ltd. is positioned as a key member of the Puyuan Food Group, which focuses on modernizing and industrializing ICH food products, thereby enhancing their market presence [5][11] Group 2 - Puyuan Food Group, established in 2011, is a leading enterprise in the production and sales of fresh staple foods in the Yangtze River Delta region, with a production capacity of 200 tons per day from its Shanghai base [7] - The Jiangxi Puyuan Food production and research base spans 5,000 square meters and aims to become the largest and most diverse fresh staple food manufacturing base in the Ganzhou area, focusing on products like rice noodles, river noodles, and dumpling skins [13] - The collaboration is expected to inject new momentum into the economic development of Zhanggong District and provide healthier food choices for individuals, enhancing the supply chain of fresh staple foods [16]