校园配餐领域首个国家标准发布！

Core Points - The first national standard specifically for campus meal services, titled "Guidelines for Management of Campus Meal Service Enterprises," has been released and will be implemented on December 1 of this year [1][3] - The campus meal service industry has become a regulatory focus due to its extensive coverage, involving over 2.37 billion students across more than 460,000 primary and secondary schools and kindergartens in China [1][3] - The campus meal service industry accounts for nearly half of the entire catering industry's scale, making standardization crucial for promoting high-quality development in this sector [1][3] Summary by Sections Management Guidelines - The guidelines apply to enterprises providing meal preparation and delivery services for students in primary and secondary schools and kindergartens [3] - Enterprises must appoint a food safety director and dedicated personnel for food safety management and inspection [3] - A dynamic risk prevention mechanism must be established, including daily safety checks, weekly hazard assessments, and monthly analysis [3] Raw Material Procurement - A centralized procurement system for staple foods such as rice, flour, and oil must be implemented, ensuring retention of inspection reports for each batch of raw materials [3] - Each type of staple food must undergo comprehensive testing at least once a year, particularly for safety indicators like pesticide residues [3] Food Preparation and Transportation - The food processing must be integrated with an "Internet + Open Kitchen" system, allowing schools, parents, and students to view key food processing operations [3] - Samples of each food variety delivered must be retained for at least 48 hours [3] - Delivery vehicles must be closed, registered with authorities, and equipped with tracking systems [3] - In case of food safety risks, a recall procedure must be initiated immediately, and local market regulatory authorities must be informed [3]