校园配餐明厨亮灶，扫除食品安全“死角”

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Meal Service Management" marks a significant step in enhancing food safety regulations in schools, particularly for meal delivery services for students in primary and secondary schools and kindergartens [1][2]. Group 1: Overview of the Guidelines - The guidelines provide a comprehensive framework covering all aspects of meal service, including recipe and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - The guidelines aim to fill the existing regulatory gap in the campus meal service sector, which has seen over 50% of primary and secondary schools outsourcing their meal services [1][3]. Group 2: Transparency and Supervision - A key provision of the guidelines mandates that the food processing stages must be integrated with the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view critical food preparation processes [2]. - This requirement enhances transparency and supervision, potentially deterring non-compliant practices within meal service operations [2]. Group 3: Internal Management and Standards - The guidelines impose higher standards on internal management and delivery processes for meal service companies, including the necessity for a food safety director and dedicated safety management personnel [2]. - Companies are required to establish dynamic risk prevention mechanisms, conduct daily safety checks, and utilize closed delivery vehicles equipped with tracking systems [2][3]. Group 4: Industry Impact - The implementation of these standards is expected to raise the entry barriers for the campus meal service industry, reducing the presence of unqualified operators and improving overall service quality [3]. - The guidelines represent a systematic approach to risk management in meal services, aligning with societal expectations for improved food safety in schools [3].