让学生每一口饭都吃得放心

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Catering Service Enterprises Management" aims to address safety and quality concerns regarding food provided to students, responding to public demand for better oversight and accountability in school meal services [1][2]. Group 1: Regulatory Framework - The new guidelines establish a comprehensive framework for campus catering services, covering key areas such as menu and ingredient management, food preparation, meal delivery, service evaluation, and emergency response [1]. - The guidelines require catering companies to implement an "Internet + Open Kitchen" system to enhance transparency and allow parents and students to access critical operational processes [2]. - Catering enterprises must appoint a food safety director and dedicated personnel for food safety management and inspections, establishing a dynamic risk prevention mechanism [2]. Group 2: Addressing Issues and Enhancing Standards - The guidelines respond to issues identified in school meal services, including unsanitary conditions and financial misconduct, with a reported 38,000 cases of corruption related to student meal funds being addressed [1]. - The guidelines also emphasize the importance of nutritional health information exchange and waste reduction, promoting balanced diets and environmentally friendly practices among students [2]. - The successful implementation of these guidelines is crucial, as any lapse in adherence could jeopardize student health, highlighting the need for a robust enforcement mechanism [2]. Group 3: Future Expectations - The expectation is that with the full implementation of the guidelines, school meals will become safer, more transparent, and healthier, contributing to an overall improvement in food safety governance across society [3].