完善制度守护校园餐饮安全

Core Viewpoint - The release of the "Guidelines for the Management of Campus Catering Service Enterprises" by the State Administration for Market Regulation marks the first national standard specifically for the campus catering sector in China, aiming to standardize and regulate the industry [1][2]. Industry Overview - The campus catering industry connects schools and families, with over 460,000 primary and secondary schools and kindergartens in China, serving more than 237 million students [1]. - Recent controversies in the sector have raised concerns about food safety, including unclear sourcing of ingredients, unsanitary processing environments, and issues with food delivery and quality [1]. Implementation of Guidelines - The guidelines impose clear responsibilities on enterprises, requiring them to appoint food safety directors and dedicated personnel for food safety management and inspection, as well as to establish dynamic risk prevention mechanisms [2]. - In the procurement phase, a centralized purchasing system for staple foods like rice, flour, and oil is mandated, with annual comprehensive inspections for each type of staple food [2]. - The food processing phase must integrate the "Internet + Bright Kitchen" system to publicly display key food processing operations to schools, parents, and students [2]. - Transportation must utilize closed delivery vehicles and equipment that meet the required catering volume and delivery methods [2]. Collaborative Efforts - Effective implementation of the guidelines requires collaboration among various stakeholders, including regulatory bodies, schools, and catering enterprises [2]. - Regulatory authorities are tasked with enhancing supervision across the entire supply chain, conducting regular inspections, and imposing strict penalties on non-compliant enterprises [2]. - Schools are encouraged to actively supervise and maintain open communication channels with parents to gather feedback and ensure improvements [2]. - Catering enterprises must enhance their operational standards, invest in food safety oversight, and improve service quality [2]. Future Implications - The implementation of the guidelines is expected to compel enterprises to optimize their services, shifting the industry focus from price competition to quality competition, thereby enhancing the safety of campus dining [3].