上海学生午餐问题背后：餐饮企业如何做好供应链风控？有企业开始用企查查

Core Viewpoint - The incident involving Shanghai Lujie Industrial Development Co., Ltd. highlights the limitations of traditional supplier management methods in large-scale catering services, particularly in ensuring food safety [1][7]. Group 1: Incident Overview - On September 15, a student in Shanghai experienced vomiting after consuming a lunch item, shrimp and egg stir-fry, which was reported to have a foul smell [3]. - Multiple schools in Shanghai withdrew the shrimp and egg stir-fry from their menus, with the supplier, Shanghai Lujie, claiming that not all batches had issues, while parents received notifications indicating safety concerns [3][5]. - The company serves over 500 schools and kindergartens in Shanghai, providing more than 500,000 meals daily [3][5]. Group 2: Supplier Background - Shanghai Lujie Industrial Development Co., Ltd. has been in operation for over 20 years and is a significant supplier of student nutrition lunches in Shanghai [5]. - The company claims to prioritize food safety and quality, holding various accolades such as being a Shanghai famous brand and a top enterprise in national commercial quality awards [5]. Group 3: Limitations of Traditional Supplier Management - The incident reveals that having complete qualifications and certifications does not guarantee control over the food supply process [7]. - Traditional supplier management focuses on document verification and periodic inspections, which can lead to outdated information and insufficient monitoring of dynamic factors affecting food quality [7]. Group 4: Modern Supply Chain Risk Management - Some large enterprises are adopting digital tools for supplier risk management, utilizing big data and AI to enhance supply chain oversight [8]. - Tools like Qichacha can provide real-time monitoring of suppliers' operational anomalies and legal issues, allowing for proactive risk management [8][9]. - Effective risk management in the supply chain requires a comprehensive approach that integrates supplier qualifications, operational dynamics, and consumer feedback to ensure food safety, especially in high-risk scenarios like student meals [10].