进一步规范学校食堂大宗食材采购验收管理，教育部、市场监管总局发布《指引》

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation have jointly issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and dietary fund management in schools [1][3]. Group 1: Guidelines Overview - The guidelines apply to the procurement and acceptance management of bulk food ingredients in all types of schools across the country, including rice, cooking oil, flour, meat, eggs, and dairy products [4]. - Schools must procure from suppliers with legal qualifications and a good safety record, ensuring that the products meet national quality standards and have not been involved in food safety incidents in the past three years [4][6]. Group 2: Procurement and Acceptance Management - Schools are required to implement a strict incoming inspection system to ensure traceability and safety of food sources, prohibiting the purchase of substandard ingredients [7][9]. - A "dual or multiple personnel inspection" system must be established for the acceptance of bulk food ingredients, ensuring transparency and accountability in the process [9][10]. Group 3: Supplier Management - Schools should evaluate suppliers annually and establish a detailed assessment method, including an exit mechanism for suppliers who fail to meet safety standards [6][12]. - The guidelines encourage the establishment of a digital platform for bulk food procurement to streamline processes and enhance traceability [9][12]. Group 4: Storage and Record Management - Bulk food ingredients must be stored according to safety regulations, with proper ventilation and pest control measures in place [11][12]. - Schools are required to maintain comprehensive records of procurement, storage, and usage of bulk food ingredients, ensuring that all documentation is accurate and up-to-date [12][13]. Group 5: Training and Responsibilities - Training for staff involved in food procurement and acceptance is emphasized to ensure food safety responsibilities are effectively implemented [13][14]. - The guidelines mandate that school principals are responsible for food safety, with regular meetings to discuss food safety issues and the establishment of a management team to oversee procurement practices [15].