两部门印发《学校食堂大宗食材采购验收管理工作指引》

Core Viewpoint - The newly issued "Guidelines for the Management of Procurement and Acceptance of Bulk Food Ingredients in School Canteens" aim to standardize the procurement and acceptance processes for bulk food ingredients in schools, enhancing food safety and dietary fund management in educational institutions [1][2]. Group 1: Procurement Standards - Schools must procure bulk food ingredients from suppliers with legal operating qualifications and a proven track record of food safety, ensuring that products meet national quality standards and have not been involved in food safety incidents in the past three years [1][2]. - The procurement process should adhere to the principles of safety, health, and nutritional needs, prohibiting the purchase and use of substandard food ingredients [2]. Group 2: Acceptance and Management Procedures - A "dual or multiple-person inspection" system is required for the acceptance of bulk food ingredients, ensuring transparency and collective verification [2]. - Non-compliant or prohibited food ingredients must be returned or destroyed on-site, with accurate records maintained [2]. Group 3: Storage and Record-Keeping - Guidelines specify that accepted bulk food ingredients should be promptly stored and logged, with storage conditions adhering to food safety operational standards [2]. - Schools are required to maintain comprehensive management records of bulk food ingredients, ensuring that all information is accurately documented and securely stored [2]. Group 4: Responsibilities and Oversight - The guidelines clarify the management responsibilities of educational and market regulatory departments regarding the procurement and acceptance of bulk food ingredients [3]. - Schools are mandated to implement a principal accountability system for food safety, incorporating food safety discussions into school agendas and conducting regular onsite meetings [3].