明确“双人或多人联检”制，两部门出台学校食堂食材采购新要求

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation have issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and management in educational institutions [1][6]. Group 1: Procurement Management - Schools must procure bulk food ingredients from suppliers that have obtained the necessary legal qualifications and have not experienced food safety incidents in the past three years [3][5]. - The procurement process should involve input from the school diet committee and adhere to the "three major and one large" requirements, ensuring that suppliers meet national quality standards [3][6]. Group 2: Acceptance Management - A "dual or multiple personnel inspection" system must be established for the acceptance of bulk food ingredients, requiring at least two inspectors, including a food safety officer and a canteen manager, to ensure transparency and accountability [3][4]. - Schools are encouraged to retain video records of the acceptance process, documenting checks on information, appearance, labels, temperature, and invoices [3][4]. Group 3: Food Safety and Accountability - Schools are required to maintain comprehensive records of the procurement process, including supplier selection, acceptance, storage, usage, and inventory management of bulk food ingredients [5][6]. - The guidelines emphasize the importance of a principal's responsibility for food safety and the implementation of a meal accompaniment system, which includes parents where possible [6][5]. Group 4: Systematic Improvement - The issuance of these guidelines marks a new phase in the management of campus meals, focusing on refined decision-making, optimized supplier selection, detailed acceptance processes, and enhanced meal accompaniment systems to improve safety, nutrition, and management levels [6][4].