学校食堂食材采购“双人或多人联检”

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 standards in educational institutions [1][4]. 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 [2][4]. - The procurement process should involve the opinions of the school meal committee and other stakeholders, adhering to the "three major and one large" requirements [2]. - Schools are encouraged to use digital and information technology for record-keeping to improve the integrity and traceability of procurement records [4]. 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 [2][3]. - The acceptance process should be transparent, with schools retaining video records and detailed documentation of the inspection process, including checks on information, appearance, labels, temperature, and invoices [2][3]. Group 3: Food Safety and Accountability - Schools are required to maintain comprehensive records of the entire procurement and management process for bulk food ingredients, including supplier selection, acceptance, storage, and usage [4]. - The guidelines emphasize the importance of the principal's responsibility for food safety and mandate regular meetings to discuss food safety issues [4]. - The implementation of a parent accompanying system in canteens is encouraged to enhance oversight and transparency [4].