校园配餐首个国家标准发布，餐食加工过程须上网公开

Core Viewpoint - The article discusses the approval and release of the national standard "Guidelines for the Management of Campus Meal Service Enterprises" by the State Administration for Market Regulation, aimed at enhancing food safety management in schools [1] Group 1: Overview of the National Standard - The standard is the first national guideline for campus meal service enterprises providing meal preparation and delivery services for primary and secondary school students and kindergartens [1] - It covers a comprehensive range of guidelines including recipe and ingredient management, food processing, meal preparation and delivery, dining services, service evaluation and improvement, and emergency handling [1] Group 2: Food Safety and Nutritional Guidelines - The standard includes operational guidelines for food safety and nutritional health information exchange, as well as measures to prevent food waste [1] - It aims to guide students in developing balanced dietary habits and environmental awareness from a young age [1] Group 3: Compliance and Management Requirements - Enterprises are required to appoint a food safety director and dedicated food safety management and inspection personnel [1] - A dynamic risk prevention mechanism must be established, including daily safety checks, weekly hazard assessments, and monthly analysis [1] Group 4: Procurement and Quality Control - A centralized procurement system for staple foods such as rice, flour, and oil must be implemented, ensuring retention of inspection reports for each batch of ingredients [1] - Each type of staple food must undergo comprehensive testing at least once a year, particularly for pesticide residue and other safety indicators [1] Group 5: Food Processing and Delivery - The food processing stage must integrate with the "Internet + Bright Kitchen" system, showcasing key food processing operations to schools, parents, and students [1] - Samples of each food variety delivered must be retained for at least 48 hours [1] Group 6: Risk Management Protocols - In the event of food safety risks, a recall procedure must be initiated immediately, with proactive reporting to local market regulation authorities [1]