Core Points - The article discusses new regulations aimed at enhancing food safety in school cafeterias across China, emphasizing the importance of strict procurement and inspection processes for bulk food ingredients [1][2][4]. Group 1: New Regulations - 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 cafeterias [1][2]. - Schools are required to implement a strict inspection system for food procurement, ensuring traceability and safety of food sources, and are prohibited from purchasing substandard ingredients [2][4]. Group 2: Inspection and Accountability - The guidelines mandate a "dual or multiple-person inspection" system for food acceptance, promoting transparency and accountability in the process [2][3]. - Schools must maintain detailed records of each batch of bulk food, including supplier information and product details, with a retention period of at least two years [2][3]. Group 3: Enforcement and Compliance - Schools are expected to evaluate their suppliers annually and establish exit mechanisms for non-compliant vendors, with severe penalties for those causing food safety incidents [2][4]. - Recent measures include stricter enforcement of food safety responsibilities at schools, with a focus on accountability from school leaders [4][5]. Group 4: Local Initiatives - Various regions have introduced additional standards and regulations to address specific food safety issues, such as cleaning protocols and pest control measures in school cafeterias [6][7]. - Public engagement in monitoring school food safety has been encouraged through reporting mechanisms and rewards for whistleblowers [8].

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].

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation jointly issued guidelines for the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and standardize procurement processes [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 [3]. - The guidelines are developed in accordance with various laws and regulations, including the Food Safety Law and the Government Procurement Law, to ensure comprehensive food safety management [3]. Group 2: Supplier Management - Schools must procure bulk food ingredients from suppliers with legal qualifications and good food safety records, based on the opinions of relevant committees [4]. - A public bidding and centralized procurement system should be implemented where conditions allow [5][6]. Group 3: Procurement and Acceptance Management - Schools are required to strictly follow the incoming inspection system to ensure traceability and safety of food ingredients [9]. - The procurement process must adhere to safety and health principles, prohibiting the purchase of expired or contaminated food [10]. Group 4: Record Keeping and Training - Schools must maintain detailed records of procurement, acceptance, storage, and usage of bulk food ingredients, encouraging the use of digital management systems [18]. - Training for staff involved in procurement and acceptance is essential to enhance food safety awareness and responsibilities [20]. Group 5: Responsibilities of Relevant Departments - Educational departments are responsible for overseeing food safety management in schools, while market regulation departments handle supervision and enforcement of food safety standards [21]. - Schools must implement a principal accountability system for food safety and establish a management team to oversee procurement processes [22].

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation have jointly issued guidelines to enhance the management of bulk food procurement and acceptance in school canteens, aiming to improve food safety and dietary fund management in schools [1][2]. Group 1: Procurement Guidelines - Schools must procure bulk food from suppliers with legal operating qualifications and ensure that products meet national quality standards, with no food safety incidents in the past three years [1][2]. - The procurement process should follow a "double or multiple inspection" system to ensure transparency and accountability, with any non-compliant food being returned or destroyed on-site [2]. Group 2: Food Safety Management - The guidelines require schools to establish a management archive for bulk food, documenting the entire process and ensuring proper storage conditions to prevent contamination [2]. - Training for staff on food safety responsibilities is mandated to ensure compliance with safety standards [2][3]. Group 3: Oversight and Accountability - Educational and market regulation departments are tasked with overseeing the procurement and acceptance of bulk food in schools, emphasizing the principal's responsibility for food safety [3]. - Schools are required to hold at least one on-site meeting per semester to discuss food safety and maintain a public information disclosure system regarding bulk food procurement [3].

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].

Core Points - The article discusses the ongoing struggle of parents in Shanghai who secretly prepare and bring meals for their children to school due to dissatisfaction with the quality of school lunches [11][12][17] - The issue has gained public attention following incidents of food safety concerns and poor meal quality, leading to a collective outcry from parents and students [12][35][36] Group 1: Parental Experiences - Parents in Shanghai are resorting to secretly preparing meals for their children, as many schools prohibit bringing food from home [4][10] - Various strategies are employed by parents to keep the meals discreet, such as using insulated containers to maintain temperature and conceal the contents [6][8] - Students often share snacks among themselves during lunch, indicating a culture of circumventing school meal regulations [7][9] Group 2: School Meal Quality Issues - The centralized meal supply system in Shanghai has led to widespread complaints about the taste and quality of school lunches, prompting parents to take matters into their own hands [11][12] - Specific incidents, such as the discovery of spoiled shrimp in school lunches, have heightened concerns about food safety and quality [12][35] - Shanghai Green捷实业发展有限公司, the largest supplier of school meals, has faced backlash due to these quality issues, leading to investigations and public outrage [13][36] Group 3: Systemic Challenges - Parents have found it difficult to communicate their concerns to schools, often feeling that their feedback is ignored or dismissed [32][33] - The lack of competition among meal suppliers and ineffective feedback mechanisms contribute to the ongoing issues with school lunches [42] - There is a growing sentiment among parents and students that simply changing suppliers will not resolve the underlying problems with meal quality and safety [42][43]

Core Points - Shanghai Green捷 Industrial Development Co., Ltd. is under investigation for allegedly concealing food safety information related to shrimp in student meals [1][2] - The incident has raised concerns about food safety in schools and revealed a complex capital network involving Shanghai Green捷,厚生投资, and New Hope Group [7][10] Company Overview - Shanghai Green捷 is the largest student meal supplier in Shanghai, serving over 500 primary and secondary schools with a daily meal supply exceeding 500,000 portions [7] - The company was established in 2014 with a registered capital of 50 million yuan and a paid-in capital of 12 million yuan [7] - The sole shareholder of Shanghai Green捷 is GreenExpress Foods, Limited, registered in Hong Kong [8] Incident Details - On September 15, 2023, shrimp used in meals supplied to schools was found to be contaminated, leading to a recall of products from 211 schools [2][3] - The shrimp in question was imported "frozen South American white shrimp" with a production date of March 20, 2025, and a shelf life of 24 months [3] Regulatory Response - The Shanghai Municipal Public Security Bureau and market regulatory departments have initiated investigations and quality checks on the affected food products [5][6] - Schools are required to maintain food samples for at least 48 hours, and testing showed no presence of harmful bacteria in the meals [4] Capital Network Insights - The management of Shanghai Green捷 is closely linked to厚生投资, a private equity firm focused on the Chinese consumer market, which has connections to New Hope Group [8][10] - Key figures in the management of Shanghai Green捷 have ties to New Hope Group, indicating a deep interconnection between these entities [9][10]

2025年9月23日上午9：30，桂平市浔州初级中学食堂操作区，清洗、切肉、调味、蒸煮等备餐工作已陆 续开始，各区域一片繁忙景象。 与此同时，2名市场监管局执法人员、2名家长代表、2名"八桂食安"志愿服务者组成的"突击"检查组， 在校方指引下一同走进学校食堂内部开展"随机查餐厅"活动，同查共检当日"校园餐"安全情况。 "进来后第一步要进行晨检、第一次更衣、洗手，确保卫生后才能进入操作区……" "蔬菜浸泡时间要不少于30分钟，自消餐具用100℃蒸气消毒不少于10分钟……" "每个品种留样食品不少于125g,要分别盛放于清洗消毒后的密闭专用容器内，需在冷藏条件下（0-8℃） 存放48小时以上……" "二次更衣后才能进入分餐区，备餐前要提前打开紫外线消毒灯，灯亮预热5分钟后开始计时消毒30分钟 以上，并做好记录……" 桂平市市场监管局执法人员一边检查一边向同行人员讲解，让家长代表、志愿者直击食堂操作区和深入 了解校园食品安全具体要求。随后，检查组又转向继续查看了学校食材储存室、"互联网+明厨亮灶"监 控视频、开展制止餐饮浪费以及食品安全监督公示、食堂采购公示、食品原料索票索证等情况。对执法 人员提出的"粗加工区地面 ...

对于包括上海多所学校在内的校园餐异味事件，王嘉毅表示："可能大家也都关心，近期一些地方仍然 出现校园食品安全的问题，警示我们还要落实专项整治的责任感抓紧不放，持续用力。" 南都记者观察到，近年来，为确保校园食品安全，从顶层设计到地方创新，国内摸索出了不少有益经 验。很多地方一方面落实校长陪餐制，将管理者监督嵌入学生日常用餐场景；另一方面搭建家校协同监 督平台，成立校园膳食监督家长委员会，打通家校沟通监督渠道；此外还通过有奖举报机制激发社会监 督热情，全方位提升校园餐安全监管效能。 南都讯 记者吕虹 9月23日上午，国务院新闻办举行"高质量完成'十四五'规划"系列主题新闻发布会，介 绍"十四五"时期加快建设教育强国进展成效。针对近期发生的校园餐问题，教育部副部长王嘉毅表示， 教育部将紧抓不放、持续用力，压实各方责任，坚决守护孩子们"舌尖上的安全"。 今年7月份，市场监管总局还专门发布了《校园配餐服务企业管理指南》，覆盖食谱及原料管理、加工 制作、备餐与配送、用餐服务、服务评价改进、应急处理等全链条，为校园配餐服务企业的合规管理提 供了标准化指导。 校园餐关涉学生"舌尖上的安全"，向来牵动社会神经。"十四五"期间 ...

百万用户都在看 刚刚！美联储，降息大消息！ 炸裂！英伟达，超级大动作！ 见证历史！集体大涨！ 突发！A股公司董事长，被留置！ 突然！尾盘，多只牛股异动！发生了什么？ 违法和不良信息举报电话：0755-83514034 邮箱：bwb@stcn.com 同时还改善食堂的硬件条件，像保温、冷冻等硬件进行更新，推动中小学普遍成立了膳食监督家长委员会，严 肃查处了一批校园食品安全事件。可能大家也都关心，近期地方仍然出现校园食品安全问题，警示我们专项整 治任务仍然艰巨，我们将抓紧不放、持续用力，特别是压实各方责任，坚决守住孩子们"舌尖上的安全"。 来源：政事儿 责编：汪云鹏 校 对：许欣 国务院新闻办公室9月23日上午10时举行"高质量完成'十四五'规划"系列主题新闻发布会，介绍"十四五"时期加 快建设教育强国进展成效，并答记者问。 会上，教育部副部长王嘉毅表示，近几年，我们在中央纪委国家监委的直接领导下，会同有关部门开展了中小 学校园餐专项整治，制定校园食品安全指引，规范了食材采购、验收、加工、售卖等等关键环节，组织了从业 人员培训，对全国各级各类学校食堂从业人员进行培训。 券中社 × 券商中国 券 中 社 扫码下载券 ...