该局领导班子成员分别带领监管人员深入城区及各镇中小学进行专项监督检查。针对当前秋季开学气温仍然较高的实际，他们坚持"预防与管控"两手抓的 原则，重点加强食品安全管理机构和人员、食品安全管理制度、设施设备布局、清洗消毒、环境卫生等项目审查和现场核查，并对落实"日管控、周排 查、月调度"和专项自查进行了详细对照检查，切实保障师生餐食安全。 齐鲁晚报.齐鲁壹点程建华通讯员张允盛 为筑牢校园食品安全防线，保障广大师生饮食安全，在9月1日中小学开学第一天，巨野县市场监管局在全县范围内开展了2025年秋季开学校园食堂食品安 全专项检查。 检查中，重点查看了学校食堂原料采购台账、食品加工流程、餐具消毒记录、从业人员健康证明等环节，并随机抽查食品留样是否规范。针对校园周边食 品经营单位，仔细检查经营资质、进货查验、标签标识及是否存在"三无"、过期食品等问题，切实抓好食品安全责任落实与风险隐患排查工作，确保做到 全方位、多点面、无漏洞、无死角、无盲区，从严管控，不留隐患。 本次共检查各类学校食堂50余家，责令改正3家，切实做到了对校园食堂餐饮监管未雨绸缪，防患于未然。下一步，将持续加大监管力度和监管频次，统 筹抓好校园食品安全 ...

Group 1 - The provincial market supervision bureau issued a food safety reminder for schools, emphasizing the responsibility of school leaders to implement food safety management [1] - Schools are required to appoint qualified food safety directors and safety personnel, and to establish a dual director and multiple safety personnel configuration for canteen operations [1] - A mechanism for evaluating and exiting major food suppliers is to be established, along with the implementation of "Internet + Bright Kitchen" and a monthly food safety review system [1] Group 2 - The provincial market supervision system will continue to strengthen campus food safety regulation and conduct special rectifications for "campus meals" [2] - Strict actions will be taken against violations of campus food safety regulations, promoting the effective implementation of the "Ten Unifications and Six Arrangements" management model [2] - The public is encouraged to report any food safety risks or hazards through designated reporting systems or by calling the hotline 12315 [2]

Core Viewpoint - The article emphasizes the proactive measures taken by the Guiping Market Supervision Administration to ensure food safety in schools ahead of the 2025 autumn semester, focusing on training and comprehensive inspections to protect students' health and safety [1]. Group 1: Training Initiatives - The administration has strengthened food safety knowledge training for cafeteria staff, collaborating with educational departments to hold specialized training sessions for private schools and the upcoming autumn semester [3]. - Training focuses on improving "three prevention" facilities, strict control over procurement and food processing, and reducing food waste, aiming to enhance staff's operational standards and awareness of food safety [3]. - Schools are required to sign commitment letters regarding food additives, reinforcing the management of food additive safety [3]. Group 2: Inspection and Enforcement - In addition to training, the Guiping Market Supervision Administration has intensified supervision and inspections of school cafeterias, preparing a work plan for comprehensive food safety checks as the autumn semester approaches [5]. - Inspectors conduct detailed checks in key areas such as kitchen operations, raw material storage, and sanitation, ensuring compliance with procurement verification and traceability of food sources [5]. - As of now, 20 school cafeterias have been inspected, identifying 6 food safety hazards and initiating 1 case for enforcement [5]. - The administration plans to continue increasing inspection efforts across primary and secondary schools and kindergartens to ensure the implementation of food safety measures [5].

Core Viewpoint - The article emphasizes the importance of regulating the procurement of bulk food materials in schools to ensure food safety, nutritional health, and reasonable pricing for school canteens [1] Group 1: Regulatory Actions - The Tori County Market Supervision Administration, in collaboration with the Education and Sports Bureau and the Development and Reform Bureau, conducted on-site price inquiries at various food sales points [1] - The inquiry teams engaged directly with food vendors to discuss food sources, reasons for price fluctuations, and quality assurance measures [1] Group 2: Price Stability and Compliance - The inquiry covered one market and eight wholesale stores for vegetables, fruits, and condiments, revealing stable food prices without any violations of food safety laws or pricing regulations [1] - The administration plans to continue price inquiry efforts and combat non-compliance with pricing regulations to protect consumer health and safety in schools [1]

Core Points - The training session aimed to enhance food safety management in school canteens, involving over 180 participants including chefs, procurement staff, and management personnel [1][6] - Emphasis was placed on the importance of food safety training for protecting student health and maintaining campus stability [3] - The training addressed common issues in canteen operations, such as improper procurement practices, food storage, pest control, and the importance of health certifications for staff [5][6] Group 1 - The training was organized by the Sha Wan City Food Safety Office in collaboration with the Education and Sports Bureau and the Market Supervision Bureau [1] - Participants were encouraged to integrate learned knowledge into daily operations to improve food safety management across all stages from procurement to service [6] - A video presentation highlighted real cases of food safety failures, emphasizing the severe consequences of neglecting food safety responsibilities [8] Group 2 - The training session set a foundational mindset for participants, urging them to avoid complacency and actively enhance their professional skills [3] - The training included practical examples and corrective measures to help participants recognize and address safety vulnerabilities in their operations [5][6] - Feedback from participants indicated a newfound awareness of the critical nature of each step in food processing and the necessity of strict adherence to safety protocols [8]

Group 1 - The core viewpoint of the article highlights the initiation of a food safety special rectification action by the Urumqi Market Supervision Administration in Xinjiang, focusing on schools and surrounding areas [1] - The action commenced on August 10, targeting canteens of primary and secondary schools, catering companies, and food businesses near campuses [1] - The objective is to identify and rectify food safety risks and hazards, thereby strengthening the food safety defense in schools [1]

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Catering Service Enterprises Management" aims to address safety and quality concerns regarding food provided to students, responding to public demand for better oversight and accountability in school meal services [1][2]. Group 1: Regulatory Framework - The new guidelines establish a comprehensive framework for campus catering services, covering key areas such as menu and ingredient management, food preparation, meal delivery, service evaluation, and emergency response [1]. - The guidelines require catering companies to implement an "Internet + Open Kitchen" system to enhance transparency and allow parents and students to access critical operational processes [2]. - Catering enterprises must appoint a food safety director and dedicated personnel for food safety management and inspections, establishing a dynamic risk prevention mechanism [2]. Group 2: Addressing Issues and Enhancing Standards - The guidelines respond to issues identified in school meal services, including unsanitary conditions and financial misconduct, with a reported 38,000 cases of corruption related to student meal funds being addressed [1]. - The guidelines also emphasize the importance of nutritional health information exchange and waste reduction, promoting balanced diets and environmentally friendly practices among students [2]. - The successful implementation of these guidelines is crucial, as any lapse in adherence could jeopardize student health, highlighting the need for a robust enforcement mechanism [2]. Group 3: Future Expectations - The expectation is that with the full implementation of the guidelines, school meals will become safer, more transparent, and healthier, contributing to an overall improvement in food safety governance across society [3].

Group 1 - The training organized by the Tacheng region Shawan City Market Supervision Administration and the Education and Sports Bureau aims to enhance food safety management in campus canteens and improve the food safety awareness and operational standards of staff [1][2] - The training focused on key aspects of campus food safety, addressing issues identified in the second quarter inspections, including hygiene, food storage, and processing operations, with clear rectification requirements and deadlines set for canteen managers [1][2] - A total of 96 participants, including food safety supervisors, food safety personnel from 41 campus canteens, suppliers, contractors, and staff from childcare institutions, attended the training [2] Group 2 - The training emphasized the importance of food safety laws and regulations, including the Food Safety Law of the People's Republic of China and relevant national standards, while analyzing food safety risk points and preventive measures in campus canteens [2] - Participants expressed a deeper understanding of the significance of food safety in schools and committed to adhering to food safety laws and operational standards to ensure a safe and healthy dining environment for students [2][3] - The Shawan City Market Supervision Administration plans to utilize the summer break to conduct further training for all campus canteen staff, aiming to continuously improve food safety standards [3]

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Meal Service Management" marks a significant step in enhancing food safety regulations in schools, particularly for meal delivery services for students in primary and secondary schools and kindergartens [1][2]. Group 1: Overview of the Guidelines - The guidelines provide a comprehensive framework covering all aspects of meal service, including recipe and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - The guidelines aim to fill the existing regulatory gap in the campus meal service sector, which has seen over 50% of primary and secondary schools outsourcing their meal services [1][3]. Group 2: Transparency and Supervision - A key provision of the guidelines mandates that the food processing stages must be integrated with the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view critical food preparation processes [2]. - This requirement enhances transparency and supervision, potentially deterring non-compliant practices within meal service operations [2]. Group 3: Internal Management and Standards - The guidelines impose higher standards on internal management and delivery processes for meal service companies, including the necessity for a food safety director and dedicated safety management personnel [2]. - Companies are required to establish dynamic risk prevention mechanisms, conduct daily safety checks, and utilize closed delivery vehicles equipped with tracking systems [2][3]. Group 4: Industry Impact - The implementation of these standards is expected to raise the entry barriers for the campus meal service industry, reducing the presence of unqualified operators and improving overall service quality [3]. - The guidelines represent a systematic approach to risk management in meal services, aligning with societal expectations for improved food safety in schools [3].

Core Viewpoint - The training organized by the Urumqi Market Supervision Administration aims to enhance food safety awareness and capabilities among campus food safety management personnel, effectively preventing food safety incidents in schools and ensuring the safety of students' meals [1][3]. Group 1: Training Details - The training session took place on July 15, 2025, at the Fifth Middle School in Urumqi, with participation from 479 individuals, including heads and safety officers from various departments and educational institutions [3]. - The training covered essential topics such as food safety laws, management systems, procurement, storage, processing, cleaning, and inspection protocols, combining professionalism with practical application [3][5]. Group 2: Issues and Future Work - The Urumqi Market Supervision Administration reported existing issues in the ongoing special rectification of campus food safety and outlined future priorities, emphasizing the need for enhanced responsibility and management measures [5]. - The training also included interpretations of relevant laws and regulations, such as the "Food Safety Operation Specifications for Catering Services" and "Supervision and Management Regulations for Enterprises' Food Safety Responsibilities" [5][6]. Group 3: Impact and Collaboration - The training effectively strengthened the responsibility awareness and risk prevention capabilities of participants, laying a solid foundation for campus food safety management [6]. - Participants expressed the importance of unified inspection standards and behaviors, and there are plans to increase collaboration with educational and health departments for comprehensive food safety inspections [6].