Core Points - The training session aimed to enhance food safety management for rural collective dining and strengthen the responsibility awareness and risk prevention capabilities of mobile chefs [2] - Over 180 participants, including mobile chefs and deputy directors of market supervision from various townships, attended the training [2] Summary by Sections Training Focus - The training emphasized the core requirements of the "Food Safety Operation Specifications for Catering Services," covering key aspects such as raw material procurement, storage, processing, utensil cleaning and disinfection, and food sampling [2] - The session included a report on typical food poisoning cases from collective dining across the country, analyzing causes and lessons learned to enhance participants' food safety awareness and sense of responsibility [2] Assessment and Outcomes - To ensure the effectiveness of the training, a food safety knowledge test was conducted, with a pass mark of 80 points; 99.6% of participants passed the assessment [2] - The training significantly improved the professional skills and food safety operation capabilities of mobile chefs, laying a solid foundation for regulating rural collective dining activities and preventing food safety risks [2] Future Plans - The market supervision bureau plans to continue strengthening dynamic management and daily guidance for mobile chefs to improve rural food safety governance [2]

Core Points - The article emphasizes the importance of ensuring food safety in rural areas through a series of regulatory actions and public awareness campaigns [1][2] Group 1: Regulatory Actions - The E'min County Market Supervision Administration has initiated special inspection actions focused on food safety in rural areas to protect public health [1] - There is a strong emphasis on controlling the production source by increasing supervision over small workshops and factories, targeting illegal practices such as unlicensed production and adulteration [1] - The administration is conducting comprehensive checks on food retailers, including stores and restaurants, to ensure compliance with safety regulations and to eliminate the sale of expired or counterfeit products [1] Group 2: Quality Control Measures - A special sampling inspection is being conducted on food products such as meat, vegetables, and fruits, focusing on detecting pesticide residues, veterinary drug residues, and heavy metal contamination [1] - As of now, 62 batches of food from various operators have been sampled, with 2 batches found to be non-compliant [1] Group 3: Public Awareness and Education - Enforcement personnel are actively educating the public about food safety laws and how to identify counterfeit products, thereby enhancing community awareness [2] - The administration encourages the public to report food safety issues through established complaint channels, reinforcing community involvement in food safety [2] - To date, inspections have been conducted at 6 wholesale food enterprises, 14 food producers, and 374 rural food businesses, resulting in 51 identified issues and 25 cases filed for further action [2]