Core Points - 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 [1][2] - The guidelines specify that bulk food ingredients include commonly used items such as rice, cooking oil, flour, meat, eggs, and milk, and suppliers must have legal operating qualifications and meet national quality standards [1] - Schools are required to implement strict inspection systems to ensure traceability and safety of food sources, prohibiting the procurement of expired, spoiled, or contaminated food [1][2] Procurement and Acceptance Management - The guidelines mandate a "dual or multiple personnel inspection" system for food acceptance, ensuring transparency and collective verification [1] - Any food items that fail inspection or are prohibited from procurement must be returned or destroyed on the spot, with accurate records maintained [1] Training and Responsibility - Schools must enhance training for staff on professional knowledge related to food safety and procurement acceptance to ensure accountability in food safety [1] - The guidelines emphasize the implementation of a food safety responsibility system led by school principals, with specific measures for meal supervision involving school leaders and parents in primary and kindergarten settings [2]

Core Points - The Ministry of Education and the State Administration for Market Regulation have jointly issued guidelines for the procurement and acceptance management of bulk food ingredients in school canteens, emphasizing the need for schools to follow a structured procurement process based on feedback from relevant committees and representatives [1] Group 1: Procurement Guidelines - Schools must procure bulk food ingredients from suppliers with legal operating qualifications and products that meet national quality standards, ensuring they have the necessary supply capacity and have not experienced food safety incidents in the past three years [1] - The procurement process should adhere to a strict inspection system to ensure traceability and safety of food sources, prohibiting the purchase and use of substandard ingredients [1] Group 2: Acceptance Management - Schools are required to establish a "dual or multiple personnel inspection" system for the acceptance of food ingredients, ensuring collective verification and transparency in the process [1] - Any ingredients that fail acceptance or are prohibited from procurement must be returned or destroyed on the spot, with accurate records maintained [1] Group 3: Digitalization Encouragement - The guidelines encourage regions with the capability to establish a digital platform for bulk food procurement, promoting electronic management of invoices and receipts [1]

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].