11月28日，记者从渭南市市场监督管理局获悉：为全面提升校园食品安全风险防控能力，切实守护 广大师生"舌尖上的安全"，该局创新编制并发布《渭南市学校食堂食品安全管理指导手册》，标志着渭 南市校园食品安全治理步入标准化、系统化新阶段。 渭南市市场监督管理局相关负责人表示，他们将着力做好《指导手册》的宣传、培训与推广工作， 确保其核心要义与具体要求传导至每一位责任人，持续推动校园食品安全治理能力现代化，力争将每一 所学校食堂都建设成让学生安心、家长放心、社会满意的食品安全标杆，为学生的健康成长保驾护航。 （记者：耿杨洋 通讯员：何晶） 在管理工具上，《指导手册》大力推动从"人防"向"技防"升级：引入"食材溯源信息公示标签"，扫 码可追溯源头；统一"警示性标识"与"色标管理"，关键风险点和操作规范一目了然；全面对接"互联网 +明厨亮灶"AI监管，鼓励配备快检室，利用数字化、可视化技术手段提升风险预警和管控效率。 在制度流程方面，《指导手册》将"十统一六到位"模式转化为30余项具体制度与流程，涵盖从食材 采购到餐厨废弃物处理的全链条，为"日管控、周排查、月调度"机制提供记录模板与工作指引。 《指导手册》首次在渭南市级 ...

Group 1 - The core viewpoint of the news is the implementation of strict regulations for the management of food products in school canteens in Guangxi, focusing on risk prevention in the procurement, processing, and storage stages [1][2] Group 2 - In the procurement stage, main risks include inadequate supplier qualification checks, non-standard documentation, and oversight in acceptance inspections. Recommendations include detailed sensory checks of food materials and the establishment of rapid testing facilities in schools [1] - The processing stage risks involve the misuse of spoiled ingredients, improper thawing of meat leading to microbial growth, cross-contamination between raw and cooked food, and the use of expired leftover ingredients. Schools are advised to enforce strict pre-processing checks and standardize operational procedures [1] - For storage, risks arise from improper placement of food products, such as direct contact with the ground or walls, which can lead to contamination. Proper organization of storage areas based on food types and regular maintenance checks are recommended to ensure optimal storage conditions [2]