Core Viewpoint - The article discusses the approval and release of the national standard "Guidelines for the Management of Campus Meal Service Enterprises," aimed at enhancing food safety regulations in schools, particularly for primary and secondary students as well as kindergartens [1]. Group 1: Overview of the National Standard - The national standard provides comprehensive guidelines covering the entire process of meal service, including menu and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - It emphasizes the importance of food safety and nutritional health communication, as well as guidelines to prevent food waste, promoting balanced diets and environmental awareness among students [1]. Group 2: Specific Requirements - Personnel configuration mandates that enterprises must have a food safety director and dedicated food safety management and inspection staff, establishing a dynamic risk prevention mechanism with daily safety checks, weekly hazard assessments, and monthly analysis [2]. - For raw material procurement, a centralized purchasing system for staple foods like rice, flour, and oil is required, along with retention of inspection reports for each batch of ingredients [2]. - The food processing phase must integrate the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view key food processing operations [2]. - Delivery vehicles must be closed and registered with authorities, ideally dedicated to meal delivery and equipped with tracking systems [2].