Core Viewpoint - The release of the "Guidelines for the Management of Campus Catering Service Enterprises" by the State Administration for Market Regulation marks the first national standard specifically for the campus catering sector in China, aiming to standardize and regulate the industry [1][2]. Industry Overview - The campus catering industry connects schools and families, with over 460,000 primary and secondary schools and kindergartens in China, serving more than 237 million students [1]. - Recent controversies in the sector have raised concerns about food safety, including unclear sourcing of ingredients, unsanitary processing environments, and issues with food delivery and quality [1]. Implementation of Guidelines - The guidelines impose clear responsibilities on enterprises, requiring them to appoint food safety directors and dedicated personnel for food safety management and inspection, as well as to establish dynamic risk prevention mechanisms [2]. - In the procurement phase, a centralized purchasing system for staple foods like rice, flour, and oil is mandated, with annual comprehensive inspections for each type of staple food [2]. - The food processing phase must integrate the "Internet + Bright Kitchen" system to publicly display key food processing operations to schools, parents, and students [2]. - Transportation must utilize closed delivery vehicles and equipment that meet the required catering volume and delivery methods [2]. Collaborative Efforts - Effective implementation of the guidelines requires collaboration among various stakeholders, including regulatory bodies, schools, and catering enterprises [2]. - Regulatory authorities are tasked with enhancing supervision across the entire supply chain, conducting regular inspections, and imposing strict penalties on non-compliant enterprises [2]. - Schools are encouraged to actively supervise and maintain open communication channels with parents to gather feedback and ensure improvements [2]. - Catering enterprises must enhance their operational standards, invest in food safety oversight, and improve service quality [2]. Future Implications - The implementation of the guidelines is expected to compel enterprises to optimize their services, shifting the industry focus from price competition to quality competition, thereby enhancing the safety of campus dining [3].

Core Viewpoint - The State Administration for Market Regulation has approved the release of the "Guidelines for the Management of Campus Meal Service Enterprises," which will be implemented on December 1 this year, marking the first national standard for campus meal service management [1] Group 1: Issues in Campus Meal Services - Concerns regarding food safety have been highlighted, including the use of unverified and expired ingredients, which pose risks to student health [2] - The lack of transparency in the food processing stage raises hygiene concerns, as parents find it difficult to supervise the conditions of meal preparation [2] - Risks in the delivery process include improper temperature control and contamination due to inadequate vehicle management [2] - Nutritional inadequacies in meals, such as excessive salt and oil, fail to meet the dietary needs of students [2] - The absence of unified standards has led to unclear responsibilities among enterprises, schools, and regulatory bodies, complicating accountability when issues arise [2] Group 2: Guidelines and Responsibilities - The guidelines emphasize the primary responsibility of enterprises, mandating the appointment of food safety directors and dedicated personnel for food safety management and inspection [2] - A comprehensive management system has been established, detailing clear regulations for each stage of the meal service process [3] - The procurement of raw materials must follow a centralized purchasing system, with strict requirements for testing and documentation to ensure food safety [3] - The processing stage requires integration with "Internet + Open Kitchen" systems to enhance transparency and allow for public oversight [3] - Delivery vehicles must be managed in a closed manner and equipped with tracking systems to ensure food safety during transportation [3] Group 3: Implementation and Oversight - The successful implementation of the standards is crucial, necessitating increased regulatory oversight and the establishment of regular inspection mechanisms [4] - Schools are encouraged to actively participate in meal management and establish parent supervision committees to gather feedback for improvement [5] - Public involvement is promoted to create a culture of monitoring campus meal services, encouraging reporting of violations [5]

Core Points - The first national standard specifically for campus meal services, titled "Guidelines for Management of Campus Meal Service Enterprises," has been released and will be implemented on December 1 of this year [1][3] - The campus meal service industry has become a regulatory focus due to its extensive coverage, involving over 2.37 billion students across more than 460,000 primary and secondary schools and kindergartens in China [1][3] - The campus meal service industry accounts for nearly half of the entire catering industry's scale, making standardization crucial for promoting high-quality development in this sector [1][3] Summary by Sections Management Guidelines - The guidelines apply to enterprises providing meal preparation and delivery services for students in primary and secondary schools and kindergartens [3] - Enterprises must appoint a food safety director and dedicated personnel for food safety management and inspection [3] - A dynamic risk prevention mechanism must be established, including daily safety checks, weekly hazard assessments, and monthly analysis [3] Raw Material Procurement - A centralized procurement system for staple foods such as rice, flour, and oil must be implemented, ensuring retention of inspection reports for each batch of raw materials [3] - Each type of staple food must undergo comprehensive testing at least once a year, particularly for safety indicators like pesticide residues [3] Food Preparation and Transportation - The food processing must be integrated with an "Internet + Open Kitchen" system, allowing schools, parents, and students to view key food processing operations [3] - Samples of each food variety delivered must be retained for at least 48 hours [3] - Delivery vehicles must be closed, registered with authorities, and equipped with tracking systems [3] - In case of food safety risks, a recall procedure must be initiated immediately, and local market regulatory authorities must be informed [3]

Core Viewpoint - The first national standard specifically targeting campus meal services, titled "Guidelines for the Management of Campus Meal Service Enterprises," has been released and will be implemented on December 1, 2025, aiming to enhance food safety and standardization in the campus meal industry [1][9]. Group 1: Industry Overview - There are over 460,000 primary and secondary schools and kindergartens in China, serving more than 237 million students, making campus meal services a significant regulatory focus [3]. - The campus meal industry accounts for nearly half of the entire catering industry, highlighting the importance of standardized development for high-quality growth [3]. Group 2: Standard Details - The new national standard is applicable to campus meal service enterprises providing meal preparation and delivery for primary and secondary school students [4]. - It focuses on key aspects of the meal service process, including the responsibilities of schools and food suppliers regarding food safety, raw material procurement checks, and risk prevention measures [6][8]. Group 3: Management Requirements - The guidelines detail management requirements across the entire meal service process, including menu planning, raw material management, food preparation, delivery, dining services, service evaluation, and emergency response [11]. - Companies must appoint a food safety director and dedicated personnel for food safety management and inspections, implementing a dynamic risk prevention mechanism with daily checks and monthly analyses [13]. Group 4: Food Safety Measures - The guidelines mandate centralized procurement for staple foods and require retention of inspection reports for each batch of raw materials, with annual comprehensive testing for safety indicators like pesticide residues [13]. - Food processing must integrate with the "Internet + Bright Kitchen" system, allowing transparency in food preparation processes to schools, parents, and students [15]. Group 5: Transportation and Recall Procedures - Delivery vehicles must be closed and suitable for the volume and method of meal distribution, with a requirement for tracking systems [16]. - In case of food safety risks, immediate recall procedures must be initiated, and local market regulatory authorities must be informed [17]. Group 6: Regulatory Oversight - The market regulatory authority will continue to strengthen oversight of campus meal services and promote the standardization and normalization of food safety management among service enterprises [19].