Core Viewpoint - The article discusses the approval and release of the national standard "Guidelines for the Management of Campus Meal Service Enterprises" by the State Administration for Market Regulation, aimed at enhancing food safety management in schools [1] Group 1: Overview of the National Standard - The standard is the first national guideline for campus meal service enterprises providing meal preparation and delivery services for primary and secondary school students and kindergartens [1] - It covers a comprehensive range of guidelines including recipe and ingredient management, food processing, meal preparation and delivery, dining services, service evaluation and improvement, and emergency handling [1] Group 2: Food Safety and Nutritional Guidelines - The standard includes operational guidelines for food safety and nutritional health information exchange, as well as measures to prevent food waste [1] - It aims to guide students in developing balanced dietary habits and environmental awareness from a young age [1] Group 3: Compliance and Management Requirements - Enterprises are required to appoint a food safety director and dedicated food safety management and inspection personnel [1] - A dynamic risk prevention mechanism must be established, including daily safety checks, weekly hazard assessments, and monthly analysis [1] Group 4: Procurement and Quality Control - 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 ingredients [1] - Each type of staple food must undergo comprehensive testing at least once a year, particularly for pesticide residue and other safety indicators [1] Group 5: Food Processing and Delivery - The food processing stage must integrate with the "Internet + Bright Kitchen" system, showcasing key food processing operations to schools, parents, and students [1] - Samples of each food variety delivered must be retained for at least 48 hours [1] Group 6: Risk Management Protocols - In the event of food safety risks, a recall procedure must be initiated immediately, with proactive reporting to local market regulation authorities [1]

Core Viewpoint - The State Administration for Market Regulation has approved the release of the "Management Guidelines for Campus Meal Service Enterprises," establishing the first national standard for campus meal services, aimed at enhancing food safety regulation in schools [1] Group 1: National Standard Implementation - The new standard applies to campus meal service enterprises providing meal preparation and delivery services for primary and secondary school students, as well as kindergarten children [1] - It outlines comprehensive guidelines covering recipe and ingredient management, food processing, meal preparation and delivery, dining services, service evaluation and improvement, and emergency handling [1] Group 2: Food Safety and Nutritional Guidance - The standard includes operational guidelines for food safety and nutritional health information exchange, as well as measures to prevent food waste [1] - It aims to guide students in developing balanced dietary habits and environmental conservation awareness from a young age [1] Group 3: Future Developments - The State Administration for Market Regulation will continue to improve food safety standards related to campus meals, contributing to a more robust risk prevention system for food safety in schools [1] - The initiative is expected to enhance the effectiveness of food safety regulation and elevate the standardized management level of campus food safety [1]

Group 1 - The article emphasizes the need for continuous improvement in addressing issues related to "campus meals," rural collective asset management, rural revitalization fund usage, medical insurance fund management, and elderly care services [1][4] - The focus is on establishing a comprehensive management framework for "campus meals" involving party leadership, government implementation, industry supervision, departmental collaboration, and public participation to ensure food safety for students [1][4] Group 2 - The city’s disciplinary inspection and supervision committee has formed a special inspection team to investigate various aspects of the nutrition improvement plan for rural students, food safety responsibilities in schools, and management of meal funding [2] - The approach includes in-depth visits to key schools and catering companies to identify critical issues such as procurement violations, misappropriation of meal funds, and poor management practices [2][3] Group 3 - A robust mechanism for communication and problem-solving has been established between the disciplinary committee and relevant departments to facilitate the reporting and resolution of "campus meal" issues [3] - The focus is on holding accountable those in key positions within educational departments and schools, with significant cases being prosecuted to deter future violations [3] Group 4 - The article discusses the implementation of a comprehensive regulatory framework for "campus meals," addressing issues such as bidding processes, hygiene standards, and funding management [4] - It highlights the importance of establishing a monitoring system that includes social supervisors and parent committees to ensure the safety and quality of "campus meals" [4]