转自：廊坊日报 本报讯（记者 马颖劼）为切实做好寒假期间校园食堂空档期及春季开学后食品安全管理，确保新学期 顺利开学，广阳区市场监督管理局发布以下工作提示。 规范原料处置，严控源头风险。假期前后对食堂库存食材进行全面清理。易腐变质及过期食品一律下架 销毁并留存记录。确需保留的粮油干货，应密封包装并标注日期，存入干燥通风处并定期检查，严防病 媒生物及灰尘对食品原料造成污染。恢复供餐前，对库存原料开展全面排查，经确认合格后方可投入使 用。 （来源：廊坊日报） 强化环境消杀，防止霉变污染。假期前后对食堂进行全面大扫除，重点对排水沟、设备底部、排烟设施 等卫生死角进行彻底清扫和消毒。重点做好通风防潮工作，定期开窗通风或开启除湿设备，防止因长期 封闭导致室内潮湿、物品发霉变质。 排查设施隐患，落实"三防"措施。假期期间全面检查天花板、墙面、地面瓷砖是否存在破损、脱落，及 时进行修补。检查并维护防鼠、防蝇、防尘设施，封堵管道缝隙，严防病媒生物滋生和侵入。检查食品 加工贮存、冷藏冷冻、排风扇、通风管道等设施设备，确保开学后能够正常投入使用。 借势升级改造，完善硬件配置。针对学校食堂存在的流程布局不规范、功能区划分不合理、" ...

Core Viewpoint - The Guangdong Provincial Education Department has released a draft guideline for a student meal accompaniment system in schools, addressing growing concerns over campus food safety [1][2]. Group 1: Implementation of Accompaniment System - The guideline proposes a structured accompaniment system for student meals across various educational institutions, detailing the frequency, format, and personnel involved in the accompaniment process [1]. - The introduction of a parent accompaniment system is highlighted as a significant aspect, with parents required to participate at least once a month, enhancing transparency and accountability [2]. Group 2: Challenges and Limitations - There are concerns regarding the effective implementation of the accompaniment system, particularly the principle of "same meal, same quality," and the potential for superficial compliance [1][2]. - The root causes of food safety issues in schools are linked to operational models, funding constraints, and regulatory responsibilities, indicating that the accompaniment system alone cannot resolve these fundamental problems [2][3]. Group 3: Recommendations for Improvement - The implementation of the accompaniment system should serve as an opportunity to enhance the overall food safety management framework in schools, rather than being seen as a final solution [3]. - Recommendations include establishing a transparent and traceable food procurement mechanism, improving oversight of school meal operations, increasing food safety funding, and creating effective feedback channels for students and parents [3].

Group 1 - The core viewpoint emphasizes the importance of strengthening campus food safety management to eliminate food safety hazards and ensure the dietary safety of students and teachers [1] - A comprehensive inspection was conducted by a joint team led by the county food safety office, involving multiple departments, resulting in the identification and rectification of 13 issues in campus canteens and 9 issues in 52 food businesses around schools [1] - Training sessions were held for centralized food delivery companies to enhance their safety awareness and operational skills, focusing on food safety laws, storage, transportation standards, and traceability systems [1] Group 2 - The market supervision bureau, in collaboration with the education department, organized training for over 100 school leaders and food safety personnel to improve their safety awareness and management capabilities [2] - A real-name management system was established for campus food safety oversight, with 21 enforcement personnel assigned to 33 schools and kindergartens for precise regulatory engagement [2] - Future efforts will focus on strict checks of the implementation of food safety management systems and responsibilities within schools to continuously enhance food safety assurance levels [2]

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation have issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and management standards in educational institutions [1][4]. Group 1: Procurement Management - Schools must procure bulk food ingredients from suppliers that have obtained the necessary legal qualifications and have not experienced food safety incidents in the past three years [2][4]. - The procurement process should involve the opinions of the school meal committee and other stakeholders, adhering to the "three major and one large" requirements [2]. - Schools are encouraged to use digital and information technology for record-keeping to improve the integrity and traceability of procurement records [4]. Group 2: Acceptance Management - A "dual or multiple personnel inspection" system must be established for the acceptance of bulk food ingredients, requiring at least two inspectors, including a food safety officer and a canteen manager [2][3]. - The acceptance process should be transparent, with schools retaining video records and detailed documentation of the inspection process, including checks on information, appearance, labels, temperature, and invoices [2][3]. Group 3: Food Safety and Accountability - Schools are required to maintain comprehensive records of the entire procurement and management process for bulk food ingredients, including supplier selection, acceptance, storage, and usage [4]. - The guidelines emphasize the importance of the principal's responsibility for food safety and mandate regular meetings to discuss food safety issues [4]. - The implementation of a parent accompanying system in canteens is encouraged to enhance oversight and transparency [4].

Core Viewpoint - The Ministry of Education and the State Administration for Market Regulation have issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and management in educational institutions [1][6]. Group 1: Procurement Management - Schools must procure bulk food ingredients from suppliers that have obtained the necessary legal qualifications and have not experienced food safety incidents in the past three years [3][5]. - The procurement process should involve input from the school diet committee and adhere to the "three major and one large" requirements, ensuring that suppliers meet national quality standards [3][6]. Group 2: Acceptance Management - A "dual or multiple personnel inspection" system must be established for the acceptance of bulk food ingredients, requiring at least two inspectors, including a food safety officer and a canteen manager, to ensure transparency and accountability [3][4]. - Schools are encouraged to retain video records of the acceptance process, documenting checks on information, appearance, labels, temperature, and invoices [3][4]. Group 3: Food Safety and Accountability - Schools are required to maintain comprehensive records of the procurement process, including supplier selection, acceptance, storage, usage, and inventory management of bulk food ingredients [5][6]. - The guidelines emphasize the importance of a principal's responsibility for food safety and the implementation of a meal accompaniment system, which includes parents where possible [6][5]. Group 4: Systematic Improvement - The issuance of these guidelines marks a new phase in the management of campus meals, focusing on refined decision-making, optimized supplier selection, detailed acceptance processes, and enhanced meal accompaniment systems to improve safety, nutrition, and management levels [6][4].

Core Viewpoint - The article discusses the issuance of guidelines by the Ministry of Education and the State Administration for Market Regulation to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and management in schools [1][2] Group 1: Procurement and Acceptance Management - The guidelines emphasize that schools must procure bulk food ingredients from suppliers with legal operating qualifications and a good safety record over the past three years [1] - Schools are required to implement a strict incoming inspection system to ensure traceability and safety of food sources, prohibiting the purchase of substandard ingredients [1][2] - A "dual or multiple-person inspection" system for acceptance management is mandated, ensuring transparency and accountability in the process [1] Group 2: Storage and Record Management - The guidelines specify that accepted bulk food ingredients should be promptly stored and recorded, adhering to food safety operation standards [2] - Proper storage conditions must be maintained, including ventilation and pest control, while keeping hazardous materials at a safe distance [2] - Schools are required to maintain detailed management records of bulk food ingredients, ensuring accountability and traceability [2] Group 3: Training and Responsibilities - The guidelines highlight the importance of training for staff to ensure food safety responsibilities are effectively implemented [2] - Responsibilities for managing bulk food procurement and acceptance are clearly defined for educational and market regulation departments [2] - Schools must adopt a principal accountability system for food safety, integrating it into key school discussions and activities [2]

Group 1 - The Ministry of Education is conducting inspections to enhance campus food safety management and regulate the use of special funds for nutrition improvement plans for rural compulsory education students [1][2] - The inspections involve checking the implementation of food safety responsibilities by educational administrative departments and schools, including internal controls and management systems [2] - The inspections also focus on the management of school canteens, covering the entire process of food ingredient management from procurement to processing [2] Group 2 - Financial management related to meal funding is a key area of inspection, including the establishment of financial systems and accounting practices [2] - The management of nutritional meal subsidy funds for rural education is being scrutinized, including the arrangement, use, and supervision of these funds [2] - Issues identified during inspections will be promptly reported to relevant provincial authorities for corrective action to ensure compliance [2]

Core Viewpoint - Huizhou No. 1 Middle School was fined 30,000 yuan for using an unregistered and uninspected "dumbwaiter" and failing to implement required operational controls in food service [1][2][3]. Group 1: Administrative Penalty Details - The penalty was issued by the Huizhou Market Supervision Administration for violations of the Special Equipment Safety Law and the Food Safety Law [2]. - The specific penalty included a warning and a fine of 30,000 yuan [1][2]. - The penalty decision was made on September 1, 2025 [2]. Group 2: School's Response and Compliance - Huizhou No. 1 Middle School stated that the ownership and management of the cafeteria were transferred back to the school in January 2025, after which they took corrective actions [3]. - The school has completed the necessary rectifications for the dumbwaiter and has obtained the required certification, reporting this to the market supervision authority [3]. - The school claims that all aspects of food safety management, from ingredient procurement to meal preparation, now fully comply with campus food safety regulations [3].

Core Viewpoint - The 2025 National Food Safety Publicity Week main event emphasizes the importance of food safety management in schools, highlighting the efforts of Beijing Haidian Middle School in ensuring the safety of food for students and staff through a comprehensive approach [2][5]. Group 1: Institutional Framework - The school has established a robust food safety management system covering all aspects from procurement to meal service, ensuring accountability and operational standards [2]. - Key management responsibilities are structured into a three-tier system focusing on daily risk control, weekly hazard identification, and monthly strategic planning [2]. Group 2: Smart Empowerment - As a pilot school for smart canteens, Haidian Middle School utilizes digital tools to oversee all food-related processes, enhancing transparency and control [3]. - The procurement process includes strict quality checks and traceability, with automated systems for inventory management and verification of food quality [3]. Group 3: Food Education Integration - The school promotes a culture of food education, integrating knowledge on food safety, ecological awareness, and nutrition into the curriculum to foster healthy eating habits among students [4]. - A collaborative governance mechanism involving students and parents is established to enhance food safety oversight within the school [5].