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].

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]