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 introduction of the national standard "Guidelines for Campus Catering Service Enterprises Management" aims to address safety and quality concerns regarding food provided to students, responding to public demand for better oversight and accountability in school meal services [1][2]. Group 1: Regulatory Framework - The new guidelines establish a comprehensive framework for campus catering services, covering key areas such as menu and ingredient management, food preparation, meal delivery, service evaluation, and emergency response [1]. - The guidelines require catering companies to implement an "Internet + Open Kitchen" system to enhance transparency and allow parents and students to access critical operational processes [2]. - Catering enterprises must appoint a food safety director and dedicated personnel for food safety management and inspections, establishing a dynamic risk prevention mechanism [2]. Group 2: Addressing Issues and Enhancing Standards - The guidelines respond to issues identified in school meal services, including unsanitary conditions and financial misconduct, with a reported 38,000 cases of corruption related to student meal funds being addressed [1]. - The guidelines also emphasize the importance of nutritional health information exchange and waste reduction, promoting balanced diets and environmentally friendly practices among students [2]. - The successful implementation of these guidelines is crucial, as any lapse in adherence could jeopardize student health, highlighting the need for a robust enforcement mechanism [2]. Group 3: Future Expectations - The expectation is that with the full implementation of the guidelines, school meals will become safer, more transparent, and healthier, contributing to an overall improvement in food safety governance across society [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 Viewpoint - The introduction of the national standard "Guidelines for Campus Meal Service Management" marks a significant step in enhancing food safety regulations in schools, particularly for meal delivery services for students in primary and secondary schools and kindergartens [1][2]. Group 1: Overview of the Guidelines - The guidelines provide a comprehensive framework covering all aspects of meal service, including recipe and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - The guidelines aim to fill the existing regulatory gap in the campus meal service sector, which has seen over 50% of primary and secondary schools outsourcing their meal services [1][3]. Group 2: Transparency and Supervision - A key provision of the guidelines mandates that the food processing stages must be integrated with the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view critical food preparation processes [2]. - This requirement enhances transparency and supervision, potentially deterring non-compliant practices within meal service operations [2]. Group 3: Internal Management and Standards - The guidelines impose higher standards on internal management and delivery processes for meal service companies, including the necessity for a food safety director and dedicated safety management personnel [2]. - Companies are required to establish dynamic risk prevention mechanisms, conduct daily safety checks, and utilize closed delivery vehicles equipped with tracking systems [2][3]. Group 4: Industry Impact - The implementation of these standards is expected to raise the entry barriers for the campus meal service industry, reducing the presence of unqualified operators and improving overall service quality [3]. - The guidelines represent a systematic approach to risk management in meal services, aligning with societal expectations for improved food safety in schools [3].

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].

记者今天（21日）从市场监管总局了解到，国家首个专门针对校园配餐的国家标准——《校园配餐服务企业管理指南》已于近日发布，将于今年12月1日 正式实施。 一旦发现食品安全风险，必须第一时间启动召回程序，并主动向上报当地市场监管部门。 在人员配置上，企业必须配备食品安全总监和专职食品安全管理、检验人员；建立风险防控动态机制，每日进行安全检查，每周排查隐患，每月调度分 析。 在原料采购方面，要实行米、面、油等大宗食品集中定点采购制度，并确保留存每批次原料的检验检测报告；每种大宗食品原料每年至少做一次全品类覆 盖的检验检测，特别要对农药残留等安全性指标进行检测。 在制作环节，餐食加工过程须接入"互联网+明厨亮灶"系统，并向学校、家长和学生公开展示食品加工的关键操作流程。对每天送餐的每个食品品种要分 别留样, 留样时间不少于48小时。 在运输环节，要配备满足配餐量和配送方式的封闭式配送车辆与设备，配送车辆向主管部门备案，宜专车专用并安装定位跟踪系统。 我国目前中小学和幼儿园数量超过46万所，涉及学生超过2.37亿人。校园配餐覆盖面广、环节多，已成为监管重点领域。校园配餐产业规模已经占整个餐 饮业近半规模，标准化建设是推 ...

央视网消息：记者7月21日从市场监管总局了解到，国家首个专门针对校园配餐的国家标准——《校园配餐服务企业管理指南》已于近日 发布，将于2025年12月1日正式实施。 我国目前中小学和幼儿园数量超过46万所，涉及学生超过2.37亿人。校园配餐覆盖面广、环节多，已成为监管重点领域。校园配餐产业规 模已经占整个餐饮业近半规模，标准化建设是推动校园配餐行业高质量发展的关键一步。 市场监管总局标准技术司服务业处处长屈昊称："《校园配餐服务企业管理指南》是校园配餐领域的首个国家标准，适用于为中小学、幼 儿园学生提供学生餐制作及配送服务的校园配餐服务企业。" 屈昊表示，标准明确了覆盖食谱及原料管理、加工制作、备餐与配送、用餐服务、服务评价改进、应急处理等全链条的规范指引，为校园 配餐服务企业的合规管理提供标准化指导。 在人员配置上，《校园配餐服务企业管理指南》提出：企业必须配备食品安全总监和专职食品安全管理、检验人员；建立风险防控动态机 制，每日进行安全检查，每周排查隐患，每月调度分析。 在原料采购方面，要实行米、面、油等大宗食品集中定点采购制度，并确保留存每批次原料的检验检测报告；每种大宗食品原料每年至少 做一次全品类覆 ...

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]