《集中用餐单位落实食品安全主体责任监督管理规定》对学校的要求要严于机关食堂等其他集中用餐单 位，推动学校对食品安全重视程度，尤其是校长"第一责任人"的意识显著增强。督促学校依法配齐配强 食品安全总监、食品安全员，尤其是对承包经营的食堂，要求建立学校食堂和承包经营企业"双食品安 全总监、双食品安全员"制度，通过这个制度的实行有效防止个别学校食堂通过承包经营转嫁管理责 任，坚决杜绝"以包代管""一包了之"的情况。 另外，市场监管总局、教育部等五部门还印发《关于常态化开展春、秋季学期校园食品安全和膳食经费 联合检查的通知》，明确每学期对膳食经费管理、供餐运营管理等7方面内容，至少组织一次联合检 查，严查严管各类问题隐患，对发现的问题隐患依法依规督促及时整改到位。 转自：证券时报 人民财讯12月23日电，今天（23日），市场监管总局召开了食品安全专题发布会，记者从发布会上了解 到，今年以来，市场监管总局多项措施出台实施，推动校园食品安全机制不断完善。 ...

Core Points - The training meeting aimed to implement the new food safety local management responsibility platform and mobile application effectively [1][2] - Participants recognized the importance of food safety as a key responsibility of local governments and the necessity of enhancing their operational capabilities [1] - The training included detailed explanations of the platform's features, focusing on task allocation, information maintenance, and supervision of responsible parties [2] Group 1 - The meeting was organized by the Emin County Food Safety Committee Office to ensure the effective use of the new food safety management platform [1] - Over 30 staff members responsible for food safety in various towns participated in the training [1] - The training emphasized the need for timely updates of relevant data and the supervision of responsible personnel to strengthen food safety oversight [1] Group 2 - The training utilized a combination of presentation and online operational guidance to ensure participants could effectively use the platform [2] - Attendees expressed a deeper understanding of the new platform and mobile application, committing to apply this knowledge in their work [2] - The training aimed to enhance the efficiency of the food safety "two responsibilities" work mechanism [2]

Group 1 - The core objective of the training is to ensure the successful launch and operation of the new food safety local management responsibility platform and the mobile "Mobile Market Supervision" App [1][3] - The training involved over 40 food safety system administrators from various towns, villages, and communities, emphasizing the importance of enhancing the capabilities of responsible personnel [1][3] - The training covered the installation and usage of the new "Mobile Market Supervision" App, as well as key points and challenges in advancing the food safety local management responsibility platform [3] Group 2 - Participants were instructed to recognize the significance of the platform application, master operational skills, and integrate platform usage with daily supervision work to improve the precision and efficiency of inspections [3] - The training provided a comprehensive understanding of the platform's functional modules, operational standards, and common problem-solving methods, supporting the effective execution of local management responsibilities [3] - A practical session was conducted to ensure participants fully understood and could proficiently use the reporting process for supervisory duties [3]

Core Points - The training session aimed to enhance food safety management for rural collective dining and strengthen the responsibility awareness and risk prevention capabilities of mobile chefs [2] - Over 180 participants, including mobile chefs and deputy directors of market supervision from various townships, attended the training [2] Summary by Sections Training Focus - The training emphasized the core requirements of the "Food Safety Operation Specifications for Catering Services," covering key aspects such as raw material procurement, storage, processing, utensil cleaning and disinfection, and food sampling [2] - The session included a report on typical food poisoning cases from collective dining across the country, analyzing causes and lessons learned to enhance participants' food safety awareness and sense of responsibility [2] Assessment and Outcomes - To ensure the effectiveness of the training, a food safety knowledge test was conducted, with a pass mark of 80 points; 99.6% of participants passed the assessment [2] - The training significantly improved the professional skills and food safety operation capabilities of mobile chefs, laying a solid foundation for regulating rural collective dining activities and preventing food safety risks [2] Future Plans - The market supervision bureau plans to continue strengthening dynamic management and daily guidance for mobile chefs to improve rural food safety governance [2]

Core Points - The article discusses a food safety emergency drill conducted by the Fourth Kindergarten in Urumqi, Xinjiang, aimed at enhancing food safety management and emergency response capabilities [1][2][3] Group 1: Emergency Drill Overview - The drill involved over 80 participants, including officials from various departments such as market supervision, health, and education, as well as kindergarten staff [1] - The simulation included scenarios of suspected food poisoning among children, with teachers and health staff responding promptly to manage the situation [2][3] Group 2: Response Actions - Upon receiving reports of symptoms, the emergency plan was activated, with medical teams providing immediate care and contacting emergency services [3] - Various emergency groups were established, including medical rescue, information liaison, and incident investigation teams, to ensure a coordinated response [3][4] Group 3: Post-Drill Evaluation - A summary meeting was held to discuss the drill's execution, identifying areas for improvement such as timely information transfer and staff training [4] - The kindergarten emphasized the importance of ongoing food safety education and regular emergency drills to enhance staff preparedness and teamwork [4][5] Group 4: Broader Implications - The drill aimed to strengthen the overall food safety management system in Urumqi, with a commitment to rigorous monitoring and emergency management practices [5] - The local food safety committee plans to implement stricter regulations and conduct further training to improve response capabilities across all relevant departments [5]