Core Points - The Ministry of Education and the State Administration for Market Regulation jointly issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and dietary fund management in schools [1][2] - Schools are required to procure bulk food ingredients from suppliers with legal operating qualifications and a good safety record, ensuring compliance with national standards [1] - The guidelines emphasize a strict inspection system for food procurement, ensuring traceability and quality safety of food ingredients [1] Group 1 - The guidelines aim to deepen the special rectification of food safety issues in schools and improve the food safety system [1] - Schools must consider opinions from various committees and adhere to the "three major and one large" principle when selecting suppliers [1] - Suppliers must not have had food safety incidents in the past three years and must not be on the serious violation blacklist [1] Group 2 - Schools are required to implement a principal responsibility system for food safety, making it a key agenda item [2] - At least one on-site meeting must be held each semester in the canteen to discuss food safety [2] - The guidelines reinforce the non-profit nature of school canteens and require transparency in bulk food ingredient information [2]

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]