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]

据教育部网站，近日，教育部、市场监管总局联合印发《学校食堂大宗食材采购验收管理工作指引》 （以下简称《指引》），旨在进一步规范全国各级各类学校食堂大宗食材采购验收管理工作，深化全国 中小学校园食品安全和膳食经费管理突出问题专项整治，进一步健全校园食品安全制度体系，切实提升 校园食品安全保障水平。 《指引》要求，学校大宗食材采购应严格执行进货查验制度，确保食材来源可溯、质量安全。采购食品 及原料应遵循安全、健康、符合营养需求的原则，禁止采购、使用不合格食材。在验收管理方面， 要 求学校建立"双人或多人联检"查验制度 ，集体验收，公开透明。对于验收不合格或禁止采购的食材， 应当场退回或销毁，并如实记录。鼓励有条件的地方建立大宗食材采购数字化平台，推进电子化票证管 理。 《指引》对学校食堂大宗食材入库及贮存管理、档案记录管理、从业人员培训等关键环节管理进行规 定，明确要求对入库查验验收合格的大宗食材应及时入库，登记相关信息， 贮存管理符合《餐饮服务 食品安全操作规范》 ，场地通风防潮，设置有效病媒生物防制设备，与有毒、有害等其他污染源保持 规定的距离。建立大宗食材管理档案，如实记录全过程信息，专人保管。加强对从业人 ...