Core Viewpoint - The State Council's Food Safety Office has issued a notice emphasizing the need for local food safety offices to enhance coordination and ensure food safety during the summer and flood seasons to protect public health [1]. Summary by Sections Notification Requirements - Food production and operation enterprises are required to implement a "daily control, weekly inspection, monthly scheduling" system to comprehensively identify risks in areas such as environment, facilities, raw material procurement, processing, storage management, and personnel health [4]. - Enterprises must ensure compliance with food production and operation requirements by conducting thorough cleaning of food raw materials, environmental sanitation, equipment maintenance, and utensil disinfection [4]. - Effective measures should be taken to prevent contamination of food and related products, and to ensure that spoiled, dirty, or contaminated food does not enter the market [4]. Focus Areas for Supervision - Increased regulatory efforts are required for high-consumption food items such as rice, flour, oil, meat, eggs, milk, and seasonings, particularly for vulnerable groups like infants and the elderly [4]. - Any non-compliant food discovered through routine inspections or reporting systems must be removed from the market and recalled [4]. - There is a need for timely investigation and legal action against the production and sale of counterfeit, expired, or contaminated food, especially in disaster-affected areas and rural regions [4]. Communication and Emergency Response - The importance of timely food safety consumption alerts and monitoring public sentiment is highlighted, along with the need to clarify misinformation and respond to social concerns [4]. - Strengthening emergency duty and inter-departmental communication is essential, with a requirement for prompt reporting of significant situations [4].

Core Viewpoint - The State Council's Food Safety Office has issued a notice emphasizing the need for local food safety offices to enhance coordination and ensure food safety during the summer and flood seasons, aiming to protect public health [1][2]. Group 1 - Local food safety offices are required to implement a "daily control, weekly inspection, monthly scheduling" system to comprehensively identify risks in food production and operation, including environment, equipment, raw material procurement, processing, storage, and personnel health [1]. - The notice mandates thorough cleaning of food raw materials, environmental sanitation, equipment maintenance, and utensil disinfection to meet food production and operation standards [1]. - Effective measures must be taken to prevent contamination of food and related products, ensuring that spoiled or unclean food does not enter the market, with timely disposal of contaminated or spoiled food [1]. Group 2 - Increased regulatory efforts are required for high-consumption food items such as rice, flour, oil, meat, eggs, milk, and seasonings, particularly for vulnerable groups like infants and the elderly, as well as food distributed to disaster areas [2]. - Any non-compliant food discovered through routine inspections or reporting systems must be removed from shelves and recalled, with appropriate measures taken [2]. - The notice emphasizes the importance of timely food safety consumer alerts, monitoring public sentiment, and addressing misinformation to respond to societal concerns [2].