Recently, food safety problems in primary and secondary schools have occurred from time to time, which has aroused great concern in society. Many netizens suggested that we should follow the practice of some foreign countries and implement the system of school principals and students eating together in the canteen.
A few days ago, the Ministry of Education, the State Administration of Market Supervision and the National Health Commission jointly issued the "Regulations on the Management of Food Safety and Nutrition and Hygiene in Schools": kindergartens in primary and secondary schools should establish a centralized meal-accompanying system, and the relevant person in charge of the school and students should accompany each meal together, and keep the meal-accompanying records. Conditional primary and secondary schools and kindergartens should also establish a system of parents accompanying meals; Kindergartens in primary and secondary schools are generally not allowed to set up canteens, supermarkets and other food business places on campus. The regulations shall be implemented from April 1 day.
1. Every meal should be accompanied by school officials and students.
The "Regulations" require that principals (principals) are responsible for food safety in schools, and kindergartens in primary and secondary schools should establish a centralized dining and accompanying meal system. Each meal should be accompanied by the relevant school leaders and students, and the accompanying meal records should be made in order to find and solve the problems in the process of centralized dining in time; Conditional kindergartens in primary and secondary schools should also establish a system of parents accompanying meals, and conduct timely research and feedback on the opinions and suggestions put forward by parents accompanying meals in school food safety and nutrition and health.
2. Dining information should be disclosed to parents of teachers and students in a timely manner.
Schools should be equipped with full-time (part-time) food safety management personnel and nutrition and health management personnel, establish and implement the centralized dining post responsibility system, and clarify the responsibilities related to food safety and nutrition and health management. Establish a centralized dining information disclosure system, use public information platforms and other means to disclose information such as food procurement sources and catering units to parents of teachers and students in a timely manner, and organize representatives of parents of teachers and students to participate in the management and supervision of food safety and nutrition and health.
Schools should listen to the opinions of parents' committees, student congresses and staff congresses in an appropriate way on major issues related to centralized dining in schools, such as food procurement, canteen management and selection of feeding units, so as to protect parents' right to know, participate, choose and supervise; At the same time, unblock the food safety complaint channels and listen to the opinions and suggestions of teachers, students and parents on food safety such as canteens and purchased food.
3. School canteens should adhere to the principle of public welfare.
Schools should adhere to the principle of public welfare, not for profit. The canteens of rural compulsory education schools that implement the nutrition improvement plan shall not be contracted or commissioned. No nitrite (including sodium nitrite and potassium nitrite) may be purchased, stored or used in school canteens. Primary and secondary schools, kindergarten canteens are not allowed to sell cold meat food, raw food, decorated cakes, and not to process high-risk foods such as green beans, fresh day lilies, wild mushrooms and sprouted potatoes.
The canteens of primary and secondary schools and kindergartens shall keep samples of each food product processed and produced for each meal, and the sample retention amount of each variety shall meet the inspection needs, and shall not be less than 125g, and record the name of the sample food, sample retention amount, sample retention time and sample retention personnel. Food samples should be kept by the counter for more than 48 hours.