The first national standard for campus catering service management in China, the "Guidelines for the Management of Campus Catering Service Enterprises", was recently released by the State Administration for Market Regulation. Which enterprises are eligible for this standard, and from which aspects has the management of campus catering services been improved? The State Administration for Market Regulation has clarified that this standard applies to catering service operators who provide student meal preparation and delivery services for primary and secondary schools and kindergartens, and does not apply to campus self built canteens, school canteen subcontractors or contractors. Campus catering service enterprises refer to catering service operators that mainly serve primary and secondary schools and kindergartens, and process and distribute student meals according to their ordering requirements, but do not provide dining venues. According to this standard, student meals include breakfast, lunch, dinner or extra meals (such as lunch Dim sum meals) delivered to students at school, usually including hot food, fruit and prepackaged food (such as milk, biscuits, cakes, etc.) in barrels, boxes or boxes. The standard sets requirements for the process management of campus meal preparation, establishing a comprehensive food safety management, risk identification and control system, a dynamic management mechanism for food safety risk prevention and control, and recording the completion of production, delivery, corresponding time before meals, and temperature in the hot food center. If hot food is packaged within 1 hour after cooking, delivery personnel should wear protective equipment such as masks. Under the traditional regulatory model, many issues with campus meals are exposed afterwards. How to strengthen in-process supervision and advance warning? This standard proposes that operators' facilities and equipment are connected to the "Internet plus+Bright Kitchen" system, and information bulletin boards are set up at eye-catching locations of schools and campus catering enterprises to display relevant information and actively inform viewing channels. The standard has raised the overall management threshold for campus catering. ”Zhong Kai, Director of Kexin Food and Health Information Exchange Center, said that filling the gaps in food safety chain supervision has put forward higher requirements for process management. Zhong Kai said that compared to cafeteria catering, campus catering has the same requirements for food safety. The main danger of student meals is foodborne diseases caused by pathogenic microorganisms, such as Salmonella food poisoning caused by mixing raw and cooked food, cross contamination, and food poisoning caused by Bacillus cereus due to long delivery distances and inadequate insulation. The State Administration for Market Regulation stated that this standard focuses on the implementation of the main responsibility for food safety between schools and catering units, the implementation of the food raw material procurement inspection system, and the prevention and control of school food safety risks in the process of campus catering services. It clarifies the standardized guidelines covering the entire chain of recipe and raw material management, processing and production, meal preparation and distribution, dining services, service evaluation and improvement, emergency response, etc. Sun Juanjuan, a researcher at the Food Safety Governance Collaborative Innovation Center of Renmin University of China, said that for campus catering, the Provisions on the Supervision and Management of Centralized Dining Units' Implementation of Food Safety Subject Responsibilities, which came into effect on April 15 this year, has stipulated the food safety responsibilities of subjects involved in catering from the level of departmental regulations, such as the president (head of the kindergarten) responsibility system, and the food safety responsibility system implemented by catering units. The "Guidelines for the Management of Campus Meal Service Enterprises", as a national recommended standard, further elaborates on the specific requirements for implementing food safety responsibilities among different entities and links in the campus meal service model. Sun Juanjuan stated that this standard combines the content of food and nutrition information exchange with students' dining scenarios, which helps students enhance their knowledge of food safety, anti food waste, and lifelong nutrition and health benefits before and after meals. (New Society)