What students eat every day and whether they eat safely and healthily is always the most concerning livelihood issue for millions of families. Recently, the State Administration for Market Regulation released the first national standard specifically for campus catering - the "Guidelines for the Management of Campus Catering Service Enterprises" (hereinafter referred to as the "Guidelines"), which systematically regulates the entire process of campus catering services, clearly covering key links such as recipe and raw material management, processing and preparation, meal preparation and distribution, dining services, service evaluation and improvement, emergency response, etc. This news has attracted a lot of attention, which is related to the problems exposed in the catering services of some primary and secondary schools and kindergartens. For example, in a certain place, the operating room of a school catering company has a dirty and messy environment, and flying insects and maggots have been found in the tableware area; Some schools have been found to have been embezzling students' meal expenses for a long time through the methods of "missing weight and quantity" and "passing off inferior food as good". Management personnel have enriched themselves by falsely reporting ingredients and accepting kickbacks. The people have a call, and the government has a response. In the concentrated rectification of unhealthy practices and corruption around the masses deployed by the Central Commission for Discipline Inspection and the National Supervisory Commission, "campus meals" in primary and secondary schools have been included in the scope of national special rectification. As of December last year, a total of 38000 cases of embezzlement of student meal expenses, interference in bidding and procurement, and acceptance of kickbacks have been investigated and dealt with nationwide, with 23000 people punished. Recently, the Ministry of Education held a special rectification and promotion meeting, deploying measures to promote the rectification of "campus meals". In this context, the introduction of the "Guidelines" not only responds to the demands of students and parents for the safety and quality standards of campus meals, but also fills regulatory loopholes and builds public confidence. The Guide clearly requires that the food processing process must be connected to the "Internet plus+Bright Kitchen" system, and the key operating procedures must be disclosed to schools, parents and students. At the same time, catering enterprises must appoint a food safety director and dedicated food safety management and inspection personnel, establish a dynamic mechanism for risk prevention and control, conduct daily safety inspections, identify hidden dangers on a weekly basis, and conduct monthly scheduling and analysis. These regulations not only help break down information barriers and enhance full process supervision, but also raise the entry threshold for the industry, promoting the professionalization and standardization of campus catering services. In addition to ensuring food safety and strictly preventing illegal operations, the "Guidelines" also provide operational guidelines on the exchange of nutrition and health information and the prevention of food waste, guiding students to continuously enhance their dietary balance, conservation and environmental protection concepts, and develop good eating habits from an early age. These requirements reflect the educational function of campus catering work. To achieve the above goals, the formulation of standards is only the starting point, and the key is to implement them effectively. For schools and catering companies, the 'Guidelines' are not just regulations on the wall, but should become practical guidelines. Campus food safety is a systematic project, and any negligence in any link may lead to consequences that harm students' health. Only by continuously weaving a dense network of systems and ensuring the enforcement of standards can they fully play their role. Ensuring that students can eat every bite with peace of mind is not only a requirement for catering companies, but also a test of the sense of responsibility of educational managers. We look forward to the comprehensive implementation of the Guidelines, which will make campus dining tables safer, more transparent, and healthier. While meeting the daily needs of students, it will also promote a new level of food safety governance in the whole society. (New Society)