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School Food Safety Overhaul: New Rules for Canteens
30 Mar
Summary
- Schools must obtain food operation permits and establish clear responsibility systems.
- High-risk foods like cold dishes are banned in primary and kindergartens.
- Principals are the primary accountable persons for food safety.
The Ministry of Education has unveiled comprehensive guidelines for school food safety, including "10 Musts" for campus operations and "10 Don'ts" for canteen staff. These regulations aim to significantly strengthen food safety management across all educational institutions.
Key directives require schools to secure food operation permits and maintain a clear responsibility system, placing the principal at the forefront of accountability. Canteen staff must undergo regular health checks and training. Ingredient procurement and inspection procedures are to be stringent, with a ban on preparing high-risk foods like cold dishes in primary schools and kindergartens.
Furthermore, schools must implement a meal accompaniment system, with officials dining alongside students. Strict protocols are in place for reporting food safety incidents, prohibiting concealment or delayed reporting. Unqualified staff, expired ingredients, and banned additives are strictly forbidden, ensuring adherence to national food safety standards.
