The State Council Food Safety Office, together with the Ministry of Education and the State Administration for Market Regulation, has deployed supervision and inspection activities to ensure primary and secondary schools and kindergartens implement their food safety responsibilities.

Recently, the State Council Food Safety Office, the Ministry of Education, and the State Administration for Market Regulation jointly issued the “Work Plan for Supervision and Inspection of the Implementation of Food Safety Main Responsibilities in Primary and Secondary Schools and Kindergartens,” focusing on consolidating and deepening the achievements of the special rectification of “campus dining,” further improving the level of food safety assurance on campuses, and resolutely preventing issues from rebounding.
This supervision and inspection covers the cafeterias of primary and secondary schools and kindergartens, contracted management companies, and off-campus catering units, and explicitly includes inspections of major ingredient suppliers involved, focusing on the implementation of the principal (director) responsibility system, meal accompaniment systems, food safety satisfaction evaluation mechanisms, the appointment and duties of food safety directors and safety personnel, as well as control of raw food materials, processing procedures, cleaning and disinfection of dining utensils, and environmental hygiene of venues.
It comprehensively checks the implementation of food safety main responsibilities in primary and secondary schools and kindergartens, thoroughly investigates risks, promptly eliminates hidden dangers, and increases penalties for illegal and violations behaviors to create a strong deterrent.
The plan requires localities to combine the food safety risk characteristics of primary and secondary schools and kindergartens, focus on weak links, actively utilize various methods such as “Internet + AI supervision,” continuously strengthen departmental coordination and cooperation, improve law enforcement effectiveness, and ensure that efforts to safeguard campus food safety are maintained without slackening, standards are not lowered, and measures are not relaxed, effectively protecting the dietary safety of teachers and students on campus. (State Administration for Market Regulation)