Yesterday, the Ministry of Education and the State Administration for Market Regulation jointly issued the "Guidelines for the Management of Procurement and Acceptance of Bulk Food Ingredients in School Canteens", further standardizing the management of procurement and acceptance of bulk food ingredients in school canteens at all levels and types nationwide, deepening the special rectification of prominent problems in food safety and dietary fund management in primary and secondary schools nationwide, further improving the institutional system of campus food safety, and effectively enhancing the level of campus food safety guarantee. The Guidelines emphasize that schools should purchase bulk food ingredients produced and operated by suppliers who have obtained corresponding qualifications in accordance with the requirements of the "three heavy and one large" policy, based on the opinions of the school meal committee, the parent committee or parent committee for supervising primary and secondary school campus meals, and the faculty representative assembly. The supplier of bulk ingredients for school canteens must have legal business qualifications, meet relevant national standards for product quality, have corresponding supply capabilities, have not experienced any food safety accidents or confirmed food safety incidents in the past 3 years, and have not been included in the list of serious illegal and dishonest activities. The Guidelines specify that schools should strictly implement a procurement inspection system for bulk food ingredients to ensure traceability and quality safety of the ingredients. The procurement of food and raw materials should follow the principles of safety, health, and meeting nutritional requirements, and the purchase and use of unqualified ingredients are prohibited. In terms of acceptance management, schools are required to establish a "double or multiple person joint inspection" inspection system, conduct collective acceptance, and be open and transparent. The "Guidelines" require schools to implement the principal responsibility system for campus food safety, include food safety work in important school agenda items, hold at least one on-site office meeting in the cafeteria every semester, strictly implement the school principal accompaniment meal system in primary and secondary schools and kindergartens, adhere to the principles of public and non-profit school canteens, and improve the information disclosure system for bulk food ingredients. (New Society)