beijing's primary and secondary schools will appoint food safety directors, and teachers, students and parents will participate in the formulation of "menus"
2024-09-09
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on september 9, the beijing municipal education commission and five other departments issued the "beijing primary and secondary school canteen management measures" and the "beijing primary and secondary school off-campus catering management measures", which clearly stipulate that primary and secondary schools must set up food safety directors and food safety officers in accordance with regulations, and establish a system for formulating and publicizing student menus.
each school will invite teachers, students, parents and canteen specialists to jointly establish a catering committee to determine the student meal fee standards, meal menus, procurement bidding, etc.
data mapstudents voluntarily eat at school
whether it is self-operated or entrusted, primary and secondary school canteens must adhere to the principle of public welfare and not be for profit. schools with canteen catering conditions should adopt self-operation to provide catering services; schools with a large number of students, a large number of dining students, difficulties in self-operation or lack of self-operation capabilities should adopt entrusted operation to provide catering services after reporting to the district education committee for review and approval. schools that do not have canteen catering conditions should have meals provided by off-campus catering companies.
students should adhere to the principle of voluntary choice when dining at school. schools should fully respect students' dining wishes, and parents of students should voluntarily entrust their schools to handle matters related to off-campus dining. no school or individual may force students to order.
off-campus catering must adhere to the principles of quality management. catering companies should start from the healthy growth of students, fully consider the physical development needs and seasonal characteristics of students of different age groups, continuously improve the quality management system, and provide students with meals that are diverse in variety, reasonable in structure, sufficient in quantity, and rich in nutrition.
all canteen meals are clearly marked with prices
primary and secondary schools should fully solicit opinions from students' parents or dietary committees, establish a catering pricing mechanism, reasonably determine food expense standards and meal plans, and all canteen meals must be clearly marked with prices.
each school will establish a food committee composed mainly of teachers, students, and parent representatives, as well as school leaders, canteen managers, and nutrition professionals, to be responsible for determining student meal fee standards, meal recipes, procurement bidding, and daily supervision and management. in principle, the number of food committee members shall not be less than 11, of which the proportion of student and parent representatives shall not be less than 60%. the members of the food committee shall be appointed for a term of one academic year in principle, and shall be reported to the competent department of the district education committee for future reference.
the education administrative departments will strengthen communication and coordination with the public security, finance, health, market supervision and other departments, strengthen daily supervision of school canteens and off-campus catering companies, strengthen the audit of canteen finances, and strictly implement the accountability system.
the “behind the scenes” of campus meals needs to be made public
each school should formulate a meal-accompanying plan. school leaders should accompany students during meals unless there are special circumstances. meal-accompanying personnel should take turns to accompany students to different classes, make objective evaluations of the meals, promptly solve problems such as food quality, quantity, temperature, hygiene, and food waste that are discovered during the meal-accompanying process and reported by students, and keep good records of meal-accompanying personnel. meal expenses for meal-accompanying personnel should be consistent with the student meal fee standard, and the expenses should be borne by the personnel themselves.
schools should, as required, be equipped with a food safety director, that is, a vice-president in charge of food safety, as well as full-time (or part-time) food safety officers and nutrition professionals; clarify the responsibilities for food safety and nutrition and health management; and guide off-campus catering companies to optimize catering plans and weekly menus.
each school will also establish and implement an information disclosure system, and disclose basic information such as the name of the off-campus catering company, catering contracts, meal fee standards, the amount of staple and non-staple food, the source of bulk food ingredients, and nutrient supply through various forms such as campus network, wechat public accounts, parent wechat groups, school public information platforms, and bulletin boards, and actively accept supervision from parents, teachers, students, and the public. schools with conditions can also set up parent open days to implement effective supervision of off-campus catering.
