The schools mentioned in these Provisions include primary schools, junior high schools, senior high schools, vocational high schools, special education schools and kindergartens. Article 3 The municipal, district and county (city) people's governments shall be responsible for the supervision and management of school food safety, and establish and improve the whole process supervision and management mechanism of school food safety and the coordination and linkage mechanism of supervision and management departments. Article 4 The people's governments of cities, districts and counties (cities) shall incorporate the funds for the construction and renovation of public school canteens into the financial budget of the governments at the corresponding levels. Article 5 The food safety supervision and management department shall supervise and manage the food safety in schools, and guide schools to do a good job in food safety management and publicity and education.
The administrative department of education is responsible for urging schools to establish and improve the food safety management system, strengthen the daily management of food safety, and list food safety as the content of school safety risk management and supervision and assessment.
Health, urban management, administrative law enforcement and other relevant departments shall undertake the supervision and management of school food safety in accordance with their duties. Sixth schools should carry out food safety and healthy diet education, enhance students' awareness of food safety, and improve students' health literacy.
Student guardians (hereinafter referred to as parents) should do a good job in food safety family education and cultivate students' healthy eating habits. Article 7 Schools shall implement the principal (director) responsibility system for food safety, establish and improve the food safety management system and emergency system, equip full-time or part-time food safety management personnel, strengthen the daily management of food safety, and eliminate potential food safety hazards. Article 8 Schools shall be responsible for the food safety processed and produced in their canteens.
The school canteen shall obtain a license according to law, and carry out food processing and production according to the items specified in the license.
If the school entrusts social forces to undertake the canteen, it shall bid to the catering service provider who has obtained the license of unit canteen or central kitchen and collective dining distribution according to law and the highest level of quantitative grading food safety management.
The school shall supervise the trustee to implement the food safety management system and fulfill the food safety responsibility. Article 9 The Municipal People's Government shall build a video surveillance information system for school canteens.
The municipal food safety supervision and management department is responsible for organizing the installation of video monitoring facilities in key areas such as food storage, cooking, catering, tableware cleaning and disinfection in school canteens, showing the food processing and production process in real time through the network platform, and publishing the list of schools implementing information construction on the government website.
Schools should ensure the effective operation of video surveillance facilities in canteens and publish video surveillance QR codes to parents.
Parents can monitor the food processing process in the canteen in real time through the mobile phone terminal and evaluate the service quality of the canteen. Article 10 The municipal food safety supervision and management department shall publish the quantitative and graded food safety management grades of collective dining distribution units (hereinafter referred to as catering units) on the government website, and notify the municipal education administrative department.
If a school orders nutritional catering for students, it should choose the catering unit with the highest level of quantitative classification of food safety management. Eleventh schools should announce to parents the list of catering units with the highest level of quantitative classification management of food safety, and organize parents to vote for three to five catering units.
Schools should conduct on-the-spot investigation according to parents' votes, determine catering units according to factors such as feeding capacity, delivery time, delivery distance and food safety credit, and invite parents' representatives to participate in on-the-spot investigation when necessary.
The school shall explain the confirmed catering units to parents and report the list to the local food safety supervision and management and education administrative departments for the record.
Schools are not allowed to ask for or accept food orders or ask for or accept the property of catering units in disguise, and are not allowed to pass on the catering expenses of school teachers to students. Twelfth catering units are responsible for the food safety of their distribution, and may not subcontract or subcontract the school catering business.
Catering units shall distribute the food processed during meals, scientifically determine the delivery and delivery time, and the temperature of the food delivered shall meet the food safety requirements.
Catering units shall install video monitoring facilities in key areas of food processing and production sites to display the food processing and production process in real time and accept the supervision of schools and parents. Thirteenth schools, catering units should establish a system of student dining information disclosure, and publish information such as the main sources of raw materials and dining recipes for students. Article 14 School canteens and catering units shall, according to students' growth and development characteristics and nutritional needs, formulate scientific dietary recipes with reference to the National Student Dietary Nutrition Guide, control oil and salt when processing and making food, and cook reasonably.
School canteens and catering units should provide meals to students in a separate system. Fifteenth school canteens, catering units shall have the following acts:
(1) Processing and producing food with non-food raw materials;
(2) Adding chemicals other than food additives and other substances that may endanger human health to food;
(three) the use of recycled food as raw materials, food processing;
(four) the use of food raw materials and food additives beyond the shelf life;
(five) the use of food additives beyond the scope and beyond the limit;
(six) the use of food and food additives that are spoiled, rancid, moldy, unclean, mixed with foreign substances, and adulterated to make false or sensory properties abnormal;
(seven) the use of poultry, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes;
(eight) the use of meat that has not been quarantined or unqualified, or meat products that have not been inspected or unqualified;
(9) Using bulk edible oil;
(ten) the use of unlabeled prepackaged foods and food additives;
(eleven) the purchase, storage and use of nitrite;
(twelve) processing and making cold food, raw food and cakes;
(thirteen) other acts in violation of laws and regulations.