According to the Opinions of the General Office of the State Council on the Implementation of the Nutrition Improvement Program for Rural Compulsory Education Students (Guo Ban Fa [2011] No. 54), in order to further standardize the management of the implementation of the Nutrition Improvement Program for Rural Compulsory Education Students, and to effectively and efficiently improve the nutritional health status of rural students, we are hereby issuing the Implementing Rules for the Nutrition Improvement Program for Rural Compulsory Education Students, and other five supporting documents to you. Hereby, we issue five supporting documents, including the Implementing Rules of the Nutrition Improvement Program for Rural Compulsory Education Students, to you for your compliance.

Nutrition Improvement Program for Rural Compulsory Education Students Implementation Rules

Chapter 1

Article 1 In order to implement the "Opinions of the General Office of the State Council on the Implementation of the Nutrition Improvement Program for Rural Compulsory Education Students" (Guo Ban Fa [2011] No. 54), and to guide the localities in implementing the Nutrition Improvement Program for Rural Compulsory Education Students (hereinafter referred to as the Nutrition Improvement Program) scientifically and effectively, the nutritional status of rural students shall be effectively improved.

The second rule of the Nutrition Improvement Program for Rural Compulsory Education Students (hereinafter referred to as the Nutrition Improvement Program) is hereby formulated in accordance with the relevant laws, regulations and standards of the State to improve the nutritional status of rural students and to enhance their health.

Second, these rules apply to the implementation of the Nutrition Improvement Program pilot areas and schools, other areas and schools can refer to the implementation.

Chapter II

Article 3 The Nutrition Improvement Program, under the unified leadership of the State Council, the implementation of the local authorities, hierarchical responsibility, the various departments, all aspects of the management system to promote the synergy of the government plays a leading role.

Article 4 The establishment of the National Nutrition Improvement Program for Rural Compulsory Education Students Leading Group, unified leadership and deployment of the implementation of the Nutrition Improvement Program. Members of the Ministry of Education, the Central Propaganda Department, the National Development and Reform Commission, the Ministry of Public Security, the Ministry of Supervision, the Ministry of Finance, the Ministry of Agriculture, the Ministry of Health, the Audit Office, the State Administration for Industry and Commerce, the State Administration of Quality Supervision and Inspection, the State Food and Drug Administration, the Office of the Food Safety Commission of the State Council, the Central Committee of the *** Youth League, the All-China Women's Federation, the National Federation of Supply and Marketing Cooperative Societies and other departments. The office of the leading group is located in the Ministry of Education, referred to as the National Student Nutrition Office, is responsible for the daily work of the implementation of the Nutrition Improvement Program.

Article 5 Nutrition Improvement Program implementation of the main body of local governments at all levels. Local governments at all levels to strengthen organizational leadership, the main person in charge of the overall responsibility, the person in charge of the division of responsibility. To establish a consistent working mechanism of responsibility and authority, the establishment of leading groups and working organizations at all levels, clear work responsibilities, to ensure that the work is put in place.

(a) Provincial governments are responsible for the overall organization. Coordinate the development of the implementation of the region's work program and promote the plan, integrated planning of the national pilot and local pilot; coordinate the development of relevant management systems and norms; coordinate funding to improve dining conditions; coordinate supervision and inspection. Supervise the relevant food safety regulatory authorities, organize and formulate food safety publicity and education programs, and guide the development of food safety publicity and education; organize and formulate emergency response plans for food safety accidents; and unify the release of food safety information.

(ii) Municipal governments are responsible for coordinating and guiding. Supervise the county governments and relevant departments to strictly fulfill their responsibilities, earnestly implement the Nutrition Improvement Program, and strengthen work guidance and supervision and inspection.

(3) county governments are the main body of action and responsibility for the improvement of student nutrition, is responsible for the specific implementation of the Nutrition Improvement Program. Including the development of implementation programs and dietary nutritional guidelines or recipes, to determine the mode of feeding and feeding content, construction, renovation of school canteens (canteens), the development of work management system, strengthen supervision and inspection, food safety and financial security is responsible for the overall responsibility, the main person in charge of direct responsibility. Responsible for the relevant food safety supervision departments, organizations to carry out emergency plans for food safety accidents and drills and school food safety accident investigation.

Article VI of all relevant departments *** with the participation of the organization and implementation of the Nutrition Improvement Program, each in its own way, each responsible for its own responsibility.

(a) The education sector should be the implementation of the nutrition improvement plan as an important work to implement the Outline of the Education Plan, take the lead in the organization and implementation of the nutrition improvement plan. In conjunction with the relevant departments to do a good job in the implementation of the program, the establishment of a sound management mechanism and supervision mechanism. In conjunction with financial and auditing departments, it will strengthen the supervision of funds; in conjunction with financial, development and reform departments, it will strengthen the construction of school canteens and improve the conditions for school meals. It also cooperates with the relevant departments to do a good job of food safety supervision and carry out food safety inspections; cooperates with health departments to carry out monitoring and assessment of the nutritional health status of students; and cooperates with health and food safety departments to carry out publicity and education on nutritional knowledge and food safety.

(ii) the financial sector to give full play to the public **** financial functions, develop and improve the relevant policies, and effectively increase investment, the implementation of special funds, strengthen the supervision of funds to improve the effectiveness of the use of funds.

(3) development and reform departments to increase efforts to support rural schools to improve feeding conditions. Strengthen the monitoring of agricultural and sideline product prices, early warning and supervision and inspection, and promote the reduction of agricultural and sideline product circulation taxes and fees.

(iv) the agricultural sector is responsible for the school designated procurement of production bases for the production of food and agricultural products in the production of quality and safety supervision. Encourage and promote agricultural production enterprises, farmers professional cooperative economic organizations to rural schools to supply safe and high-quality edible agricultural products. From the production technology to guide and support schools to carry out agricultural products planting, breeding and other practical production activities.

(E) industry and commerce departments are responsible for the registration and management of the main qualifications of food supply enterprises, as well as the supervision and management of food circulation.

(F) quality inspection departments are responsible for the supervision of food production and processing enterprises, investigate and deal with the quality of food production and processing and illegal behavior.

(VII) the health sector is responsible for food safety risk monitoring and assessment, food safety accidents, patient rescue, epidemiological investigations and hygienic disposal; nutritional improvement of students to put forward guidance, the development of nutritional knowledge publicity and education and nutritional health monitoring and evaluation program; in the cooperation of the education sector, to carry out nutritional knowledge publicity and education and nutritional health monitoring and evaluation.

(viii) Food and Drug Administration is responsible for food safety supervision of catering services, in conjunction with education, agriculture, quality inspection, industry and commerce departments to develop different modes of access to food, and schools, catering enterprises and food families (individuals) signed a food safety responsibility, arrange for a person responsible for strengthening the procurement of food ingredients, storage, processing, cleaning and disinfecting of food utensils, maintenance of facilities and equipment and other links Provide operational guidance and supervision and management. Organize food service food safety supervision and inspection, food safety knowledge training. Assist in the investigation and handling of food safety incidents in the food service sector.

(ix) food safety coordinating body's office is responsible for the overall coordination of food safety and security work.

(j) Supervisory departments are responsible for supervising and inspecting local governments at all levels and relevant departments and their staff in the implementation of the Nutrition Improvement Program in the performance of their duties, and investigating and dealing with violations of the law.

(xi) Audit departments are responsible for conducting audits and audit investigations into the authenticity and legality of the use of funds for the Nutrition Improvement Program and its effectiveness, so as to ensure the safety of the funds.

(xii) the propaganda department is responsible for news propaganda, guiding all kinds of news media at all levels, comprehensively and objectively reflect the implementation of the nutrition improvement program, to create a good atmosphere of public opinion.

(xiii) supply and marketing departments should give full play to the advantages of supply and marketing cooperatives network, in the supply and marketing of food to strengthen the production and marketing convergence, reduce the circulation links, reduce the cost of circulation, and improve the efficiency of the circulation; to promote the large supermarket chains, as well as farmers' professional cooperatives, production bases, professional households, etc. to establish direct purchasing relationships with the school, the formation of an efficient, smooth, safe, and orderly food supply system.

Article VII of the school is responsible for the specific organization and implementation, the implementation of the principal's responsibility. Focus on the management of the cafeteria, to ensure food safety on campus, organization and management of student meals. Carry out publicity and education on nutrition and food safety knowledge for students and parents. Establishment of a meal committee composed of student representatives, parent representatives, teacher representatives, etc., and give full play to its role in determining the mode of feeding, feeding units, meal recipes and daily supervision and management.

Article VIII encourages **** Youth League, Women's Federation and other people's organizations, residents' committees, villagers' committees and other relevant grass-roots organizations, as well as enterprises, foundations, charities, etc., to actively participate in the improvement of nutrition for students under the coordination of the local government, and to play an active role in the publicity of knowledge on nutrition and food safety, improvement of the conditions of meals, innovation of the mode of meal supply, and strengthening of social supervision.

Article IX local governments at all levels and relevant departments should attach great importance to the publicity work of the Nutrition Improvement Program, do a good job of publicity programs, take a variety of forms, to the whole society, accurate and in-depth publicity of the relevant policies, and strive to create a good atmosphere for the whole society *** with the support of the *** with the supervision and *** with the promotion of the good atmosphere.

Article 10 The pilot counties and schools should actively explore and summarize in a timely manner the nutritional recipes, supply of raw materials, feeding mode, food safety, supervision system, nutritional publicity and education, etc., so as to accumulate experience for steadily advancing the nutritional improvement plan, and to play the role of demonstration and radiation.

Article 11: Establishment of a working mechanism.

(A) the implementation of the main leadership responsible system. Nutrition Improvement Program implementation into the local governments at all levels of performance evaluation system, clear local governments at all levels of the main leader of the implementation of the Nutrition Improvement Program is the first person responsible for the implementation of the Nutrition Improvement Program for the administrative region of the implementation of the leadership responsibility; in charge of the Nutrition Improvement Program is the person in charge of the direct responsibility of the other responsible persons in charge of the work of the management of the responsibility.

(ii) the implementation of the target responsibility system. Local governments at all levels, departments, schools and relevant enterprises (individuals) signed a target responsibility book between layers, and in accordance with the requirements of the target responsibility book assessment and evaluation. According to the results of the assessment, those who fail to fulfill their responsibilities effectively will be corrected within a time limit, and the allocation of relevant special funds will be suspended if necessary; those who have organized their work well and accomplished their tasks well will be commended or given incentive grants.

(3) Establishment of work notification system. The National Student Nutrition Office regularly compiles and issues brief (circular) reports on the work, informs the progress of the work on a monthly basis, publicizes good experiences and practices, reflects general problems, and strengthens the guidance and supervision of the implementation of the Nutrition Improvement Program. The Student Nutrition Office of each province, city and county regularly reflects and reports on the implementation of the local nutrition improvement program at each level in the form of working briefs and working reports.

(d) Establishment of an information disclosure system. Local governments at all levels should clearly specify the content and manner of information disclosure to ensure that the information disclosure is fair, equitable, user-friendly and timely and accurate; take a variety of ways to timely publicize the work program, implementation progress, and operational results to the community; and supervise the food supply units and individuals to regularly publish the recipes, quantities, and prices of the meals, and to prohibit withholding and wasting.

Article XII of the pilot areas to develop specific implementation plans for the county as a unit, the provincial government summary review, reported to the Ministry of Education, Ministry of Finance for the record.

Chapter III

Article 13 The pilot counties and schools in accordance with local characteristics, in accordance with the standards of safety, nutrition, health, and to determine the content of meals suitable for local students.

(I) Forms of meal supply. Complete lunches are the mainstay, and schools that are unable to provide lunches may choose to have extra meals or recess meals.

(ii) Food. Must meet the relevant food safety standards and nutritional requirements to ensure that the food is fresh and safe. Food for meals, especially extra meals should be provided with meat, eggs, milk, vegetables, fruits and other food, not to health care products, milk-containing drinks and other alternatives. Schools with the conditions can carry out work-study in moderation to supplement the supply of food materials.

(C) meal recipes. With reference to the relevant nutritional standards, combined with the nutritional health status of students, local dietary habits and the actual supply of food, scientifically formulated recipes for meals, to achieve a reasonable mix, nutritional balance.

Article XIV of the pilot counties and schools in accordance with different circumstances, to determine the mode of feeding, school canteens for meals, supplemented by enterprise (unit) feeding mode. For some remote areas temporarily do not have the conditions of canteen feeding and enterprise (unit) feeding schools and teaching sites, can be implemented family (individual) meal care.

(a) School cafeteria meals. The school cafeteria to provide meals for students.

(ii) Enterprise (units) for meals. To qualified catering enterprises, units of collective canteens to buy food service.

(C) family (individual) meal care. By the school neighborhood families or individuals, under the premise of strict regulation of access, undertake student meal service.

Pilot areas should accelerate the construction and transformation of school canteens (cafeterias), in a certain transition period, gradually replacing off-campus meals with school canteens. The specific transition period shall be determined by the provincial government.

Article 15 of the Nutrition Improvement Program to implement the feeding access mechanism.

(a) school canteens can only provide meals for students after obtaining a food service license; food service enterprises (units) must obtain a food service license and review by the relevant departments before providing meals for students; meal families (individuals) must meet the access requirements and review by the relevant departments before providing meals. Local governments should provide the necessary support for families (individuals) to improve the conditions for feeding.

Feeding enterprises (units), meal families (individuals) by the provincial food and drug regulatory departments in conjunction with education, quality inspection, industry and commerce departments to develop specific access. At the same time should be combined with the actual, regular revisions.

(ii) county-level government organizations bidding to determine the inclusion of nutrition improvement plan for feeding enterprises (units), meal families (individuals) recommended list, and to the public, for schools to choose and social supervision. Does not have access requirements, strictly prohibited from participating in the bidding.

(C) to take out-of-school feeding of the school should be food safety as the primary condition, in the county government to determine the recommended list for selection.

Article XVI of the implementation of meal supply exit mechanism.

Enterprise (unit) feeding, family (individual) meal care to implement the exit mechanism. Where one of the following circumstances occur, the qualification of meal supply will be suspended.

(a) violation of food safety laws and regulations, by the food and drug regulatory authorities to revoke or cancel the food service license; violation of relevant laws and regulations, by the registration authority to revoke the business license.

(ii) the occurrence of food safety accidents, including the meal has been fed or has been included in the Nutrition Improvement Program recommended list but did not implement the meal feeding enterprises (units), meal care families (individuals).

(c) Food and drug regulatory authorities in the daily supervision and inspection found to exist in the procurement and processing of "Food Safety Law" prohibited the production and operation of food, the use of non-food substances and the abuse of food additives, reduce the conditions of food safety and security of food safety and other food safety issues, after rectification is still unable to meet the requirements.

(d) There are other violations of laws and regulations or contracts (agreements) such as lowering the quality standards of food supply, changing the recipes for food supply at will, and changing the performers without authorization.

(v) During the period of meal delivery, there are deductions, reductions, delays, refusal to serve meals or poor service attitude and other behaviors, the circumstances are more serious.

(vi) Failing twice in the evaluation organized by the school meal committee.

The specific withdrawal methods are formulated by the provincial food and drug regulatory authorities and education departments in conjunction with the relevant departments.

Article XVII scientific guidance on nutritional feeding.

(a) The government at or above the county level to set up a student nutrition guidance expert group. The development of dietary nutrition guidelines or recipes to guide the pilot counties, pilot schools, food enterprises (units), meal families (individuals) scientific and reasonable meal. Organize and carry out monitoring and assessment of the nutritional status of students. It also formulates nutrition publicity and education guidelines, and guides schools and society to publicize nutritional science.

(2) Pilot counties and schools should take into account the nutritional status of students and, according to the nutritional guidelines for meals or band recipes formulated by the expert group, select meat, eggs, milk and other foods of higher nutritional value as the main content of the meals, and set up a system of regular, quantitative supply to ensure that the students have sufficient energy and nutritional intake.

Article 18 Strengthening publicity and education on nutritional knowledge.

(1) make full use of various forms of publicity and education, to students, parents, teachers, school administrators and food personnel to popularize scientific nutrition knowledge, improve the whole society on the importance of improving nutrition for students to raise awareness of the work of cultivating scientific concepts of nutrition, and to promote scientific and reasonable feeding.

(2) Strictly implement the time for health education stipulated in the national teaching plan, publicize and educate students on nutritional knowledge, establish healthy dietary behavior patterns, and guide students to refuse to eat unhealthy food, so that the majority of students can make use of nutritional knowledge to benefit for life.

Article 19 establishes a system for monitoring and evaluating the nutritional health status of students.

The pilot counties shall, in accordance with the monitoring and assessment program formulated by the state, determine a certain number of schools as the monitoring points of students' nutritional health status, and carry out routine monitoring and assessment of students' nutritional health status at least once a year. On the basis of routine monitoring, each year, some pilot areas and schools to carry out key monitoring, timely tracking of student nutrition improvement, to provide a scientific basis for student nutrition improvement work.

Chapter IV

Article 20 Improvement of school canteen dining conditions.

(a) localities should be combined with the local socio-economic development planning and education development planning, based on mapping the base, the overall development of school canteen construction planning, phased implementation, and gradually meet the standards.

(2) localities should coordinate the arrangement of rural primary and secondary school building maintenance and renovation of long-term mechanism of funding and the central and western rural junior high school building renovation project, the student canteen as a key construction content, so that it meets the standards and requirements of food service licensing.

The central financial authorities have specifically arranged funds for canteen construction in the transformation program for weak rural compulsory education schools to subsidize the improvement of dining conditions in rural schools in the central and western regions, with an appropriate tilt toward the national pilot areas.

(3) Local governments are responsible for the construction of school canteens and the transformation of drinking water and electrical facilities, kitchen utensils, tableware, cleaning and disinfecting equipment configuration and other basic conditions to improve, so that it meets the standards and requirements of food service licensing.

(D) school canteen construction should be in line with the "thrifty, safe, hygienic, practical" principle, is strictly prohibited to exceed the standard construction. Smaller schools, according to the actual use of unused school buildings to transform the cafeteria (kitchen), equipped with relevant facilities and equipment, to provide basic conditions for students to eat. Respect for the dietary habits of ethnic minorities, there is a need for halal meals in schools should be set up halal stove.

(E) school cafeteria (cafeteria) construction (remodeling) program should be reviewed by the Food and Drug Administration before implementation, to avoid the completion of the food service license does not meet the requirements. Food and drug regulatory authorities should be school cafeteria construction of food safety guidance.

Article 21 emphasizes the management of school canteens.

(a) Local education departments at all levels should work with relevant departments to strengthen the guidance and supervision of school canteens. In assessing the work of schools, the management of canteens shall be taken as an important indicator.

(2) Schools should strengthen the leadership and management of the work of the cafeteria, establish and improve the rules and regulations covering all aspects, the implementation of the principal's responsibility, with a full-time or part-time food safety administrator. It should give full play to the role of the dietary committee in the preparation of recipes, canteen management and inspection and evaluation.

(3) Local governments should equip rural school canteens with qualified staff in accordance with local realities and properly address issues such as treatment and professional training. Practitioners are not enough, should be prioritized from the surplus teachers in the transfer, but also can take the purchase of public welfare positions from the public recruitment. Recruitment is carried out in accordance with the principle of "setting standards at the provincial level, hiring at the county level, and utilizing at the school level". Practitioners must have the relevant conditions, annual health checks, regular training in business skills.

(D) school canteens should serve teachers and students for the purpose, in accordance with the "public welfare, non-profit" principle, and reasonably determine the cost of food standards and meal programs, and reported to the county level education, health, price management department for the record.

(E) school cafeterias should generally be run by the school, unified management, closed operations, not contracted. Has been contracted, the expiration of the contract period, immediately take back; contract period is not yet expired, give a certain transition period, the school to take back the management. By the social investment in the construction, management of school canteens, by the local government and the investor after full consultation to obtain agreement, can be purchased by the government to take back to the school management.

Article 22 to strengthen the financial management of school canteens.

(a) school canteens to implement special accounts. To strengthen the management of income and expenditure, cost accounting and bill management, strengthen internal control and supervision to ensure the safe, standardized and effective use of funds.

(2) school canteens balance of money rolling use, unified for the improvement of student meals, may not be used for school staff welfare, bonuses, allowances and other expenditures or diverted to other uses.

(3) school canteens to implement financial disclosure, consciously accept students, parents and food committee supervision. School canteens at the end of each semester should be a comprehensive settlement of the canteen income and expenditure, the results of the school teachers and students and parents open, and at the same time reported to the county student nutrition office for the record.

Chapter V

Article 23 The pilot areas shall strictly follow the food safety laws and regulations, establish and improve the food safety guarantee mechanism, and implement food safety measures. Pilot counties shall designate specialized agencies and implement specialized personnel responsible for food safety under the Nutrition Improvement Program.

Article 24 The pilot areas shall adhere to the principle of safety first, steady progress, the organization of functional departments, the school feeding conditions under their jurisdiction to carry out food safety risk assessment, according to the assessment, arrangements for schools under their jurisdiction to implement the Nutrition Improvement Program in phases and batches.

Where the feeding conditions cannot meet the food safety requirements of the school, suspend the implementation of the Nutrition Improvement Program.

Article 25 School canteens, food enterprises (units), families (individuals) must operate in accordance with the law, establish and improve food safety management system, standardize food purchasing, storage, processing, sampling, distribution and other aspects of management.

(a) Food procurement. Establishment of bulk food and raw and auxiliary materials bidding system, where the nutrition improvement program into the rice, flour, oil, eggs, milk and other bulk food and raw and auxiliary materials to determine the supplier through public bidding, centralized purchasing, fixed-point procurement. The establishment of food purchasing license and invoice, purchase inspection and supplier evaluation system, shall not purchase substandard food.

(B) food storage. Food storage places to meet health and safety standards, equipped with the necessary food storage and preservation facilities; establish and improve the food in and out of the warehouse management system and inventory system; food storage should be categorized, divided into racks, safety management; follow the principle of first-in, first-out, and timely clean-up and destruction of spoiled and expired food.

(C) food cooking. Need to cook cooking food should be cooked through, its cooking food center temperature should not be less than 70 ℃. Strictly prohibit the use of non-food substances to process food. The use of food additives should be in line with the relevant provisions, is strictly prohibited in excess of the scope and dosage.

(D) food sampling. Each meal of finished food products must be retained samples. Sample of food should be held according to the varieties of cleaned and disinfected closed special containers, and placed in a special refrigeration facilities in the refrigerated for 48 hours.

(E) food distribution. Food enterprises (units) must have food delivery conditions and qualifications. Food delivery vehicles and utensils must be clean and sanitary. Transportation process of food center temperature should be maintained above 60 ℃.

Article 26 of the implementation of school principals to accompany the meal system. School principals should take turns to accompany the meal (meals at their own expense), make a good record of accompanying the meal, timely detection and resolution of problems and difficulties in the process of nutritional feeding, summarize and promote good experience and practice.

Article 27 food safety training.

The relevant departments at the county level should regularly organize food safety experts through on-site guidance, training and other forms, to enhance the school, feeding enterprises (units), food families (individuals) food safety awareness, strengthen food safety management measures to improve the ability to deal with food safety incidents. Conditional pilot counties, can be involved in nutrition improvement program food suppliers and so on together into the training.

Article 28 to improve the emergency response mechanism for food safety incidents.

Developing detailed emergency response plans at each level and in each school, clarifying emergency response measures in case of emergencies, and refining specific work plans for accident information reporting, personnel rescue, hazard control, accident investigation, aftercare, and response to public opinion, etc., as well as organizing drills on a regular basis.

Chapter 6

Article 29 Funding arrangements.

(1) Nutritional dietary subsidies in the national pilot areas are approved in accordance with the standards set by the state, and the required funds are supported by special funds from the central government.

(2) Encourage places with the conditions to carry out local pilot work of the Nutrition Improvement Program (hereinafter referred to as local pilot) outside the national pilot areas. Local pilot should focus on poverty-stricken areas, ethnic areas, border areas, old revolutionary areas, etc., the funds required by the local financial arrangements.

The local pilot work to carry out better and achieve certain results in the provinces, the central financial institutions based on funding, organization and management, implementation of the effect of the situation to give incentive grants.

(C) in the implementation of the nutrition improvement program at the same time, continue to implement the rural compulsory education families with economic difficulties in the boarding cost of living subsidies (referred to as "a subsidy") policy, shall not use the central special funds offset "a subsidy" funds.

(d) Encourage enterprises, foundations, charitable organizations and other donations, under the coordination of the local government, and actively carry out nutritional improvement work, and enjoy the preferential policies of tax reduction and exemption in accordance with the provisions.

Article 30 Disbursement of funds.

Provincial financial departments shall, within 25 working days of receiving the budget documents of the central special funds, break down the budget to counties. The special funds for the Nutrition Improvement Program shall be included in the management of the national treasury, and shall be accounted for in separate accounts and paid in a timely manner in accordance with the relevant provisions of the financial treasury management system.

Article 31 Use of funds.

The central special funds should be used in full to provide students with nutritious meals, subsidized student meals, and shall not be issued in cash directly to individual students and parents. The balance of the central special funds rolling for the next year's student nutrition improvement program.

Nutrition Improvement Program special funds should be earmarked, strictly prohibit deduction, retention, squeeze and misappropriation.

Article 32 Supervision of Funds.

(a) The financial sector shall include the management and use of special funds in the scope of key supervision and inspection. Education department shall include the use and management of special funds into the important content of education supervision, regular supervision.

Schools should establish and improve the internal control system, strengthen internal supervision, and take the initiative to accept the supervision of the audit department.

(2) Each place should combine the existing school registration management platform, the establishment of nutritional meal subsidies real-name student information management system, the number of students, subsidy standards, the number of beneficiaries and other dynamic monitoring, to prevent arbitrage, fraudulent claim of funds.

(3) Each region should regularly publish information on the total amount of funds for the Student Nutrition Improvement Program, the list of schools and the number of students benefiting from the program. Pilot schools, feeding enterprises (units) and families (individuals) should regularly publish information such as funding accounts, meal preparation standards, take-home recipes, and lists of students who have eaten, to be monitored by students, parents and the community.

Chapter VII

Article 33 The governments at all levels and the relevant departments, in accordance with the division of responsibilities, the implementation of the national key supervision, the provincial and municipal regular inspections, the county-level regular self-inspection, one level to grasp one level, and the implementation of the implementation of each level, and to promote the implementation of the Nutrition Improvement Program is open and transparent, and the operation of the integrity of the operation.

Local governments at all levels should establish a system of accountability, and formulate special supervision and inspection methods to supervise the implementation of the Nutrition Improvement Program throughout the entire process.

Article 34 Supervision and inspection methods.

The combination of daily supervision and inspection and special supervision and inspection, and the combination of internal supervision and inspection and external supervision and inspection shall be adopted to carry out supervision and inspection in the whole process, in an all-round way, and on a regular basis.

(I) Daily supervision. The relevant departments and schools to the system (unit) to fulfill their work responsibilities to carry out supervision and inspection. Education Supervision Department to the implementation of the Nutrition Improvement Program as an important part of the work of regular supervision; audit departments on the management and use of funds for audit supervision; supervision departments of the relevant functional departments to carry out their work responsibilities to supervise the situation.

(ii) Specialized supervision. Under the leadership of the government at all levels, led by the Office of Student Nutrition at all levels, the organization of the relevant departments to carry out regular or irregular focus on the implementation of nutrition improvement plan supervision and special inspection.

(3) supervision by the National People's Congress and the Chinese People's Political Consultative Conference. Local governments at all levels should take the initiative to report the implementation of the Nutrition Improvement Program to the National People's Congress and the Chinese People's Political Consultative Conference at the same level to accept supervision.

(iv) Social supervision. Localities should set up students, parents, teachers' representatives and representatives of all walks of life *** with the composition of the supervision group, set up a report telephone and public opinion box, widely accepted social supervision.

Article 35 Supervision and inspection focus.

Supervision and inspection focus on food safety, financial security and fulfillment of duties, the main contents include:

(a) food safety.

1. Whether to establish and implement the access and exit mechanism for feeding.

2. Whether the feeding unit for food service license.

3. Whether the catering unit food service workers have health certificates, whether required to receive relevant training.

4. Whether the suppliers of bulk food and raw and auxiliary materials are determined through public bidding, centralized purchasing, and designated procurement, and whether the procedures are compliant with the law.

5. Food procurement, storage, processing, supply and other aspects of compliance with relevant laws and regulations and standards.

6. Whether the mode of feeding selected by the school is scientific, whether the food mix is reasonable, whether the food meets the nutritional needs, and whether a nutritional monitoring and evaluation system has been established.

7. Whether an emergency plan for food safety accidents has been formulated, whether food safety accidents have occurred, whether the accidents have been dealt with in a timely and effective manner, and whether the responsibility of the relevant units and personnel has been ascertained.

(ii) Financial safety.

1. Whether the annual budget is issued in a timely manner, and whether the allocation of funds is in line with the relevant provisions of the financial treasury management.

2. Whether the funds are earmarked for specific purposes, and whether there is any problem of retention, retention, squandering, misappropriation, arbitrage, misrepresentation and fraudulent claims.

3. Whether there are false expenditures, white-checked accounts, false accounting documents and large cash payments.

4. Whether the items included in the scope of government procurement are in accordance with the procedures.

5. Whether the balance of funds is utilized and managed according to regulations.

6. Whether the costs of salaries of personnel employed by the cafeteria and the purchase of equipment and facilities are included in the local financial budget, and whether they are squeezed out of the school's public funds.

7. Whether the implementation of the relevant tax exemptions and preferential policies in accordance with the regulations.

(C) fulfillment of duties.

1. Whether the leading role of the government has been implemented.

2. Whether the relevant functional departments strictly fulfill their duties and whether supervision and management are standardized.

3. Whether the leading group and working organization of the Nutrition Improvement Program have been established, whether there are special personnel in charge of the daily work, and whether there are necessary office conditions and working funds.

4. Whether to establish and improve the relevant working mechanism, the leading group members of the phenomenon of shirking responsibilities.

5. Whether the rules and regulations are sound, whether the local supervision and management methods have been formulated, and whether they are effectively implemented.

6. Whether the implementation of the Nutrition Improvement Program is regularly followed up and inspected.

7. Whether problems arising during the implementation of the Nutrition Improvement Program are rectified in a timely and effective manner, and whether the responsibilities of the relevant personnel are pursued.

Article 36 Handling and Accountability.

Local governments at all levels and relevant departments and their staff in the implementation of nutrition improvement program in the process of violations of law and discipline, in accordance with the relevant provisions of accountability; suspected of committing a crime transferred to the judicial organs in accordance with the law.

Chapter 8

Edit? Broadcasting

Article 37 Each region may formulate specific implementation methods based on these rules. Relevant difficulties and problems involved in the implementation of the Nutrition Improvement Program shall be resolved by the Student Nutrition Offices at all levels in coordination with the relevant departments and in accordance with the relevant laws and regulations. Major problems that cannot be solved by the Student Nutrition Office at this level shall be reported at each level.

Article 38 These rules by the Ministry of Education, the Central Propaganda Department, the National Development and Reform Commission, the Ministry of Supervision, Ministry of Finance, Ministry of Agriculture, Ministry of Health, Audit Office, State Administration for Industry and Commerce, State Administration of Quality Supervision and Inspection, State Food and Drug Administration, the State Council Office of the Food Safety Commission, the Central Committee of the *** Youth League, the All-China Women's Federation, the National Federation of Supply and Marketing Cooperatives is responsible for the interpretation.

Article 39 These rules shall come into force on the date of issuance.