It is learned from the State Administration of Market Supervision that schools and kindergartens will start school or open parks one after another. Due to the special catering group and large number of catering people in schools, school food safety is related to students' health, and summer and autumn are the prone seasons for food poisoning on campus. In this regard, the General Administration of Market Supervision recently issued the Notice on Strengthening Food Safety Supervision in Schools and Kindergartens in Autumn. The "Notice" emphasizes that schools should not directly buy high-risk foods such as cold food, raw food and decorated cakes for students in bulk, and carefully buy cooked meat products in bulk.

The circular requires local regulatory authorities to concentrate human and material resources, and conduct a comprehensive supervision and inspection of all school kindergarten canteens (including military kindergarten canteens handed over to local management), collective dining distribution units that provide food delivery services for schools, and food operators around the campus in about 1 month.

At the same time, local food and drug supervision departments should urge schools and collective dining distribution units that provide food delivery services for schools to implement the responsibility of the first person responsible for food safety. Schools should strictly limit the types of directly imported food, clarify the management requirements of directly imported food, and strictly screen suppliers of directly imported food. Schools are not allowed to give students high-risk foods such as cold food, raw food and decorated cakes directly, and carefully buy cooked meat products in bulk.

The "Notice" shows that it is necessary to carry out a comprehensive and thorough food safety self-examination for food operators such as canteens on campus in combination with the characteristics of starting school in autumn. The key inspection contents are as follows:

The first is to check the employee's health certificate. New employees and employees with expired health certificates must obtain valid health certificates before taking up their posts.

The second is to check the operation of facilities and equipment. The facilities and equipment that can't operate normally should be maintained and replaced.

The third is to check the sensory characteristics and shelf life of food, food additives and food-related products. Foods, food additives, detergents, disinfectants and other food-related products with abnormal sensory properties and beyond the shelf life should be discarded immediately.

The fourth is to check the cleanliness of places, facilities and equipment, tableware, etc. All areas, facilities, equipment and tableware in the processing zone should be thoroughly cleaned and disinfected before meals are started in the canteen.

The fifth is to check the breeding situation of pests. If the catering service places find pests or signs of their activities, they should immediately take effective pest control measures themselves or entrust a professional third-party organization to carry out pest control.

Finally, the circular also pointed out that local food and drug supervision departments should focus on regions, schools and collective dining distribution units where school food poisoning accidents and school food safety incidents have occurred in the past three years, especially in the first half of this year, and conduct a comprehensive inspection, focusing on the rectification and implementation of the original problems. Schools and collective dining and distribution units that fail to rectify the problems and still have serious food safety hazards should jointly take administrative punishment measures such as interviewing the person in charge of the school or enterprise, giving fines or even suspending business for rectification.