chapter I general provisions article 1 these measures are formulated in accordance with the provisions of the food hygiene law and the actual situation of our city in order to standardize the off-campus catering work of primary and secondary schools in our city and ensure the safety, hygiene and healthy dining of students. Article 2 These Measures shall apply to those who engage in off-campus catering and its management activities in primary and secondary schools within the administrative area of this Municipality.

the off-campus catering service in primary and secondary schools as mentioned in these measures refers to the catering service activities such as food processing and distribution that the enterprise accepts the entrustment of the school or the guardians of primary and secondary school students to provide group lunches for primary and secondary school students. Article 3 The management of off-campus catering in primary and secondary schools shall follow the principle of "safety first, prevention first, government supervision, and the responsibility of both enterprises and schools". Chapter II Catering Management in Primary and Secondary Schools Article 4 Student guardians may entrust primary and secondary schools to handle off-campus catering affairs on a voluntary basis. Article 5 Primary and secondary schools shall accept the entrustment of student guardians and select off-campus catering enterprises with catering qualifications (hereinafter referred to as catering enterprises) through bidding and competitive negotiation.

primary and secondary schools should set up a special working committee when choosing catering enterprises. The working committee is composed of principals of primary and secondary schools, safety management personnel and representatives of student guardians, and the number of them shall not be less than nine, of which the proportion of representatives of student guardians shall not be less than half. Article 6 Primary and secondary schools, entrusted by student guardians, shall sign catering service contracts with catering enterprises. The catering service contract shall include the catering enterprise service standard, charging standard, charging method, catering place, liability for breach of contract, service period, termination method, etc. The municipal education administrative department shall formulate a demonstration contract for catering service.

the student guardian pays the fee to the catering enterprise according to the catering service contract.

primary and secondary schools shall, within ten working days from the date of signing the service contract, report the signed catering service contract to the local district education administrative department for the record, and the schools directly under the city shall report to the municipal education administrative department for the record. Seventh primary and secondary schools should provide catering places for catering enterprises on campus, and assist catering enterprises to do auxiliary work such as lunch distribution and heating. Eighth primary and secondary schools should establish the principal responsibility system, catering health and safety management system, strengthen the health supervision of catering enterprises. Ninth primary and secondary schools should arrange food hygiene management personnel, responsible for the management of off-campus catering.

food hygiene managers should master the basic knowledge of food hygiene and nutrition. Tenth primary and secondary schools should formulate emergency plans for emergencies such as food poisoning or other food-borne diseases.

In case of food poisoning or suspected food poisoning, it shall be handled in accordance with the Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, and reported to the administrative departments of health and education. Chapter III Responsibilities of Catering Enterprises Article 11 Catering enterprises shall comply with the relevant provisions of the Food Hygiene Law of the State, have catering qualifications and obtain hygiene licenses issued by hygiene or quality supervision departments. Twelfth catering enterprises shall not transfer or subcontract the catering business in primary and secondary schools. Article 13 Catering enterprises shall abide by the laws and regulations on food hygiene and safety, strictly implement the Hygienic Code for Catering Industry and Collective Dining Distribution Units, and provide catering services in accordance with the requirements of "safety, hygiene, nutrition and health". Article 14 A catering enterprise shall purchase food from a unit that holds a hygiene license and has a regular inspection certificate for purchasing food, and obtain a certificate in accordance with relevant regulations. Catering enterprises shall establish a quality inspection system for purchased food. Fifteenth catering enterprises should strengthen the supervision of important links in procurement, storage, processing and distribution that are easy to cause food poisoning or other food-borne diseases. Article 16 A catering enterprise shall ensure the quality of the delivered food. If the food goes bad and tastes bad, it shall take it all back and destroy it. Catering enterprises shall not process the surplus food separated from meals, and shall not distribute cold meat and cold dishes. Article 17 A catering enterprise shall keep food samples in accordance with regulations and keep the food samples in cold storage for more than 48 hours for recourse and inspection. Article 18 A catering enterprise shall record and properly keep the raw material procurement acceptance, processing operation process, key items, health inspection, personnel health status, education and training, food sample retention, inspection results, complaints and handling results, and measures taken after problems are found. Article 19 The staff of catering enterprises shall be trained in accordance with the relevant provisions of the Food Hygiene Law, master the basic requirements of food hygiene and obtain health certificates. Twentieth catering enterprises should formulate dietary nutrition plans and recipes according to the growth characteristics and nutritional needs of primary and secondary school students, and publish them in distribution schools. Dietary nutrition plans and recipes should be kept for one semester. Twenty-first catering enterprises shall ensure the timely delivery of catering.

catering enterprises should make emergency plans in advance and properly handle emergencies that affect catering due to traffic, sanitation, weather and other reasons. Article 22 After the student guardian pays the catering fee to the catering enterprise, the catering enterprise shall provide the student guardian with legal and valid bills. Twenty-third catering enterprises should establish a catering information feedback system, solicit the opinions of schools, students and their guardians every month, and continuously improve the quality of service. Chapter iv management and supervision article 24 the administrative department of education is the competent department of off-campus catering work, and performs the following duties:

(1) to formulate management measures and rules and regulations for off-campus catering work;

(2) to guide and supervise the off-campus catering service activities of primary and secondary schools and catering enterprises;

(3) to guide primary and secondary schools to carry out food safety education.