Parents don't have time, and the school has no canteen, so they have to go to the "small dining table" nearby, which has become a portrayal of the life of many urban primary school students after school. Due to the lack of licenses and special management methods, many "small dining tables" are still in the blind spot of supervision. Who will maintain the safety of students' tongue tips has become an urgent problem to be solved.

"Small dining table" refers to a place that provides catering services and rest for primary and secondary school students outside the school, and is mostly set up in residential buildings near the school. In recent years, with the accelerated pace of urban residents' work and life, a large number of floating population poured into the city, coupled with the long distance and short lunch break, the off-campus "small dining table" with lunch break as the main service content became popular as a new service industry.

In a certain sense, the appearance of "small dining table" facilitates children's dining and rest, lightens the burden for parents who have no time to take care of their children, and solves the re-employment problem of some laid-off workers, so it has been welcomed by many parties in society. However, the "small dining table" has some problems, such as scattered layout, poor sanitary conditions, uneven quality of employees and even unlicensed operation.

It is reported that the Food and Drug Administration of Hohhot, Inner Mongolia has implemented a filing management system for students' "small dining tables" in the city. Those who still engage in food business activities of students' "small dining tables" without filing will be investigated and banned by the food and drug administration and the education authorities according to relevant regulations. This is a good way to eliminate the food safety problem of "small table" from the source.

it is true that it is not enough to make the "small dining table" a "reassuring table" for children and parents, but also to make efforts in standardized management and normalized supervision.

on the one hand, it is necessary to issue industry norms as soon as possible, set market access conditions and strengthen standardized management. Make specific and clear provisions on the layout, facilities configuration, basic hygiene, food safety, fire safety and the quality of employees, so that the "small dining table" will gradually move towards standardization and rationalization.

on the other hand, we should follow the principle of "each according to his ability and each according to his own responsibilities", and the main departments such as food and medicine, health, education, industry and commerce, public security and fire control should work together on the premise of clarifying the division of responsibilities, integrate the forces of decentralized supervision and management, and implement "big management" for the "small table".

The daily supervision should be normalized, not finished after filing. The small dining table involves many families, and this problem cannot be ignored.