Twentieth the establishment of food procurement system. Food procurement should strictly implement the "Regulations on the Administration of Requiring Certificates and Tickets for Food Procurement of Catering Services". Purchase from food production units and wholesale markets. , should review, obtain and save the supplier's relevant licenses and product certificates; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, the supply list, etc. Should be checked, obtained and retained; Purchase from supermarkets, farmers' markets, individual industrial and commercial households and farmers. , should obtain and save the purchase list and other relevant documents, in order to control the source and well documented.

Twenty-first regulate the purchase of bulk food. The establishment of bulk food and raw materials bidding system, rice, flour, oil, eggs, milk and other bulk food and raw materials through public bidding, centralized procurement, fixed-point procurement and other ways to determine suppliers. Schools or teaching points in remote areas can determine the supply target by comparing quality and price.

Twenty-second actively promote the "agricultural school docking". Establish a direct supply base for school vegetables and agricultural products, reduce the procurement and circulation of agricultural products and reduce the cost of raw materials on the premise of ensuring product quality and safety.

Article 23 A food inspection system shall be established. When buying packaged food, the production date and shelf life of the food should be strictly checked to ensure food safety; Do not purchase food with unqualified quality and beyond the shelf life; Don't buy foods that are spoiled or have abnormal sensory properties; It is forbidden to purchase foods whose production and operation are prohibited by the Food Safety Law.

Article 24 A system of double purchase and regular rotation shall be established. Schools should implement double purchase. If there is a shortage of staff, teachers and staff can be allocated, and detailed purchase records should be kept for future reference. In principle, procurement personnel are rotated once every semester.

Article 25 Establish a supplier evaluation system. Schools should regularly conduct a comprehensive evaluation of food and raw and auxiliary materials suppliers, blacklist suppliers who fail to pass the evaluation, violate food safety laws and regulations and have food safety accidents, terminate the supply contract and cancel their supply qualifications. The supplier shall settle accounts with the school regularly, and in principle, there shall be no cash transaction between the buyer and the supplier.