Written around three aspects: food quality, catering services and food safety.

1. Food quality: the freshness, taste, nutritional value and whether the food meets healthy eating standards. Parents and teachers should pay attention to the source of food and the freshness of ingredients, as well as the cooking methods and combinations of food to ensure that children receive balanced nutrition.

2. Catering service: timeliness of catering service, meal sharing method and cleanliness of tableware. Kindergartens should ensure that meals are provided to young children in a timely manner and use appropriate meal distribution methods, such as by age or class. In addition, the cleanliness of tableware is also very important, and the hygiene and safety of tableware must be ensured.

3. Food safety: hygienic and safety measures during food storage, processing, cooking and meal sharing. Kindergartens need to strictly abide by food safety regulations to ensure that food is not contaminated during storage, processing, cooking and meal distribution.