2019It will come into force on April 1 of the same year

Chapter I: General Provisions

Article 1 In order to ensure the food safety and nutrition of students and faculty members in school, and strengthen supervision and management, these provisions are formulated in accordance with the Food Safety Law of the People's Republic of China (hereinafter referred to as the Food Safety Law), the Education Law of the People's Republic of China, the Regulations on the Implementation of the Food Safety Law of the People's Republic of China and other laws and regulations.

Article 2 These Provisions shall apply to the food safety and nutrition and health management of centralized meals at all levels and types of schools and kindergartens (hereinafter collectively referred to as schools) that implement academic education.

"Centralized meals" as used in these Provisions refers to the conduct of schools providing food to students, faculty and staff in the form of providing meals in cafeterias or purchasing food (including ordering meals from feeding units).

Article 3 The school implements the principles of prevention first, whole-process monitoring, territorial management, and school implementation, and establishes a working mechanism for the division of labor and responsibility of education, food safety supervision and management, health and other departments.

Article 4: Centralized meals in schools shall adhere to the principle of public welfare and convenience, focusing on key links such as procurement, storage, processing, distribution, and feeding, to complete the school food safety risk prevention and control system, ensure food safety, and promote nutrition and health.

Article 5 The school shall, in accordance with the provisions of food safety laws and regulations and the requirements of the Healthy China Strategy, establish and improve relevant systems, implement campus food safety responsibilities, and carry out publicity and education on food safety and nutrition and health.

Chapter II Management System

Article 6 The local people's governments at or above the county level shall lead, organize and coordinate the supervision and management of school food safety and the response to food safety emergencies in accordance with the law, and include school food safety in the emergency response plan for food safety accidents and the construction of the school safety risk prevention and control system in the region.

Article 7: The education departments shall guide and urge schools to establish and complete management systems related to food safety and nutrition and health, making school food safety and nutrition and health management efforts an important part of schools' implementation of safety risk prevention and control duties and promoting health education, and strengthening evaluations and evaluations; Guide and supervise schools to strengthen food safety education and daily management, reduce food safety risks, eliminate potential food safety hazards in a timely manner, improve nutrition and health, and actively assist relevant departments in carrying out their work.

Article 8 The food safety supervision and management department shall strengthen the supervision and management of food safety in schools for centralized meals, and investigate and punish food safety violations involving schools in accordance with the law; Establish a school canteen food safety credit file, and promptly inform the education department of school food safety-related information; Conduct spot checks and assessments on food safety management personnel in school canteens, and guide schools to do a good job in food safety management and publicity and education; In conjunction with relevant departments, carry out investigation and handling of school food safety incidents in accordance with law.

Article 9: The competent departments of health shall organize and carry out campus food safety risks and nutrition and health monitoring, provide nutrition guidance to schools, advocate the concept of healthy eating, and carry out training for nutrition and health professionals adapted to the needs of schools; Guide schools to carry out education on the prevention of foodborne diseases and nutrition and health, and carry out relevant epidemic prevention and control work in accordance with the law; Organize medical institutions to treat people who have been injured due to school food safety accidents.

Article 10: Regional primary and secondary school health care institutions, maternal and child health care institutions, and disease prevention and control institutions shall, on the basis of their duties or the requirements of the relevant competent departments, organize and carry out monitoring, technical training, and operational guidance on food safety, nutrition, and health in schools in the region.

Encourage areas with the capacity to establish professional guidance bodies for student nutrition and health, and guide schools to carry out activities related to student nutrition and health on the basis of dietary and nutrition guidelines for students of different ages and relevant provisions on health education, and guide reasonable diets.

Article 11 The food safety supervision and management department shall take the school campus and the surrounding areas as the focus of supervision and inspection, and regularly inspect the school canteens, feeding units and food operators on campus and in the surrounding areas; Each semester, in conjunction with the education department, special food safety inspections shall be carried out on schools within the administrative area, and schools shall be urged and guided to implement food safety responsibilities.

Chapter III: School Responsibilities

Article 12 The principal (principal) responsibility system shall be implemented for school food safety.

Schools shall regard food safety as an important part of school safety work, establish, improve and implement relevant food safety management systems and work requirements, and regularly organize and carry out food safety hazard investigations.

Article 13: Primary and secondary schools and kindergartens shall establish a system of centralized meal accompaniment, and the relevant responsible person of the school shall have a meal with the student at each meal, do a good job of accompanying the meal, and promptly discover and resolve problems in the process of centralized meals.

Primary and secondary schools and kindergartens that have the capacity shall establish a system for parents to accompany meals, complete corresponding working mechanisms, and promptly conduct research and feedback on the opinions and suggestions put forward by parents accompanying meals in areas such as school food safety and nutrition and health.

Article 14: Schools shall be equipped with full-time (part-time) food safety management personnel and nutrition and health management personnel, establish and implement a centralized meal post responsibility system, and clarify the responsibilities related to food safety and nutrition and health management.

Localities with the capacity shall allocate nutrition professionals to primary and secondary schools and kindergartens, or support schools in hiring nutrition professionals, to conduct consultation and guidance on balanced diets, and promote the concepts of scientific meal preparation and dietary nutrition.

Article 15: School staff related to food safety and nutrition and health management shall, in accordance with relevant requirements, receive regular training and assessments, and learn laws, regulations, rules, standards and other relevant professional knowledge related to food safety and nutrition and health.

Article 16: Schools shall establish a centralized meal information disclosure system, using methods such as public information platforms to promptly disclose information such as the source of food purchases and the units providing meals to teachers, students, and parents, and organize representatives of teachers, students, and parents to participate in the management and oversight of food safety, nutrition, and health.

Article 17: Schools shall, on the basis of standards such as the nutrition guidelines for student meals issued by the competent departments for health, and in light of the nutritional and health needs of students of different ages, guide students to eat scientifically and nutritiously in light of local conditions.

Primary and secondary schools and kindergartens that have the capacity shall publish the amount of meals and nutrients for students on a weekly basis.

Article 18: Schools shall strengthen publicity and education on food safety, nutrition and health, and carry out relevant scientific knowledge popularization and publicity and education activities at important time points such as the National Food Safety Publicity Week, the National Nutrition Week, the Chinese Student Nutrition Day, and the National Iodine Deficiency Disease Prevention and Control Day.

Schools shall include knowledge related to food safety and nutrition and health in the teaching content of health education, and carry out regular publicity and education activities through themed class meetings, extracurricular practices, and other forms.

Article 19: Primary and secondary schools and kindergartens shall cultivate healthy eating habits in students, strengthen monitoring, evaluation, and intervention of students' malnutrition, overweight, and obesity, and use methods such as parent schools to publicize and educate students' parents on food safety, nutrition, and health.

Article 20: Primary and secondary schools and kindergartens are generally not allowed to set up food business establishments such as canteens and supermarkets in schools, and if it is really necessary to set them up, they shall obtain a license in accordance with law, and avoid selling high-salt, high-sugar and high-fat foods.

21st school in food procurement, canteen management, the selection of feeding units and other major matters involving school centralized meals, should be heard in an appropriate way by the parent committee or student Congress, faculty Congress opinions, to protect the right to know, the right to participate, the right to choose, the right to supervise.

Schools shall clear channels for food safety complaints, and listen to the opinions and suggestions of teachers, students, and parents on canteens, purchased food, and other food safety concerns.

Article 22 Schools are encouraged to participate in food safety liability insurance.

Chapter 4 Canteen Management

Article 23: Schools with the capacity shall set up cafeterias as needed to provide services for students, faculty and staff.

Canteens independently operated by schools shall adhere to the principle of public interest and not be for profit. Rural compulsory education school canteens that implement nutrition improvement programs must not be contracted or entrusted to operate.

Where social forces are introduced to contract or entrust the operation of school canteens, they shall openly select catering service units or qualified catering management units that have obtained food business licenses in accordance with the law, can bear food safety responsibilities, and have a good social reputation by means of bidding and bidding.

The school shall sign a contract with the contractor or the entrusted operator in accordance with the law, clarify the rights and obligations of both parties in terms of food safety and nutrition and health, assume management responsibilities, and urge them to implement the food safety management system and fulfill their responsibilities for food safety and nutrition and health. The contractor or the entrusted operator shall operate in accordance with laws, regulations, rules, food safety standards and contractual agreements, be responsible for food safety, and accept the supervision of the entrusting party.

Article 24 School canteens shall obtain a food business license in accordance with the law, operate in strict accordance with the business items specified in the food business license, and hang or place the license in a conspicuous position in the canteen.

Article 25: School canteens shall establish a self-inspection system for food safety and nutritional health status. If the operating conditions change and no longer meet the food safety requirements, the school canteen shall be immediately rectified; If there is a potential risk of food safety accidents, food business activities shall be stopped immediately, and reported to the local food safety supervision and management department and education department in a timely manner.

Article 26: School canteens shall establish, improve and implement a food safety management system, and formulate and implement food safety management systems such as cleaning and disinfection of premises and facilities and equipment, maintenance and calibration, control and management of the whole process from raw material procurement to meal supply, cleaning and disinfection of tableware and drinking utensils, and management of the use of food additives in accordance with regulations.

Article 27: School cafeterias shall establish and implement health management systems and training systems for employees. Persons suffering from diseases that impede food safety as stipulated by the National Health Commission shall not engage in work that comes into contact with food for direct consumption. Employees engaged in work that comes into contact with food for direct consumption shall undergo annual health examinations, obtain health certificates before they can work, and when necessary, shall conduct temporary health examinations.

The health certificates of school cafeteria employees shall be uniformly displayed in a conspicuous position in the school cafeteria.

School cafeteria workers shall develop good personal hygiene habits, wash their hands and disinfect food before processing and operation, and wear clean work clothes and hats before entering the workplace.

Employees in school cafeterias are not allowed to smoke in the cafeteria.

Article 28: School canteens shall establish a food safety traceability system, truthfully, accurately, and completely record and preserve information such as food purchase inspections to ensure food traceability. Canteens are encouraged to use information technology to collect and retain food business information.

Article 29: School cafeterias shall have places that are appropriate to the variety, quantity, and number of people serving food they handle, and keep the environment clean and tidy, and keep a prescribed distance from toxic and harmful places and other sources of pollution.

Article 30: School cafeterias shall, according to the variety and quantity of food they operate, be equipped with corresponding facilities and equipment, and be equipped with equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anti-corrosion, dust-proofing, fly-proof, rodent-proof, insect-proof, washing, and treating waste water and storing garbage and waste. Water facilities shall be set up in or near the dining area for diners to wash their hands, tableware, and drinking utensils.

Food processing, storage, display, transfer and other facilities and equipment shall be regularly maintained, cleaned and disinfected; Thermal insulation facilities and refrigeration and freezing facilities shall be cleaned and calibrated regularly.

Article 31: School cafeterias shall have a reasonable equipment layout and technological processes to prevent cross-contamination between food to be processed and food for direct consumption, raw materials and finished or semi-finished products, and to avoid food contact with toxic and unclean substances. The production and sale of cold food, raw food, decorated cakes, freshly squeezed fruit and vegetable juices, etc., shall be in accordance with the relevant requirements to set up a special room or special operation area, the special room shall be disinfected before processing and production, and the processing and operation shall be carried out by a special person.

Article 32: The procurement of food and raw materials in school canteens shall follow the principles of safety, health, and nutritional needs. Qualified localities or schools shall implement a system of public bidding and centralized fixed-point procurement of bulk food, and shall clarify the food safety responsibilities and obligations of suppliers when signing procurement contracts to ensure food safety.

Article 33: School canteens shall establish a system for recording the purchase inspection of food, food additives and food-related products, truthfully and accurately record the name, specification, quantity, production date or production batch number, shelf life, purchase date, and the name, address, and contact information of the supplier, and retain the relevant vouchers containing the above information.

The retention period of purchase inspection records and related vouchers shall not be less than six months after the expiration of the shelf life of the product; If the warranty period is not specified, the retention period shall not be less than two years. The retention period of records and vouchers of edible agricultural products shall not be less than six months.

Article 34: School canteens purchasing food and raw materials shall inspect and permit relevant documents in accordance with the following requirements, and keep copies or other vouchers stamped with official seals (or signatures):

(1) Where food is purchased from a food producer, the food production license and product qualification certificate shall be inspected;

(2) If food is purchased from food business operators (shopping malls, supermarkets, convenience stores, etc.), their food business licenses shall be checked;

(3) Where purchases are made directly from producers of edible agricultural products, a copy of their social credit code or ID card shall be inspected and retained;

(4) Where edible agricultural products are purchased from a centralized trading market, the purchase voucher stamped with the official seal (or signature of the person in charge) by the market operator or operator shall be obtained and retained;

(5) Where purchasing meat, the quarantine certificate of meat products shall be checked; Those who purchase meat products shall check the inspection certificate of meat products.

Article 35: School canteens are prohibited from purchasing or using the following foods, food additives, and food-related products:

(1) Food and food additives that have exceeded their shelf life;

(2) Food and food additives that are spoiled, rancid, mildewed, unclean, mixed with foreign substances, adulterated or with abnormal sensory properties;

(3) Meat that has not been quarantined in accordance with regulations or has failed to pass quarantine, or meat products that have not been inspected or failed to pass inspection;

(4) Food raw materials, food additives, disinfectants, detergents and other food-related products that do not meet food safety standards;

(5) Other foods, food additives, and food-related products that are prohibited from being produced or sold or that do not meet food safety standards as stipulated by laws, regulations, and rules.

School cafeterias shall inspect the food and raw materials to be processed before processing, and shall not process or use them if they are found to have the circumstances provided for in the preceding paragraph.

Article 36: The provision of vegetables, fruits, and food that needs to be provided in accordance with international practices or ethnic habits in school canteens shall meet food safety requirements.

School canteens shall not purchase, store or use nitrite (including sodium nitrite and potassium nitrite).

Primary and secondary schools and kindergarten canteens shall not produce or sell cold meat food, raw food, or decorated cakes, and shall not process and make high-risk foods such as green beans, fresh daylily, wild mushrooms, and sprouted potatoes. The food safety supervision and management departments of provinces, autonomous regions and municipalities directly under the Central Government may, in light of actual conditions, formulate a catalogue of high-risk foods that shall not be produced and sold in primary and secondary schools and kindergartens in their respective regions.

Article 37: School cafeterias shall store food in accordance with the requirements for ensuring food safety, so that they are ventilated, divided into zones and shelves, classified, stored off walls and from the ground, and have good facilities to prevent flies, rodents, and insects, and regularly inspect the inventory, and promptly clean up food that has deteriorated or exceeded its shelf life.

When storing bulk food, the name of the food, the date of production or the batch number, the shelf life, the name of the producer and the contact information shall be indicated at the storage location. Refrigeration and freezing equipment used to preserve food shall be labeled, and raw materials, semi-finished products and finished products shall be stored in separate cabinets.

Toxic and harmful substances shall not be stored in the food warehouse.

Article 38: School cafeterias shall set up special meal preparation rooms or special operation areas, and formulate and display personnel operation specifications in a conspicuous position; Food contamination should be avoided during meal preparation. Food additives shall be kept by special counters (bits), and shall be clearly labeled, measured and used in accordance with relevant regulations, and recorded in special books.

The food prepared in the school cafeteria should be used up as much as possible after cooking, and the food that needs to be cooked should be cooked thoroughly. If it needs to be reused, it shall be stored in hot or refrigerated manner in accordance with relevant regulations, and the food that needs to be heated shall be thoroughly heated at high temperature before consumption after confirming that there is no spoilage.

Article 39: Containers and tools used in school cafeterias for processing animal food raw materials, plant food raw materials, aquatic product raw materials, semi-finished products or finished products, etc., shall be clearly distinguished from their shapes, materials, colors, and labels, so that they are used separately, stored fixedly, and washed and kept clean after use.

School cafeterias and drinking utensils, as well as containers and tools that hold or come into contact with food for direct consumption, shall be washed and disinfected before use.

Article 40: Primary and secondary schools and kindergarten canteens shall retain samples of each finished food product processed and produced at each meal, and the amount of samples retained for each variety shall meet the needs of inspection, not less than 125 grams, and record the name of the food to be retained, the amount of samples retained, the time of sample retention, and the personnel who keep the samples. The retained food shall be refrigerated by the counter for more than 48 hours.

Samples shall be retained in accordance with the provisions of the preceding paragraph, and samples of other processed foods shall be retained in accordance with the provisions of the preceding paragraph, and samples of other processed foods shall be retained in accordance with the relevant provisions.

Article 41: The water used in school canteens shall comply with the sanitary standards for drinking water provided by the State.

42nd school canteen kitchen waste should be removed in a timely manner after the meal, and in accordance with the environmental requirements of the classification of disposal.

Canteens should be set up special kitchen waste collection facilities and clearly marked, in accordance with the provisions of the collection, storage of kitchen waste, the establishment of relevant systems and accounts, in accordance with the provisions of the requirements of the solid waste transport unit or kitchen waste disposal unit disposal.

Article 43: School canteens shall establish a safety and security system and take measures to prohibit non-canteen employees from entering the food handling area without permission.

In the construction of campus security informatization, schools shall give priority to achieving full coverage of video surveillance in key places such as canteen food warehouses, cooking rooms, meal preparation rooms, special rooms, sample retention rooms, and tableware and drinking utensils cleaning and disinfection rooms.

Article 44: School cafeterias that have the capacity shall make the kitchen and stove bright, and disclose the food processing process through video or transparent glass windows or walls. Encourage the use of the Internet and other information means to strengthen the supervision of the whole process of food source, procurement, processing and production.

Chapter 5 Management of Purchased Food

Article 45: Where schools order meals from feeding units, they shall establish and complete a management system for off-campus meals, and select feeding units that have obtained food business licenses, can bear food safety responsibilities, and have a good social reputation.

Schools shall sign a feeding contract (or agreement) with the feeding unit, clarifying the rights and obligations of both parties in terms of food safety and nutritional health, and archiving it for future reference.

Article 46: Meal providers shall strictly abide by laws, regulations, and food safety standards, process meals, and comply with the requirements of these Regulations to ensure food safety.

Article 47: Schools shall conduct random visual inspections and necessary inspections of the food provided by the feeding units, and clearly stipulate in the feeding contract (or agreement) the handling of substandard food.

Article 48: Where schools need to distribute meals on the spot, they shall establish a management system for distributing meals. Where meals are distributed in classrooms, the sanitation and cleanliness of the distributed meals shall be ensured.

Article 49: Schools that purchase food from outside should obtain relevant certificates, check product packaging labels, and check the production date, shelf life and storage conditions. If it cannot be distributed immediately, it shall be stored in accordance with the requirements for ensuring food safety.

Chapter VI Investigation and Emergency Handling of Food Safety Accidents

Article 50: Schools shall establish a food safety emergency management and emergency reporting system for centralized meals, and formulate a plan for handling food safety incidents. In the event of a food safety accident or suspected food safety incident for centralized dining, the following measures shall be taken immediately:

(1) Actively assist medical establishments in carrying out treatment;

(2) Stop providing meals, and report to the local departments of education, food safety supervision and management, health and other departments in accordance with regulations;

(3) Seal the food and its raw materials, tools, utensils, equipment and facilities and sites that cause or may lead to food safety accidents, and take control measures in accordance with the requirements of the food safety supervision and management department;

(4) Cooperate with the food safety supervision department to conduct on-site investigation and processing;

(5) Cooperate with relevant departments to investigate teachers and students, strengthen contact with teachers and students' parents, report the situation, and do a good job of communication and guidance.

Article 51: After receiving a report of a school food safety incident, the education department shall immediately rush to the scene to assist the relevant departments in conducting an investigation and handling, urge the school to take effective measures to prevent the accident from expanding, and report to the education department of the people's government at a higher level.

If a food safety incident occurs in a school and it is necessary to activate the emergency plan, the education department shall immediately report to the people's government at the same level and the education department at the next higher level, and deal with it in accordance with the regulations.

Article 52: The food safety supervision and administration department, in conjunction with the health, education and other departments, shall investigate and deal with food safety incidents in accordance with the law.

After receiving the report, the disease prevention and control institution at or above the county level shall carry out sanitary treatment of the accident site, carry out epidemiological investigation on the factors related to the accident, and submit an epidemiological investigation report to the food safety supervision and management, health and other departments at the same level in a timely manner.

The nature, consequences and investigation and handling of school food safety accidents shall be issued and explained by the food safety supervision and management department in conjunction with the health, education and other departments in accordance with law.

Article 53: Education departments and schools shall, in accordance with the provisions of the national unified food safety information disclosure system, establish and improve the school food safety information disclosure mechanism, take the initiative to pay attention to the local public opinion on food safety in their own schools, and in addition to the food safety information uniformly published by the relevant departments, they shall accurately, timely and objectively release relevant work information to the public to respond to social concerns.

Chapter VII: Pursuit of Responsibility

Article 54 In violation of Article 25, Article 26, Article 27, Paragraph 1, Article 33, and Article 34 (1), (2) and (5) of these Regulations, the school canteen (or feeding unit) fails to establish a food safety management system in accordance with the regulations, or fails to formulate and implement the requirements for the control of the catering service business process in accordance with the regulations, the food safety supervision and management department of the people's government at or above the county level shall be punished in accordance with the provisions of Article 126, Paragraph 1 of the Food Safety Law.

In violation of Article 34 (3) and (4) of these provisions, if the school canteen (or feeding unit) fails to inspect or retain the social credit code or ID card of the producer of edible agricultural products, the operator of the centralized trading market or the operator, or the purchase voucher or certificate of conformity, the food safety supervision and management department of the people's government at or above the county level shall order corrections; and where corrections are refused, a warning is to be given and a fine of between 5,000 and 30,000 RMB is to be imposed.

Article 55 In violation of the second paragraph of Article 36 of these Regulations, if the school canteen (or feeding unit) purchases and stores nitrite (including sodium nitrite and potassium nitrite), the food safety supervision and management department of the people's government at or above the county level shall order it to make corrections, give a warning, and impose a fine of not less than 5,000 yuan but not more than 30,000 yuan.

In violation of the third paragraph of Article 36 of these provisions, primary and secondary schools, kindergarten canteens (or feeding units) produce and sell cold meat food, raw food, decorated cakes, or process and make green beans, fresh daylily, wild mushrooms, sprouted potatoes and other high-risk foods, by the people's government at or above the county level food safety supervision and management department ordered to correct; and where corrections are refused, a warning is to be given and a fine of between 5,000 and 30,000 RMB is to be imposed.

Article 56 In violation of Article 40 of these Regulations, if the school canteen (or feeding unit) fails to keep samples as required, the food safety supervision and administration department of the people's government at or above the county level shall order it to make corrections and give a warning; where corrections are refused, a fine of between 5,000 and 30,000 yuan is to be imposed.

Article 57: If the school fails to perform its food safety management responsibilities in violation of the Food Safety Law and these provisions, the food safety management department of the people's government at or above the county level shall, in conjunction with the education department, conduct an interview with the principal person in charge of the school, and the education department in charge of the school shall give corresponding sanctions to the person in charge and other persons directly responsible for the school according to the circumstances.

Schools that implement nutrition improvement plans that violate food safety laws and regulations and these provisions shall be dealt with severely.

Article 58: Where the relevant staff or relevant responsible persons for school food safety have any of the following acts, the school's competent education department shall give a warning or a demerit sanction; where the circumstances are more serious, sanctions of demotion or removal shall be given; where the circumstances are serious, a sanction of expulsion shall be given; where a crime is constituted, it shall be transferred to the judicial organs for handling in accordance with law:

(1) Knowing or should know that food or food raw materials are of inferior or substandard quality and procurement, or taking advantage of work to seek improper benefits in other ways;

(B) in the bidding and procurement of materials in violation of the relevant provisions, causing adverse effects or losses;

(3) Neglecting to perform their duties or being irresponsible or having a bad attitude, causing a negative impact;

(4) Illegal operations cause personal harm to teachers or students;

(5) In the event of a food safety incident, leaving one's post without authorization or failing to report in accordance with regulations, failing to take measures to deal with it or disposing of it ineffectively;

(6) Other acts that violate the requirements of these provisions.

Article 59: In any of the following circumstances, the person in charge of school food safety management and other persons directly responsible for the management of food safety shall be given corresponding sanctions by the school's competent education department in conjunction with relevant departments in light of the circumstances; where a crime is constituted, it shall be transferred to the judicial organs for handling in accordance with law:

(1) Concealing, falsely reporting, or delaying the reporting of food safety incidents;

(2) Concealing, fabricating, destroying, or transferring substandard food or related evidence, evading inspections, making it difficult to conduct investigations, or making it difficult to pursue responsibility;

(3) In the event of a food safety incident, failure to take effective control measures or organize rescue work leads to the expansion of the food poisoning situation, or failure to cooperate with relevant departments to conduct food poisoning investigations and retain the scene;

(4) Other violations of laws and regulations related to food safety.

Article 60: In areas where major school food safety accidents occur, the education supervision agency of the State Council or the education supervision agency of the provincial-level people's government shall interview the relevant person in charge of the local people's government at or above the county level, and request the relevant departments to be held accountable in accordance with law.

Article 61: If the food safety supervision and administration, health and education departments of the people's governments at or above the county level fail to perform their supervision and management duties in accordance with the Food Safety Law and other laws and regulations as well as the requirements of these Regulations, resulting in food safety accidents occurring in schools in centralized meals within their jurisdiction, they shall give corresponding sanctions to the directly responsible managers and other directly responsible personnel in accordance with the Food Safety Law and relevant provisions; where a crime is constituted, it shall be transferred to the judicial organs for handling in accordance with law.

Chapter VIII: Supplementary Provisions

Article 62: The meanings of the following terms in these Provisions:

School canteen refers to a catering service provider that provides dining services for students and faculty and staff, and has relatively independent raw material storage, food processing, food supply and dining space.

"Catering unit" refers to a food business operator that processes and distributes food in a centralized manner but does not provide a place to eat according to the order requirements of the service recipients.

School canteen employees refer to the staff in the canteen who are engaged in food procurement, processing and production, meal serving, cleaning and disinfection of dining utensils and other food and beverage services.

Freshly squeezed fruit and vegetable juice refers to fruit and vegetable juice beverages made with fresh fruits and vegetables as the main raw materials and processed on site by pressing, crushing and other methods for direct consumption by consumers, excluding beverages made of thick pulp, concentrated juice and fruit and vegetable powder.

The definitions of cold food, raw food and decorated cake shall be governed by the relevant provisions of the Administrative Measures for Food Business Licenses.

Article 63: The food safety of schools with a small number of people providing meals and it is difficult to establish canteens, as well as small-scale rural schools that simply process students' own grain and vegetables or mainly use hot meals for students, may be managed with reference to the provisions of Article 36 of the Food Safety Law.

Education and training institutions that provide meal services may refer to these Provisions for management.

Article 64: These Provisions shall come into force on April 1, 2019, and the "Provisions on the Hygiene Management of School Canteens and Students' Collective Meals" issued by the Ministry of Education and the former Ministry of Health on September 20, 2002 shall be repealed at the same time. [2]