Chapter I: General Provisions

　　Article 1 In order to prevent the occurrence of food poisoning or other foodborne diseases in schools and protect the health of teachers, students and employees, these provisions are formulated in accordance with the Food Sanitation Law and the Regulations on School Health Work.

　　Article 2 These provisions apply to all levels and types of full-time schools and kindergartens.

　　Article 3 The hygiene management of school canteens and students' collective meals must adhere to the principle of prevention first, and implement the working principles of supervision and guidance of the health administrative department, management and supervision of the education administrative department, and specific implementation of the school.

Chapter II Canteen Construction, Equipment and Environmental Sanitation Requirements

　　Article 4 The canteen shall keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

　　Article 5 The layout of facilities and equipment in the canteen shall be reasonable, and there shall be relatively independent food raw material storage rooms, food processing operation rooms, food sales places and dining places.

　　Article 6 The processing operation room of the canteen shall meet the following requirements:

　　(1) The minimum usable area shall not be less than 8 square meters;

　　(2) The wall should have a wall skirt made of tiles or other waterproof, moisture-proof and washable materials of more than 1.5 meters;

　　(3) The ground should be constructed of waterproof, non-slip, non-toxic, and easy-to-clean materials, with a certain slope, easy to clean and drain;

　　(4) Equipped with adequate lighting, ventilation, smoke exhaust devices and effective fly, dust, rodent-proof, sewage discharge and waste storage facilities and equipment that meet sanitary requirements;

　　(5) The canteens of ordinary colleges and universities that produce and sell cold meat and cold dishes must have cold food rooms, and be equipped with special facilities and equipment for refrigeration, washing and disinfection.

　　Article 7 The canteen shall be made of non-toxic materials that are resistant to wear and tear and easy to clean, and the special cleaning and disinfection pools for dining utensils and other cleaning facilities and equipment. If chemical disinfection is used, there must be two or more pools, and it must not be mixed with facilities and equipment for cleaning vegetables and meat.

　　Article 8 Dining utensils must be washed and disinfected before use, in line with relevant national health standards. Unsterilized utensils are not allowed to be used. It is forbidden to reuse single-use tableware.

　　The sterilized tableware must be stored in the special cleaning cabinet for tableware. Sanitized and unsterilized utensils should be stored separately and clearly marked on the utensils storage cabinet. Dining utensils cleaning cabinets should be cleaned regularly and kept clean.

　　Article 9 The washing and disinfectants used in dining utensils must meet the hygiene standards or requirements.

　　Washing and disinfectants must have a fixed storage place (cupboard) and be clearly marked.

　　Article 10 Canteens and dining establishments shall be equipped with tap water devices for diners to wash their hands and utensils.

Chapter 3 Hygienic Requirements for Food Procurement, Storage and Processing

　　Article 11 Strictly control the procurement of food. Canteen purchasers must purchase food from business units with health licenses, and ask for certificates in accordance with relevant national regulations; The place where food is purchased should be fixed to ensure its quality.

　　The following food products are prohibited:

　　(1) Food that is spoilage, rancid, mildewed, insects, filthy and unclean, mixed with foreign substances or other abnormal sensory properties, contains toxic and harmful substances, or is contaminated with toxic or harmful substances, and may be harmful to human health;

　　(2) Meat and its products that have not been inspected by veterinary health or have failed to pass the inspection;

　　(3) Stereotyped packaged food that exceeds the shelf life or does not meet the provisions of the food label;

　　(4) Other foods that do not meet the food hygiene standards and requirements.

　　Article 12: When ordering meals, the ordering personnel in charge of students' collective meals in schools shall confirm that the health license of the producer or operator is marked with the permitted items of "meal delivery" or "student nutritious meal", and shall not order meals from unauthorized producers and operators.

　　Students' group meals must be processed as meals, and they are not allowed to order leftover food from other meals, and they are not allowed to order cold meat and cold dishes. Strictly control the hygiene and quality of the meal, and check and accept the food provided by the catering unit in accordance with the requirements of the meal order.

　　Article 13 Food storage shall be classified, shelved, partitioned, and stored off the ground, and food that has deteriorated or exceeded its shelf life shall be inspected regularly and disposed of in a timely manner.

　　It is forbidden to store toxic and harmful substances and personal belongings in food storage places.

　　Refrigeration equipment used to preserve food must be marked, and raw food, semi-finished products and cooked food should be stored in separate cabinets.

　　Article 14 Knives, piers, plates, barrels, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, used separately, positioned and stored, washed after use, and kept clean.

　　Article 15 Canteen cooks must use fresh and clean raw materials to make food, and shall not process or use spoiled food and its raw materials with abnormal sensory properties.

　　Article 16 Processed foods must be cooked thoroughly, and the core temperature of large pieces of food that needs to be cooked and processed should not be less than 70°C.

　　Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Food should not come into contact with toxic and unclean substances.

　　Students shall not be sold food that is spoiled or has abnormal sensory properties that may affect the health of students.

　　Article 17: Canteens of vocational schools, ordinary secondary schools, primary schools, special education schools, and kindergartens must not produce or sell cold meat or cold dishes.

　　The cold food room of the canteen of ordinary colleges and universities must be disinfected regularly; There should be a special person for processing and operation, and non-cold food room staff are not allowed to enter the cold food room without authorization; The tools and containers used to process cold dishes must be dedicated, disinfected before use, and washed and kept clean after use.

　　A sample of not less than 250 grams of each cold dish should be taken and kept in a refrigeration facility for more than 24 hours for inspection.

　　Article 18 Food should generally not exceed 2 hours after cooking and before sale, and if it is stored for more than 2 hours, it should be stored at a temperature higher than 60 °C or lower than 10 °C.

　　Article 19 The remaining food in the canteen must be refrigerated for no more than 24 hours, and must be thoroughly heated at high temperature before it can be continued to be sold after confirming that it has not deteriorated.

Chapter IV Hygiene Requirements for Canteen Employees

　　Article 20 Canteen employees and managers must master the basic requirements of food hygiene.

　　Article 21 Canteen employees must undergo health examinations every year, and new and temporary food production and operation personnel must undergo health examinations and obtain health certificates before they can participate in work.

　　Those who suffer from dysentery, typhoid, viral hepatitis and other digestive tract diseases (including pathogen carriers), active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene shall not be engaged in work that comes into contact with food for direct consumption.

　　Canteen employees and group meal distribution personnel should immediately leave their jobs when they have cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene, and can only return to work after the cause is identified, the symptoms that hinder food hygiene are eliminated or cured.

　　Article 22 Canteen workers should have good personal hygiene habits. Must do:

　　(1) Wash hands with soap and running water before work, after handling food raw materials, and after using the toilet; Wash hands and disinfect before touching food for direct consumption;

　　(2) Wear clean work clothes and hats, and put hair in hats;

　　(3) Do not keep long nails, wear nail polish, or wear rings on processed food;

　　(4) Smoking is not allowed in food processing and sales establishments.

Chapter V: Management and Oversight

　　Article 23 The school shall establish a system of responsibility for the principal in charge and be equipped with full-time or part-time food hygiene management personnel.

　　Article 24: Schools should establish and improve food hygiene and safety management systems.

　　When the canteen is contracted to operate, the school must take food hygiene and safety as an important indicator of the contract.

　　Article 25 School canteens must obtain a health license issued by the health administrative department, and school canteens that have not obtained a health license shall not be opened; It is necessary to actively cooperate with and take the initiative to accept the health supervision of the local health administrative department.

　　Article 26: School canteens shall establish hygiene management rules and regulations and post responsibility systems, and the relevant hygiene management provisions shall be publicized in the dining place and subject to the supervision of diners.

　　The canteen should establish strict safety and security measures, and it is strictly forbidden for non-canteen staff to enter the food processing operation room and food raw material storage room of the school canteen at will, so as to prevent the occurrence of poisoning incidents and ensure the hygiene and safety of students' meals.

　　Article 27: Schools shall strengthen education on food hygiene for students, conduct scientific guidance, and discourage students from buying boxed lunches and foods sold by unlicensed (licensed) vendors on the streets, and not eating suspicious foods from unknown sources.

　　Article 28 The administrative departments of education at all levels shall, in accordance with the requirements of the Food Sanitation Law and these provisions, strengthen the administrative management of food hygiene work in schools under their jurisdiction, and take food hygiene and safety management as an important part of the supervision and evaluation of schools.

　　Article 29 The administrative departments of education at all levels shall formulate training plans for canteen managers and practitioners, and under the guidance of the administrative departments of health, regularly organize training on food hygiene knowledge, professional ethics and legal education for the managers and practitioners of school canteens.

　　Article 30: Administrative departments for education at all levels and health care institutions affiliated to schools have the duty to guide, inspect and supervise school canteens and students' collective meals, and should regularly go deep into school canteens to conduct operational guidance, inspection and supervision.

　　Article 31 The administrative departments of health at all levels shall, in accordance with the relevant provisions of the Food Sanitation Law, strengthen the hygiene supervision of school canteens and students' collective meals, and focus on supervising and guiding the important links in the procurement, storage, processing and sales of canteens that are prone to food poisoning or other foodborne diseases.

　　Intensify the management and supervision of health permits, strictly implement the standards for the issuance of health permits, and refuse to issue certificates to school canteens with unstable health quality and unsanitary conditions. The intensity and frequency of supervision should be increased over school canteens that have obtained sanitation permits.

　　Article 32: Schools shall establish emergency response mechanisms for emergencies such as food poisoning or other foodborne diseases. In the event of food poisoning or suspected food poisoning incident, the following measures should be taken:

　　(A) immediately stop production and business activities, and report to the local people's government, education administrative departments and health administrative departments;

　　(2) Assisting health institutions in treating patients;

　　(3) Keeping food that causes or may cause food poisoning and its raw materials, tools, equipment and sites;

　　(4) Cooperate with the health administrative department to conduct investigations, and truthfully provide relevant materials and samples as required by the health administrative department;

　　(5) Implement other measures required by the health administrative department to control the situation to a minimum.

　　Article 33 Schools must establish and improve the reporting system for food poisoning or other foodborne diseases, and report food poisoning or suspected food poisoning incidents to the local education and health administrative departments in a timely manner.

　　The local administrative department of education shall report to the administrative department of education at the higher level.

　　The local health administrative department shall report to the Ministry of Health within 6 hours, and at the same time report to the people's government at the same level and the health administrative department at the higher level.

　　Article 34: A system of accountability for school food hygiene should be established. Schools and responsible persons who violate these provisions, dereliction of duty, negligent management, and cause food poisoning or other foodborne diseases of students, as well as schools and responsible persons who conceal the truth after causing food poisoning or other foodborne diseases, shall be criticized or given administrative sanctions by the administrative department of education in accordance with the relevant provisions.

　　The person responsible for food poisoning or other foodborne diseases caused by the issuance of a health license that does not meet the conditions for the issuance of a health license shall be criticized or given an administrative sanction by the health administrative department in accordance with the relevant regulations.

　　For violations of these provisions, resulting in major food poisoning incidents, the circumstances are particularly serious, the legal responsibility of the corresponding responsible person shall be investigated in accordance with the law.

Chapter VI: Supplementary Provisions

　　Article 35: The meanings of the following terms in these Provisions are:

　　Student group meals: meals and foods configured for the purpose of student meals, including student general meals, student nutritious meals, student recess meals (milk, soy milk, beverages, pastries, etc.), and collective meals provided for students when the school holds various activities.

　　Canteen: An entity that provides dining services for students after the socialization of the school's own canteen, contracted canteen and university logistics.

　　Canteen employees: canteen buyers, canteen cooks, canteen dispensers, warehouse storage

　　Article 36: Small-scale rural schools that simply process students' own grain and vegetables or mainly use hot meals for students are not to be treated as units implementing these Provisions for the time being. However, other aspects shall comply with the requirements of these provisions.

　　Article 37: The supervision and management of producers and operators of student collective meals shall be carried out in accordance with the Measures for the Supervision of the Hygiene of Student Collective Meals.

　　Article 38 These Provisions shall come into force on November 1, 2002.