Recently, the MOE, in conjunction with the State Administration for Market Regulation, Ministry of Public Security and National Health Commission, released the School Food Safety Action Plan 2020-2022 (“Action Plan”).

The Action Plan demands that food service operators and school principals (or kindergarten directors) should be held accountable for ensuring food safety on campus. According to the Action Plan, food service operators need to establish a sound and effective food safety management system, preferably a HACCP or ISO22000 one, and conduct regular food safety self-inspections. In addition, they are required to strictly screen raw material suppliers, inspect the quality of procured raw materials, and disclose food procurement and preparation information to schools, market regulators, and education departments.

In the plan, schools are mandated to establish and strictly implement clear and workable food safety control procedures and a self-examination system. Other requirements for schools include organizing competitive bids and a centralized procurement system for staples, including meat, eggs, milk, rice, noodles and oil; installing see-through kitchens to allow both diners and regulators to have a clear idea of how food is prepared; and school leaders should dine with students at every meal.

The document also requires that regulators should increase the intensity and frequency of supervision and inspection, severely punish food safety violations, and make public the results of their investigations.