The Ministry of Education on Monday released the "10 Musts" for campus food safety and the "10 Don'ts" for school canteen staff, aimed at strengthening food safety management in schools.

The "10 Musts" emphasize that schools must obtain food operation permits, adhere to public welfare principles in canteen operations and establish a clear food safety responsibility system, with the principal as the primary accountable person.

They also mandate regular health checks and training for canteen staff, strict procurement and inspection procedures for ingredients, and a ban on preparing high-risk foods such as cold dishes and raw dishes in primary and secondary schools and kindergartens.

Schools are also required to strictly implement a meal accompaniment system, ensuring that at least one school official eats with students at every meal.

In the event of a food safety incident or suspected foodborne illness, schools must take immediate action, report the situation to relevant authorities without delay and cooperate fully with investigations. Concealment, false reporting or delayed reporting is strictly prohibited.

The "10 Don'ts" prohibit unqualified staff from handling ready-to-eat food, the use of expired or substandard ingredients, improper handling of raw and cooked foods, and any cover-up or delay in reporting food safety incidents.

Canteen staff are forbidden from using food additives banned in the catering industry, as well as toxic and harmful substances, expired or spoiled ingredients, or any materials that do not meet food safety standards.

Schools are encouraged to display the "10 Musts" in administrative areas of canteens and the "10 Don'ts" in canteen workplaces to raise awareness among staff and managers.