On the afternoon of February 23, Vice President Wei Kexiang led a food safety inspection team to visit campus canteens, accompanied by officials from the Logistics and Infrastructure Department.

The team inspected key areas such as kitchen workspaces, food storage, and utensil sterilization zones, carefully evaluating hygiene conditions, ingredient storage, and food processing procedures.

The inspection found satisfactory hygiene, clean floors, well-organized utensils, standardized purchasing process, complete inventory records, clear expiration labels, and strict separation of raw and cooked ingredients.

At serving counters, Wei discussed menu variety, pricing, and student feedback with staff. He evaluated the freshness and taste of dishes, urging canteens to diversify offerings and improve quality while prioritizing food safety.

Wei emphasized that food safety is a top priority in campus, directly impacting the health of all faculty and students.

He required the relevant departments to shoulder responsibility for food safety and emphasized the following three points.

    1. Improve the full-process supervision mechanism from procurement, storage, and processing to sales.

    2. Strengthen the training of practitioners, enhance food safety awareness, and standardize operating procedures.

    3. Increase the daily inspections, establish a routine inspection mechanism, continuously reinforce food safety management, and constantly improve the quality of catering services. Efforts should be made to create a safe, hygienic, and comfortable dining environment for teachers and students, and effectively safeguard their food safety.

（Reviewed by Wang Jiayi, Wang Xingzhou）