Recently, Liaoning Province has introduced a new regulation requiring that for any rural collective banquet serving more than 100 people, samples of every dish must be retained for at least 48 hours. This measure aims to strengthen food safety management at large rural gatherings and prevent foodborne illnesses such as food poisoning.As living standards in rural areas improve, large banquets are increasingly common for weddings, funerals, and festivals. However, many organizers lack professional food safety knowledge, and oversight is often challenging, creating potential health risks. To address this, Liaoning now mandates that village or township authorities be notified in advance of such events, with on-site guidance provided by food safety coordinators. Organizers must keep at least 125 grams of each dish, stored under refrigeration for 48 hours, enabling traceability and testing if any health issues arise.This policy reflects a ‘prevention-first, source-control’ approach to regulation, enhancing both the standardization of rural banquets and public awareness of food safety. With supporting measures expected to improve over time, collective dining in rural Liaoning is set to become safer and better organized.
近日，辽宁省出台新规：农村举办百人以上集体聚餐活动时，必须保留每道菜品的样品至少48小时。这一举措旨在加强农村集体聚餐食品安全管理，防范食物中毒等食源性疾病的发生。随着农村生活水平提高，红白喜事、节日庆典等场合常举办大型宴席，但由于部分承办者缺乏专业食品安全知识，加之监管难度大，存在一定的食品安全隐患。为此，辽宁要求村（居）委会或乡镇政府提前备案聚餐信息，并由食品安全协管员进行现场指导。同时，承办方需对每道菜留样不少于125克，冷藏保存48小时，以便在出现异常情况时可追溯检测。该政策体现了“预防为主、源头控制”的监管理念，不仅提升了农村聚餐的规范化水平，也增强了群众的食品安全意识。未来，随着配套措施逐步完善，农村集体聚餐将更加安全、有序。
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