Chapter 179 Regulatory Intervention

The reporter also stated on the spot that they would reorganize the materials and report the truth truthfully. They would not only expose Principal Li's despicable methods and Xingchen's false advertising, but also focus on reporting Tongxin Kindergarten's dedication to its meals, so that more parents would know the truth.

The report generated a great response, and more and more parents learned about the benefits of Tongxin. Parents who had originally enrolled their children at Xingchen Kindergarten withdrew their children and contacted Su Yingxue to request that they transfer their children to Tongxin. "Teacher Su, could you please tell me if Tongxin still has any spots available? We don't want our children to eat substandard food at Xingchen, and we'd like to send them to Tongxin. Don't worry about the quality!"

In just two days, Su Yingxue received dozens of inquiries about transferring to other kindergartens. Tongxin Kindergarten's reputation has completely turned around, transforming from a place that was previously questioned to a trusted kindergarten that parents are eager to choose.

However, Xingchen Kindergarten's reputation plummeted due to false advertising and Principal Li's misconduct, and the entrance became deserted. Even the parents who had originally enrolled the children requested to withdraw their children's registrations.

The controversy surrounding Tongxin and Xingchen spread far and wide as parents revealed information and reporters reported on it, quickly attracting the attention of the local education department and market supervision bureau.

The education department attaches importance to the standardization of kindergarten operations and the rights and interests of children, while the market supervision bureau focuses on food safety issues.

The two organizations immediately decided to form a joint inspection team to conduct a comprehensive inspection of Tongxin and Xingchen kindergartens, focusing on the compliance of food-related matters such as the source of food ingredients, production process, and nutritional ratio, in order to give parents and children a fair deal.

On the day the inspection team arrived, the weather was sunny, and the entrance of Tongxin Kindergarten was crowded with parents who were concerned about the matter. Everyone wanted to see if there was a problem with the meals at the two kindergartens.

Su Yingxue waited at the kindergarten gate early in the morning, looking calm. She knew that Tongxin's meals could withstand scrutiny and that every step was compliant with regulations and laws, which was her greatest confidence.

The inspection team first entered the food storage room of Tongxin Kindergarten. As soon as they opened the door, they smelled the fresh aroma of ingredients. The ingredients were neatly arranged and categorized. Fresh green vegetables and broccoli, still covered in morning dew, had bright green leaves without any yellowing or wilting.

Freshly slaughtered free-range chickens and sea bass are placed in the refrigerated display case with the purchase labels for the day attached. Quarantine certificates are neatly posted on the notice board next to them, with clear and traceable numbers.

The rice, flour, and cooking oil are all from well-known brands, with intact packaging and fresh production dates; even the seasonings such as scallions, ginger, and garlic are purchased on the same day and are clean and free of impurities.

The inspection team picked up a head of greens, touched the leaves—they were moist and fresh—and then looked through the purchase records, which clearly stated the ingredient name, purchase time, quantity, supplier contact information, and the signature of the person in charge of receiving the goods. Every item was clear and standardized.

"The ingredients are traceable, and the inspection process is in place. Good." The staff member nodded, his tone approving.

Next, the inspection team entered the kitchen. The kitchen was clean and tidy, the worktops were polished and there was no oil stains. The floor was also mopped clean and there was no standing water or debris.

The kitchen staff, all wearing sterile gloves, masks, and hats, and dressed in clean work clothes, were methodically preparing the day's breakfast—deer-shaped vegetable buns and chicken porridge. First, they washed the fresh vegetables, blended them into a smooth juice using a juicer, poured it into high-gluten flour, added yeast, stirred well, and placed it in a warm place to ferment.

On the other side, wash the free-range chicken carcass, blanch it to remove blood and foam, put it in a clay pot, add ginger slices and scallion segments and simmer to make a rich chicken soup. Then add the rinsed rice and cook it into a thick porridge. Finally, add the chopped chicken meat, sprinkle with a little salt to taste, and the fresh aroma of chicken soup mixed with the fragrance of rice fills the entire kitchen.

The staff member walked to the workbench, picked up a piece of fermented dough. It felt soft and elastic. Then, they tasted a bite of the freshly cooked chicken porridge. The porridge was thick, the chicken was tender, and the flavor was mild and just right, which suited the child's taste.

"The production process is standardized, hygiene is strictly controlled, and the food is suitable for children," the staff member said while taking notes.

Su Yingxue also took the initiative to share the park's food management system and nutritional ratio plan, saying, "We take samples of our meals every day and keep them for 48 hours to facilitate subsequent traceability."

The nutritional composition of each meal is guided by a pediatric nutritionist to ensure it meets the needs of children's growth and development; the kitchen is thoroughly disinfected weekly, and tableware undergoes three steps—washing, disinfection, and drying—after each use to absolutely guarantee children's food safety.

The inspection team reviewed the sample retention records, disinfection logs, and nutritionist guidance plans. Every item was recorded completely, in accordance with regulations, and without any loopholes.

Finally, the staff randomly checked the meals of a few children. The deer-shaped vegetable buns were cute and soft, and the chicken porridge was delicious. The children ate with relish and their faces were full of happy smiles.

The inspection team gave an on-site evaluation: "Tongxin Kindergarten's ingredients are fresh and traceable, the food preparation process is standardized, and the nutritional ratio is scientific and reasonable, fully complying with kindergarten food safety and nutrition standards, and is compliant and qualified."

The parents present applauded upon hearing the result, their worries completely relieved. Their eyes, filled with trust and approval, looked at Su Yingxue. Su Yingxue smiled and nodded, knowing that this was the best affirmation of Tong Xin's dedication to making delicious food.

Subsequently, the inspection team went to Xingchen Kindergarten. As soon as they entered the park, they felt a completely different atmosphere from the children's. The park was deserted, with no children's laughter and only a few teachers standing listlessly to the side.

The inspection team first went to the food room. As soon as they entered, they smelled a faint odor. The food was arranged in a mess. There were several pieces of frozen meat in the refrigerator. The packaging did not have a production date. The thawed meat was dark in color and did not look fresh.

In the basket next to it were some yellowed green vegetables, wilted lettuce, and a few rotten fruits, which had not been cleaned up in time; the rice bag was covered with dust, and the production date was blurred, making it impossible to tell whether it was expired.

Staff reviewed the purchase records and found that many records were blank, some had incomplete supplier information, making it impossible to trace the source of the ingredients, and there were very few quarantine certificates.

"Why don't these ingredients have quarantine certificates? Why are the purchase records so messy?" the staff member asked seriously. Xingchen's teacher stammered and couldn't give a clear answer.

Next, the inspection team entered the kitchen, where the worktable was covered in grease, and vegetable leaves and fruit peels were scattered on the floor, indicating extremely poor hygiene.

The tableware was piled up haphazardly in the sink, unwashed, and still had food residue on it;

The sterilizer was placed in the corner, looking like it hadn't been used for a long time, and the sterilization records were completely blank.