Recently, the State Administration for Market Regulation issued the "Regulations on the Supervision and Management of the Implementation of Main Responsibility for Food Safety by Centralized Dining Units", which will come into effect on April 15, 2025. The Regulation consists of 27 articles, which stipulate the allocation of responsibilities, risk prevention and control mechanisms, staffing and appointment requirements for food safety management personnel, and legal responsibilities for centralized dining units, unit canteens, contracted operating enterprises, and catering units. The food safety of centralized dining units such as schools, childcare institutions, elderly care institutions, hospitals, etc. is the focus and difficulty of food safety governance. The reason for saying this is that centralized dining units have a large dining scale, a large number of people, and a high degree of dining concentration. Once food safety issues arise, it is easy to cause group foodborne diseases. The second is the special dining group, involving key groups such as students and the elderly. The third challenge is the difficulty of management, with various forms of catering provided by centralized dining units and varying levels of food safety management among different business entities. All of these require centralized dining units to actively and persistently fight for "safety on the tip of the tongue". Maintaining the safety bottom line of centralized dining fundamentally depends on strengthening responsibility and accountability. In recent years, in response to food safety incidents that occurred in some centralized dining units, the State Council Food Safety Office, together with relevant departments, has held multiple interviews with the main responsible persons of the local governments involved. Among them, 'inadequate implementation of main responsibilities' is almost always a key issue pointed out in every interview. The fact shows that holding the main responsibility of centralized dining units is not only an inherent requirement of the Food Safety Law, but also an urgent and long-term solution to safeguard the "safety on the tongue" of the centralized dining group. According to the regulations, centralized dining units should strengthen the management of their canteens, contracted operating enterprises, and catering units in accordance with the law, supervise the establishment of food safety management systems, and ensure that the responsibility chain is interconnected, ensuring that clear responsible persons can be found at every link. At the same time, food safety management personnel such as food safety directors and food safety officers shall be strictly equipped, trained, and assessed in accordance with regulations, and solid investigations of food safety hazards shall be carried out to ensure that there is responsibility for every job and responsibility for every job. The occurrence of food safety incidents may seem accidental, but in fact, they are traceable and are the inevitable result of various "hidden dangers" from germination to emergence, from quantitative changes to qualitative changes. Relevant units should maintain a sense of awe towards legal regulations and food safety, closely monitor emerging and potential issues, and make meticulous efforts to ensure that risks and hidden dangers can be traced and rectified. By reviewing typical case reports from food safety regulatory departments in multiple regions, it can be seen that some centralized dining units, due to long-term safety issues, are prone to develop a sense of luck, leading to hidden dangers taking advantage of the situation and ultimately causing food safety accidents. Focusing on the weak links in safety management, the "Regulations" require strengthening food safety education and daily management for centralized dining units, and introducing a series of hard core measures such as daily inspection records, weekly investigation and governance reports, and monthly dispatch meeting minutes, demonstrating a clear orientation of strict measures and unremitting efforts. Relevant units should adhere to the two words of "constant" and "long", promote efficiency through responsibility, resolutely eliminate the phenomenon of "tight and loose", and be cautious and thorough. Relevant departments should not only have sharp eyes to observe every detail, but also have a firm heart to adhere to principles and an iron face to investigate and punish in accordance with the law. They should hold the main responsibility of centralized dining units, and implement the strictest standards, supervision, punishment, and accountability requirements in order to build a "safety" defense line on the tongue of centralized dining groups. (New Society)