I. Background of the promulgation of the”Shenzhen Regulations on the Quantitative and Hierarchical Management of Daily Supervision and Inspection of Food Safety in Catering Services”
In 2012, the”Guiding Opinions of the State Food and Drug Administration on the Implementation of Quantitative and Hierarchical Management of Food Safety Supervision in Catering Services” was issued to strengthen the food safety management of catering services, implement the main responsibility for food safety of catering service units, and improve catering services Food safety supervision efficiency and service level have played an important role. Through the implementation of the guidance, the food safety management level of the city’s catering service providers has been greatly improved, and with the promotion of the quantitative and hierarchical management system throughout the city, the quantitative and hierarchical management is deeply rooted in the hearts of the people, and the public has a general awareness of food safety Improve and make the quantitative level of food safety in catering services become the guiding signs and signs for the masses to choose catering and consumption places.
In recent years, under the background of comprehensively strengthening food safety supervision and management, various food safety management policies for catering services have been promulgated. The basis of quantitative and hierarchical operation and the internal and external environment have undergone major changes. Food safety supervision of catering services has shown Diversified characteristics:From a horizontal perspective, daily supervision and inspection and quantitative classification are separately introduced and applied separately, which not only increases the burden of supervision and disperses supervision, but also increases the burden on operators due to repeated supervision, harms the business environment, and affects the image of the government; vertically It can be seen that the national, provincial, and municipal food safety regulations for catering services are not very consistent. Therefore, in order to fully implement the spirit of the 19th National Congress of the Communist Party of China and strengthen the integration of systems, it is necessary to formulate the”Shenzhen Regulations on the Quantitative and Grading Management of Daily Supervision and Inspection of Food Safety in Catering Services” (hereinafter referred to as the”Management Regulations”), which will classify daily supervision and quantification. In combination, comprehensively strengthen the quantitative and hierarchical management of food safety supervision in catering services, further improve the food safety management level of catering service units, and improve the effectiveness of supervision.
2. The main purpose of the”Administrative Regulations”
Through the formulation of”Management Regulations”, various indicators are further optimized, refined and quantified, and the application of quantitative levels is strengthened. The market supervision department will analyze and judge the food safety situation of catering services based on the quantitative and hierarchical management of food safety in catering services, find out the weak links of supervision, and strengthen the supervision of food safety in catering services in a targeted manner to continuously improve the effectiveness of supervision. Increasing the frequency and intensity of supervision, urging catering service providers to adopt more stringent measures, improving internal management and process control, and resolving potential safety hazards as early as possible; For enterprises with high quantification levels, the allocation of regulatory resources can be appropriately reduced, so as to finally achieve the purpose of rationally allocating resources and improving the efficiency of regulatory resource utilization, resulting in a multiplier effect with half the effort. For catering service providers, through quantitative and grading evaluation, they can have a more comprehensive grasp of the hidden safety hazards in the food industry, further strengthen the risk awareness, safety awareness and responsibility awareness of the catering service providers, and strengthen rectification and reform in a targeted manner. Control and improve the risk prevention and control and safety assurance capabilities of catering service providers.
3. The main content of the”Management Regulations”
The”Management Regulations” focus on the integration and connection of daily supervision and inspection and quantitative classification, establish the principles of daily supervision and inspection, implement quantitative classification management, clarify supervision objects, refine classification evaluation procedures, classification announcements, and optimize quantitative classification management. Developed, the main content is explained as follows:
(1) Supervision System
Carry out daily supervision and inspection of catering service food safety for catering service providers, implement quantitative and hierarchical management, unify daily supervision and quantitative grading inspection standards, realize the effective connection of daily supervision and inspection work and quantitative hierarchical management, centrally integrate supervision tasks, and improve supervision efficacy.
The supervisory personnel stipulated in the”Administrative Regulations” not only include law enforcement personnel of the market supervision department, but also entrusted by the market supervision department, and food safety supervisors can assist in the daily inspection work. There are a large number of catering service providers in our city. With the help of a third-party force, that is, a team of food safety supervisors, it can effectively make up for the lack of supervision power, and even help further expand the strength, breadth and depth of food safety supervision of catering services, and effectively ensure food safety. .
(three) quantified objects
The”Management Regulations” clearly quantify the objects of restaurants, beverage shops, pastry shops, small restaurants, central kitchens, group meal distribution units, catering service chain corporate headquarters, catering management companies and units that hold the”Food Business License” Canteens, to achieve quantitative full coverage of all types of catering service providers.
(4) Check the content
The content of supervision includes licensing management, information disclosure, system management, personnel management, environmental sanitation, raw material control, processing, disinfection of places and facilities and catering equipment, etc., involving all aspects of the catering process. Among them, whether to operate in accordance with the approved business address, main business type, business project, etc., whether to establish a food safety management system and emergency plan, whether the processing and business site meets the licensing requirements, whether the food processing area has pollution sources such as toilets, captive live poultry, and food additives Whether it is kept, received and registered by a special person, whether it is kept in a special counter, whether there is a record of use, whether there is an over-range or over-limit use, etc., have a significant impact on food safety, which are the key inspection items for daily supervision and on-site inspection.
(five) grade rating
The quantitative levels are divided into A, B, and C levels. A level represents excellent food safety status, B level represents good food safety status, and C level represents average food safety status. The market supervision department implements dynamic supervision of catering service providers and conducts dynamic ratings based on actual food safety conditions. The market supervision department grades catering service providers based on the results of daily supervision and inspection. If the food safety status deteriorates after inspection, it shall be downgraded according to regulations. After catering service providers can improve their business conditions by strengthening food safety management, they can voluntarily apply for an upgrade, and the market supervision department should deal with it in accordance with the quantitative grading assessment procedure. In addition, the”Administrative Regulations” set up an objection review procedure, that is, if a catering service provider has an objection to the assessment result, it can apply for a review by the municipal market supervision department and make a final judgment. The objection procedure is a supplement to the quantitative grading assessment procedure. Effectively protect the legitimate rights and interests of the assessed objects.
(six) level announcement
In order to protect the public’s right to know and to urge catering service providers to implement the main responsibility for food safety, the market supervision department will post quantitative grade publicity signs on the catering service provider’s business premises and announce the food safety of catering service providers on the portal website Daily supervision and inspection of quantitative rating information, so that the public can directly view on the spot or search through the website to understand the food safety status of catering service providers.
(7) Supervision frequency
The”Administrative Regulations” set out a principled regulation on the frequency of supervision, that is, in principle, quantified inspections for catering service providers once a year; for key supervision units such as unit canteens, group meal delivery units, and central kitchens, there are in principle six Check once a month. At the same time, the”Administrative Regulations” also encourages the regulatory authorities to rationally allocate regulatory resources in accordance with the actual situation, according to the comprehensive factors such as the quantitative level of catering service food safety, social influence, and supply varieties, and determine the specific frequency of supervision and inspection of various catering service providers .
(8) On-site inspection form for daily supervision
In order to strengthen the convergence of different regulatory systems, reduce the learning pressure of catering service providers and their practitioners, and improve the efficiency of supervision, this regulation includes the national and provincial inspection key points, inspection guidelines, food safety operation specifications and It is formulated on the basis of the original inspection items in our city. According to different types of catering service providers and their main food safety hazards characteristics, different types of inspection items are designed, and each type of inspection items and score weights are not the same, allowing reasonable deficiencies, and improving the pertinence of quantitative assessment.