餐饮业安全监督管理方法的思考和对策

Thought on the food safety management of restaurants and catering services

食品安全关系民族的健康素质和国家强盛,食品安全事故一直是威胁市民健康的突出问题。食品监督管理比较少考虑行业的危险程度,有些监督员基本失去了专业特点和发现隐患的能力。餐饮业监督管理长期以来是重监督轻管理,重处罚轻指导,重表面轻实质,重检查轻宣传。根据食物中毒发生的因素分析,引入餐饮业危险程度分类和监督员分级,监督检查中主要抓住危险度高的问题开展有针对性的指导、宣传、培训、处罚。有利于节省有限的监督员力量,提高监督检查的针对性和有效性,改变餐饮业目前现状。

Food safety has an impact on the health status and the prosperity of a nation. Accidents of food safety have always been a serious problem to threaten the health of citizens. The administration of food and restaurant has long paid much attention to inspection instead of management, penalty instead of instruction, examination instead of propaganda. According to the analysis of the factors causing food poisoning, it is necessary to introduce the classification of the risk of food and restaurant industry and the grading of inspectors and it is also necessary to implement pertinent instructions, propaganda, training and punishment against more serious problems. And thus we can save the limited inspection force and improve the pertinence and effectiveness of inspection.