小作坊食品加工监管机制创新探究

Study on the Innovation of Food Processing Supervision Mechanism in Small Workshops

从三聚氰胺奶粉到苏丹红一号,从塑化剂超标到地沟油泛滥,近年来频发的食品安全事件,引起了越来越多人的关注,成为了一个不得不面对的严峻社会问题。统计发现,超过50%的食品安全事件源于小作坊食品,因此加强对小作坊食品加工的监管是当务之急。然而,食品小作坊存在规模小、数量多、分散程度高等特点,使用传统机制监管的成效甚微。鉴于此,探究食品加工监管的创新机制,以加强对于小作坊食品加工的监督,从源头降低食品安全威胁,提升我国食品安全的整体水平。

From the melamine milk to Sudan I, from excessive plasticizer to waste oil flooding, food safety incidents happened frequently in recent years, attracted more and more attention, has become a serious social problem that has to face. Statistics found that more than 50% of food safety incidents came from small workshops food, so it is imperative to strengthen the supervision of food processing of small workshop. However, food small workshops in the presence of a small number, quantity, high degree of dispersion characteristics, using traditional regulatory mechanisms achieved little success. In view of this, this article explored innovative mechanisms of food processing regulation, in order to strengthen the supervision of small workshops for food processing, reduce food safety threats from the source, enhance the overall level of China＇s food safety.