餐饮服务日常监督检查工作量化模型研究

Research on quantitative model of daily supervision and inspection of catering service

基于餐饮服务食品安全事件不断发生,餐饮检查内容多,食品安全监管人员数量缺乏和在推进国家治理体系和治理能力现代化的背景下,强调食品安全战略,强化餐饮服务日常食品安全监管,对促进食品安全社会共治具有重要意义。本文研究以《食品生产经营日常监督检查管理办法》为依据,基于有限食品安全监管资源,实现最优化分配为主要目标,以日常监督检查的工作天数、检查企业次数、检查项数量、检查人员数量等因素构建餐饮服务日常监督检查工作量化模型,表明餐饮服务日常监督检查工作量与基层人员承受工作量能力两者之间的关系,为监管部门科学制定监管计划和检查事项提供理论参考依据。

Based on catering services food safety events occurring, food inspection content increasing, lack of food safety regulators number and the background of promoting the modernization of national management system and management ability, the emphasis on food safety strategy and strengthening the food and beverage service daily food safety supervision are of great significance to promote social co-governance of food safety. This paper was based on "the measures for daily supervision and inspection of food production and management", and limited food safety regulatory resources, aimed to achieve optimal allocation, usingworking daysof the daily supervision and inspection, inspection times, inspection item numbers, inspection person numbers toestablish a quantitative model for daily supervision and inspection of catering service, and to from the key relationship between catering service daily supervision and the ability of grassroots personnel to withstand the workload, so as to provide theoretical references for regulatory authorities to formulate supervision plans and inspection items.