昆山市周市镇小微型餐饮单位的特点及监管模式探讨

餐饮业作为第三产业,是一个比较繁荣的行业,从传统特色小吃到各式快餐店,满足了各个阶层人群的需求,其中小微型餐饮单位发展迅速,但由于资金、人员素质等多种原因,经营者并未将食品安全放在第一位,而是追求利益的最大化,使得食品安全问题成为监管的难点。在新《食品安全法》规范下,对违反食品安全法律的处罚力度较大,使得小微型餐饮单位无法承担如此高的经济负担,导致无法履行完法律责任,因此监管部门需要创新工作方法,在辖区内网格化管理,通过各种渠道积极引导全社会参与,引导从源头做起,加强事中事后监管,努力提高食品安全,服务于社会经济,使小微型餐饮单位经营者在保证食品安全的前提下实现经济的丰收。

Discussion on the characteristics and supervision mode of small tiny catering units in Zhoushi of Kunshan

As a tertiary industry, the catering industry is a prosperous industry. From traditional snacks to various fast food restaurants, they satisfy the needs of people from all walks of life. Among them, small tiny catering units are developing rapidly, but because of various reasons such as funds and personnel quality, operators do not put food safety in the first place. The pursuit of profit maximization makes food safety regulatory difficulties. In the new Food safety law specification, the penalties for violating a food safety law is bigger, which makes small tiny catering units can''t bear such a high economic burden and be unable to fulfill the legal responsibility. The regulators need to innovate a new work method, including adopting grid management within the jurisdiction, guiding the whole society to participate in actively through various channels, which should start from the source, and strengthening the post-mortem supervision, to achieve the goal of improving food safety and service for social economy, and making small tiny catering unit managers get economic crop under the premise of ensuring food security.