餐饮业实施新型量化分级管理制度的探讨

目的探讨餐饮服务业食品安全监管工作实施新型量化分级管理制度的思路,提高餐饮服务食品安全监督管理水平。方法对比《餐饮服务许可现场核查表》（征求意见稿）和《餐饮业卫生许可审查量化评分表》,分析二者的异同点和优缺点。结果《餐饮服务许可现场核查表》和《餐饮业卫生许可审查量化评分表》各有优缺点,应当集二者所长制定新型餐饮服务许可现场核查表和经常性监督检查表。结论尽快出台餐饮服务监督管理配套法规、规章制度,完善餐饮业量化分级管理检查用表、程序和方法,建立适应新时期餐饮服务食品安全管理的新型餐饮服务量化分级管理制度。

New Quantitative Classification Management System in Catering industry

[Objective]To explore the idea of implementing new quantitative classification management system for food safety of catering industry,and improve the supervision and management.[Methods] The ＂On-site Verification form of Food Service License＂（Draft） and ＂Rating Scale of Food Service License Examination ＂ were compared for the differences and relative merits.[Results]The ＂On-site Verification form of Food Service License＂ and ＂Rating Scale of Food Service License Examination ＂ had merits and demerits respectively,therefore,new on-site verification form and regular supervision form should be developed according to the merits of the above 2 forms.[Conclusion]It is necessary to develop laws and regulations supporting supervision and management of catering industry as soon as possible,to complete examination forms,procedures and methods for quantitative management of catering industry,and to establish new quantitative classification management system for food safety which is suitable for food service in new period.