为无堂食外卖全面套上监管紧箍

Core Points - The implementation of the "No Dine-in Takeaway Operation Service Specification" in Chongqing marks the first national standard focusing on the entire service chain of no dine-in takeaway, filling a gap in industry standards [1][2] - The rise of the "no dine-in takeaway" model benefits both merchants and consumers by reducing costs associated with physical storefronts and providing quicker service at lower prices, particularly appealing in scenarios like the single economy and nighttime economy [1][2] - However, the virtual and hidden nature of "no dine-in takeaway" poses significant regulatory challenges, making it difficult for consumers to assess merchant qualifications and for authorities to conduct thorough inspections [1][2] Regulatory Framework - The new specification addresses regulatory challenges by requiring merchants to hold food operation licenses and implement "open kitchen" practices to prevent illegal operations [2] - It mandates separation of raw and cooked food, thorough cooking processes, and the establishment of a digital traceability system to ensure accountability at every stage of food preparation [2] - The specification also outlines responsibilities for platforms, including verifying the consistency of merchant addresses with licenses and monitoring delivery data in real-time [2] Implementation Challenges - The introduction of the specification is just the beginning; effective implementation requires breaking down information barriers between platforms and regulatory bodies through technological means [2] - A dynamic inspection mechanism is necessary to penalize non-compliant merchants, and platforms should enhance their oversight by monitoring unusual orders and frequent complaints [2] - The need for similar regulations in other regions is emphasized to ensure comprehensive oversight and promote the healthy development of the "no dine-in takeaway" industry [3]