不能“只收钱不管理” 食安新规首次规范餐饮服务连锁企业主体责任

Core Viewpoint - The newly released regulations by the State Administration for Market Regulation aim to strengthen food safety supervision and management responsibilities for chain catering enterprises in response to public concerns over food safety issues [1][2]. Group 1: Regulatory Background - The regulations were prompted by media reports highlighting unsatisfactory hygiene conditions, the recycling of leftover food, and unqualified staff in chain restaurants, leading to public demand for enhanced food safety oversight [1]. - The current legal framework lacks specific regulatory requirements for chain catering, with existing laws being outdated and insufficient to address the rapid development of the industry [2]. Group 2: Key Provisions of the Regulations - The regulations establish clear responsibilities for chain catering enterprises, particularly at the headquarters level, including obligations related to system construction, personnel allocation, and risk prevention [3]. - A tiered regulatory mechanism is introduced, assigning food safety supervision responsibilities to provincial, municipal, and county-level market regulation departments based on the number of stores operated by the chain [3]. Group 3: Management and Accountability - A comprehensive management system is mandated, requiring monthly oversight by headquarters, weekly inspections by branches, and daily controls at individual stores [4]. - The regulations specify legal consequences for non-compliance, including failure to establish food safety management systems and the transfer of responsibilities, thereby enhancing the rigidity of the regulatory framework [4]. Group 4: Financial and Operational Responsibilities - Chain catering enterprises are required to allocate a portion of their annual revenue to food safety management, ensuring adequate funding for personnel, inspections, and system upgrades [5]. - The importance of food safety is emphasized, with headquarters being held accountable for the safety management of central kitchens and stores, reinforcing the notion that food safety is fundamental to the sustainability of the brand [5].