连锁餐饮企业如何管好食品安全？市场监管总局出台新规加强监管

Core Viewpoint - The State Administration for Market Regulation has issued regulations to enhance food safety responsibilities among chain catering enterprises, addressing issues of lax management and accountability at headquarters [1][2]. Summary by Sections Regulatory Framework - The new regulations define the roles of chain catering businesses, including headquarters and branches, shifting focus from quantity to operational models to clarify regulatory targets [1][2]. Responsibilities of Headquarters - Headquarters must allocate a certain percentage of annual revenue to food safety management and are held accountable for any food safety issues arising from insufficient funding [2]. Accountability and Risk Management - The regulations clarify the responsibilities of headquarters, branches, and stores, aiming to eliminate the practice of passing blame when issues arise. Headquarters are required to create a food safety risk management checklist and establish relevant systems [2][3]. Operational Guidelines - Headquarters must develop operational procedures for raw material procurement, inspection, and food preparation, utilizing technology such as "Internet + Bright Kitchen" to ensure food safety and promptly address risks [2]. Regulatory Oversight - The regulations specify that provincial, municipal, and county-level market supervision departments will oversee chain catering enterprises based on the number of stores and risk levels [2]. Legal Accountability - The regulations outline penalties for failure to establish food safety management systems or appoint responsible personnel, with headquarters facing fines for attempting to evade responsibility through contractual agreements [2]. Industry Trends - The chain catering sector in China has seen an increase in brandization and scale, with the chain rate rising from 15% in 2020 to an expected 23% in 2024, highlighting the need for robust food safety measures [1][4].