连锁食品销售企业迎监管新规：企业总部不得当“甩手掌柜”

Core Viewpoint - The newly implemented regulations aim to enhance food safety management in chain enterprises by establishing a clear responsibility framework across headquarters, branches, and stores, addressing issues of accountability and risk management in the food sales sector [1][2]. Group 1: Regulatory Framework - The "Regulations on the Supervision and Management of Food Safety Responsibilities in Food Sales Chain Enterprises" has been introduced to enforce a three-tier responsibility system among headquarters, branches, and stores [1]. - The regulations emphasize the need for headquarters to act as the central responsibility hub for food safety management, prohibiting them from being passive in their roles [2]. Group 2: Risk Management Measures - Headquarters must establish comprehensive food safety risk prevention systems covering risk assessment, personnel training, procurement verification, and financial support [2]. - A "three-level management model" is mandated, requiring daily control, weekly inspections, and monthly assessments to ensure effective communication and supervision of risk management across all levels [2]. Group 3: Enforcement and Accountability - The regulations introduce stricter penalties for non-compliance, including legal responsibilities for headquarters that fail to fulfill training obligations or establish food safety incident response plans [2]. - Severe violations, such as not having a food safety management system or failing to conduct inspections, can lead to production suspension or license revocation [2]. Group 4: Implementation Support - The market regulatory authority will conduct policy interpretation and training to assist industry associations and enterprises in effectively implementing the new regulations [3].