在部分地区，无堂食外卖聚集在商场、农贸市场的地下楼层，由于不通风、设施简陋、天气闷热，一些男性经营者上身赤膊、汗流浃背地制 作外卖。 新华社北京10月10日电 题：多地规范无堂食外卖：如何把好"入口关"？ 新华社"新华视点"记者周凯、冯维健、张璇 油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几何？如何拧紧食品安全监管"安全阀"、把 好"入口关"？ "看不见的厨房"存隐患 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等快餐品种，门槛低、点多面广，加上竞争激 烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐患。 ——部分经营场所环境脏乱。重庆华宇·北城中央汇小区临街商铺大部分是无堂食外卖商家，记者走访看到，部分商铺垃圾桶随意摆放，空气 中弥漫着一股异味。一些无堂食外卖门店内，食材、厨具、储物箱等杂乱放置，灶台烟机上满是油渍。 在石家庄市某农贸市场，记者穿过市场楼梯转角处的一条昏暗通道，发现一家专做外卖的粥铺，入口处气味刺 ...

油污遍地，食材和垃圾桶摆放在一起……你是否会担心，吃得津津有味的外卖，有可能出自一些卫 生环境堪忧的无堂食小店？ 近期，一些地方通过制定行业标准、创新监管方式，推动无堂食外卖规范经营。各地规范成效几 何？如何拧紧食品安全监管"安全阀"、把好"入口关"？ "看不见的厨房"存隐患 中国法学会消费者权益保护法研究会副秘书长陈音江介绍，研究会曾通过技术手段对网络餐饮平台 进行调查，发现有商家存在一证多开、虚假地址等问题，实地核查中发现，部分"幽灵"餐厅存在提供食 物场地达不到食品安全要求，食材可能受到污染、变质或过期等风险。 多地出招强化监管 重庆市渝北区岸西餐饮店主营炸鸡柳等外卖轻食。记者近日走访看到，该店后厨烹饪区、分餐区等 分区明确，厨房内安装了高清摄像头。 "有顾客在订单备注里说，看得到厨房卫生状况和加工过程，现在吃得更放心了。"店铺负责人孙超 介绍，在监管部门发布的行业规范指导下，店面现在做到了食材分类储存、分区加工。 近两个月来，记者在部分省市调查发现，无堂食外卖从业者投资5万元左右就能做套饭、麻辣烫等 快餐品种，门槛低、点多面广，加上竞争激烈，食品加工过程"不对外"，一些外卖商家仍存食品安全隐 患。 — ...

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]