全省推行无堂食外卖聚集区组团式管理模式 无堂食外卖脏乱差？浙江有新解法 "点外卖优先选有堂食的商户，没堂食的脏乱差。"这句在消费者中广为流传的"经验"，反映了无堂 食外卖的现实问题。 为节省成本，无堂食外卖大多只有一个厨房档口，经营场所隐蔽，缺乏顾客监督，易形成监管盲 区，存在食品安全隐患。 据不完全统计，浙江省目前无堂食聚集区内有3000多家无堂食外卖档口。面对这一新兴业态的监管 挑战，今年7月，浙江首创的《无堂食外卖聚集区管理规范》团体标准正式实施，融合"政府引导+专业 运营+平台助力+商户自治"，在全省推行无堂食外卖聚集区组团式管理模式，为行业规范发展提供了新 思路。 农贸市场转型"无堂食外卖聚集区" 走进杭州新天地农贸市场2楼的无堂食外卖聚集区，21家商户门前亮证亮照，内部设施干干净净。 各商户的出餐口设计为上下两层，外卖骑手可以直接在取餐口取餐，整个流程井然有序。 "这里属于传统农贸市场转型升级的无堂食外卖聚集区。"杭州市拱墅区市场监督管理局东新市场监 督管理所所长朱浩回忆，2023年，市场2楼只有寥寥几个卖菜摊位，1楼则全是无堂食的外卖商户。当时 农贸市场的管理方只负责蔬菜摊位，却不管理外卖商户， ...

Core Points - The rise of "no-dine-in takeout" restaurants presents cost-saving and operational advantages, but raises concerns about food safety and hygiene due to their hidden nature and lack of regulation [1] - Local governments are exploring solutions, such as Chongqing's establishment of service standards for no-dine-in takeout and Zhejiang's implementation of a group management model for these businesses [1][2] - The collaborative model between government and market stakeholders aims to enhance food safety, improve consumer confidence, and address public concerns effectively [2] Summary by Sections - **Industry Overview** - No-dine-in takeout restaurants operate with a single kitchen and often lack visibility, leading to consumer concerns about hygiene and food safety [1] - **Government Initiatives** - Chongqing has introduced a group standard for no-dine-in takeout services to ensure safety and hygiene [1] - Zhejiang is promoting a group management model to consolidate scattered no-dine-in takeout businesses into regulated zones, with 161 such zones identified for standardization by year-end [1][2] - **Market Collaboration** - The model encourages cooperation between government, professional operators, and merchants, fostering a shared responsibility for food safety and compliance [2] - This approach aims to activate consumer confidence and address food safety issues through innovative governance [2]