Core Viewpoint - The new regulations for chain catering enterprises in China emphasize the responsibility of headquarters in ensuring food safety, marking a shift from a lax management approach to a more structured and accountable system [2][8]. Group 1: Regulatory Changes - The newly released regulations require chain catering headquarters to take on the role of "locomotive" in food safety management, moving away from the previous model of "only collecting fees without management" [2][8]. - The regulations introduce a tiered supervision system based on the scale and risk level of the enterprises, with specific oversight responsibilities assigned to provincial, municipal, and county-level market regulatory departments [3][4]. Group 2: Industry Impact - The regulations are expected to enhance food safety management in the rapidly growing chain catering sector, which has seen brands reaching over 10,000 stores, thus increasing their market influence and consumer visibility [4][5]. - The new rules aim to address the challenges faced by local regulatory bodies in managing large-scale chain enterprises, ensuring that the responsibilities of these companies are clearly defined and enforced [5][6]. Group 3: Implementation Details - Headquarters are now required to establish a comprehensive food safety risk management system, including a three-tiered operational mechanism for oversight and control [6][8]. - The regulations specify that headquarters must actively engage in various aspects of food safety management, including training, standardization, and complaint handling, rather than delegating these responsibilities solely to individual stores [6][7].

Core Viewpoint - The new regulations mark a significant shift in the management of food safety responsibilities for chain restaurants in China, emphasizing that headquarters must take an active role in overseeing food safety rather than merely collecting fees [1][5]. Summary by Sections Regulatory Changes - The newly released regulations require chain restaurant headquarters to assume the role of "locomotive" in food safety management, effective from December 1, 2025 [1]. - The regulations introduce a tiered supervision system based on the scale and risk level of the restaurant chains, clarifying the responsibilities of headquarters [2]. Scale and Impact - The threshold for provincial-level supervision is set at 10,000 stores, reflecting a more scientific approach to regulation as many brands have entered the "10,000-store era" [3]. - As of 2024, 1.5% of chain restaurant brands in China will have over 10,000 stores, a significant increase from 0.7% in 2018, indicating the growing influence and coverage of these brands [3]. Management Responsibilities - The new regulations require headquarters to establish a comprehensive food safety management system, including a "risk control checklist" and a three-tiered management structure [4]. - Headquarters are now responsible for various aspects such as assessment, training, standardized management, and handling food safety complaints, ensuring they cannot simply delegate these responsibilities to individual stores [4][5]. Future Implications - The implementation of these regulations is expected to enhance food safety governance in the restaurant industry, moving away from a lax management model to a more accountable and structured approach [5].

本《规定》作为餐饮食品安全监管领域的重要顶层设计，通过导向性、协同性、前瞻性的制度安排，首 次规范了餐饮服务连锁企业的主体责任，明确企业总部在制度建设、人员配备、风险防控等方面的具体 义务，既填补了连锁餐饮食品安全监管的制度空白，也为基层监管提供了可操作的执法指南。 其次，民有所呼，责有所担。餐饮服务连锁企业覆盖地域广、管理链条长，门店数量和消费群体众多， 风险影响面广。今年3月，媒体曝光了一些餐饮服务连锁门店后厨环境卫生不达标、剩菜回收二次销 售、从业人员未办理健康证明等问题，引发人民群众广泛关注，迫切要求加强连锁餐饮食品安全监管， 期盼出台有力措施，切实守护"舌尖上的安全"。本《规定》的出台是对人民群众呼声的有力回应，也是 对食品安全全链条监管的具体实践。 最后，立规明责，顶层破题。当前我国餐饮服务连锁经营仍处于快速发展阶段，针对企业总部食品安全 管理责任悬空、管理水平不高等现状，亟须从解决"一个问题"转变为解决"一类问题"，从国家层面加强 制度供给、细化政策配套、强化法治保障。 新京报讯（记者陈琳）市场监管总局近日正式发布《餐饮服务连锁企业落实食品安全主体责任监督管理 规定》（以下简称《规定》），自20 ...