Group 1 - The State Administration for Market Regulation held a press conference on food safety, emphasizing the need for enhanced supervision of food safety responsibilities in chain catering enterprises [1] - The widespread coverage and long management chains of chain catering enterprises have raised consumer concerns regarding food safety, particularly after reports of unsanitary kitchen environments and the recycling of leftover food for resale [1] - The public has expressed a strong demand for improved food safety regulations in chain restaurants to ensure the safety of food consumed [1] Group 2 - A report by the Beijing News highlighted issues in the kitchen operations of the chain restaurant Yang Mingyu Huangmenji Rice, which garnered significant public attention [2] - Following the report, the State Council Food Safety Office issued a notice to the food and drug safety offices in Shandong and Henan provinces to conduct investigations and oversight [2]

Core Points - The new regulation titled "Supervision and Management Regulations for the Implementation of Food Safety Main Responsibilities by Catering Service Chain Enterprises" will take effect on December 1, 2025, aiming to enhance food safety oversight in the catering industry [1] Group 1: Food Safety Responsibility - The regulation specifies the main responsibilities of catering service chain enterprises, filling a regulatory gap in food safety oversight for this business model [2] - It emphasizes that chain enterprises must not only open stores and collect fees but also take responsibility for food safety [2] Group 2: Regulatory Mechanism - The regulation establishes a tiered regulatory mechanism based on the scale and risk level of catering enterprises, addressing the challenges faced by local regulatory bodies in overseeing large chain operations [3] - Different levels of market supervision departments are assigned to oversee enterprises based on the number of stores, with provincial departments overseeing those with over 10,000 stores [3] Group 3: Headquarters Responsibilities - The regulation requires chain enterprise headquarters to create a "Food Safety Risk Control Checklist" and implement a three-tiered management system involving headquarters, branches, and stores [4] - It mandates that headquarters develop operational procedures covering the entire process from raw material procurement to emergency response, ensuring strict compliance across all levels [4]

餐饮服务连锁企业是人民群众餐饮食品消费的重要渠道，具有覆盖地域广、交易量大、所涉人群多等特 点。根据中国连锁经营协会的统计，我国餐饮连锁化率从2020年的15%提升到2024年的23%。一方面， 餐饮连锁化带动了餐饮业上下游全产业链的快速发展，涌现出了一批大家耳熟能详的餐饮连锁品牌；但 另一方面，一些餐饮连锁企业频繁爆出食品安全问题，不仅辜负了消费者信任，也影响大众对食品安全 的信心。 中国经济网北京9月29日讯(记者鞠然)9月28日，市场监管总局发布《餐饮服务连锁企业落实食品安全主 体责任监督管理规定》，以一系列有针对性的务实举措，督促连锁餐饮企业落实食品安全主体责任。 在法律责任方面，《规定》细化了餐饮服务连锁企业未按要求建立食品安全管理制度、未配备食品安全 管理人员、进货时未查验许可证和食品合格证明文件、未向市场监管部门报告有关情况，以及企业总部 转嫁自身应当承担的食品安全责任等违法情形的相应罚则，增强制度的刚性约束。 在监管机制方面，《规定》明确，门店数量在10000家以上、1000—9999家、999家以下的餐饮服务连锁 企业总部的食品安全监管工作分别由省级、市级、县级市场监管部门负责；明确省级市场 ...