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]

Core Viewpoint - The implementation of the "Regulations on the Supervision and Management of Food Safety Responsibilities of Catering Service Chain Enterprises" aims to ensure that chain restaurants take responsibility for food safety, connecting the responsibilities of headquarters, branches, and stores [1][2]. Group 1: Industry Overview - The catering service chain enterprises are a significant channel for food consumption in China, characterized by wide geographic coverage, large transaction volumes, and a diverse consumer base [1]. - The chain restaurant penetration rate in China increased from 15% in 2020 to 23% in 2024, indicating rapid growth in the industry [1]. Group 2: Regulatory Mechanism - The regulations specify that food safety supervision for chain restaurants with over 10,000 stores is managed by provincial authorities, while those with 1,000-9,999 and fewer than 999 stores are overseen by municipal and county-level departments, respectively [2]. - Provincial market regulatory departments are tasked with coordinating responsibilities based on the number of stores managed by the chain restaurant headquarters [2]. Group 3: Responsibility Sharing Mechanism - The regulations require chain restaurants to implement a comprehensive management system, with monthly oversight from headquarters, weekly inspections by branches, and daily controls at stores [2]. - Emphasis is placed on the accountability of the "key few," clarifying the responsibilities of headquarters in areas such as evaluation, training, and food safety management [2]. Group 4: Legal Responsibilities - The regulations detail penalties for chain restaurants that fail to establish food safety management systems, do not employ food safety personnel, or do not verify licenses and certificates during procurement [2]. - The regulations enhance the rigidity of the system by specifying consequences for transferring food safety responsibilities from headquarters to other entities [2].