转自：中国质量报 细化各方责任要求。《规定》分别细化企业总部、分支机构、门店在食品安全风险隐患发现、防范、管 控等方面的要求，重点明确食品采购、人员培训考核、投诉处理、应急处置，以及提升智慧化管理水平 方面的责任要求；针对自行或委托贮存、配送的不同情形，还明确了场所、环境、容器、设备等的具体 规定。 明确各级监管权限。《规定》根据经营模式、企业规模、风险等级等因素，对食品销售连锁企业实行分 级分类监管，即省级市场监管部门负责辖区内管理300家及以上门店的企业总部的监督管理，市级市场 监管部门负责辖区内管理300家以下门店的企业总部、分支机构的监督管理，县级市场监管部门负责辖 区内门店的监督管理。 加大违法惩处力度。在现行食品安全法律法规基础上，《规定》新增企业总部未按规定培训考核食品安 全管理人员、未制定食品安全事故处置方案等的法律责任，特别是对企业总部未按要求建立食品安全管 理制度、未按要求对食品安全状况实施检查评价等违法行为依法严惩，情节严重的，责令停产停业，直 至吊销许可证。 本报讯 （记者张文礼）近日，市场监管总局制定出台《食品销售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》），进一 ...

记者12月23日获悉，近日，市场监管总局制定出台《食品销售连锁企业落实食品安全主体责任监督 管理规定》（下称《规定》），进一步压实企业总部、分支机构、门店等的食品安全主体责任，着力防 范系统性、区域性食品安全风险。 市场监管总局食品生产经营司副司长李祥章表示，食品连锁销售是当前经济社会一种常见的经营模 式，《规定》旨在进一步压紧压实食品销售连锁企业食品安全主体责任。 具体来看，《规定》主要有三大新举措：一是压实企业总部管理责任。《规定》要求企业总部应当 建立并实施覆盖企业总部、分支机构、门店的食品安全风险防控工作制度机制，明确企业总部在食品安 全风险研判、人员培训、进货查验、经费保障等方面责任义务。对实施统一采购、配送的企业，企业总 部应当统一建立食品供货者准入、评价和退出机制，统一建立并督促落实出库发货、承运管理、门店收 货联单记录制度，把食品安全责任落实到"最小工作单元"。 二是实施企业三级贯通管理。《规定》要求企业总部、分支机构、门店均要建立并实施"日管控、 周排查、月调度"工作制度和机制，强调风险信息上下贯通，管控措施逐级监督，门店、分支机构发现 食品安全风险隐患要及时向分支机构、企业总部报送，分支机 ...

在现行食品安全法律法规基础上，《规定》新增企业总部未按规定培训考核食品安全管理人员、未制定 食品安全事故处置方案等的法律责任，对企业总部未按要求建立食品安全管理制度、未按要求对食品安 全状况实施检查评价等违法行为依法严惩，情节严重的，责令停产停业，直至吊销经营许可证。(经济 日报记者李思雨) 《规定》要求企业总部应当建立并实施覆盖企业总部、分支机构、门店的食品安全风险防控工作制度机 制，明确企业总部在食品安全风险研判、人员培训、进货查验、经费保障等方面责任义务。对实施统一 采购、配送的企业，企业总部应当统一建立食品供货者准入、评价和退出机制，统一建立并督促落实出 库发货、承运管理、门店收货联单记录制度，把食品安全责任落实到"最小工作单元"。 近日，市场监管总局出台了《食品销售连锁企业落实食品安全主体责任监督管理规定》，进一步压紧压 实食品销售连锁企业食品安全主体责任。在市场监管总局12月23日举行的新闻发布会上，市场监管总局 食品生产经营司副司长李祥章表示，企业总部是连锁企业食品安全管理的中枢，总部必须扛起责任，更 不能当甩手掌柜，不能"只收费、不担责"。 ...

二是实施企业三级贯通管理。《规定》要求企业总部、分支机构、门店均要建立并实施"日管控、周排 查、月调度"工作制度和机制，强调风险信息上下贯通，管控措施逐级监督，门店、分支机构发现食品 安全风险隐患要及时向分支机构、企业总部报送，分支机构、企业总部要及时总结分析，提出解决措 施，确保问题能及时发现、及时解决。 三是加大违法惩处力度。在现行食品安全法律法规基础上，《规定》新增企业总部未按规定培训考核食 品安全管理人员、未制定食品安全事故处置方案等的法律责任，对企业总部未按要求建立食品安全管理 制度、未按要求对食品安全状况实施检查评价等违法行为依法严惩，情节严重的，责令停产停业，直至 吊销经营许可证。 经济观察网12月23日，市场监管总局召开食品安全专题发布会。市场监管总局食品生产经营司副司长李 祥章介绍，食品连锁销售是当前经济社会一种常见的经营模式，为进一步压紧压实食品销售连锁企业食 品安全主体责任，市场监管总局近日出台了《食品销售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》)。《规定》主要有以下三方面的新举措： 一是压实企业总部管理责任。企业总部是连锁企业食品安全管理的中枢，总部必须扛起责任， ...

规定还提出，对企业总部未按要求建立食品安全管理制度、未按要求对食品安全状况实施检查评价 等违法行为依法严惩，情节严重的，责令停产停业，直至吊销经营许可证。 【纠错】 【责任编辑:邱丽芳】 据介绍，规定把食品安全责任落实到"最小工作单元"，要求企业总部应当建立并实施覆盖企业总 部、分支机构、门店的食品安全风险防控工作制度机制，明确企业总部在食品安全风险研判、人员培 训、进货查验、经费保障等方面责任义务。对实施统一采购、配送的企业，企业总部应当统一建立食品 供货者准入、评价和退出机制，统一建立并督促落实出库发货、承运管理、门店收货联单记录制度。 新华社北京12月23日电（记者赵文君）市场监管总局食品生产经营司副司长李祥章23日在市场监管 总局新闻发布会上表示，企业总部是连锁企业食品安全管理的中枢，必须扛起责任，不能当甩手掌柜， 不能"只收费、不担责"。 李祥章介绍，市场监管总局近日发布《食品销售连锁企业落实食品安全主体责任监督管理规定》， 旨在推动食品销售连锁企业管理更规范、责任更清晰、风险管控更有效。 ...

新京报讯(记者陈琳)12月23日，市场监管总局食品生产经营司副司长李祥章在食品安全专题新闻发布会 上表示，《食品销售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》)已出台，明确 企业总部、分支机构与门店三级责任体系，推动食品安全管理向精细化、系统化发展。 李祥章表示，食品连锁销售已成为当前经济社会中常见的经营模式。为进一步压实企业主体责任，解决 部分企业总部"只收费、不担责""重扩张、轻管理"等问题，市场监管总局制定该《规定》，推动连锁企 业健全全链条风险防控机制。 三大新举措从总部到门店，责任层层压实。 强化企业总部"中枢责任"。企业总部被明确为食品安全管理的责任中枢，禁止充当"甩手掌柜"。《规 定》要求总部必须建立覆盖全链条的食品安全风险防控制度，在风险研判、人员培训、进货查验、经费 保障等方面履行主体责任。对统一采购配送的企业，总部需建立供应商准入与退出机制，并落实从出 库、配送到门店收货的全流程联单记录制度。 推行"三级贯通"管理模式。企业总部、分支机构、门店均须执行"日管控、周排查、月调度"工作机制， 实现风险信息上下贯通、管控措施逐级监督。门店及分支机构发现风险须及时上报，总部须及时 ...

Core Viewpoint - The National Market Supervision Administration has drafted the "Regulations on the Supervision and Management of Food Safety Responsibilities of Food Sales Chain Enterprises" to enhance food safety supervision and management in the food sales chain industry, addressing the mismatch between rapid expansion and management capabilities [1] Group 1: Regulatory Framework - The draft regulation clarifies management responsibilities at various levels, risk prevention requirements, and legal liabilities [1] - The aim is to strengthen the accountability of food sales chain enterprises, including headquarters and stores, in ensuring food safety [1] Group 2: Industry Challenges - The food sales chain industry is experiencing rapid expansion, but there is a significant contradiction between the speed of expansion and the ability to manage effectively [1] - Leading companies are accelerating the development of smart supply chains, yet the execution of standards at grassroots stores varies widely [1] Group 3: Proposed Solutions - It is suggested to enhance the "central" responsibility of headquarters and implement tiered supervision to enforce management accountability [1] - The combination of "smart supervision + credit punishment" is proposed to penalize repeat offenders and establish an industry "blacklist" sharing mechanism [1] - Cross-regional information sharing is recommended to create a collaborative regulatory effort to maintain safety standards in the food service market [1]

Core Viewpoint - The State Administration for Market Regulation is set to introduce new regulations to enhance food safety management for food sales chain enterprises, aiming to strengthen accountability and prevent systemic risks in food safety [1] Group 1: Regulatory Framework - The draft regulation consists of 34 articles, focusing on clarifying management responsibilities, risk prevention requirements, and legal liabilities [1] - Food sales chain enterprises will be managed in a tiered and categorized manner, with oversight responsibilities assigned to provincial, municipal, and county-level market regulation departments [1] Group 2: Headquarters Responsibilities - The regulation emphasizes the responsibility of the headquarters of food sales chain enterprises, mandating a system of daily control, weekly inspections, and monthly assessments [1] - Headquarters are required to enhance management across various operational aspects, including personnel, procurement, and distribution, while promptly addressing identified issues [1] Group 3: Risk Prevention Mechanisms - Food sales chain enterprises must establish a dynamic management mechanism based on food safety risk prevention, creating a "Food Safety Risk Control List" tailored to their specific circumstances [1] - The regulation mandates comprehensive risk control measures that encompass the entire supply chain, including headquarters, branches, storage and distribution centers, and retail outlets [1]

Core Viewpoint - The Market Supervision Administration has drafted the "Regulations on the Supervision and Management of Food Safety Responsibilities of Food Sales Chain Enterprises (Draft for Comments)" to clarify food safety responsibilities and management levels for food sales chain enterprises [1][2][3]. Group 1: Regulatory Framework - The draft consists of 34 articles that define management responsibilities, risk prevention requirements, and legal liabilities for food sales chain enterprises [1][2]. - It emphasizes that headquarters of food sales chain enterprises cannot transfer food safety responsibilities through contracts or exemption clauses [1][5]. Group 2: Management Responsibilities - The draft establishes a tiered management system for food sales chain enterprises based on the number of stores, with provincial, municipal, and county-level market supervision departments responsible for oversight [3][4]. - Headquarters must implement a dynamic management mechanism for food safety risk prevention, including daily management, weekly inspections, and monthly assessments [4][5]. Group 3: Compliance and Training - Food sales chain enterprises are required to establish comprehensive food safety management systems and appoint qualified food safety personnel [4][6]. - Food safety supervisors and staff must undergo at least 40 hours of training annually [6]. Group 4: Monitoring and Reporting - The draft mandates that real-time video information from stores must be retained for at least 14 days and integrated into the local market supervision department's monitoring system [7]. - Headquarters must conduct comprehensive inspections of storage and distribution centers and stores, addressing any identified issues promptly [5][8]. Group 5: Legal Consequences - Specific penalties are outlined for non-compliance, including fines ranging from 100,000 to 200,000 yuan for transferring food safety responsibilities [8]. - Violations such as failing to establish food safety management systems or conduct regular inspections may result in warnings, fines, or even license revocation [8]. Group 6: Expert Opinions - Experts suggest that the effectiveness of the new regulations hinges on practical implementation at the store level, advocating for a shift from mere compliance to active management [9][10]. - Recommendations include government support for small and medium-sized enterprises to adopt technology solutions for compliance and enhanced monitoring [9][10].

Group 1 - The core viewpoint of the article is the introduction of a draft regulation aimed at enhancing food safety supervision and management responsibilities for food sales chain enterprises [1] Group 2 - The draft regulation consists of 34 articles focusing on clarifying management responsibilities, risk prevention requirements, and legal liabilities [1] - It establishes a tiered management system for food sales chain enterprises, with provincial, municipal, and county-level market regulatory departments responsible for oversight [1] - The regulation emphasizes the responsibility of headquarters in managing food safety, requiring a system of daily control, weekly inspections, and monthly assessments [1] Group 3 - It mandates the establishment of a dynamic management mechanism for food safety risk prevention, requiring enterprises to create a risk control checklist that covers the entire supply chain [1] - The regulation aims to ensure comprehensive risk management that includes headquarters, branches, storage and distribution centers, and retail outlets [1]