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， ...

浙江省： "组团式"管理，标准化经营 本报记者 窦 皓 "整治之前，这里灯光昏暗，档口内食材、包装乱堆乱放。"来到辖区内焕然一新的"膳小厨"无堂食外卖 聚集区，浙江省杭州市拱墅区市场监督管理局米市巷所副所长郑晓敏说。 "膳小厨"无堂食外卖聚集区是浙江省第一个完成提升改造的无堂食外卖聚集区。近500平方米的空间 内，有7家商户入驻。各家档口的操作间干净明亮，物品摆放整齐有序。区域内还设置了共享加工间和 共享仓库。仓库里，划分为各个模块，摆放着商户存放的各类调料品和包装材料。 无堂食外卖，怎样吃得放心？ 近年来，无堂食外卖店数量增长迅猛。这类外卖店通过网络平台接受订单，不提供堂食，店铺规模小， 经营地址和人员变动频繁，容易成为监管盲区。如何规范无堂食外卖经营，让消费者吃得放心？不少地 方进行了探索。 曾经的新天地农贸市场，卖菜和外卖混杂经营，卫生状况堪忧。如今，这里经过统一规划，菜摊统一调 整到一楼，二楼则全部留给无堂食外卖档口入驻，并对硬件设施重新配置。 "共享仓库放打包盒，共享区洗菜配菜，档口现在清爽整洁多了。"在这里经营牛肉汤外卖多年的杨大姐 深有感触。从去年整治至今，这个曾经被频繁投诉的地方，如今实现了零 ...

在杭州市拱墅区新天地农贸市场无堂食外卖集聚区，外卖 骑手正在取餐。 李心怡摄 太原市小店区市场监督管理局无堂食外卖视频监管平台。 小店区市场监督管理局供图 近年来，无堂食外卖店数量增长迅猛。这类外卖店通过网络平台接受订单，不提供堂食，店铺规模小， 经营地址和人员变动频繁，容易成为监管盲区。如何规范无堂食外卖经营，让消费者吃得放心？不少地 方进行了探索。 浙江省： "组团式"管理，标准化经营 本报记者 窦 皓 哈尔滨市道里区一家"样板间"外卖店。 道里区市场监督管理局供图 "整治之前，这里灯光昏暗，档口内食材、包装乱堆乱放。"来到辖区内焕然一新的"膳小厨"无堂食外卖 聚集区，浙江省杭州市拱墅区市场监督管理局米市巷所副所长郑晓敏说。 "膳小厨"无堂食外卖聚集区是浙江省第一个完成提升改造的无堂食外卖聚集区。近500平方米的空间 内，有7家商户入驻。各家档口的操作间干净明亮，物品摆放整齐有序。区域内还设置了共享加工间和 共享仓库。仓库里，划分为各个模块，摆放着商户存放的各类调料品和包装材料。 "共享仓库放打包盒，共享区洗菜配菜，档口现在清爽整洁多了。"在这里经营牛肉汤外卖多年的杨大姐 深有感触。从去年整治至今，这个曾 ...

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]

Core Points - The implementation of the "No Dine-in Takeaway Operation Service Specification" in Chongqing marks the first national standard focusing on the entire service chain of no dine-in takeaway, filling a gap in industry standards [1][2] - The rise of the "no dine-in takeaway" model benefits both merchants and consumers by reducing costs associated with physical storefronts and providing quicker service at lower prices, particularly appealing in scenarios like the single economy and nighttime economy [1][2] - However, the virtual and hidden nature of "no dine-in takeaway" poses significant regulatory challenges, making it difficult for consumers to assess merchant qualifications and for authorities to conduct thorough inspections [1][2] Regulatory Framework - The new specification addresses regulatory challenges by requiring merchants to hold food operation licenses and implement "open kitchen" practices to prevent illegal operations [2] - It mandates separation of raw and cooked food, thorough cooking processes, and the establishment of a digital traceability system to ensure accountability at every stage of food preparation [2] - The specification also outlines responsibilities for platforms, including verifying the consistency of merchant addresses with licenses and monitoring delivery data in real-time [2] Implementation Challenges - The introduction of the specification is just the beginning; effective implementation requires breaking down information barriers between platforms and regulatory bodies through technological means [2] - A dynamic inspection mechanism is necessary to penalize non-compliant merchants, and platforms should enhance their oversight by monitoring unusual orders and frequent complaints [2] - The need for similar regulations in other regions is emphasized to ensure comprehensive oversight and promote the healthy development of the "no dine-in takeaway" industry [3]