健全食用农产品协同监管机制方面，试行食用农产品风险分级分类管理，制定重点问题食用农产品 主要风险点和风险等级划分原则，严格管控高风险品种和生产方式；强化肉类产品源头质量管控，全面 实施生猪屠宰质量管理规范，加快推进牛羊集中屠宰，强化肉类产品检验检疫出证查验；强化市场准入 查验衔接，督促食品生产经营者强化进货查验；推动全链条信息化追溯，推动食用农产品承诺达标合格 证电子出证系统建设，完善"鲁牧云"系统功能，探索肉品品质检验合格证和动物检疫证明融合出证。 强化食品生产经营许可与监管协同方面，严把审批准入关，依法依规开展食品生产经营许可书面审 查和现场核查；严格发证后监管，申请人取得食品生产许可后3个月内，或未经现场核查取得食品经营 许可后30个工作日内，监管部门应当对其开展监督检查；完善食品安全检查员制度，指导各市探索按照 本市辖区内食品生产经营者数量配备专业化检查员；推进传统特色食品认证和食药物质健康声称，推进 预制菜标准制定，优化生产监管。 对无堂食外卖，强化监管监督 山东出台若干措施全链条保障舌尖上的安全 近日，省政府办公厅印发《山东省关于进一步强化食品安全全链条监管的若干措施》，聚焦食用农 产品、网络食品 ...

商家的自律与诚信是赢得信任的根本。在食品安全问题上，商家必须坚守底线，严格遵守相关法律法规 和行业标准。主动拥抱"互联网+明厨亮灶"建设，将后厨直播作为赢得消费者信任的"投资"。主动公开 食材储存、清洗、加工和打包全过程，让食品制作过程"透明化"，接受消费者监督。此外，全面规范使 用"食安封签"，防止食品在配送过程中被污染，从细节处体现对食品安全的重视。 "无堂食外卖"赢得消费者信任非一日之功，要形成"政府推行标准、平台尽责管理、商户规范操作"的多 元共治生态。只有消费者能够"看得明白、点得放心"，无堂食外卖才能真正摆脱信任危机，实现长远健 康发展。 （文章来源：经济日报） 让消费者点得放心、安心，政府的标准制定与监管创新是破局的关键。今年以来，各地政府积极探索， 为行业规范化发展提供了重要借鉴。重庆推出全国首个《无堂食外卖经营服务规范》团体标准，构建起 覆盖准入、加工、配送的全链条监管体系；浙江杭州实施《无堂食外卖聚集区管理规范》，推行无堂食 外卖聚集区组团式管理模式；河南省市场监管局聘请外卖骑手担任食品安全监督员，通过骑手"随手 拍"形式，及时上报食品安全问题线索，助力隐患早发现、早处置。此外，也可通过建 ...

Core Viewpoint - Zhejiang Province has introduced a new management model for "no-dine-in" takeaway gathering areas to address issues of hygiene and safety, aiming to improve the overall quality and regulation of the industry [1][6]. Group 1: Management and Regulation - The new management standard for "no-dine-in" takeaway gathering areas was implemented in July 2023, combining government guidance, professional operation, platform support, and merchant autonomy [1]. - There are currently over 3,000 "no-dine-in" takeaway stalls in Zhejiang Province, highlighting the need for effective regulation in this emerging business model [1]. - The management model includes a "group-style" approach, which focuses on unified management practices across various gathering areas [6]. Group 2: Transformation of Traditional Markets - The transformation of traditional markets into "no-dine-in" takeaway gathering areas has been exemplified by the new setup in Hangzhou's Xintiandi market, which features 21 merchants with clean facilities and organized processes [2]. - The market has implemented structural changes to improve hygiene, including relocating takeaway services to a dedicated floor and providing shared facilities for food preparation [2][3]. Group 3: Benefits of Shared Facilities - The establishment of shared warehouses has reduced the burden on individual stalls, allowing merchants to focus more on their operations rather than storage [3]. - Since the implementation of these changes, there have been no customer complaints in the local takeaway gathering areas, and the average response time for takeaway orders has improved by 3 minutes compared to other regions [3]. Group 4: Professional Management and Brand Development - Third-party professional management has been introduced to oversee daily operations, hygiene inspections, and merchant coordination in the gathering areas [4]. - The "Lightning Kitchen" model has emerged, where well-known chain brands operate in a managed environment, enhancing food safety and operational efficiency [4][5]. Group 5: Future Development and Collaboration - Zhejiang Province aims to establish 161 "no-dine-in" takeaway gathering areas, with 14 already undergoing standardized governance [6]. - The province encourages collaboration between takeaway platforms and gathering area management to create a self-regulatory alliance focused on food safety and operational standards [6].

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]