“三小”新规下小餐饮行业的食品安全监管现状及对策研究——以W市L区为例.pdf

摘 要 分布广泛的小餐饮店由于其便捷性和经济实惠等特点，已然成为老百姓接触 最频繁的就餐选择。因此，针对小餐饮行业的食品安全监管也成为人民群众急切 的需求以及政府职能部门的工作重点。 本研究以《“三小”规定》（全称为《浙江省食品小作坊小餐饮店小食杂店和 食品摊贩管理规定》）落地实施为背景，通过比较、研究分析“新规”实时前后 W 市L 区小餐饮行业食品安全情况和食品安全监管的效果，结合监管部门在管理 过程中遇到的问题、执法人员的工作经验、小餐饮从业者的信息反馈等，研究总 结出“新规”对于小餐饮行业食品安全监管工作的实际作用和影响，并尝试探索 出“新规”的完善空间，以及基层监管部门在执行中可采取的适应性调整和新型 监管方式。 关键词：小餐饮；《“三小”规定》；食品安全；监管 I Abstract Because of its convenience and economic benefits, the widely distributed small restaurants have become the most frequent choice for people. Therefore, the food safety supervision for the small catering industry has naturally become the urgent needs of the public and the focus of the governments functional departments. This study is based on the implementation of three small Regulations (full name: Regulations on the management of grocery stores and food vendors in small food workshops and small restaurants in Zhejiang Province). Through comparison, research and analysis of the food safety situation and the effect of food safety supervision in L District of W City before and after the new regulations in real time, combined with the problems encountered by the regulatory authorities in the management process, work experience of law enforcement officers and information feedback from small-scale catering practitioners. This paper studies and summarizes the actual effect and influence of the new regulations on food safety supervision in small-scale catering industry, as well as the adaptive adjustment and new supervision methods that the grass-roots supervision departments can adopt in the implementation. Key words: Small restaurant; Three small Regul