Research On Quantitative Classification Management Of Food Safety In Food Service Unit

Food safety is directly related to the people’s life and health safety. With thedevelopment of the society, a endless stream of food safety problems happened in ourlives. To resolve food safety crisis and reshape people’s trust on food, our country,from central to local governments at various levels are putting forth great efforts onspeeding up the research and formulation of more effective food safety supervisionsystem adapted to economic and social development. At present, for the reference ofthe successful experiences and practices in the food safety regulation from somecountries and regions abroad, our country are putting the catering service unitsquantitative classification management system into practice, which strictly follows theprinciple of responsibility sharing and adopts quantitative rating, dynamic evaluationand rationing results publication to supervise catering service industry. In the processof actual application, the catering service units quantitative classification managementsystem turns out to be with a great value of easy operation and spreading because ofits advantages of standardization、normalization、scientific, and so on. It is an activeexploration and successful practice by food safety supervision administrations inChina’s economic and social development transition period to apply the system, whichdeserves further research and advance.This paper applies the method of literature research, comparative analysis,questionnaire survey etc. to summarize the related principles and theories of thecatering service quantitative classification management system. On the basis of thelaws and regulations at home and abroad, for the reference of the advanced experienceand practices, this paper tries to prove the feasibility of the catering service unitsquantitative classification management system, and taking its application in Lijiang asan example to summarize the deficiencies and difficulties in China’s practicalapplication. The studies show that food safety quantitative classification managementsystem for food service units has obvious efficiency in promoting the self-disciplineof food service enterprise, and also enhancing food safety supervision, besidesproviding a new convenient information communication method among enterprises,consumers and regulators. This paper is dedicated to put forward targeted Suggestionsand concrete measures on how to perfect the laws and regulations, how to strengthen the regulations developing and how to increase the efficiency of the regulationsrelated to the catering service units quantitative classification management system.