Play a good small catering supervision "combination fist"

The original title: play a good small catering supervision "combination fist
small catering is a useful complement to the development of urban society, in providing cheap consumption, convenient people's lives, active market economy and other aspects play a positive role, but the health conditions of small restaurants are often not optimistic. How to innovate regulatory measures, play a good supervision "combination punch", so that small catering supervision and governance more "grounding gas", so that the people eat more safe and secure? Based on the practical experience of the work, the author puts forward the following suggestions.
first, strengthen the publicity and education of laws and regulations. Because the quality of small catering practitioners is uneven, therefore, in the process of regular supervision and inspection, the regulatory authorities should popularize the knowledge of food safety laws and regulations to small catering practitioners in an easy-to-understand manner, and improve the consciousness of small catering operators operating according to law.
second, standardized management focus on long-term effectiveness. Food safety supervision departments should strictly follow the Food Safety Law and local food safety regulations, small catering management measures and other relevant laws and regulations, increase the supervision of small restaurants, and promote the standardized operation of small restaurants.
third, the implementation of risk classification management. For undocumented and undocumented small restaurants, they shall be required to carry out rectification in accordance with the requirements of relevant laws and regulations such as the Measures for the Administration of Food Business Licensing in order to meet the conditions for licensing or filing;
fourth, dynamic regulation is normal. Regulators should further explore the dynamic supervision mode of food safety in small catering, strengthen emergency plans for food safety incidents in small catering, pay attention to improving the coverage of supervision, and open the "last kilometer" of food safety supervision.
fifth, the ban is firmly outlawed. Small catering rectification norms to implement the "reform a batch, standardize a batch, ban a batch" of supervision and management concepts, adhere to the prohibition and guidance. For those who have serious food safety hazards, endanger the health of the people, refuse to rectify or many times rectification is still ineffective small catering, confirmed by the regulatory authorities, to be resolutely banned.
(Author: Gao Lei Unit: Food and Drug Administration, Ningguo City, Anhui Province)