陈家旭 章斌 张婉 康鹏伟 刘智勇

摘 要：目的：探讨餐饮服务风险等级划分与公示的应用效果。方法：选取河南省西峡县东坪村全国餐饮服务食品安全等级评定试点区域的54家餐饮服务单位为研究对象，观察实施风险等级划分与公示对餐饮食品安全监管效果的影响。结果：实施风险等级划分公示一年后，2级及以上评定对象的等级评定结果有明显提升，与初次等级评定有显著差异（P=0.008）;食品安全监管者、经营者和从业人员对等级评定的支持率较初次评定时大幅上升，三者均有显著差异（P值均<0.05）。结论：监管人员通过对等级评定结果和公示进行分类监管，减少了基层的监管工作量;餐饮服务经营者、从业者对实施等级评定和公示支持率有了明显提升。该餐饮服务食品安全等级评定办法与措施值得推广。

关键词：餐饮服务;食品安全;风险等级

Analysis on the Impact of Risk Classification and Publicity on the Effect of Catering Food Safety Supervision

CHEN Jiaxu1， ZHANG Bin2， ZHANG Wan3， KANG Pengwei4， LIU Zhiyong1

（1.Henan Province Food Inspection Research Institute， Zhengzhou 450003， China; 2.Administration for Market Supervision of Xixia County， Nanyang 474500， China; 3.Comprehensive Law Enforcement Detachment of Puyang Administration for Market Supervision， Puyang 457000， China; 4.Food Supervision Station of Puyang， Puyang 457000， China）

Abstract： Objective： To explore the application effect of risk classification and publicity of catering service. Method： 54 catering service units in the pilot area of national catering service food safety rating in Dongping village， Xixia County， Henan Province were selected as the research object to observe the impact of risk rating and publicity on the supervision effect of catering food safety. Result： One year after the implementation of risk grading and publicity， the grading results of grade 2 and above assessment objects have improved significantly， which was significantly different from the initial grade evaluation （P=0.008）; The support rate of food safety regulators， operators and employees for grade assessment increased significantly compared with the initial assessment， and there were significant differences among the three （P<0.05）. Conclusion： The supervisors reduced the supervision workload at the grass-roots level by classified supervision of the grade evaluation results and publicity; Catering service operators and practitioners have significantly improved their support for the implementation of rating and publicity. The food safety rating method and measures for catering services are worthy of promotion.

Keywords： catering services; food safety; risk level

1 調查背景和意义

目前，我国由国家市场监督管理总局对餐饮服务环节进行监督管理，其推出并延续实施了量化分级管理制度，较好地发挥了社会公众的监督作

用[1-3]。餐饮业涵盖的范围广泛，从路边摊到星级饭店，从集体食堂到中西式饭店，从农村集体聚餐到旅游餐饮等[4];经营模式多样化，如连锁经营、自营、加盟等;经营方式又有线下堂食和线上外卖模式等。餐饮业形态的多样性、复杂性导致监管难度加大。为有效利用监管资源，提升监管效能，2018年西峡县进行了餐饮服务食品安全分级管理试点，制定了《西峡县餐饮服务食品安全等级评定管理实施方案》并组织实施。本研究探讨了西峡县实施风险等级划分管理和公示试点对餐饮服务单位监管效果和餐饮服务提供者食品安全主体责任落实的影响，以总结出一套行之有效的食品安全监管制度并推广440EFFBF-F024-48CA-8CA4-032C021C9218