Grasp the common management so that the masses have more sense of access.

The original title: grasping the common management so that the masses have more sense of access
catering services and the people's daily life is closely related to the quality and safety of the catering industry related to the people's vital interests, is an important people's livelihood. Recently, "the State Council Food Safety Office and other 14 departments on improving the quality and safety level of the catering industry" (hereinafter referred to as "Opinion") was officially issued. So, in what context was the Opinion introduced? What specific requirements does the Opinion put forward for the implementation of subject responsibility and regulatory responsibility? What activities will be implemented to improve the quality and safety of food and beverage? What role will it play in promoting innovation and development in the catering industry? How can all departments take responsibility for jointly improving the quality and safety level of the catering industry? Reporters on the above-mentioned issues interviewed the State Food and Drug Administration Food Safety Supervision Division II Director Ma Chunliang.
: Please introduce the background and main content of the Opinion.
: catering services and the people's daily life is closely related to the quality and safety of the catering industry related to the people's vital interests, is an important people's livelihood. The CPC Central Committee and the State Council have been highly concerned about the quality and safety level of the catering industry.
December 21, 2016, General Secretary Xi Jinping said at the 14th meeting of the Central Leading Group on Finance and Economics that strengthening food safety supervision is related to the "safety on the tip of the tongue" of more than 1.3 billion people across the country and to the health and safety of the masses. To meet the general needs, to promote the catering industry to improve the quality of safety. All over to spend more energy to grasp the quality and safety of the catering industry, catch the effect. Premier Li Keqiang on food safety work to give instructions, to effectively play the unified leadership of the Food and Safety Commission, food safety and security office comprehensive coordination role, adhere to the source control, production management and heavy, re-regulation of disorder, solid all links, all aspects of responsibility, focus on improving regulatory efficiency, cohesion of social co-management, further control of "table pollution", promote the food safety situation continued to improve, and continuously improve the people's satisfaction and sense of access. On January 3, 2017, Vice Premier Zhang Gaoli proposed at the fourth plenary meeting of the Food Safety Committee of the State Council that food safety should be taken as a major livelihood project to comprehensively control "table pollution" and improve the quality and safety level of the catering industry. On April 6, 2017, the General Office of the State Council issued the "Food Safety Key Work Arrangements 2017", which clearly stated that "the implementation of food safety promotion projects in the catering industry" was clearly proposed.
In order to carry out a series of instructions under the central leadership, better meet the growing demand for food and beverage consumption of the masses, and effectively promote the catering industry to improve the quality and safety level, the Food Safety Office of the State Council jointly 13 departments to study the introduction of this Opinion. There are five main aspects of the Opinions, including the full implementation of the main responsibility for food safety in catering services, the overall improvement of food safety supervision level of catering services, the comprehensive implementation of food and beverage industry quality and safety improvement actions, the overall improvement of the food and beverage industry innovation and development level and how to organize the implementation of the Opinions.
: The main responsibility of food production operators is the key to ensuring food safety. What specific requirements does the Opinion make in this regard?
Ma Chunliang: the catering service providers to implement the food service food safety main responsibility put forward six aspects of the requirements, highlighting six "strict" words.
is strict system construction and personnel management. Food service providers should establish various systems to ensure food safety in food and beverage, be equipped with qualified food safety management personnel, strictly implement the health management system of employees, personnel engaged in contact with direct food imports should carry out annual health inspection, obtain a health certificate before they can take up their posts.
is strict facility equipment maintenance management. Food service providers should be equipped with facilities and equipment appropriate to catering services, and regular cleaning and maintenance to ensure the normal operation of facilities and equipment. Containers for storing and packaging food shall be clean and harmless. Containers, tools and equipment made of food grade stainless steel are encouraged.
is strictly the original accessories purchase quality and safety clearance. Food and beverage service providers should formulate and implement raw material control requirements, establish stable raw material supply channels or have stable suppliers, implement the system of demand for certificates and purchase inspection, to ensure that the quality of purchased raw materials in line with national food safety standards.
fourth is strict food and beverage processing production. Food service providers should strictly implement food safety practices for catering services. Processing personnel to maintain personal hygiene, processing equipment, containers to prevent cross-contamination. Food to be processed and raw materials to be timely inspection, cooked food to be cooked through, preservation conditions and preservation period in line with the requirements.
is to strictly clean and disinfect the catering equipment. Food service providers to tableware, drinking utensils self-cleaning and disinfection, to be equipped with cleaning and disinfection cleaning facilities equipment, the use of national standards and health norms in line with detergents and disinfectants, to ensure that tableware, drinking utensils clean and hygienic. If the catering service provider cannot clean and disinfect itself, it shall use the cleaning and disinfection tableware and drinking utensils provided by the centralized disinfection service unit. Containers containing directly inlet ingredients should be washed and disinfected before use.
is to strictly control environmental health. Keep the processing operation area, dining area and toilet area clean and hygienic, do a good job of anti-fly, insect and rat-proof work, regular cleaning and disinfection air conditioning ventilation system.
: What specific requirements does the Opinion put forward for the work of the administrative supervision department in improving the food safety supervision level of catering services?
: "Opinion" mainly from the following six aspects, the administrative regulatory authorities to request.
is to improve the standard system of the regulatory system. We will further improve food safety management rules and regulations such as food service food licensing and network catering service supervision, revise food safety operating norms for catering services, and improve the food safety standards system for food and beverage.
is strict food and beverage licensing management. Focus on strengthening food safety management institutions and personnel, food safety management system, facilities and equipment layout and other items of review and on-site verification, to achieve full coverage of the catering industry licensing management.
is to strengthen supervision and inspection and sampling monitoring. We will comprehensively strengthen the daily supervision and inspection of food safety in catering services, implement risk classification management, and realize the grid and full coverage of food safety supervision in catering services. Strengthen the supervision and sampling of rice, noodles, oil, meat and other food products and risk monitoring, timely publication of supervision and inspection results and sampling results.
fourth is to strengthen the supervision of online catering services. Strict implementation of the network third-party platform and self-built website catering service providers of food safety management responsibilities, strengthen the network catering service supervision and inspection and online monitoring, strict investigation and punishment of violations of laws and regulations.
is to strengthen the centralized dining unit day-to-day management. We will strengthen the daily management of schools, construction sites, old-age institutions and hospital canteens, promote the improvement of the safety level of food and beverage service quality in border crossing areas, tourist attractions and railway operations, and strengthen the management of collective meals in rural areas in the form of villagers' own banquets.
is to crack down on food and beverage violations. We will step up efforts to clean up undocumented catering and outdoor catering stalls. We will crack down on illegal acts such as counterfeiting, doping, illegal addition and over-range use of food additives. Establish a mechanism for joint investigation and execution.
: Around the food and beverage industry quality and safety improvement work, the administrative supervision department to deploy to carry out five types of activities. What are the main elements of these activities? What are the expectations to be met?
Ma Chunliang: the main deployment of edible agricultural products quality and safety improvement action, "rest assured meat and vegetable demonstration supermarket" to create action, quantitative grade upgrade action, "ming cook bright stove" quality improvement action and food and beverage food safety demonstration to create action five promotion actions. Through these activities, to dot the surface, improve the quality and safety of food and beverage level.
in the action of improving the quality and safety of edible agricultural products, we should vigorously promote large-scale breeding, promote the production record accounting system, and explore the implementation of the agricultural product certification system. To carry out zero growth in fertilizer and pesticide use, and constantly improve the total size and quality level of "three products and one standard", and actively promote the "production base and catering enterprises" "production base and processing enterprises / business super and catering enterprises" and other direct supply of edible agricultural products direct marketing model.
To carry out the "rest assured meat and vegetable demonstration supermarket" to create action, meat, vegetables, eggs, aquatic products, fruits and other edible agricultural products to implement base procurement or supplier supply, strengthen the storage, transportation and sales management of edible agricultural products, in the supermarket set up high-quality fine meat and vegetable counters.
the quantitative classification upgrade action to food safety risks of food service providers all the implementation of quantitative grading assessment, 80% of large catering enterprises, schools (including kindergartens) canteen quantitative rating reached a good level above. The quantitative rating of food safety of food and beverage should be included in the evaluation of star-rated hotels, A-class tourist attractions and other important contents.
in the "bright cook bright stove" quality improvement action, to enhance the "bright cook bright stove" coverage. Promote the publicity of food raw materials and their sources, open processing and production process, and carry out the demonstration construction of "Bright Cooker".
addition, we will also carry out food safety demonstration creation action. Actively carry out food and beverage quality and safety demonstration street (district) and food and beverage quality and safety demonstration shop creation activities. Encourage small catering centralized and standardized operation, the implementation of bulk raw materials unified procurement and tableware, drinking utensils unified disinfection management model.
: What role do you think Opinion will play in driving innovation and development in the restaurant industry?
: "Opinion" mainly from five aspects to promote the innovation and development of the catering industry.
is to improve the management level of the catering industry. Large and chain catering enterprises, central kitchens and collective dining distribution units are encouraged to adopt advanced management methods and implement hazard analysis and key control point systems (HACCPs). Food service providers are encouraged to build cold-chain distribution systems, implement the distribution model of "central kitchen-cold-chain distribution and catering stores" and improve the level of anti-corrosion preservation of distribution ingredients.
is to promote the adjustment of the supply structure of the catering industry. Combined with urban transformation, community commercial network construction and tourism infrastructure construction, do a good job in residential communities, office gathering areas, commercial concentration circles, schools and other key places of food and beverage network planning layout, vigorously develop the people's lives closely related to the mass catering services, support and guide high-end catering service enterprises to provide catering services for the general public, to form a high-quality, convenient and economical catering service network.
is to strengthen the construction of catering service personnel. Implementation of catering management personnel, technical personnel, service personnel and food safety management personnel construction and training programs to promote the catering service personnel of all types of systematic training. Encourage the introduction of a system of professional managers in the catering industry.
fourth is to strengthen the construction of food and beverage brand. Around the promotion of food and beverage quality safety and credibility, vigorously promote famous restaurants, celebrity chefs, famous dishes, and actively cultivate local food and beverage brands, promote brand culture, establish brand image, protect and inherit the old name of catering. Strengthen cultural exchanges between Chinese and foreign restaurants, encourage specialty dining "going out" and enhance the visibility and reputation of Chinese food.
is to promote intensive management of catering. Strengthen planning and guidance to promote the restaurant industry to the popular, intensive, standardized transformation and upgrading. Support food and beverage service enterprises to develop chain management, to achieve unified processing of raw materials, centralized distribution. Support catering service enterprises to implement "farm meal docking", the use of "farmers and bases and catering units" "production base and central kitchen and catering stores" business model, to achieve from "farm to table" the whole process can be traced. Give full play to the advantages of "Internet plus dining" and promote the online and offline integration and innovation of catering services.
: In the daily supervision, how can all departments bear their responsibilities, grasp the joint management, and jointly improve the quality and safety level of the catering industry?
: The education administrative department should incorporate school canteen food safety into the content of school safety work, and continuously improve the level of food safety on campus. Housing urban and rural construction departments should urge construction enterprises to strengthen the construction site canteen safety management. Civil affairs departments should strengthen food safety education and daily management of old-age institutions, and make the quality and safety of the canteens of old-age institutions an important part of the quality of service construction of old-age institutions. The health and family planning department should increase policy support for hospital canteens and strengthen nutrition and health guidance for schools, hospitals and institutions for the elderly. The entry and exit inspection and quarantine departments should strengthen the supervision of the quality and safety of food and beverage at border crossings and incorporate them into the core capacity-building work of national port health. The tourism department should incorporate the quality and safety of food and beverage into the evaluation standards of star-rated hotels and A-class tourist attractions. The railway company should strengthen the daily management of the catering links in the railway operation, and check and assess the quality and operation safety of the catering. The people's governments of counties and townships should strengthen the management of collective meals in rural areas in the light of regional realities to prevent food poisoning incidents.
: In the catering industry to improve the level of quality at the same time, how to promote the catering industry supply-side structural adjustment?
: "Opinion" pay attention to do a good job of "blocking combination", not only to further strengthen supervision, but also pay attention to scientific guidance, fully release the vitality of the catering market. The supply-side structural adjustment of the catering industry will be explicitly written into the Opinions, and the planning and layout of catering outlets in key places such as residents' communities, office gathering areas, commercial centers, schools (including kindergartens), hospitals, old-age institutions, tourist attractions and transportation hubs will be well-planned and laid out to form a high-quality, convenient and economical catering service network.
: Now the network catering industry is developing rapidly, network catering food safety how to ensure?
Ma Chunliang: strictly implement the network third-party platform and self-built website catering service providers of food safety management responsibilities, to ensure that the network catering service providers have physical stores and food business licenses, to ensure that the public food and information is true, processed dishes standard safety, food containers and tableware clean and non-toxic, distribution process food is not contaminated, consumer complaints timely treatment. Strengthen the supervision and inspection of online catering services and online monitoring, and severely investigate and punish violations of laws and regulations.
: The policy is good, but also need to be implemented well. Next, how will local and relevant departments organize and implement the Opinions?
Ma Chunliang: mainly from the strengthening of organizational leadership, strengthen policy guidance, carry out supervision and assessment and create a good atmosphere four aspects, for the catering industry to improve the quality and safety of the work to provide organizational protection.
Adhere to the Party and government's responsibility to improve the quality and safety level of the catering industry as an important measure to improve people's livelihood, expand domestic demand and promote development, put it on the important agenda, formulate a work programme, quantify work objectives, clarify work requirements, and ensure that tasks are implemented. We should also strengthen policy guidance and increase investment in food and beverage quality and safety supervision. The food and beverage industry quality and safety improvement as a key work, increase inspection and evaluation efforts, as a "national health city" "shuang'an double creation" and other important content of creation and evaluation. Strengthen publicity and guidance, and comprehensively popularize food safety knowledge and healthy nutrition rational consumption knowledge. We will strengthen the disclosure of regulatory information and the exposure of illegal acts, and speed up the construction of the credit system for food producers and operators. Give full play to the leading role of trade associations and guide the news media to be objective and public.