摘要
本文论述了食品生产加工小作坊(以下简称“小作坊”)发展过程中面临的问题,并探讨相应的监管对策。针对小作坊存在的法律意识淡薄、信息共享不畅、监管手段不新及社会力量不足等问题,从加强自我监管、创新监管模式和社会公众共同监督三个不同角度提出对策。期望通过分析和探讨,为提升小作坊的食品安全管理水平提供有益的借鉴和参考,推动其健康有序发展。
This article discusses the problems faced by food production and processing small workshops(hereinafter referred to as"small workshops")in the development process,and explores corresponding regulatory measures.In response to the problems of weak legal awareness,poor information sharing,outdated regulatory methods,and insufficient social power in small workshops,countermeasures are proposed from three different perspectives:strengthening self-regulation,innovating regulatory models,and jointly supervising the public.We hope to provide useful reference and guidance for improving the food safety management level of small workshops through analysis and discussion,and promote their healthy and orderly development.
作者
何欢
陈珍斌
HE Huan;CHEN Zhenbin(Zhangzhou City Vocational College,Zhangzhou 363000,China)
出处
《现代食品》
2024年第10期37-39,共3页
Modern Food
关键词
小作坊
食品安全
监管
small workshops
food safety
regulation
作者简介
何欢(1993-),女,硕士,助教,研究方向为食品加工与安全。
