餐饮服务日常监督检查工作量化模型研究

基于餐饮服务食品安全事件不断发生，餐饮检查内容多，食品安全监管人员数量缺乏和在推进国家治理体系和治理能力现代化新时期的背景下，强调食品安全战略，强化餐饮服务日常食品安全监管，对促进食品安全社会共治具有重要意义。本文研究以《食品生产经营日常监督检查管理办法》为依据，基于有限食品安全监管资源，实现最优化分配为主要目标，以日常监督检查的工作天数、检查企业次数、检查项数量、检查人员数量等因素构建食品生产经营餐饮服务日常监督检查工作量化模型，形成餐饮服务日常监督检查工作量与基层人员工作能力效率量两者之间的关系枢纽，为监管部门制定科学制定监管计划和检查事项提供理论参考依据，有助于提升食品安全监管部门日常监督检查的效率和实现基层监管力量合理配置。最后，基于实际餐饮服务日常监督检查调研进行实证分析和计算，发现餐饮服务日常监督检查工作量超过基层工作效率，需要进一步优化监督检查的流程，提高工作效率。

Research on quantitative model of daily supervision and inspection of catering service

Based on the continuous occurrence of food safety incidents in catering services, the content of catering inspections, the lack of food safety supervision personnel, and the new era of modernization of the national governance system and governance capabilities, the emphasis on food safety strategies and the strengthening of daily food safety supervision of catering services are It is of great significance to promote food safety and social governance. The main goal of this study is to achieve optimal allocation according to Measures for the Daily Supervision and Inspection of Food Production and Management, on the basis of limited food safety supervision resources. A quantitative model of daily supervision and inspection of catering services food production and operation was constructed in this study, based on factors such as the number of working days of daily supervision and inspection, the number of inspection companies, the number of inspection items, and the number of inspection personnel. In addition, in this study, the relationship between the daily supervision and inspection workload of catering services and the workload working capacity of grass-roots personnel was formed. This study provides a theoretical reference for the regulatory authorities to formulate scientific regulatory plans and inspection matters, and helps to improve the efficiency of the daily supervision and inspection of the food safety regulatory authorities and achieve a reasonable allocation of grassroots regulatory forces. Finally, empirical analysis and calculations based on the actual daily supervision and inspection of catering services have found that the daily supervision and inspection workload of catering services exceeds the efficiency of grassroots work, and the process of supervision and inspection needs to be further optimized to improve work efficiency.