制约食品安全管理创新的非制度性因素探析

发布时间：2018-05-17 10:18

本文选题：食品安全管理创新 + 非制度性因素　；参考：《理论探索》2014年01期

【摘要】：制约我国食品安全管理创新的非制度性因素主要有:一是检测能力较弱,主要体现为检测技术水平低,技术研发进展慢,特别是关键检测技术研发突破难直接影响食品安全检测结果,从而影响食品安全管理水平的提高。二是企业社会责任承担不足,主要体现为我国很多食品企业缺失伦理道德和诚信意识,从而增加了食品安全监管的复杂性。三是消费心理和消费行为难以改变,主要体现为消费者存在消费心理偏好及消费行为习惯和搭便车行为,从而降低了食品安全监管效率。四是公众参与能力不足,主要体现为公众参与理性不足和公众参与行为不当,从而增加了食品安全管理创新难度。
[Abstract]:The main non-institutional factors restricting the innovation of food safety management in China are as follows: first, the ability of testing is relatively weak, which is mainly reflected in the low level of testing technology and the slow progress of technology research and development. Especially, the breakthrough of research and development of key detection technology can not directly affect the results of food safety detection, thus affecting the improvement of food safety management level. The second is the lack of corporate social responsibility, which is mainly reflected in the lack of ethics and integrity in many food enterprises in China, thus increasing the complexity of food safety supervision. Thirdly, consumption psychology and consumption behavior are difficult to change, which is mainly reflected in consumers' consumption psychological preference, consumption behavior habit and free-rider behavior, thus reducing the efficiency of food safety supervision. Fourth, the ability of public participation is insufficient, mainly reflected in the lack of rational public participation and improper behavior of public participation, thus increasing the difficulty of innovation in food safety management.
【作者单位】：辽宁社会科学院;
【基金】：辽宁省教育厅一般项目“辽宁食品安全管理创新研究”(W2012053),负责人王淑娟
【分类号】：F203;F426.82

【共引文献】