湖南省餐饮服务环节食品安全监管现状研究

发布时间：2018-05-14 04:01

本文选题：餐饮服务 + 食品安全　；参考：《中南大学》2012年博士论文

【摘要】：随着经济的发展,人们的生活水平有了很大的提高,但食品安全问题却层出不穷,各国政府和消费者对食品安全给予了前所未有的关注。食品安全问题在全世界范围内会随着食品的产业化和规模化,随着新物质和新技术的涌现而不断地复杂化。为了解决这一问题,世界各发达国家采取了各种监管的措施,取得了显著的效果,值得我国借鉴。食品安全关系到广大人民群众的身体健康和生命安全,关系到经济健康发展和社会稳定,关系到政府和国家的形象。食品安全已成为衡量人民生活质量、社会管理水平和国家法制建设的一个重要方面。因此,加强和完善我国的食品安全体系建设,显得尤为重要和迫切。目的：定量分析和评估湖南省餐饮服务环节食品安全状况；提出完善餐饮环节食品安全监管政策建议,提升餐饮环节食品安全保障水平。方法：运用文献研究法、制度比较法等定性研究方法和描述性统计分析法、实证调研法等定量研究方法,对我国餐饮服务环节食品安全监管体系历史进行描述,对国内外餐饮服务环节食品安全监管体系建设情况进行对比,对湖南省餐饮环节食品安全监管现状进行实证分析,从监管主体、监管客体、监管措施等多维度入手,提出完善我国餐饮服务环节食品安全体系建议。结果：湖南省餐饮环节的原材料存在一定的风险,成品菌落总数、大肠菌群超标现象严重,从业人员文化程度较低,食品安全相关知识缺乏,总体来说,湖南省餐饮食品卫生状况有待提高,小吃店、小型餐饮店食品安全隐患较多,食品安全监管体系有待加强。结论：湖南省餐饮服务食品安全隐患较多,监管机制可借鉴发达国家经验,从监管主体、法律体系、监管手段与监管环境等几方面进行完善。创新点：(1)首次专门针对餐饮服务环节食品安全监管进行系统的研究；(2)首次对湖南省餐饮服务食品安全现状进行实证分析。
[Abstract]:With the development of economy, people's living standard has been greatly improved, but food safety problems emerge endlessly. Governments and consumers have paid unprecedented attention to food safety. The problem of food safety is becoming more and more complicated with the industrialization and scale of food and the emergence of new materials and technologies. In order to solve this problem, the developed countries in the world have taken various measures of supervision, and achieved remarkable results, which is worthy of our country's reference. Food safety is related to the health and safety of the people, to the healthy development of economy and social stability, to the image of the government and the country. Food safety has become an important aspect of measuring people's quality of life, social management level and the construction of national legal system. Therefore, strengthen and perfect our country's food safety system construction, appear particularly important and urgent. Objective: to quantitatively analyze and evaluate the food safety of food service in Hunan province, and put forward some suggestions on how to improve the food safety supervision and control in food service in Hunan province, so as to improve the level of food safety in catering links. Methods: the history of food safety supervision system in catering service in China was described by means of qualitative research method, system comparison method, descriptive statistical analysis method and empirical research method. Comparing the construction of food safety supervision system at home and abroad, and analyzing the current situation of food safety supervision in Hunan Province, starting with the main body, the object and the measures of supervision, etc. Some suggestions are put forward to perfect the food safety system of catering service in China. Results: there are some risks in raw materials of food and beverage in Hunan province. The total number of bacteria in finished products, coliform bacteria exceeding the standard is serious, the education level of employees is low, the knowledge about food safety is lacking, and generally speaking, Food hygiene in Hunan province needs to be improved. There are many hidden dangers of food safety in snack bars and small restaurants, and the food safety supervision system needs to be strengthened. Conclusion: there are many hidden dangers in food safety of food service in Hunan Province, and the supervision mechanism can be improved from the aspects of supervision subject, legal system, supervision means and regulatory environment. Innovation point: 1) for the first time, a systematic study on food safety supervision in catering service links is carried out for the first time.) the current situation of food safety in catering service in Hunan Province is analyzed empirically for the first time.
【学位授予单位】：中南大学
【学位级别】：博士
【学位授予年份】：2012
【分类号】：R155.5

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