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On the ways and means of food supervision in seasonal tourism market

At present, it is the tourist season, and ensuring the food safety of tourists is the focus of the supervision of tourist attractions, and it is also the main object of the supervision of industrial and commercial departments. In view of the characteristics of the tourism market, such as short cycle, relatively concentrated customers, complex structure of food operators, large passenger flow and difficult supervision, how to strengthen the supervision of food and beverage in the tourism market is the primary problem facing our industrial and commercial departments. Exploring the ways and means of supervision will play a certain role in promoting the future supervision work.

First, the current seasonal tourism market catering problems:

1. Due to the limitation of operating conditions, it is difficult to apply for a health permit. Due to the constraints of nature, living environment, poor operating equipment, short business cycle and uncertain business address, these tourist attractions do not meet the requirements of the health department, and the health administrative department will not issue health permits.

2. It is difficult to apply for a business license due to the limitation of relevant pre-procedures. Most tourist resorts with strong seasonality are engaged in commerce and catering industry. In the supervision of the catering industry, because operators need to provide health permits and health certificates issued by the health department before handling business licenses, most operators can only operate for three to five months a year, and their employees are unstable. Because of this, they can't get the qualification to apply for a license from the health department, the industrial and commercial department can't go through the registration formalities, and the operators can't get a business license.

3, the daily supervision of the industrial and commercial departments caused difficulties. One of the important contents of the industrial and commercial authorities' supervision of the tourism market is to strictly control market access. Because most operators are not qualified for pre-licensing, the phenomenon of disorderly entry or illegal operation (unlicensed operation) has long existed, which has brought a lot of inconvenience to the daily supervision of the industrial and commercial departments. At the same time, it also restricts the development of the tourism market and tourists' trust in food safety in local tourist attractions.

The quality of diet can't be guaranteed. In the case that the "three certificates" are not perfect, the supervision is difficult to go deep, and the functions and powers of various functional departments are not in place in time, it is difficult to guarantee the quality of food operated by operators. Once the unsafe food problem occurs, it can't be investigated and dealt with, which leads to wrangling between departments, the local government refuses to operate the business on the grounds that it belongs to health, industry and commerce and public security, the health department refuses to participate in the treatment on the grounds that it has not applied for a "health permit", and the industrial and commercial department is punished for not applying for a business license.

Second, the method of supervision:

1, cooperate with the health department to handle the temporary health certificate. Faced with the above problems, we should strengthen the supervision of the tourism market to ensure the food safety of tourists. In particular, the management of the catering industry in scenic spots should be coordinated by the scenic spot management Committee with the departments of industry and commerce, health and public security to form a joint force of supervision. For those who do not meet the conditions for handling the Hygiene Permit, they can coordinate the health department to try to issue a temporary Hygiene Certificate to solve the problem of pre-permit.

2, do not have the conditions, the implementation of real-name registration system. For those who cannot apply for the "Hygiene Permit", the real-name registration system shall be adopted: first, before setting up a stall, the operator shall show his valid identity certificate and copy it, and register the booth position and brand number of the operator in detail; The second is to register the detailed address of the operator, at least know where the operator is from, and you can contact him in time if something goes wrong; Third, the industry and commerce department will archive the collected operator information for future reference.

3, signed a food safety contract, the responsibility to the people. Before the operation, the health and industrial and commercial departments shall sign a food safety responsibility contract with the operators, and the contract must specify the relevant responsibility commitments and other matters, as well as the scope of responsibility.

4. Establish a market inspection system. After the implementation of real-name management, it has the following four functions for operators in daily supervision:

(1) After the implementation of real-name management, the joint and several responsibilities of both parties were clarified. After signing the Food Safety Production and Management Contract, the manager and the managed have made clear the various items and standards reached by the operators in their operations, such as the responsibilities in case of unsafe accidents, which are mutually restrictive and mutually restrictive. The operators have to standardize their own business behaviors and consider their own development prospects and economic benefits.

(2) After the implementation of real-name management, the situation that the address of the original operator is unknown and the contact information is unreasonable is made up. Completely change the traditional practice in the past, check the personal identity card and residence provided by the operator with the public security bureau, and file it after verification. At the same time, whether the contact information for filing can be opened, contact once a month. In this way, once any problems occur, emergency measures can be taken decisively to eliminate unsafe hidden dangers.

(3) After the implementation of real-name management, it is convenient for daily supervision. Generally speaking, tourist resorts are far away from industrial and commercial offices, which brings many unfavorable factors to daily inspection. Especially for those who come from other places to operate locally, the personnel mobility is large, the business cycle is short and the operators are unstable. In addition, due to the limitations of our daily supervision, such as the lack of personnel and transportation, there have been problems such as inadequate supervision, inadequate inspection and unclear records, which have led to food poisoning incidents in some tourism markets. After the implementation of this management, the accident rate will be reduced and the daily supervision will be improved.

(4) After the implementation of real-name management, it won the trust of tourists. After the implementation of real-name management, a "civilized management supervision card" will be made for each operator, indicating the operator's name, age, address, business license number, supervision telephone number and other matters on the front, and the "civilized management convention" will be printed on the back for tourists to see at a glance. If there is any problem, visitors can call the supervisor and clearly tell the operator's name. In this way, tourists can eat with confidence, live comfortably, drink with satisfaction, have fun, enjoy the beautiful scenery of nature, and gradually improve the satisfaction of tourist attractions to tourists.