Talking about the ways and means of food supervision in seasonal tourism market

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

1. Problems existing in catering operation in seasonal tourism market at present:

1. Due to operating conditions, it is difficult to apply for Hygiene Permit. Due to the constraints of nature, living environment, poor operating equipment, short operating cycle, uncertain business address and other factors, these tourist attractions do not meet the requirements of the health department, so the health administrative department will not issue the Health Permit.

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

3. It causes difficulties to the daily supervision of the industrial and commercial departments. One of the important contents of the industrial and commercial authorities' supervision of the tourism market is to strictly control the market access. Because most operators' pre-licenses are not qualified, disorderly entry or illegal operation (unlicensed operation) has existed for a long time, which has caused 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' credibility of food safety in local tourist attractions.

4. The quality of the 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 the food operated by operators. In case of unsafe food problems, it is impossible to investigate and deal with them, resulting in problems such as mutual wrangling among departments, the local government refusing to operate businesses on the grounds that they belong to health, industry and commerce, and public security, the health department not participating in the treatment on the grounds that they have not applied for a "Health Permit", and the industrial and commercial department being punished for not applying for a business license.

2. Methods of supervision:

1. Cooperate with the health department to handle the temporary Hygiene Certificate. Faced with the above problems, we should strengthen the supervision of the tourism market in order 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 requirements for handling the "Hygiene Permit", we can coordinate the health department to try to issue a temporary "Hygiene Certificate" to solve the problem of pre-licensing.

2. If the conditions are not met, the real-name registration system shall be implemented. For those who can't handle the "Hygiene Permit", the real-name registration system should be adopted: first, the operator should show his valid ID card and copy it before the stall operation, and register the stall location 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 industrial and commercial departments will file and save the collected information about operators for future reference.

3. When signing a food safety contract, the responsibility lies with people. Before the operation, the health and industrial and commercial departments shall sign a contract on food safety responsibility for the operators, and the contract must specify the relevant responsible commitments and other matters, and the scope of responsibility.

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

(1) After the implementation of real-name management system, the joint and several responsibilities between the two parties are clarified. After the manager and the managed person signed the contract for food safety production and operation, it was made clear that all kinds of matters and standards reached by the operators in their operations, such as the responsibilities in the event of unsafe accidents, contained and restricted each other, and the operators were not allowed to standardize their own business behaviors, but also had to consider their own development prospects and economic benefits.

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

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

(4) After implementing the real-name management system, it has won the trust of tourists. After the implementation of real-name management, a "civilized business 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 "Convention on Civilized Business" will be printed on the back, so that tourists can see it at a glance. If there is any problem, tourists can call the supervision telephone number and tell the operator's name clearly. In this way, tourists can eat with confidence, live comfortably, drink with satisfaction and have fun, appreciate the beauty of nature, and gradually improve the satisfaction of tourist attractions to tourists.