摘 要
食品安全是目前公共健康面临的最主要威胁之一。重视食品安全，己经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。在人人追求健康的今天，食品生产加工小作坊安全问题的重要性不言而喻。为了提高食品生产加工小作坊的监管效率，我国部分省市相继实施了分级监管，主要分为：按风险度分级、按卫生情况分级、按许可审查时情况分级等监管方式。但由于这些分级方式太过单一，分级指标相对缺乏，可操作性不强。分级动态管理还不完善，部分小作坊第一次评为B级，终身为B级。这些都严重阻碍了食品生产加工小作坊的监管工作。本文针对以上情况对食品生产加工小作坊分级监管体系进行研究，制定一套科学有效的分级监管体系。
首先，本文阐述了食品生产加工小作坊和风险分析管理的基本概念和基本特征，明确了实施“食品生产加工小作坊分级管理”的意义、目标和方法，为研究和制定食品生产加工小作坊分级监管方法奠定基础。
其次，本文阐述了我国食品生产加工小作坊存在的原因、存在的问题和监管方面的困难。由于我国构建和谐社会、经济发展的不平衡、食品属性和国内消费者的需求决定了食品小作坊的客观存在。同时食品生产加工小作坊存在着持证率低、加工制作场所隐蔽性强、生产加工车间布局不合理、从业人员素质低、意识、环境卫生条件差等诸多问题。再加之小作坊监管的法律空白、管理要求高，缺乏行之有效的监管办法、监管目标与监管能力有差距、违法成本远低于监管成本等监管方面的空白，执订一套行之有效的监管方法势在必行。
再次，本文阐述了我国目前食品生产加工小作坊分级监管现状和存在的不足，并对不足的原因进行了分析。在此基础上，制定了食品生产加工小作坊分级监管的原则、制度和监管方法。并制作食品小作坊生产许可审查量化表和日常监督量化表、小作坊评分方法和分级审查方法，加强食品小作坊监管信息化建设。最终制定我国食品生产加工小作坊分级监管方案。
最后，本文对鹤岗市40家食品小作坊开展分级监管前、后分别打分、分级。并记录这40家小作坊在分级前、后卫生情况、管理情况、人员素质、抽样检验合格率和违反法律法规情况，加以比较。通过比较结果，分析和讨论食品生产加工小作坊分级管理的利与弊。
关键词：食品安全；小作坊；分级监管
Abstract
Food safety is the threat to public health and been faced. Paying attention to food safety has become an important part of the measure of the quality of life, social management and the national legal system. When everyone is seeking health today, it’s important to keep the safety of the food individual workshop. In order to improve the regulatory efficiency of food individual workshop, implementation of classification regulation have been gone into effect in some provinces and cities of China,. Divided into, graded according to risk level, graded according to hygiene, according to the circumstances permitted grading review rating. However, these classification methods are too single, lacking of relative grading. It’s hard to improve maneuverability. Graded dynamic management is not perfect. The individual workshops were graded B-class for the first time, B-class for the whole life. These have become an obstacle of regulating the food individual workshops. In my essay, I study the classification regulation of food individual workshop according to the information above and institute a set of system of classification regulation.
First, in this essay, I expounded the basic concepts and basic features of the food individual regulation and the risk management at different levels. I made the meaning, objectives and methods of classification regulation food individual workshop clear. And I laid the foundations for making methods of classification regulation food individual workshops.
Secondly, in this essay, I expounded why the food individual workshop still be alive, problems and regulatory problems. Because of building a harmonious society in China, China's unbalanced economic development, food properties, and our consumer demand, the food individual workshops are still a live. But the food individual workshops have a lot of problems, such as, seldom of them has licenses, it's hard to find their locations of a factories, production and processing plant layout is unreasonable, the low quality of employees, mind and environment is poor and so on. And because of the empty of legal regulation, the high management requirements, lack of effective regulatory measures, the gap of regulatory objectives and regulatory capacity, and the illegal cost far lower than the regulatory costs, it’s important to making a set of useful regulatory methods.
Third, in this essay, I expounded how the classification regulation of food individual workshop is going, and the faults. And I also analyzed the reasons from these problems. According to the analysis, I instituted the principles, system and the way of regulation. And I developed a form of food production license examination and a form of daily supervision of quantization, individual workshops scoring methods and classification review of methods. It improves the supervision and management of hierarchical steps further. At last, I instituted the plan of classification regulation food individual workshops.
Finally, I set 40 individual workshops in Hegang for example to show how to range and mark for individual workshops before and after regulation. And I recorded and completed the sanitation, management, quality of employees, sampling rate and the violation of laws and regulations. Then I would analyze the advantages of regulatory objectives and regulatory capacity.
Key words：Food safety; food individual workshop; classification regulation
