旅游餐饮行业的食品安全量化分级管理模式研究

中图分类号：TS201.6 文献标志码：A 文章编号：1674-0270（2025）34-0032-03

Research on the Quantitative Grading Management Model of Food Safety in the Tourism and Catering Industry

LI Shan (Sanya Techniclan College of Hainan,Sanya 572Ooo, China)

Abstract: As across-disciplinary field between tourismand the catering industry,the food safetyof the tourism andcatering industryisdirectlyrelated totourist'shealthand travelexperience.However,duetoits highoperational liquidity,scatered consumption scenarios,and regulatory challenges,food supervision in the tourismandcatering industry has become a weak link in foodsafety management.This article systematically reviewsthe current problems in food safety management,based on the core idea of quantitative grading management,constructs an evaluation systemof "basic indicators+industrycharacteristic indicators",clarifies thefour-level grading standardsofA,B,C,and D,and designs an implementation processof "enterprise self-evaluation—department joint evaluation—dynamic adjustment result disclosure".Optimization suggestions are proposed from three dimensions: improving regulatory basis, strengthening scientificand technologicalsupport,and promoting industrycollaboration,aiming toenhance theaccuracy and effectiveness of food safety management in the tourism and catering industry.

Key Words: tourism and catering; food safety; quantitative grading management; evaluation metric

旅游餐饮作为旅游活动的重要组成部分，其服务质量与食品安全水平会直接影响游客的旅行体验与身体健康，更关系着旅游目的地的品牌形象与市场口碑。（剩余4344字）