本文選題：食品安全　切入點(diǎn)：法律規(guī)制　出處：《吉林財(cái)經(jīng)大學(xué)》2014年碩士論文　論文類型：學(xué)位論文

【摘要】：“國(guó)以民為本，民以食為天，食以安為先”，食品安全不僅是我國(guó)國(guó)民經(jīng)濟(jì)發(fā)展和社會(huì)的和諧安定的關(guān)鍵所在，更是廣大人民群眾生存權(quán)的重要保障。近幾年,我國(guó)食品安全亂象頻出，從“毒豆芽”到“毒血旺”，從“染色饅頭”到“黑心烤鴨”，這些接連不斷的食品安全事件不僅刺痛了我們的神經(jīng)，更使得小作坊、黑窩點(diǎn)的食品安全問題重新浮出水面并引起了社會(huì)各界的關(guān)注，更讓我們進(jìn)一步反思我國(guó)在食品安全法律規(guī)制方面的不足。據(jù)國(guó)家質(zhì)檢總局調(diào)查，我國(guó)食品質(zhì)量安全問題主要發(fā)生在食品生產(chǎn)加工環(huán)節(jié)，特別是在小型食品生產(chǎn)加工企業(yè)和小作坊存在問題最為嚴(yán)重。2009年頒布的《食品安全法》確立了我國(guó)現(xiàn)行“分段監(jiān)管為主、品種監(jiān)管為輔”的食品監(jiān)管體制，但在這一體制下，對(duì)食品生產(chǎn)加工小作坊和食品攤販的監(jiān)管職責(zé)不清并且存在盲區(qū)，相關(guān)法律法規(guī)匱乏，從而存在大量的監(jiān)管空白與安全隱患。在認(rèn)識(shí)到小作坊食品安全問題的重要性與嚴(yán)重性的同時(shí)，我國(guó)應(yīng)從各個(gè)方面采取能夠保障食品安全的措施，其中以建立健全各項(xiàng)法律制度為手段的法律規(guī)制是各項(xiàng)規(guī)制的重中之重。 本文首先從食品生產(chǎn)小作坊的概念切入，分別闡述了小作坊的特征和現(xiàn)狀，從而對(duì)我國(guó)食品生產(chǎn)加工小作坊進(jìn)行了初步的介紹。緊接著進(jìn)一步闡述了小作坊食品安全法律規(guī)制的理論基礎(chǔ)，一方面是法律支撐，即經(jīng)濟(jì)法的理論基礎(chǔ)；另一方面是制度支撐，包括政府失靈、利益分配等理論。其次，通過詳細(xì)論述我國(guó)小作坊監(jiān)管機(jī)構(gòu)的變更以及法律法規(guī)的制定與實(shí)施，對(duì)我國(guó)小作坊食品安全問題法律規(guī)制的歷程進(jìn)行了簡(jiǎn)要?dú)w納。明確了現(xiàn)階段小作坊食品安全存在的問題，主要是對(duì)小作坊缺乏明確的法律規(guī)定，現(xiàn)有的法律法規(guī)的法律效力層次偏低，缺乏小作坊的監(jiān)管標(biāo)準(zhǔn)，監(jiān)管體制存在缺陷，執(zhí)法方式不科學(xué)、運(yùn)動(dòng)式治理較為普遍。針對(duì)小作坊食品安全的種種問題，從制度、機(jī)制等深層原因分析其成因。最后，通過總結(jié)國(guó)外對(duì)食品生產(chǎn)加工小作坊法律規(guī)制的經(jīng)驗(yàn)，引發(fā)對(duì)完善我國(guó)小作坊食品安全問題法律規(guī)制的思考。具體包括強(qiáng)化立法，使小作坊食品安全治理有法可依；改革監(jiān)管機(jī)構(gòu)，優(yōu)化小作坊食品監(jiān)管模式；加大對(duì)小作坊扶持力度，轉(zhuǎn)變監(jiān)管方式；以預(yù)防為主，全面防范小作坊食品安全風(fēng)險(xiǎn)；提高小作坊食品生產(chǎn)者自身素質(zhì)，，加強(qiáng)社會(huì)監(jiān)督。本文以我國(guó)小作坊食品安全問題現(xiàn)狀為切入點(diǎn)，分析了現(xiàn)行小作坊食品安全法律制度構(gòu)建的缺陷從而總結(jié)出完善措施，希望對(duì)我國(guó)食品安全法律規(guī)制建設(shè)有所裨益。
[Abstract]:Food safety is not only the key to the development of our national economy and the harmony and stability of our society, but also an important guarantee of the people's right to subsistence. In recent years, Food safety chaos occurs frequently in our country. From "poisonous bean sprouts" to "poisonous blood prosperity", from "dyed steamed bread" to "black heart roast duck", these successive food safety incidents not only prick our nerves, but also make small workshops. The problem of food safety in Heiwo has resurfaced and aroused the attention of all walks of life in the society, which makes us further reflect on the deficiencies in the legal regulation of food safety in our country. According to an investigation conducted by the State Administration of quality Supervision, Inspection and Inspection, Food quality and safety problems in China mainly occur in food production and processing, especially in small food production and processing enterprises and small workshops. The food supervision system is supplemented by variety supervision, but under this system, the supervision of small food production and processing workshops and food vendors is unclear and there are blind areas, and the relevant laws and regulations are lacking. While recognizing the importance and seriousness of food safety problems in small workshops, China should take measures to ensure food safety from all aspects. Among them, the most important of the regulations is to establish and perfect the legal system. In this paper, the characteristics and present situation of the small food workshop are expounded respectively from the concept of the small workshop of food production. Then it introduces the food production and processing workshop of our country, and then further expounds the theoretical basis of the food safety regulation of the small workshop, on the one hand, the legal support, that is, the theoretical basis of economic law; On the other hand, it is the system support, including the theory of government failure, benefit distribution and so on. Secondly, through the detailed discussion of the change of supervision organization of small workshop in our country and the formulation and implementation of laws and regulations, This paper briefly summarizes the course of legal regulation of food safety in small workshops in China. It clarifies the problems existing in food safety of small workshops at this stage, mainly due to the lack of clear legal provisions for small workshops. The existing laws and regulations have a low level of legal effectiveness, lack of supervision standards for small workshops, defects in the regulatory system, unscientific ways of enforcing the law, and relatively common sports governance. In view of the various problems of food safety in small workshops, we should start with the system. Finally, by summing up the experience of foreign countries on the legal regulation of food production and processing small workshops, the author thinks about how to perfect the legal regulation of food safety in small workshops in China. To make the small workshop food safety management have laws to follow; reform the regulatory body, optimize the small workshop food supervision model; increase the support to small workshops, change the way of supervision; take prevention as the main, prevent the risk of small workshop food safety; To improve the quality of small workshop food producers and strengthen social supervision. This paper, based on the current situation of food safety in small workshops in China, analyzes the defects in the construction of the current legal system of food safety in small workshops and sums up the perfect measures. The author hopes to benefit the legal regulation of food safety in China.
【學(xué)位授予單位】：吉林財(cái)經(jīng)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2014
【分類號(hào)】：D922.16

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