浅析我国全过程食品安全监管的制度安排  

Institutional Arrangement for Whole Procedure of Food Safety Regulation

作　　者：陈原[1] 刘惠 Chen Yuan, Liu Hui(School of Economics ＆ Commerce, Guangdong University of Technology, Guangzhou 510520, China)

机构地区：[1]广东工业大学经济与贸易学院,广东广州510520

出　　处：《现代食品》2018年第9期67-71,76,共6页Modern Food

基　　金：广东省哲社"十二五"规划项目(编号:GD14CYJ11)

摘　　要：全过程食品安全的制度安排是约束相关主体的行为规则,其核心是食品安全的全过程控制。全过程食品安全监管制度体系构成的关键是与过程控制相关的法律制度、协调有效的执法体制以及全程追踪的食品信息保障,本文围绕这几个方面的制度安排进行了阐述。Institutional arrangement for the whole procedure of food safety regulation is a series of behavior rules, whose core is the whole procedure control to food quality security. The crucial factors which the food safety supervision system constitute are legal system relative to procedure control, coordinative effective law enforcement system as well as traceable food information guarantee. This paper probes into institutional arrangement in China around the afore-said 3 aspects.

关 键 词：食品安全 全过程监管 制度安排 

分 类 号：F203[经济管理—国民经济]